Native Foods Night Follow-Up

We heard a few complaints early on this past Thursday and if it was your first time at Mission Street Food and you had a bad experience, we'd like to make it up to you. Email us.

Saturday February 28th - St. Anthony Foundation Night

This Saturday, we will send our profits to the St. Anthony Foundation, which serves over 2,600 meals per day-- 365 days a year--and provides medical services, clothing, and housewares to those in need. Their food program is extremely impressive: they feature fresh food from local farmers and the SF Food Bank, trained chefs, composting, etc.
St. Anthony's asked us to extend an invitation to anyone interested in their cause to stop by for lunch. Their weekly menu is available on their blog.

MENU:

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5
French Goat Milk Brie, Pumpkinseed-Cilantro puree, Apple with Fresh Tortillas - $6.50
King Trumpet Mushroom with Triple Fried Potato, Garlic Confit and Charred Scallion Sour Cream on a fresh flatbread - $6
Chicken Wings with Ranch Grits and Tabasco Granita - $8
Sesame Avocado Brown Rice with Pork Belly or Broccoli Rabe - $8.5
Blood Red Velvet Cake with Humphry Slocombe Balsamic Caramel Ice Cream - $6
Scoop of Humphry Slocombe Salt & Pepper Ice Cream -$3.25

Thursday February 26th - Native Foods Night

This Thursday we are proud to offer a menu by John Farais, a Marin County chef who specializes in the history, taste, and promotion of the indigenous cuisines of the Americas. He combines historical and contemporary techniques, bringing recognition to native ingredients as an extension of the modern locavore movement. John is a member of Slow Food and Chef's Collaborative; he is also a board member of the Marin Museum of the American Indian and is involved with the California Native Garden Foundation.

John's profits will go 50/50 between California Native Garden Foundation and the Marin Museum of the American Indian. MSF's profits will go to the Free Meals Program at the Glide Memorial Church, thanks to a recent suggestion from a customer on Saturday--we'll also donate the profits from last Saturday to the same great cause.

MENU

Rabbit Rillette (Traditional California Small Game) - Rabbit, Amaranth, Mesquite, Toasted Hazelnut. Served with Acorn tortillas - $7

Popped Wild Rice with Pine Nuts and Cranberries (Great Lakes and Canada) - $3

Nupa (Northern California) - Acorn soup with foraged mushrooms, salmon optional - $3.5 cup/$6 bowl

Salad of Native and introduced Greens, Sunchokes, Toasted Pepitas, Sunflower Sprouts with Douglas Fir-Tip Vinaigrette - $5

Bison Stew (The Plains) - Bison, Acorn Flour, Field Onions, Juniper Berries, Dried Fruit, Diced Tomatoes. Served with Bannock Bread - $10

Mussels in a Black Walnut Broth (Coastal California) - Served with Winter Root Gratin, Sea Palm and Pine Nuts - $11

Amaranth and Nettle Gnocchi (California) with Hazel Nut Hummus Sauce, Sage and Dry Jack Cheese - $5.5

Duck Confit, Pickled Strawberry, Sorrel Creme Fraiche on a fresh Blue Corn Flatbread - $6.5

Sweet Chia Cake with Humphry Slocombe Maple Walnut Ice Cream - $6

Mesquite Cookies with Humphry Slocombe Red Hot Banana Ice Cream - $6

NOTES:
We found some stuff at the end of the night on Saturday 2/21. If you lost anything, please contact us at missionstreetfood@gmail.com, and describe your missing item. Some of it is pretty nice!

Saturday Overhaul: drinks and democracy

Starting this Saturday, diners choose the charity. We are still working out the kinks of the new system, but in principle, everyone will be able to write a charity on the back of their ticket and we'll send the proceeds to the eaters' choice (and keep a tally of the runners-up as a basis for the following week).

We will also officially begin to overhaul the drinks menu, thanks to our friend Keli Rivers, formerly with Zuni Cafe. Among other things, we will now offer Lillet and an improved beer selection.

As an aside, there has been basically no wait for tables after 8:00pm on Saturdays, in case you'd like to check us out, but would rather not wait. We apologize in advance if there is now a wait. In general, we'd like to encourage people to visit us later in the evening, rather than rushing to get in on the first seating. Enjoy our more leisurely atmosphere as the night winds down . . .

