Podcast appearances and mentions of nicole krasinski

Stuart Brioza is the chef and co-owner of State Bird Provisions, The Progress and The Anchovy Bar in San Francisco. Born and raised in California, he worked in restaurants while still in high school. After culinary school, he worked in Chicago and France and then returned to California working at Rubicon before opening State Bird Provisions with his wife, pastry chef Nicole Krasinski in 2011. In the podcast, we will hear about Stuart Brioza's love for the French bistro, the Japanese izakaya and for his native California. He will also reveal his favourite restaurants in San Francisco and Japan. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Stuart Brioza and Nicole Krasinski are the husband/wife “duo” and Chef/Owners of the legendary State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. They've racked up Michelin Stars, James Beard Awards, Food + Wine Magazine's Best New Chef and Best Chef All-Stars, and more!Listen along as we get the story of a world-renowned restaurateur who turned down an investment in State Bird Provisions (later calling it the biggest mistake of his career).Beyond their culinary achievements, Stuart and Nicole give back through inspiring programs and organizations like Creativity Explored and Meals on Wheels San Francisco. Enjoy this episode as we go Beyond the Plate… with Chefs Stuart Brioza and Nicole Krasiniski. This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Molly and Kristin speak with writer JJ Goode about his career path, collaborating with chefs on cookbooks and what draws him to his projects. He discusses some past work, how he organizes his To Do list and his advice for others who want experience with co-authorship.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJJ Goode's WebsiteTaste ColumnKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPok Pok by Andy Ricker and JJ GoodeMission Vegan by Danny Bowien and JJ GoodeA Girl and her Greens by April Bloomfield and JJ GoodeState Bird Provisions by Stuart Brioza, Nicole Krasinski , and JJ GoodeTitles by JJ Goode

This episode of On the Fly by tablehopper is with Stuart Brioza, the chef and co-owner of State Bird Provisions, The Progress, and now right around the corner, the newly opened The Anchovy Bar. Heads up: this episode is by far our longest, but as you settle in, I hope you’ll enjoy the deep storytelling in this episode. We talk about what it’s like to open a business in the pandemic, and what it was like for them to be closed while they tried to save their two existing restaurants, navigating a mountain of paperwork and an uncertain path into an unclear future, while trying to look out for their incredible team. This conversation is also really fun: I love the deep dive we get to take with Stuart on The Anchovy Bar menu, his ingredient sourcing, and fascinating storytelling about our local ingredients, with a look into his creative process. All three of his restaurants with his wife and partner Nicole Krasinski are absolute creative culinary powerhouses, offering unique tasting experiences and culinary journeys and a particular brand of hospitality, like no other restaurant group.Get ready to geek out on anchovies, and oysters, and butter, and take a fun walk through their pantry vis-à-vis their ingenious Atomic Workshop line. I hope you enjoy basking in Stuart’s profound passion for not only being a chef but someone who really loves to feed people, on many levels. The Anchovy Bar: theanchovybar.com State Bird, The Progress: statebirdsf.com If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

Part one of our StorySlam 2018: Rooted and Rising series, featuring stories by Nicole Krasinski and Stuart Brioza of State Bird Provisions, J. Kenji Lopez-Alt author of The Food Lab, Fernay McPherson of Minnie Bell's Soul Movement and Amisha Gurbani of The Jam Lab.     Join a gathering in the Bay Area to hear stories like this shared live. www.RealFoodRealStories.org

