Podcasts about State Bird Provisions

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

“At some point when you want to pursue your passion, nothing should stop you from doing what you love.” - Rami Zakkak This Real Talk is a compelling reminder of the power of following your passion, the integral role of a supportive community in your life, and how challenges can be harnessed for creative, out-of-the-box approaches to your circumstances. The incredible Rami Zakkak joins me on this episode and inspires me with his wisdom! Rami is a 20-year-old Palestinian-American chef, and winner of the InterContinental San Francisco Luce Culinary Clash of 2023. Raised in the Bay Area and deeply connected to his Arabic heritage, Rami shares his culinary journey, plans for the future, and lessons any passion-pursuer can resonate with. Here are the key moments from this episode: Rami's background and inspiration: Rami's love for cooking was largely influenced by his father, who brought home different foods for him to try. Being exposed to a wide variety of flavors early in life, Rami developed a strong passion for culinary arts and hospitality. The decision to pursue culinary arts: Rami faced the challenge of deciding whether to pursue a general education (GE) degree or commit to culinary school. In a fortunate twist of fate, a culinary school reached out to him, offering both GE and culinary education. This experience led him to commit wholeheartedly to his passion for cooking and hospitality. Lifestyle changes and stress management: As a chef, Rami has adapted to late nights and busy weekends, with the ironic contrast of cooking upscale food for others while resorting to fast food for himself late at night. He mitigates stress and nerves by focusing on his passion and love for his craft, which helps him bypass barriers and feel authentically comfortable in the kitchen. Choice of internship and career planning: Rami is in the process of securing an internship and has selected three potential restaurants - Atelier Crenn, State Bird Provisions, and Mourad. His long-term goal is to work under various chefs, travel, and eventually own his own restaurant. Impact of community and faith: Being part of a supportive community and having a strong faith as a Greek Orthodox Christian has been instrumental in Rami's journey. He has experienced the benefits of a community that cares about his well-being and keeps him on his path. His faith has kept him grounded and encouraged his compassionate approach towards others. Humility and ambition in the kitchen: Rami values humility greatly. Despite his successes, he aspires to be a "chef of the people," engaging with them directly rather than distancing himself in the kitchen. He emphasizes not forgetting one's roots despite achieving success. Innovation and fusion in Arabic cuisine: Rami aims to illuminate the richness and diversity of Arabic cuisine beyond staple dishes like hummus, falafel, and shawarma. He experiments with techniques from other cuisines, such as Chinese, and fuses them with his Arabic background to create unique culinary experiences. Handling confusion and challenges: Rami acknowledges the confusion he experienced in choosing a specific path within the culinary industry. However, he also recognizes that this confusion can nurture creativity, driving him to explore new ideas and ventures. Passion and persistence: A key message that Rami imparts is the importance of following your passion wholeheartedly. He advises you to listen to others, but ultimately make decisions based on your interests and passions. His own journey is a testament to this advice, with his hard work and focus earning him credibility and success in the form of the Luce Culinary Clash 2023 victory. Whether you're an aspiring chef, or someone passionate about pursuing your heart's calling, you will find tremendous value from this Real Talk! With so much love & gratitude, Grace

Grant Wood, wine educator and certified sommelier, and Robert Tas navigate the wine list at State Bird Provisions, a restaurant that provides an adventurous and inventive menu of contemporary American cuisine. The focus here is on local, organic and well-crafted ingredients and this emphasis on quality extends to the wine list. Grant identifies a pet-nat wine that offers great value, a riesling and Chenin blanc that would pair well with small plates, and an amazing pinot noir from Patagonia. Wines reviewed include:    2021 Clos Cibonne from Côtes de Provence   2020 Kadarka, Haimann & Fiai, Hungary   2020 Raventos I Blanc de Nit Brut Rose, Penedes, Spain   For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Good News: A Stanford University scientist has invented an incredible inexpensive paper microscope, Link HERE. The Good Word: An important reminder from Aristotle. Good To Know: A hilarious fact about Double Stuf’d Oreos! Good News: A UK woman uses her drone camera to help find lost dogs in her area, Link HERE. Wonderful World + […]

Would you believe me if I told you anchovies fell from the sky in San Francisco? Well, that is literally what has happened there, and it couldn't have been a better omen for our one of our guest's restaurants, The Anchovy Bar.  Chef Stuart Brioza was named one of the Best New chefs by Food & Wine magazine in 2003, and is also the founder, partner, and chef of State Bird Provisions, The Progress, and The Anchovy Bar, all of which are in San Francisco. Not to mention a self-appointed chief of the janitorial department according to his Instagram page. This intuitive and innovative chef took a chance on a unique and eclectic concept in a new neighborhood to provide locally sourced food presented in a way the local community hadn't seen before. In a small plate, tapa style, but served on dim sum carts rolling around the dining room at SBP. He took a chance and was able to be wildly successful, which has put him in a position where most chefs and restaurateurs wish to be.  Stuart knows exactly where his food is sourced from and uses only the freshest ingredients to create his dishes, allowing them to come to life on their own. A chef's dream! Tune in to hear a timely discussion on climate change and how its affecting agriculture as well as the diverse culture in San Francisco, which allows for concept restaurants like Stuart's to thrive. Topics discussed in this episode: Why there were anchovies in people's backyards in San Francisco The expanded seasons are due to microclimates in the bay area What were some takeaways from Stuart's trip to Copenhagen Discussion on food tech disruptors Where Stuart's love for food came from Stuart's early years as a chef How State Bird Provision changed its surrounding neighborhood  The success of the risk of the eclectic menu at State Bird Provision What local california cuisine means to Stuart How many years did it take for State Bird to progress? How was the name State Bird Provisions chosen? What could The Progress do that State Bird Provision couldn't? How Stuart was able to get creative with anchovies The set up of the kitchens of all his restaurants Listen to more episodes at The Chef Radio Podcast. Also, be sure to check out our other podcast Delicious City Philly. Connect with Eli:Instagram A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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)

