))
Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress
Manage episode 332743226 series 3348817
Content provided by St. Supéry Estate Vineyards & Winery and St. Supéry Estate Vineyards. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by St. Supéry Estate Vineyards & Winery and St. Supéry Estate Vineyards or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
In the latest episode of the St. Supéry Sips podcast, part two in a series of conversations with prominent California chefs, winery CEO Emma Swain chatted about sustainable seafood with Stuart Brioza, chef and co-owner at State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco.
Brioza’s passion for sustainable seafood began when he opened State Bird Provisions in 2012. He carried that enthusiasm over to The Progress and The Anchovy Bar, which opened in 2014 and 2020, respectively. At all of his restaurants, Brioza aims to use every part of the animal or plant to avoid food waste.
8 episoade
Distribuie
