Life is hectic, good food should be simple.
This Thursday we are honored to feature State Bird Provisions' co-owner and Executive Chef, Stuart Brioza, on the Sprig menu! Check out Sprig this Thursday, August 20th for some dishes prepared by Sprig in collaboration with Chef Stuart.
Stuart has been the recipient of many accolades for his culinary exploits across the country. He was named one of Food & Wine’s “10 Best New Chefs” of America in 2003 and was named a “Rising Star Chef” by the San Francisco Chronicle in 2005. San Francisco’s very own State Bird Provisions and The Progress are among his latest achievements here in San Francisco and it is in these neighboring locations that he has fine tuned his signature style of blending simplicity with seasonal and local foods.
Chef Stuart recognizes and shares in Sprig’s commitment to quality, no matter the season. People are busy and the ability to order a tasty, quality meal is priceless. In Chef Stuart’s words:
"Sprig is a great group of people who have aligned themselves with quality. They provide an amazing service for busy San Franciscans."
Preserved Lemon is one of the best ingredients to pair with chicken thighs!
In this recipe we glaze the ribs in their own juices that they steam in, flavored with garlic, rosemary & lemon juice.
I crave kimchi & tofu more than anything, this is a dish that Nicole & I love to make often at home.
Per Sprig Guest Chef tradition, Sprig will be donating a portion of the proceeds of this menu to Chef Stuart Brioza's charity of choice, the SF Food Bank, whose mission is to end hunger in San Francisco and Marin.