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:
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.
Episode 80 – Jeremy Fox of Birdie G's and Rustic Canyon
Episode 79: Chef Rich Torrisi of Torrisi Restaurant and Major Food Group
Episode 78: Chef Eli Collins of a.kitchen + a.bar
Episode 76: Chef Christopher Kearse of Forsythia
Episode 75: Chef Andrew Carmellini of The Dutch & NoHo Hospitality Group
Episode 74: The Kitchen Culture Code
Episode 73: Chef Philip Krajeck of Rolf & Daughters and Folk Restaurants
Episode 72: Geno Vento of Geno’s World Famous Cheesesteak's
Episode 71: Chef Kurt Evans of Everybody Eats
Episode 70: Jen Carroll of Carroll Couture Cuisine
Nok Suntaranon of Kalaya Restaurant
Chefs Angie Rito & Scott Tacinelli of Don Angie NYC
Chef Yehuda Sichel of Huda
Chefs Scott Calhoun and Dave Feola of Ember & Ash
Justin Rosenberg of Honeygrow
Chef Wylie Dufresne of wd~50
Christopher Curtin of Éclat Chocolate
Chef Ron McKinlay of Canoe Restaurant
Chef Tyler Akin of Le Cavalier
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Gastropod
Walk-In Talk Podcast
Great Expectations
The Adventures of Huckleberry Finn
Christopher Kimball’s Milk Street Radio
The Recipe with Kenji and Deb