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.
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
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-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!
Mission Street Food I love you!
Last week's menu was so awesome - I know you're all guerrilla food nerds in love with weird meat, but I would be super-delighted to see more weeks with vegetarian/vegan food.
Please and thank you.
I will check back every day until my wish comes true!
I'm thinking dry Riesling with most of the menu, with the exception of the duck pot pie. I might bring an Australian dry Riesling. But you could go with Sauvignon Blanc or bubbly (I'll drink those with nearly everything.)
A junmai sake would also be an interesting choice.
Your braised duck pot pie was so melt-in-your-mouth delicious that I wanted to lick the bowl. Bring it on!
Thank you for a great meal. It was worth the wait. I am going try to copy the brown rice with sesame and avocado dish sometime.
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