Meet Chef Stuart Brioza, the genius behind Michelinstarred restaurant, State Bird Provisions. Nestled in the vibrant heart of San Francisco, this urbanrustic storefront sets the stage for an everevolving menu of American small plates, expertly served dimsum style.

Chef Brioza shares his signature RiceCrusted Trout dish designed for you to savor in the comfort of your own home. Elevating the quality of the dish, Brioza opts for Zero Acre oil, praising its exceptional ability to handle highheat cooking (up to 485° F), ensuring a flawless sear and irresistibly crispy skin.

Many other common cooking oils used for this type of dish yield unwanted smoke and flavors. Chef Brioza emphasizes the pivotal role of Zero Acre oil in the recipe application– a “neutral workhorse” that can withstand the rigors of a high heat searing process. As Brioza aptly notes, "The oil is integral to that crust," unveiling the secret behind the perfect culinary alchemy.

Find Chef Stuart Brioza on Instagram:   / atomicstew