Producer’s Note: we're going to continue bringing you timeless stories and important interviews, some of which have newfound relevance because of COVID-19, and some that are explicitly unrelated. This episode you’re about to hear was recorded during San Francisco's Beer Week in February 2020, so the context is removed a bit from what’s happening in the world right now, but the information is still valuable, and we want to share it with you. Listen for an update at the end of the episode. How many times have you sat down at a nice restaurant and perused the drinks menu, only to find yourself thoroughly disappointed by the beer list? Ben Henning, a beer buyer for two Michelin-starred sister restaurants in San Francisco, makes it his life’s work to ensure that that never happens to his patrons. Henning works with State Bird Provisions and The Progress, two widely lauded neighboring restaurants in the city’s Fillmore District. You’ll often catch him on the floor working alongside waiters, discussing the restaurants’ robust beer offerings with guests, and espousing the merits of pairing beer with their many exceptional dishes. But Henning isn’t always successful at converting the wine drinkers. In the high-end restaurant game, convincing guests to consider beer over wine or spirits is always an uphill battle, even though Henning, a certified Cicerone with years of buying experience, is bringing in the best of the best. On any given day, State Bird and The Progress carry carefully selected, rare Lambics and farmhouse ales. On the day I arrive to speak with Henning, in the middle of San Francisco Beer Week, the restaurant is bustling ahead of its 4 p.m. opening. A line is forming outside of locals hoping to snag one of the few tables kept open for walk-ins. Management is readying for the opening of two new restaurants elsewhere in the city. Upstairs, staff is setting up for a private event, and just after Henning and I begin our conversation, we’re asked to relocate to another room—you’ll hear that break in the interview. Even within the chaos, Henning is cool-headed. Staying level in ever-changing circumstances is what his work is all about. This is Ben Henning of State Bird Provisions and The Progress. Listen in.

Gary and Michael snake draft America's top 10 restaurants of the decade, including Mission Chinese Food, Franklin Barbecue, Sqirl, State Bird Provisions and The Grey. Gary also breaks down his top 10 meals of the 2010s, and the duo debate whether any Portland restaurant deserves a shot at a national best-of-the-decade list.

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

Over a traditional dirty vodka martini with olives thanks to our friends at Postmates who will deliver anything! For a $20 credit on your alcohol or beverage deliveries, use coupon code: BSDRINKS. Philip’s renovation begins and we talk about life without access to our liquor cabinet. There's a brief discussion of the Harvey Weinstein scandal and the #METOO movement. Philip and Tory briefly share sexual abuse and harassment stories from working in showbiz and Hollywood. Tory shares her sexual harassment video on youtube. Tory announces a new segment “What do you buy Philip for his birthday when you have 26 minutes alone at Safeway?” We talk about origami cootie catchers and what it feels like turning 36 around a big family Thanksgiving. A recap of the “Gals and Gays” weekend in Guerneville (Russian River weekend) with a bunch of drunk middle-aged women we had to explain el Negro de Whatsapp and certain words during a raucous game of Cards Against Humanity. There’s a discussion of life post Nor Cal fires, getting punked by displaced chefs, and how appreciative they are of life. Advice on gift giving and an embarrassing birthday dinner moment at State Bird Provisions. Rumors about Yelp are dispelled and Tory raves about “No Wait” their new awesome feature where you can get into a restaurant without the wait. Brief discussion of children’s programming Word Party and Wonder Pets. Additional topics: Whitney Houston Stranger Things Prolapsed anuses Radio personality Delilah Body types that can support bangs Pubis mons Legal marijuana Tory’s obsession with contiguous holiday songs leading up to the winter holiday Big “thank you!” to Priya Mapara for designing our Bay Seasoning podcast logo.

Stacey Rivera is the digital content director for food for Time Inc. and reads 1,000 headlines a day. We can’t even imagine. Stacey joins us to talk all things food media and how her fascinating career has taken her from Hallmark to Playboy and beyond. JJ Goode is the co-author of more than a dozen cookbooks, including the new State Bird Provisions book and the latest Pok Pok book. When the sexual harassment scandals started to break, JJ sent us a very specific email, which is why he’s on the show today. Tune in to hear more. Radio Cherry Bombe is powered by Simplecast

Ep. 200 - It's only fitting that our 200th episode is at Outside Lands, one of the best music and food tests in the country. We caught up with Chef Stuart Brioza, who runs the acclaimed SF restaurant State Bird Provisions along with his wife Nicole Krasinksi, to chat about music behind the Gastro Magic stage.

Ep. 200 - It's only fitting that our 200th episode is at Outside Lands, one of the best music and food tests in the country. We caught up with Chef Stuart Brioza, who runs the acclaimed SF restaurant State Bird Provisions along with his wife Nicole Krasinksi, to chat about music behind the Gastro Magic stage.

When you’re the wine director at a restaurant that’s received as many accolades as State Bird Provisions in San Francisco, you’ve got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week’s episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he’s been enjoying lately. This program was brought to you by Michters. “Everything comes to you in carts and trays. The guest has so many options and flavors you can engage with your whole meal so as a result I wanted to make sure you could say the same thing about the wine.” [07:00] “I’m constantly changing the list to make sure I’m not only putting wines on the list that match the cuisine, but also including wines people are familiar with and want to drink.” [08:00] –Marc Glassberg on In the Drink

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