Sprig's next Guest Chef: 4505 Meat's Ryan Farr

We’re proud to announce that Sprig’s April Guest Chef is 4505 Meats’ Ryan Farr! Use Sprig this Thursday April 16th and sample some highlights from the 4505 smokehouse.

Chef Farr was excited to share his love of barbecue and its ability to bring family and friends alike together in a relaxed and communal atmosphere. In his words:

"The people at Sprig are an amazing group. I love working with them as they, like me, value high-quality sourcing and staying true to ingredients' natural flavors. I am so excited about being able to share my homestyle BBQ with a new audience and bringing my cooking into your homes."

  Pulled Pork: 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.

 

Pulled Pork: 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.

  Smoked Chicken: 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.

 

Smoked Chicken: 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.

  Roasted Squash Panzanella: Roasted butternut 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.

 

Roasted Squash Panzanella: Roasted butternut 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.

About the inspiration for Chef Farr’s menu:

“I love simple, upfront food. I see my restaurant as a casual experience; it’s all about community. I’ve travelled all around the country to find the best BBQ, and while each region might have specific tastes and differences the one thing they all have in common is they build community and bring people together. I want to convey that ethos in my restaurants at 4505 and what better way to spread it even further than by sharing my food with the Sprig community.”

Per Sprig Guest Chef tradition, a portion of the proceeds from the menu will be donated to the chef’s charity of choice. 4505’s own charity, Feed the Pig, supports non-profit and school organizations dedicated to improving the lives of children and families around the Bay. April’s designated charity is CECSF, aiding children and adults with motor disorders by promoting Conductive Education.

We hope you enjoy Chef Farr’s menu as much as we enjoyed putting it together.