Here at Sprig we’re excited to announce the continuation of our popular guest chef dinner series. This Thursday, August 14th from 5:30pm — 9:30pm we’ll be featuring the dinner menu of Chef Kyle Connaughton. Kyle is a close friend of mine and a Sprig advisor. He is also the former head R&D chef at the Three-Michelin star Fat Duck in London.
When reviewing what Kyle had planned for our Sprig customers, we were surprised, delighted and to be honest, a little nervous. Kyle’s menu of hand-prepared bento boxes that fuse flavors from his adopted homeland of Hokkaido with the local bounty of Sonoma was incredible — and really pushed us to think beyond the bounds of our regular food service.
So, we did what anyone else in our position would do when presented with a creative and complicated menu that needs to be cooked and served at scale to thousands of people: we decided to take it even further.
To respect Kyle’s creative vision, we sourced biodegradable bento boxes from Japan, scoured the Bay Area to find unique ingredients like tatsoi and organic GMO-free yuba (from Hodo Soy!), and ordered in cherry blossom wood for smoking wild-caught salmon. And as always, we’re using seasonal and organic ingredients from local farms including Tomatero Farms organic Early Girl tomatoes from Aptos, CA; Dwelley Farms organic squash from Oakley, CA, and Earthbound Farms organic green onions, from Salinas, CA.
One of the reasons we love our guest chef series so much — other than working with some of the best culinary minds in the world — is that we have opportunities like this that push us outside our comfort zone. Given Kyle’s unique dinner service, we will be increasing the price of his dinner service to $12 plus our standard $2 delivery fee.
You can check out Kyle’s menu in full below. We’re confident that when you try his dinner service, you’ll understand the lengths we’ve gone to provide you with what we believe is an incredible culinary experience.