- Eat & Drink
- News & Features
- City Life
- The Hamptons
- Los Angeles
- New York
- Orange County
- San Diego
- San Francisco
- Washington, D.C.
Sign Up Now for the Commonwealth Club's "Craft to Table" Talk
Sara Deseran | Photo: courtesy of State Bird Provisions | February 7, 2013
The chefs from State Bird Provisions and Bar Tartine speak out about the radical DIY chef movement.
Mark your calendars for Wednesday, February 13th, a.k.a. Valentine's Day eve. I'll be moderating a Commonwealth Club panel featuring some of the city's most passionate and creative chefs: Stuart Brioza and Nicole Krazinski from State Bird Provisions and Cortney Burns and Nick Balla from Bar Tartine.
This panel discussion is inspired by the article that I wrote for the magazine on the Bay Area's plethora of chefs cooking, curing, baking, and farming it all—or "DIAY chefs" as I dubbed these enthusiastic overachievers. Is this a noble and sustainable way to run a business or just foolishly romantic foodism? And where does Nick store all those pickles he's making anyway? Bring your questions!
(General tickets are $20.)
Have feedback? Email us at email@example.com
Follow us on Twitter @sanfranmag
Follow Sara Deseran on Twitter @SaraDeseran