Quince, with its contemporary, Californian cuisine and Chef Michael Tusk at the helm, has delighted patrons for more than a decade. Known for its high-quality experiences and equally high-quality ingredients, we visit this innovative, fine-dining restaurant to explore the idea of the shepherd-to-chef approach and whole-lamb integration into a menu in this episode of "Table 42."

The strong and personal relationship between chef and farmer is important when providing customers a consistent experience throughout the menu. At the Quince back of house, Paul Barron joins Chef Michael Tusk and local farmer Don Watson of Napa Valley Lamb to break down a whole carcass of American lamb.

Watch the full episode to learn more.