Guest Chef Night with Stuart Brioza

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’s10 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."
 Spiced Chicken with Preserved Lemon Chickpeas

Spiced Chicken with Preserved Lemon Chickpeas

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. 
 Lemon Ribs with Roasted Potatoes

Lemon Ribs with Roasted Potatoes

 Ginger-Garlic Chili Tofu

Ginger-Garlic Chili Tofu

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.





Sprig Guest Chef: Commonwealth's Jason Fox

This Thursday July 30th Sprig is proud to feature three dishes composed by Chef Jason Fox, co-owner and executive chef of Commonwealth!

Jason has been the recipient of many distinctions for his work at Commonwealth including being named one of San Francisco Magazine's People of the Year, receiving the nod as one of the Bay Area’s Rising Stars by Star Chefs, as well as being featured in prominent national publications. Our love for Commonwealth runs deep and we’re excited to check out Oro, Chef Jason’s new restaurant opening later this summer.

Chef Jason shares in Sprig’s vision of wanting to create a memorable dining experience by bringing together local produce and flavors from around the world. In his words:

"I was excited to partner with Sprig because of their commitment to bringing healthy versions of chef-quality food direct to people's homes, without all of the fuss!"

 

About the inspiration for Chef Jason's menu:

  Yogurt chicken with paprika, rice and roasted sprouting broccoli

Yogurt chicken with paprika, rice and roasted sprouting broccoli

"For years this has been one of my favorite dishes to serve for family-style meal at the restaurant. The chicken tastes exotic and spiced and the dish comes together being paired with comforting rice, making it feel homey and comforting.  It is a healthy start for an evening of fun."
"I love to rub dried seaweed on different cuts of meat for an unexpected twist. It elevates a simple braise on the beef to another level, adding depth of flavor without adding extra fat. I believe there is no such thing as too much umami - so here is a dish with umami in spades!"
  Seaweed rubbed beef brisket with kimchee puree, roasted fingerling potatoes and asparagus

Seaweed rubbed beef brisket with kimchee puree, roasted fingerling potatoes and asparagus

  Carrots roasted over hay with baby beets, goat cheese, quinoa, and watercress

Carrots roasted over hay with baby beets, goat cheese, quinoa, and watercress

"This colorful creation utilizes one of my favorite aromas - smoked hay. The hay gives the dish a slight smokiness and adds a touch of umami to put this salad over the edge. As a big fan of quinoa, this seemed like the perfect protein to lay atop a bed of nutrient rich greens."

Per Sprig Guest Chef tradition, Sprig will be donating a portion of the proceeds from his menu to Chef Jason's charity of choice. Chef Jason's charity is the SF Food Bank whose mission is to end hunger in San Francisco and Marin.

Sprig Guest Chef Night: Sam Kass, Personal Chef to President Obama

Sprig's next Guest Chef is one close to our hearts. This Thursday June 25th, we are honored to be featuring three dishes composed by Chef Sam Kass.

Sam Kass was most recently Personal Chef to the Obamas during President Obama's tenure as senator and President. While personal chef at the White House, Sam also served as Executive Director of the First Lady's Let's Move! campaign to combat childhood obesity and was Senior White House Policy Advisor for Nutrition.

For the past months, Sprig has had the privilege of working with Sam and drawing on his experience in Chicago in preparation for our launch in the city. We are so proud to have collaborated with and learned from Sam, and we hope you will join us this Thursday in a celebration of that relationship and our recent launch in Chicago.

Sam was excited to partner with Sprig due to our single-minded focus on delivering nutritional meals via a delightful customer experience. In his words:

Sprig makes eating well simple. One of the biggest challenges to eating well today is that it is time-consuming and expensive. Sprig makes it easy and friendly. Order in the app and get a delicious nutritional meal to your door in 15 minutes.  It’s a mission I believe in and that I am happy to support.

 

About the inspiration for Chef Sam's menu:

 Pomegranate chicken, wild rice and greens with chili almonds

Pomegranate chicken, wild rice and greens with chili almonds

"This dish is the first dish I ever created with one my favorite ingredients, pomegranate molasses. This is probably one of the most underutilized ingredients out there and I hope people can see the versatility of pomegranates, from their health benefits to their delicious fresh and sweet flavor."

"Chicago also has a rich Mexican American tradition and the chefs I used to work with taught me to work with poblanos to get the most out of them. This dish brings out the rich culture and food of Chicago, and is served with spinach for its high concentration of antioxidants, vitamins and minerals"

 Grilled steak with poblano sauce and sautéed spinach

Grilled steak with poblano sauce and sautéed spinach

 White bean salad with honey-lemon vinaigrette

White bean salad with honey-lemon vinaigrette

"I like to keep dishes and salads in particular simple during the summer months. This is a light, healthy and refreshing salad I've composed for Sprig. The white beans are high in protein but not too heavy for the dish. They go perfectly with the greens and radish."

Per Sprig Guest Chef tradition, a portion of the proceeds from the menu will be donated to the charity of Chef Sam’s choice. Sam Kass' non-profit is Chicago based Pilot Light which partners chefs with educators to empower children to make healthier food choices.

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.

 

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

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. He’s also an avid cyclist, and believes strongly in our mission to make it simple to eat well. His menu is heavily inspired by the foods he grew up with, but also the recipes that he creates and enjoys at home to make him feel healthy and balanced.

