Tag Archives: State Bird Provisions

State Bird Provisions II: Introducing State Bird Seed

Almond Rosemary State Bird Seed.

Almond Rosemary State Bird Seed.


After evening dinner service, chefs Nicole Krasinski and Stuart Brioza would often find themselves with leftover quinoa at their award-winning State Bird Provisions in San Francisco.

They ended up frying it and mixing it with nuts, seeds and spices to transform it into a crunchy topping for other dishes. In the process, they created something so delicious that they and their staff could not resist snacking on it whenever possible.

Now, you can try it for yourself. Their whimsically named State Bird Seed just launched last month. It’s now available in resealable 3.5-ounce bags for $4.99 each through Good Eggs, and at stores such as Rainbow Grocery in San Francisco, SHED in Healdsburg, and Bi-Rite in San Francisco.

It comes in three flavors.

It comes in three flavors.

The organic puffed red quinoa blends come in three flavors: Sea Salt, Furikake, and Almond Rosemary. I had a chance to sample them recently.

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Food Photo Exhibit, Tea Fest & More

"Watermelon Radishes'' by Paulette Tavormina. (Image courtesy of the artist)

“Watermelon Radishes” by Paulette Tavormina. (Image courtesy of the artist)

March Debuts Food Photo Exhibit

Gourmet kitchen and pantry retailer, March, in San Francisco will feature an exhibition by food photographer, Paulette Tavormina.

The New York City artist creates sumptuous food photos that have the air of 17th century Old Master still-life paintings of food and flora. Tavormina styles each photograph with the utmost of detail and makes dramatic use of light.

March will display 16 of her works from March 14 to June 1.

Just think: You can take in an art show, then shop for table linens, cast iron cookware and gourmet jams to create your own tableau at home.

"Pears'' by Paulette Tavormina. (Image courtesy of the artist)

“Pears” by Paulette Tavormina. (Image courtesy of the artist)

San Francisco International Tea Festival

Enjoy the soothing and fascinating world of tea at the San Francisco International Tea Festival, March 10 at the Ferry Building.

The event includes seminars on the history of tea in the United States, tea as medicine and the green teas of Japan. There will be plenty to taste, too.

Exhibitors include the Imperial Tea Court, owned by festival host, Roy Fong; as well as Chado, Sky Tea and Alegio Chocolate.

General admission, which includes a commemorative tote bag and ceramic tasting cup, is $20 each. Seminars are $5 each.

“Taste of the Nation” Coming to San Francisco

A bevy of stellar chefs will be featured in the Taste of the Nation event, March 21, at the Bentley Reserve in San Francisco.

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State Bird Provisions Takes Flight in San Francisco

Chef Stuart Brioza offers up duck liver mousse with almond biscuits at State Bird Provisions.

Imagine the rolling carts and trays of Chinese dim sum. But instead of small dishes of chicken feet and traditional steamed dumplings, you have have the likes of smoked duck fingerling potato salad, ricotta pancakes with sauerkraut, and green garlic bread with burrata.

That’s the concept of the very inventive State Bird Provisions, steps away from San Francisco’s Japantown.

Husband-and-wife chefs Stuart Brioza and Nicole Krasinski got the idea for this after catering private events upon their departure from their posts as head chef and pastry chef, respectively, at San Francisco’s Rubicon, after that landmark restaurant shuttered. They realized that diners these days like to graze, rather than always commit to the usual appetizer, entree and dessert. And they noticed that when a new dish is paraded in front of folks, they just have to have at it once they see it.

A cart laden with oysters on the half shell, and seafood salsa.

Whipped trout with peas, mint and croutons from the rolling cart.

Cold seafood salad tossed in a vibrant salsa -- from the rolling cart.

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