Sprig’s Guest Chef Series

Cooking with Friends

Before we launched Sprig, we spent a lot of time asking our friends in the food community what they would cook if they were in our shoes. We talked about our favorite meals — things that we cook for ourselves, friends and family on our days off or after a long day in the kitchen. Their ideas were so interesting, delicious and most importantly, representative of their individual talents and passions, we knew we had to figure out a way to serve them on Sprig.

And just like that, Sprig’s Guest Chef Dinner Series was born.

OK, it took a little more work than that — creating and cooking a meal for a few friends around the table is slightly different than creating and cooking a meal that will be served to thousands around the city of San Francisco. My team and I worked with each chef on their recipes and ideas, converting it to Sprig’s methods for consistency and scale. Every chef had a hand in the process, and of course tasted the results to ensure it was an accurate reflection of what they would cook for their loved ones — including our beloved Sprig customers.

We’re so proud of the results and starting Thursday, June 12th, we’re kicking off our first guest chef dinner menu with Stuart Brioza, head chef of the wildly popular, State Bird Provisions. Stuart’s menu will consist of:

  • Petaluma Farms chicken seasoned with crushed fennel, cumin, coriander, cinnamon, & black pepper. Roasted on a bed of caramelized onions, kale, & chickpeas with preserved lemon.
  • Pork Ribs rubbed with lemon, rosemary & garlic. Accompanied by organic sautèed Swiss chard and roasted rosemary potatoes.
  • Asparagus, peas & Hodo Soy tofu stir-fried with ginger, garlic, scallions, sambal, and sesame. Served with Sinto kimchi and a bed of rice sprinkled with sesame seeds.

Stuart will be followed by Cortney Burns of Bar Tartine on Thursday, June 26th and shortly thereafter, Kyle Connaughton — one of the only chefs to have cooked for three, 3-star Michelin rated restaurants.

Each unique, one-of-a-kind menu will be served for one night only. Sprig customers can expect new guest chef menus to be served 1-2x a month. Customers can order via our Sprig iOS app or recently launched Android app.

As always, each dish is $10 and a portion of the proceeds from our guest menus will go to a charity of that chef’s choice. Stuart will be donating part of the proceeds to La Cocina, an incubator kitchen that supports and cultivates low income food entrepreneurs.

We’ve received great interest from our friends in the food community and can’t wait to work with them on creating and delivering more menus as part of our guest chef dinner series. If you have feedback, thoughts or suggestions, email me at Nate@sprig.com or tweet us at @EatSprig.