Sprig's next Guest Chef: SPQR's Matthew Accarrino

After featuring some of the best chefs in the Bay Area (we’d argue the world) during our Guest Chef series last year, we’re so excited to announce some of the newest names to our 2015 Guest Chef series.

This Thursday, March 26th, we’re featuring James Beard 2015 Semifinalist for Best Chef in the West and Food & Wine’s Best New Chef of 2014, Chef Matthew Accarrino of the wildly celebrated SPQR.

Chef Matt was excited to partner with Sprig because of our shared focus on healthy, local ingredients. In his words:

"It's important to me that a company cares deeply about ethically sourcing ingredients and creating healthy, nourishing meals. When at home and not cooking, I've found Sprig to be a great option when I'm craving flavorful food from a healthful perspective. I'm excited to work with Sprig and hope everyone enjoys these simple, flavorful dishes -- the kind that I would make at home."

 

About the inspiration for Chef Matthew's menu:

Roasted potato and ricotta lasagna with tomato braised breadcrumb “meatballs” and broccoli pesto and salad

Roasted potato and ricotta lasagna with tomato braised breadcrumb “meatballs” and broccoli pesto and salad

"I’m an avid cyclist so I’m always trying to eat for performance and I look for ways to get extra protein into my vegetarian dishes. The quinoa added to the breadcrumb meatballs helps do that. The inspiration for the meatballs comes from a fond childhood memory: reusing the breading after making chicken cutlets. In fact, the breadcrumb meatballs became the “cook’s treat”... and we looked forward these more than main dish itself!"
 
"At one point, my family lived near a college in New Jersey and we would rent out a room in our house to several Persian and Middle Eastern students. I always loved the flavors and dishes they shared with us and I developed a long-standing appreciation for the spices and flavorings they used. This dish makes use of our California bounty like Meyer Lemons with a nod to these Middle Eastern flavors."
 

 

Meyer lemon chicken, salsa verde, carrot chickpea mash, rice salad and red frill mustard greens and almonds

Meyer lemon chicken, salsa verde, carrot chickpea mash, rice salad and red frill mustard greens and almonds

 
Fennel roasted beef, polenta with whole grain buckwheat and Oregon blue cheese and arugula and asparagus salad with white balsamic dressing

Fennel roasted beef, polenta with whole grain buckwheat and Oregon blue cheese and arugula and asparagus salad with white balsamic dressing

"I was born in St. Louis and grew up with some incredible BBQ. In this dish, I’ve used BBQ as an inspiration and used an Italian spice rub made with fennel and rosemary and braised without the liquid or extra fat. Also, I’m sharing with you one of my ingredient obsessions of the moment: polenta spiked with buckwheat and mild blue cheese."
 

Chef Matt asked Sprig if he could also go one-step further to support his charity. He’s created Apricot and Buckwheat Rice Bars that were inspired by the food that he eats on long bike rides. They are gluten-free and sweetened with honey. All proceeds of Chef Matt’s breakfast bars will go to Kids on Bikes.

“The first time I got on a bicycle I remember the feeling of freedom it gave me. Since that time, cycling has always played a role in my life. My charity Kids on Bikes works to give young people, especially those less fortunate, the opportunity to get on a bike and experience that freedom and learn about safe riding and lifelong fitness. It is a tremendous opportunity to support children and the future of cycling through this charity.”

In addition to Chef Matt, we’ll also be featuring Chef Yoni from ALTA CA in our Guest Chef Series. We can’t wait to tell you more about his creations!