MEDIA ALERT

July 19, 2018

OAKLAND’S NYBLL PREPARES 7,000 HIGH PERFORMANCE MEALS FOR THE USA RUGBY WORLD CUP

OAKLAND – (July 18, 2018) – When the Rugby World Cup Sevens leadership went looking for a chef that could meet their stringent meal requirements for world class athletes, they found the perfect partner in Oakland-based Nybll and chef Kristen Thibeault. Nybll has found a niche in creating high-performance, energy sustaining meals that fueled the athletes who won the most recent baseball and basketball championships, as well as the Giants and their visiting teams. Over the course of three days, Nybll will serve over 7,000 meals – lunch and dinner to 1000 players, officials, coaches, and media from 28 countries as well as hundreds of USA Rugby staff and volunteers.

“When USA Rugby came to us with their dietary requirements, it wasn’t a stretch for us,” says Nybll chef and co-founder Kristen Thibeault. “Their guidelines fit exactly how we already cook for our pro sports and corporate clients every day. When you’re tasked with satisfying large, health focused Rugby players you can’t serve tofu and sprouts – it’s got to be a hearty plant focused menu with clean proteins and bold flavors.” Nearly all of Nybll creations avoid the use of dairy, gluten, breading, MSG, and processed sugar.  The result is a satisfying meal without a carb crash or regret.

Thibeault was the 2013 winner of the S. Pellegrino Almost Famous Chef award that catapulted her onto the culinary scene. Prior to her formal chef training at the Le Cordon Bleu, Thibeault taught herself how to create healthy meals during her recovery from breast cancer. Her winning dish for the Almost Famous competition was vegan sweetbreads. Nybll meals benefit not only athletes, but also fast paced office workers who avoid the typical mid afternoon lag that comes from heavy restaurant take-out. As the Thibeaults like to say, ‘Lunch should not require a nap.’

The semi-permanent 15,000 square foot structure that includes a mobile kitchen, international food court, and dining hall for 350 is being constructed in the Harbor Lot adjacent to AT&T Park. Nybll will provide lunch and dinner from Friday, July 20 to Sunday, July 22.

Nybll’s menus meet and exceed USA Rugby’s stringent dietary requirements for world cup level food service.  Nybll’s philosophy embraces the notion of ‘eating first with our eyes’ so they focus intensely on presentation. Expect sumptuous food stations and colorful fruit and vegetable offerings that dazzle the eye and palate alike. Menus are designed to appeal to the vast cultural diversity of players originating from twenty-eight countries. Nybll will feature cuisines from around the world, California, and San Francisco’s own distinctive styles.  And all menus will feature high energy, high protein selections specifically designed to fuel championship performance on the field.

The full list of menus served are available at rugby.nybll.com

Rugby World Cup Sevens menu themes and selections include:

Streets of San Francisco – Mission Street Tacos, China Town Hot Pot, and Japan Town Bento Bowl

Island BBQ – Organic, Polynesian Roasted Pig, Coconut Chicken and BBQ Pulled Pork

Aussie Barbie – Roasted Lamb, Grilled Shrimp and Mango Relish and BBQ Portobello Mushrooms

A ‘California Farm Stand’ all-day energy station will be available to the athletes at all times including, yogurts, nuts, fresh fruits, organic energy snack blends and organic juice bar.

Until 2015 Thibeault and her husband, Nybll CEO Keven Thibeault, ran Kombu, located in San Francisco’s Four Seasons hotel in association with the Sports Club/LA, where they served healthy meals for residents, hotel guests and members of the club. For more information visit www.nibll.com, info@nybll.com or call 415-617-9691.

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