Menu:

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso - $5.5

Citrus Salad with Frisee, Pistachio, Olives, Marjoram, Meyer Lemon Vinaigrette - $6

Slow Egg, Chicken and Bacon Consomme, Tartine Fry Bread, Tatsoi - $7

King Trumpet Mushroom with Triple Fried Potato, Garlic Confit and Charred Scallion Sour Cream on a fresh flatbread - $6

Peking Crepes with Duck Confit, Duck Cracklins, Cucumber, Scallion, Cilantro and Thai Chili Hoisin - $7

Spicy Fried Rice with Onion, Fennel, Kale, Fried Chicken Wings - $7

Humphry Slocome Ice Cream:

Secret Breakfast
Honey Thyme
$3.25 per scoop

Foodpantry Part Two - 2/19

This week we are proud to feature Lung Shan as a guest cook.

Yes, as part of our evolving relationship with the nice people at Lung Shan, we will be adding a dish to their menu. We are keeping things simple for them so that they can continue to serve it full-time. They have also graciously agreed to set aside $0.50 per order for a charity of our choosing with the option of adding more MSF/LS charitable collaborations if this one proves successful. So we hope you will order this dish from them during its debut on Thursday or just any time thereafter and even via free delivery. We will periodically post updates on the sales of this dish so that other businesses may also consider sponsoring a charitable dish.

We're going to go with Foodpantry again because we visited their distribution center last week and saw the amazing work they were doing. They have beautiful produce available for hungry people, and for every dollar in donations, they can feed a family. That's two dumpling soup orders.

MENU:

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5

Pear Slaw 2.0: Asian Pear, Napa Cabbage, Toasted Pine Nut, Edamame Dressing - $5

Nachos: Andante Chevre, Seared Steak, Fresh Tortilla Chips, Avocado, Tomatillo, Serrano and Pasilla Peppers, Cilantro - $8

PB & J: Berkshire Kurobuta Pork Belly and Jicama with Pickled Jalapeno and Cilantro Aioli on our homemade Flatbread - $6

MSF Rice: Smoky Rice fried in Duck Fat with Duck Confit, Duck Cracklins, Shitake, and Cauliflower- $8

VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura - $6.5

Dessert

Banana Mascarpone Eclair with a Chocolate Shot - $6

Ice Cream: TBA

Cocktail

Mother's Ruin: Herbed Soju, Tea-Infused Sweet Vermouth, Grapefruit and Lemon juice topped with sparkling wine.


Notes:
Mission Street Food gave $370 to charitywater.org, $405 to the foodpantry, and $380 to groceries for seniors. We have $430 on deck for Food Not Bombs, available as soon as we hear back from them.

Kiva night 2/14

We are pleased to announce that our guest chef for Saturday will be Chris Kronner, former executive chef of Slow Club/Serpentine, a 2007 rising star chef and a Restaurant Hospitality Magazine 30 under 30. Chris is currently consulting and working with OPEN restaurant, as well as making appearances at special events like the recent Meatpaper party. He is also trying to spend more time with his collection of exotic pets.

MENU:

crispy goat tacos. braised bill niman bolinas goat - vine dried free spirit farm new mexico chili salsa - crispy la palma tortilla - cilantro & onion - 7.25

grilled prather ranch beef heart. warm phipps bean salad - horseradish salsa verde - 8.5

range brothers pork sandwich. rillettes - pate - spicy pickled dirty girl radishes - martin's arugula - acme sweet batard - 9

fried cardoons & monterey squid - meyer lemon tartar sauce - 9

ono kauswe. burmese coconut-milk curry noodle soup - spicy chicken - egg - cilantro - fried shallots - 7

beech mushroom - fresh bamboo - tofu tempura - edamame - asparagus - shaved truffle - 8

szechuan iced chocolate soup with mascarpone semifreddo - 6

Humphry Slocombe Ice Cream - Maple Walnut or McEvoy Olive Oil - 3.25 per scoop

NOTES:
profits from tonight's event will go to aspiring entrepreneurs through kiva.org. While not strictly a charity, this Mission-based micro-loan organization is responsible for empowering very small businesses, which is a cause we can relate to.

