This week's guest chef will be Leif Hedendal, formerly of Greens Restaurant and chef for Noise in My Kitchen, The Secret Cafe, and other underground restaurant projects. He will also be cooking for a benefit for the documentary, In Search of Good Food, on February 7th at Million Fishes Art Collective. Leif can be contacted at cavolonero@gmail.
Leif's menu will showcase seasonal produce from his favorite local farmers, including Blossom Bluff Orchards, Dirty Girl Produce, Full Belly, Star Route, and County Line. Leif has elected to donate a portion of his proceeds to the local Food Not Bombs, an all-volunteer global movement that shares free vegetarian meals as a protest to war and poverty. MSF will follow suit.
castelvetrano olives with fennel (vegan) 3.5
chickweed, chicory, cress, chioggas, pecorino ginepro, blood orange, rosemary-filbert vinaigrette 8
Tartine walnut levain with chevre, apple, meyer lemon, wild arugala, pine nut, honey, olio nuovo, Murray River salt 8
deep fried yuba package with maitake mushroom, mustard greens, leek, miso, Buddha's hand, matcha salt (vegan) 7
roasted cauliflower with tahini, Recchiuti chocolate 85%, piment d'Espelette (vegan) 6
king trumpet mushroom, triple-fried potatoes, garlic confit, charred scallion sour cream on homemade flatbread 6
slow egg on mashed potatoes with nettles and fresh herbs 8
bucatini e cavolo nero: caramelized alliums, fried sage, toasted almonds, capers, olives, chiles, brown butter 9
humphry slocombe maple walnut ice cream with rosemary shortbread, olio nuovo, Murray River salt 5.5
humphry slocombe coconut sorbet (vegan) or oolong ice cream (not vegan) 3.25/scoop