In the increasingly competitive food-delivery space, Sprig's business model is fairly simple: offer a choice of three healthy set meals each day for lunch and dinner, orderable via app and quickly deliverable across SF at a reasonable price ($12, including delivery). While they have a strong culinary staff planning menus and cooking the offerings each day, including former Google head chef Nate Keller and former Morimoto Napa pastry chef Jessica Entzel, they've decided to shake things up a bit by enacting a guest-chef series, kicking off this month with Stuart Brioza of State Bird Provisions and Cortney Burns of Bar Tartine. Yes, for one night only, you can have food from State Bird's chef delivered to your door.
Brioza's menu will be served this Thursday, from 5:30-9:30 pm. Here are the options, which are based on what he'd cook for himself on a night off:
· Petaluma Farms chicken seasoned with crushed fennel, cumin, coriander, cinnamon, and black pepper and roasted on a bed of caramelized onions, kale, and chickpeas, with preserved lemon.
· 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.
To order a meal, download Sprig's iOS or Android app, enter your credit card and delivery information, and they'll be at your door in 20 minutes. Brioza will donate a portion of the proceeds from his guest-star turn to La Cocina. Burns, the next guest chef in the lineup, will appear on Thursday, June 26, with subsequent guest chefs running one or two times a month on Thursday evenings.
· Sprig [Official website]