Tout Sweet, tout de suite via Sprig!

What’s “on-demand” in French? Tout de suite! What’s “an incredibly delicious and innovative Pâtisserie” in French? Tout Sweet!

This week, Sprig has partnered with San Francisco Pâtisserie, Tout Sweet, founded by Yigit Pura, winner of Top Chef: Just Desserts, to bring you tasty treats on-demand or tout de suite.

   Friday's Treat: Tesla Tart! Tesla’s innovative use of electricity sparked the inspiration for this Meyer Lemon-Yuzu-Passion Fruit Swirl Tart.

Friday's Treat: Tesla Tart! Tesla’s innovative use of electricity sparked the inspiration for this Meyer Lemon-Yuzu-Passion Fruit Swirl Tart.

From Monday, December 8th - Friday, December 12th, Sprig customers can treat themselves to 5 different, unique treats everyday for lunch and dinner whipped up by Chef Yigit himself.

Prices will range from $3.25 - $6.75 and don’t worry, your Sprig Server won’t judge you if you order more than one -- which we have a feeling might happen once you check out the full menu below!

Also keep an eye out for more on-demand Holiday treats coming from Sprig this month:

  • In addition to Tout Sweet week, this week for a limited time only, we’ll also be offering a great deal on Sprig Gift Certificates for you and your loved ones.
  • The week of 12/15 we’ll be offering holiday trees on-demand -- but with a Sprig twist: locally-sourced tabletop Rosemary holiday trees. So you can not only enjoy them during the holiday season, but on those off-days when you decide to cook from home.
  • Sunday, 12/21 - Tuesday, 12/23 we’ll be offering last-minute gifts on-demand with our friends at Orange Harp. We'll have beautifully wrapped gift selections for him and her, as well as something for everyone -- so you don't forget anyone on your list.

Stay tuned for more details on Sprig Holiday Month and check out the below for a full menu of Chef Yigit’s incredible, sweet treats!


Tout Sweet Patisserie Week with Sprig

Monday, December 8th

Guitard Dark Chocolate Chunk Cookie with Maldon Sea Salt

Tuesday, December 9th

Macaron Menage a Trois (Gluten Free!): Salted Caramel, Cherry-Bulleit Bourbon and Guittard Dark Chocolate

Wednesday, December 10th

Maui 2.0 Verrine (Gluten Free!): Lemongrass-Ginger Scented Coconut Tapioca, Passion Fruit-Mango Gelee, Flourless Coconut Cake with House Candied Pineapple.

Thursday, December 11th

Element: Inspired by the classic Sci-Fi film, this cake explores the modern and fashionable. Vanilla Bean Genoise Cake Layered with Raspberry Cream, Fresh Chocolate Mousse.

Friday, December 12th

Tesla Tart: Tesla’s innovative use of electricity sparked the inspiration for this Meyer Lemon-Yuzu-Passion Fruit Swirl Tart.







 

Guest Chef Ryan Farr of 4505 Meats

Guest Chef Ryan Farr of 4505 Meats

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.

Sprig Together with Waterbar: Oysters On-Demand

October in San Francisco -- it’s the month that every local lives for. Sunny, warm days where we can actually wear skirts or short sleeves without fear of Karl the Fog creeping in. We can enjoy outside seating where we can sip cold beers and Rose and for a few days, complain about getting sunburns or the serious lack of AC in the city.

As this magical month winds down, we thought, what better way to send off San Francisco’s Indian Summer than with oysters paired with a crisp white wine -- all without leaving the comfort of your home, office, or that perfect picnic spot in Dolores Park.

For those of you familiar with Sprig’s Guest Chef Series, in honor of this month, we thought we’d take a new twist on our guest chef service: together with one of the most renowned seafood restaurants in San Francisco -- the iconic Waterbar -- Sprig is bringing you a variety of fresh oysters from the West Coast and beyond with the perfect pairing of Pine Ridge Chenin Blanc + Viognier -- all on-demand.

ICHI and Sprig

ICHI and Sprig

Tonight I’m thrilled to continue our Guest Chef Dinner Series with one of the greatest chefs and restaurateurs in San Francisco — who also happens to be one of my closest friends — Chef Tim Archuleta of ICHI Sushi + Ni Bar.

Tim and I first met several years back in our hometown of Sacramento, CA and became immediate friends. I’ve been a big supporter of ICHI since its inception in 2006 and when I was still at Google, brought his sushi in to serve to employees. Tim has also been a dedicated supporter of Sprig: ordering our meals regularly for himself and his family. But our relationship also transcends cooking: we built a commissary kitchen together (doing most of the construction ourselves!) and I even worked as a waiter for Tim when he was doing sushi pop-ups in bars around the city.

Continuing our Culinary Adventures

Continuing our Culinary Adventures

With Chef Ryan Pollnow of Central Kitchen

We’ve thoroughly enjoyed featuring our friends and colleagues in the culinary community throughout our Guest Chef Menu Series — and based on your feedback, it seems like you’ve loved it, too! That’s why we’re excited to welcome two more great chefs to the Sprig extended family: Ryan Pollnow, Chef de Cuisine of Central Kitchen and my old friend Tim Archuleta, Executive Chef & co-owner of ICHI Sushi.