After an epic first year featuring unique, guest menus by some of our friends in the San Francisco culinary community including Chef Stuart Brioza of Statebird Provisions, Chef Cortney Burns of Bar Tartine, 3-Michelin Star Chef, Kyle Connaughton, Chef Tim Archuleta of ICHI Sushi, Chef Parke Ulrich of Waterbar and Ryan Pollnow of Central Kitchen -- we’re excited to serve our last guest chef menu of 2014 featuring the incredible Chef Ryan Farr of 4505 Meats.
Like Sprig, Ryan goes to great lengths to source only the highest quality meats from the best local producers. All the meats that will be served during Ryan's guest chef service were smoked at 4505 and sourced from Mary's Chicken and American Homestead. In Ryan's own words: "When cooking I encourage you to stay true to the flavors and respect the animal, process and product. That is something we always strive to do at 4505 Meats and my Sprig menu represents the simple and robust flavors we use daily, as well as the local meat and fresh produce we source and are lucky to have available to us here in the Bay Area."
Ryan's Guest Chef Service will be served on Thursday, 11/20 from 4pm - 10pm and given the care Ryan has put into smoking all the meats during his service, his meat dishes will be $12 each and his vegetarian dish will remain at our standard $10. A portion of proceeds from Ryan's service will be donated to CHEFS of SF.
You can check out Ryan’s menu in full below. We’re honored to cap off such a big year with Ryan’s tasty treats and can’t wait to bring more partnerships, unique menus and other surprises to our customers in 2015.
Chef Ryan Farr's Guest Chef Dinner Menu
Smoked Chicken, $12: Juicy brined, spice rubbed, hickory smoked and shredded free-range chicken thighs. Served with baked beans and braised collard greens with caramelized onions and ham hocks. All paired with 4505 Meats House White Sauce on the side.
Pulled Pork, $12: Slowly cooked, spice rubbed heritage pork shoulder tossed with a tangy moppin' sauce. Served over creamy white cheddar maple grits with a green bean-black eyed pea salad with toasted almonds, shaved red onions, parsley, and sherry vinaigrette. Served with Carolina style BBQ sauce on the side.
Roasted Squash Panzanella, $10: Roasted Delicata squash with toasted sourdough bread, fresh thyme, toasted walnuts, dried cranberries in a toasted hazelnut vinaigrette. All served on a bed of kale topped with pecorino cheese. Extra hazelnut vinaigrette on the side.