Quince, home of James Beards' newest Best Chef award winner.

Some of the best experiences in life are unplanned. A last minute reservation came up at Quince and we took it

This is my third visit to Quince.  But on this visit, Michael Tusk had just won the James Beard Award for the Best Chef in the Pacific for 2011.  Considering the competition, Corey Lee of Benu (SF), Daniel Patterson of COI (SF), Richard Reddington of Redd (Yountville), James Syhabout of Commis (Oakland), I thought this would be a very memorable meal. Quince may be my favorite restaurant in San Francisco.

Amuse Bouche courtesy of the chef: Clockwise: Cheesy, twisty spaghetti.  Corn silk next with pickled corn. Cheese (can't remember what kind) on beet spongy bread. Custard made from artichoke broth.

Both butters were creamy, soft, with a pure flavor. The white butter in front is goat's milk butter.

Little round breads; unbelievably thin cheesy, peppery crackers. Hard to resist with the the butter sittin' right next to it.

Squash Blossom, Monterey Bay Squid, Ink and Zucchini. Squash blossom stuffed with squid, ever-so-lightly battered and deep-fried.  The squid was grounded before it was placed which gave it the flavor and consistency of crab butter.

Tortelloni, Taleggio Cheese, Green Garlic, Chanterelle Mushroom and Summer Truffle.  Cheesy but not too much to make you feel ill after.  Perfectly salted. 

Porcini Mushroom, Five Tastes and Textures.  Let's see ... five ways: battered and fried, roasted, sliced and steamed, and in a paste. And lastly, mushroom consomme.

Fagotelli, Maine Lobster, English Peas and Nasturtium. Amazing little pasta pockets filled with lobster meat. Peas were so farm-fresh sweet. Light foamy sauce.

Ross' entree which was especially made vegetarian for him.  No idea what it was. It was fine, I'm sure but not as fine as my entree ... see next photo.

Paine Farm Squab Fresh Tomatero Farm Chickpea, Young Carrot and Romano Bean with Mint. I had it cooked medium rare. Note to self: get squab medium next time. Slightly sweet honey (?) glaze. If I was in a Chinese restaurant, I would have picked it up and sucked all the meat off the bone. But alas ... I had to be all proper.

Strawberry Vacherin Meringue, Vanilla Gelato and Hibiscus. Lots going on here. More gelee or it is jelly or jello? The strawberry ice cream tasted like, well, strawberries and cream! Only cold. Delish!!!  Little chunks of pound cake were a big plus for me. I'm the girl at those do-it-yourself yogurt shops that prays that there will be little chunks of Sara Lee pound cake to choose.

Milk Chocolate Semifreddo Basil and Sicilian Pistachio Pesto.  I'll admit it. I like milk chocolate waaaay more than dark. The milk chocolate semifreddo was very smooth and light, while intensely chocolatey.  Crust was light and crispy, really delightful.