Continuing our Culinary Adventures

  Chef Ryan’s five-spiced chicken with chanterelles and broken rice porridge

Chef Ryan’s five-spiced chicken with chanterelles and broken rice porridge

With Chef Ryan Pollnow of Central Kitchen

We’ve thoroughly enjoyed featuring our friends and colleagues in the culinary community throughout our Guest Chef Menu Series — and based on your feedback, it seems like you’ve loved it, too! That’s why we’re excited to welcome two more great chefs to the Sprig extended family: Ryan Pollnow, Chef de Cuisine of Central Kitchen and my old friend Tim Archuleta, Executive Chef & co-owner of ICHI Sushi.

This Thursday, we’ll be featuring Chef Ryan’s take on California cuisine. In his own words: “Growing up in Northern California has given me a strong appreciation for the agriculture that surrounds San Francisco. Whether cooking at Central Kitchen or at home, I always turn to the local farmer’s market to dictate my menus.” Chef Ryan’s menu will feature:

Roasted Chicken, Chantrelles & Broken Rice Porridge

Five-spice roasted free-range chicken thighs with cilantro and sesame seeds. Organic butternut squash and chanterelles on scallion broken rice porridge with a ginger gastrique.

Moroccan Spiced Meatballs

Moroccan Spiced Meatballs with organic tomato sauce. Braised chickpeas and sultanas, preserved eggplant. Mint yogurt sauce on side.

Mixed Grains and Seeds with Summer Squash

Quinoa, amaranth and wild rice pecorino risotto with roasted and pickled summer squash and toasted seeds. With a fresh basil pesto.

As always, each dish is $10 + delivery and can be ordered during our standard dinner service of 5:00pm — 9:30pm. A portion of the proceeds from Chef Ryan’s dinner will benefit the San Francisco Food Bank’s Hunger Challenge.

We can’t wait to serve you Chef Ryan’s incredible menu this week. And after that, stay tuned for what Chef Tim has available for you on Wednesday, October 8th.

Bon Appetit!

Chef Nate