STATE BIRD PROVISIONS IN YOUR KITCHEN
This is a Food Lit event, underwritten by the Bernard Osher Foundation.
Chefs Stuart Brioza and Nicole Krasinski always have a line out the door for their award-winning dishes. Inspired by years of catering parties, the dynamic husband-and-wife duo adopted a casual dim sum cart style of small plates at their debut restaurant, State Bird Provisions. They then expanded their empire with The Progress, a place where the menu feels like a dinner party banquet. Both restaurants have garnered critical acclaim, including multiple James Beard Awards and Michelin Stars, and their shared special event space, The Workshop, creates even more opportunities for good food and community.
Now Brioza and Krasinski want to get into your kitchen too. Join us as they discuss their first book, State Bird Provisions: A Cookbook. We’re hungry just looking at the recipes for some of their most popular dishes, and the breathtaking photography will no doubt inspire you to get creative and get cooking.
Chef and Owner, State Bird Provisions and The Progress, Author, State Bird Provisions: A Cookbook
Pastry Chef and Owner, State Bird Provisions and The Progress; Author, State Bird Provisions: A Cookbook
Food and Culture Reporter, San Francisco Chronicle; Author, Hippie Food (Forthcoming)—Moderator