Craft to Table: A Two-Part Event with Restaurants State Bird Provisions and Bar Tartine
Stuart Brioza, Chef and Owner, State Bird Provisions
Nicole Krasinski, Pastry Chef and Owner, State Bird Provisions
Nicolaus Balla, Executive Chef, Bar Tartine
Cortney Burns, Production Manager, Bar Tartine
Sara Deseran, Deputy Editor, San Francisco Magazine; Co-founder, Chefs Feed – Moderator
From dried spices to salumi, from kimchi to pickles, the most precious ingredients in today’s kitchens are made in-house. Some chefs are even busting out pottery wheels to make their own plates. It’s not really a surprise that San Francisco's progressive cooks have taken the sustainable and local ethos to the next level, but can and should chefs do it all? Do creativity and craftsmanship outweigh the high costs of an all-DIY operation? We’re on a mission to find out with this two-part event.
Part 1 Panel - February 13th: On Wednesday, February 13th, join us for a panel discussion with the dynamic duos behind two of San Francisco's top restaurants, State Bird Provisions and Bar Tartine. They’ll spill on the pros and cons of building your dishes (and your business) entirely from scratch.
Part 2 Party - February 17th: The following Sunday come see the super chefs in action at a cocktail party at State Bird Provisions. Brioza, Krasinski, Balla and Burns will be there to chat and demo all things pickling, smoking and pulverizing, while we snack on 10 of their best in-house creations. Tickets to the party (Part 2) are limited and include admission to the Part 1 (February 13th) panel and the party, filled with food, wine and entertainment.
Part 1 Panel Location: SF Club Office
Part 1 Panel Time: 6 p.m. check-in, 6:30 p.m. program, 7:30 p.m. networking reception
Part 1 Panel Cost: $20 standard, $12 members, $7 students (with valid ID)
Part 2 Party Location: State Bird Provisions, 1529 Fillmore St.
Part 2 PartyTime: 6 p.m. check-in, 6-8 p.m. party and demos
Part 2 Party Cost: $95 standard, $80 members (includes admission to the Part 1 panel on February 13th)