Each month in 2022, join St. Supéry CEO Emma Swain, for engaging roundtable wine-industry discussions with the nation’s leading sommeliers, buyers, thought leaders and other special guests.
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Each month in 2022, join St. Supéry CEO Emma Swain, for engaging roundtable wine-industry discussions with the nation’s leading sommeliers, buyers, thought leaders and other special guests.
Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress
St. Supéry Sips
51 minutes 19 seconds
3 years ago
Sustainable Seafood Part 2: Chef Stuart Brioza from State Bird Provisions / The Progress
In the latest episode of the https://stsupery.com/podcast (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 https://statebirdsf.com/ (State Bird Provisions), https://theprogress-sf.com/home/ (The Progress), and https://theanchovybar.com/ (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.
St. Supéry Sips
Each month in 2022, join St. Supéry CEO Emma Swain, for engaging roundtable wine-industry discussions with the nation’s leading sommeliers, buyers, thought leaders and other special guests.