Thursday February 12th: Groceries for Seniors Night

This Thursday's menu will sidle up to some of our favorite recent contributors: Leif Hedendal, The Broken Record, and of course Humphry Slocombe. All profits will go to Groceries for Seniors which provides food for almost 1,200 seniors a week.

MENU:

celery root soup with saffron, melted leeks, brown Strauss butter, stinging nettle-meyer lemon puree, and Tartine walnut levain-Knoll green garlic croutons - 4 for a cup or 6 for a bowl

Bolinas baby lettuces, frisee, Marin roots chickweed, ancho cress, County Line chervil, Blossom Bluff gold nugget mandarins, radish, aged sheep's milk cheese, toasted hazelnuts, shallot champagne vinaigrette - 8

Broken Record brisket and homemade bun with onion soubise, horseradish creme fraiche, fennel pickle - 8

king trumpet mushroom with triple fried potato, garlic confit and charred scallion sour cream on homemade flatbread - 6

Bolinas goat stroganoff with braised fennel, juniper and crispy chevre dumplings - 10

seis leches cake with huckleberries, marjoram and sauterne - 6

Humphry Slocombe Ice Cream: *secret breakfast* or *salted licorice* - 3.25 per scoop


Notes:

We will be open Saturday February 14th and the guest chef will be Chris Kronner, formerly of Serpentine and Slow Club. Menu details will be posted soon.

Classics Night (Saturday 2/7)

To kick off our first Saturday night, we will bring back a few classics from the past few months of Mission Street Food. Profits will go to the food pantry, which provides food for around 700 people a week right here in San Francisco.

MENU:

Castelvetrano Olives with Fennel - $3.5
Truffled Miso Soup with Maitake, Bok Choy, and Tofu - $3.5/cup or $6/bowl
PB & J: Berkshire Kurobuta Pork Belly and Jicama with Pickled Jalapeno and Cilantro Aioli on our homemade Flatbread - $6
MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower- $8
VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura - $6.5
Aged Angus Ribeye with Pasilla Peppers, Carmelized Onion, and Oyster Mushroom, Cheese on Liguria Bakery Focaccia - $8
Brownie with Brie and Toasted Hazelnut - $4.5
Butter-fried Cornbread with Buttermilk Pannacotta & Mint Julep Honey - $6

La Cocina and Charity: Water

This Thursday (Feb 5), our guest chef will be Jeff Banker, formerly the executive chef of Home restaurant and Home on Union where he won praise from Michael Bauer for his creative twist on comfort food. He has also worked at Acme Chophouse, Bix, the Meetinghouse and Postrio. He is currently a private chef in Woodside and is searching for his dream restaurant in San Francisco with his wife, a pastry chef.

Some of Jeff's profits will go to La Cocina, San Francisco's first incubator kitchen, founded to serve as a platform for low-income entrepreneurs launching, formalizing or expanding their food businesses. MSF profits from the event will go to charity: water which has built 1247 wells in developing nations since 2006, providing clean water for 650,000 people.

MENU:

Cauliflower Soup with Toasted Almonds, Apple Chutney and Ras el Hanout Oil - $3.5/$6 for a cup/bowl


Burrata with Sea Urchin and Olive Oil Crostini - $8


Fried Chicken Liver Salad with Oro Blanco, Frisee, and Saba - $7.5


PEI Mussels with Thai Coconut Curry Broth, Wok-Seared Pork Belly Lardons, and Grilled Tartine Bread - $10


Whiskey-soaked Eel/Banana Tempura with Sesame and Avocado Brown Rice - $8


King Trumpet mushroom, Triple-fried Potato, Garlic Confit and charred Scallion Sour Cream on a Homemade Flatbread - $6


Red Wine-Braised Duck Pot Pie, Roasted Root Vegetables, and Homemade Puff Pastry - $12


Balsamic Blood Orange Brownie with Humphry Slocombe Salted Caramel Ice Cream - $6


Humphry Slocombe Salt & Pepper or Vietnamese Blue Bottle Coffee Ice Cream - $3.25 per scoop


* * *

NOTES

-Mission Street Food will also OPEN THIS SATURDAY at the same time and location. Menu details will be posted later this week.

-Mission Street Food donated $440 to Project Open Hand as a result of your patronage for the Inauguration event. Thanks for coming!