James Beard Foundation Kicks Off 2018 Taste America® Ten-City Culinary Series JBF Award Winners Traci Des Jardins, Belinda Leong, Michel Suas, and more than a dozen Taste America chefs launch cross-country culinary collaboration at the James Beard House Tastemakers from across the country joined James Beard Foundation (JBF) CEO Clare Reichenbach last night at the James Beard House to kick off the Foundation’s 2018 Taste America. Spanning six weeks from September 28 to November 17, the sixth annual traveling series will bring unique dining and educational programs to ten culinary destinations across the country. Taste America Honorary All-Star and James Beard Award-winning chef and philanthropist Traci Des Jardins crafted the kickoff’s menu alongside JBF Outstanding Bakers Belinda Leong and Michel Suas. Among the 2018 Taste America chefs in attendance were chefs Karen Akunowicz, Charleen Badman, David Blessing, Stuart Brioza and Nicole Kraskinski, Val Cantu, Andrew Carmellini, Abe Conlon, Nick Elmi, Michael Fojtasek, Sara Kramer and Sarah Hymanson, and Annie Pettry. Throughout the evening, guests mingled with the 2018 Taste America chefs and explored in more depth the sustainability and food waste initiatives highlighted by this year’s Taste America program, which will directly contribute to the Foundation’s Scholarship programs. Special activations at the kickoff included a raffle by Dinova and sampling stations from Woodford Reserve, El Tesoro, Robert Mondavi, Gloria Ferrer, and Ornua Foods North America. The lineup of JBF’s 2018 Taste America chefs and cities are: September 28-29: New Orleans: Visiting All-Star Emily Luchetti* Phoenix: Visiting All-Star Maneet Chauhan; Local All-Star Charleen Badman*** October 12-13: Los Angeles: Visiting All-Star Andrew Carmellini*; Local All-Star Ludo Lefebvre** October 19-20: Louisville, KY: Visiting All-Star Steven Satterfield*; Local All-Star Annie Pettry Seattle: Visiting All-Stars Stuart Brioza* & Nicole Krasinski*; Local All-Star Edouardo Jordan* October 26-27: Chicago: Visiting All-Star Karen Akunowicz*; Local All-Star Sarah Grueneberg* San Francisco: Visiting All-Star Abe Conlon*; Local All-Star Val Cantu November 2-3: Boston: Visiting All-Star Renee Erickson*; Local All-Star Tony Maws* Philadelphia: Visiting All-Star Jeremiah Langhorne*; Local All-Star Nick Elmi*** November 16-17: Austin: Visiting All-Star Sara Kramer*** & Sarah Hymanson***; Local All-Star Michael Fojtasek New Orleans is celebrating its tricentennial in 2018 and so its dinner will take on a different format with four simultaneous Taste America dinners occurring in iconic restaurants, all on the same night, as the culinary program launches on Friday, September 28. Taste America Visiting All-Star and JBF Board Chair Emeritus Emily Luchetti will create a universal dessert to cap off each dinner. New in 2018, Taste America is joining forces with Feeding America® to reduce food waste and donate otherwise viable food and meals leftover from the weekends’ events to those in need. Logistics will be coordinated with local food waste organizations in each of the ten Taste America cities. The James Beard Foundation’s 2018 Taste America is made possible by the generosity of our sponsors and partners, including premier sponsors Deloitte, El TesoroTM Tequila, and Woodford Reserve; supporting sponsors Dinova, Gloria Ferrer, Ornua Foods North America, Robert Mondavi Winery, and Windstar Cruises; patron sponsor Choose Chicago; retail partner Sur La Table; and founding partner Bowen & Company. Additional support for Taste America 2018 has been provided by Chefwear and VerTerra Dinnerware.

Ease back into post-turkey life with some FRT. This episode is a State Bird Special! First, we chat with Stuart Brioza and Nicole Krasinski (0:47) of SF's State Bird Provisions to talk about the expansion of their restaurant, their new cookbook, catering to dietary restrictions, and their new snack, State Bird Seed. Next we chat with Dana Peck (14:36), CEO of Render, the company that partnered with State Bird to bring the snack to market. We wrap it up with Scott Conant discussing a strange hashtag (22:58).

Hey hey, it's Food Republic Today! First up, we check in with Stuart Brioza and Nicole Krasinski, the chefs behind San Francisco's State Bird Provisions, to hear how they'll be spending their Thanksgiving (0:37). Next, we chat with chefs Rico Torres & Diego Galicia (2:54) to learn about their travels, the experience of dining in their lauded San Antonio restaurant Mixtli, and the importance of preserving Mexican recipes and tradition., We close out with Chris Cosentino's opinion on food trends (19:01).

In this episode of the Find Dining Podcast, Anita Chu of Dessert First recommends Rich Tablein San Francisco, where Chefs Evan and Sarah Rich serves up New American dishes like lamb and dandelion pasta, salmon with tomatoes and gribiche. Read more about Rich Table on Dessert First Visit the Rich Table website Rich Table is located at 199 Gough Street in San Francisco Read Anita's Field Guide to Cookies and Field Guide to Candy Legendary chefs to check out: Hubert Keller, Traci des Jardines, and Michael Mina Up and coming chefs: Danny Bowien of Mission Chinese, Stuart Brioza and Nicole Krasinski of State Bird Provisions, Try a bun from The Chairman food truck Anita recommends: Sardine chips Douglas fir levain Lamb and dandelion pasta Salmon with tomatoes and gribiche Mint chocolate ice cream San Francisco Dining Districts to Explore: Mission Financial District/SoMa Hayes Valley San Francisco Food Events: SF Chefs Food Wine (August) San Francisco Street Food Festival (August) Sf Star Chefs and Vinters Gala (April) Food for Thought: Q: What was the original name of the city of San Francisco? A: Yerba Buena. Out of the Frying Pan Picks: Favorite Dessert Spot: Mr. and Mrs. Miscellaneous Favorite Candy Shop: Miette Favorite Spot to go to before a 49ers Game: Super Duper Burgers Favorite Cocktails: Gitane Favorite Outdoor Spot: Waterbar Favorite Farmers' Market: at the Ferry Building Favorite Place to Get Ramen: Izakaya Sozai