State Bird Provisions - 'World Peace' Peanut Muscovado Peanut Milk
Peanut Muscovado Milk—or, as we call it at State Bird, 'World Peace' — is a simple, intense infusion: peanuts steeped in milk and cream, then sweetened with muscovado sugar. People seem to think it tastes like a liquid Snickers bar. It got its nickname because of the “now I want to give you a hug” reaction it inspires.
Non-alcoholic. This recipe contains dairy & peanut
"La Cocina is my charity of choice. As incubators for low-income food entrepreneurs, Stuart and I have long supported La Cocina whenever we're able. Diversity in the culinary world is so important, and La Cocina is a force in making sure that remains strong in the Bay Area. - Nicole
PASTRY CHEF & CO-OWNER NICOLE KRASINSKI'S STORY
Nicole Krasinski is the Pastry Chef/Co-Owner of State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco and co-author of State Bird Provisions: A Cookbook.
Nicole’s pastry and baking skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey. In 2004, Nicole and husband Chef Stuart Brioza were recruited by Restaurateur Drew Nieporent and Master Sommelier Larry Stone to take over the kitchens at the famed San Francisco restaurant: Rubicon. In less than a year, their cooking reestablished the decade-old restaurant as one of the top dining destinations in San Francisco, garnering numerous local and international accolades.
On December 31st, 2011, after a few years of travel, exploration, and starting a family,
Nicole and Stuart opened the award-wining State Bird Provisions, which has introduced a new way of thinking about dining and service.
Expanding on those ideas, in December of 2014 Nicole and Stuart opened The Progress to critical acclaim, and most recently The Anchovy Bar in September 2020.
By following their own style, they are yet again changing perceptions around dining and service. They are driven to consistently provide a unique environment where people can expect interesting food, distinctive beverages, and meaningful service. To do this, they remain focused on, support and respect the foundations of their businesses: their staff and purveyors.
Aside from earning legions more fans, they have received the following recognition and accolades:
- One Michelin Star: 2014-2019 (State Bird Provisions) + 2017-2019 (The Progress)
- James Beard Foundation Nominee: Book Awards, Restaurant and Professional 2018 (State Bird Provisions: A Cookbook, Ten Speed Press)
- James Beard Award: Best Chefs West 2015 (State Bird Provisions)
- James Beard Foundation Nominee: Best New Restaurant 2015 (The Progress)
- James Beard Award: Best New Restaurant 2013 (State Bird Provisions)
- Bon Appetit Magazine’s Best New Restaurant of 2012 (State Bird Provisions)
Photo Credit: Ed Anderson