A few weeks ago, we kicked off our Guest Chef Menu Series with a dinner menu created by Stuart Brioza of State Bird Provisions. With demand for over 10,000 dinners throughout the course of the night, we had a few takeaways from serving our first guest chef menu, but clearly you really liked it!
That’s why we’re thrilled to feature the second chef duo in our series: Cortney Burns and Nick Balla of San Francisco favorite, Bar Tartine.
Available during dinner service on Thursday, July 10th, Cortney and Nick’s menu features recipes that were passed down from their families. TheChopped Summer Vegetable Salad with Cheese and Salami is an ode to Nick’s father. The Chicken and Egg Noodles with Paprika Sauce is what Nick’s grandmother used to cook for the family while he was growing up. And the Tofu Kimchee Stew with Corn, Squash and Maitake Mushroomsis a dish that Nick and Cortney cook often at home.
Here are the details:
- Chicken and Egg Noodles with Paprika Sauce — Petaluma Farms chicken thighs cooked in a rich paprika sauce with onions, potatoes, peppers. Served with buttered egg noodles and sautéed spinach. Chive sour cream on the side.
- Chopped Summer Vegetable Salad — Salami, Havarti cheese, mushrooms, onions, peppers, tomatoes, marjoram and paprika tossed with a red wine vinaigrette.
- Summer Corn, Mushroom & Cabbage Stew — Sinto Kimchi, corn, squash, Hodo Soy tofu and maitake mushrooms. Served over Kokuho Rose brown rice, garnished with scallions.
Given the demand we saw for our first Guest Chef Menu Series, we’ve also been heads down on the product side to improve our delivery experience during times of peak demand — and given we sold over 100 meals a minute at the start of our dinner service last time around, our guest chef menu definitely qualifies as a time of high demand. We are hoping that you all find your Sprig experience much more fluid this time around.
As always, each dinner dish is $10 and can be ordered via iOS or Android devices and dinner is served from 5:30pm — 9:30pm. As part of the Guest Chef Menu series, a portion of the entire dinner service will go to a charity of that chef’s choice. Like Stuart, Cortney and Nick have chosen to donate part of the proceeds to La Cocina, an incubator kitchen that supports and cultivates low-income food entrepreneurs.
We can’t wait to hear what you think of Nick and Cortney’s menu! Tweet us at @Sprig or you can always reach out to us at Support@Sprig.com.