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selling his food anymore

selling his food anymore

On the fourth of the Twelve Days of Christmas at The Restaurant at Meadowood, Christopher Kostow gave to me Stuart Brioza and Nicole Krasinski of State Bird Provisions in San Francisco, the second husband and wife team to cook at this year’s event.

At a question and answer session at the Culinary Institute of America Greystone that chefs Brioza and Krasinski attended couple of days age, Brioza reminded students that we eat with our eyes first. “If you put food in front of people, they’re more inclined to reach for it,” he said. How true that is.

When he and his wife first opened State Bird Provisions eleven months ago, they noticed that some dishes on their menu didn’t get as much traction as others. So, Brioza cooked a few extra plates of the unpopular items and had servers walk them around the dining room. All of the servers came back empty-handed, having sold everything the kitchen had given them.

Now, State Bird Provisions, which has received an unprecedented amount of press for a new restaurant (it topped many of this year’s best new restaurant lists, including ones issued by Esquire and Bon Appetit magazines), is not only known for the simple, comforting, and tremendously delicious food that the couple cooks, but also for its extremely short menu and a pushcart that is driven up and down the restaurant’s narrow aisles, much like a dim sum cart, stacked with the majority of the day’s offerings. You take what you like, and you’re charged accordingly. Brioza doesn’t have problems selling his food anymore.

也�某一天,我们会在一起�花 起きたくないけど �が入ってくれ られなかった�でも うに丁�に作� �秋,迷惘�眼 �著�著也就淡了 曾�,现在都已不重要?? 你一直在我的心� 要嫁就嫁�幸福吧
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