Thursday April 2: UCSF Children's Hospital and SF Food Bank

This Thursday we are excited to feature Korean Food from Jiwon Park--currently sous chef at Range and formerly of Bacar and Roy's. Jiwon grew up in Korea and she's trying MSF because she feels that, "in SF there is no great Korean Restaurant." We are hoping that at least for one night she can prove otherwise.

Jiwon's profits will go to the UCSF Children's Hospital--one of the highest ranked pediatric centers in California. MSF Profits will go to the SF Food Bank which has supplied 21 million tons of food since July 2008, distributing to 191 neighborhood food pantries, soup kitchens, senior centers, homeless shelters and youth programs.

MENU

Monterey Bay Calamari & Green Onion Pancake with Soy Dressing - $6

Shitake Mushroom, Peppers and Glass Noodle Salad - $7

Braised Strawberry Mountain Short Ribs with Daikon and Sweet Potatoes - $10

Wine Forest Oyster Mushroom, Bean Sprouts and Rice Bowl with Korean Chili Paste - $8

Marinated Marin Sun Farm Beef Sirloin with Watercress Salad - $9

Spicy Tofu Stew with Slow-cooked Egg, Shitake, Pork, Cherrystone Clams and Raw Oyster - $7.5

King Trumpet Mushroom, Triple-Fried Potato, Garlic Confit, Charred Scallion Sour Cream on a homemade Flatbread - $6

Lung Shan's Bacon Xiao Long Bao. Four Shanghai Soup Dumplings filled with Benton's Bacon, Ground Pork, Herbs and Smoky Pork Broth - $5.5

Scoop of Humphry Slocombe ice cream: Blue Bottle Vietnamese Coffee or Cinnamon Brittle - $3.25 each

Notes: $490 to Dolores Street Community Services and $605 (2 nights) to UNICEFs Tap Project

Saturday 3/28: CHEFS and UNICEF's TAP Project

This Saturday our guest chef will be Charlie Kleinman, former chef of Fish and Farm and The Fifth Floor. He will be cooking his modern French approach to American BBQ in anticipation of his new restaurant Wexler's, which is set to open in May. Perhaps this is a good time to go on record with our eternal support of (1) a modern French approach to anything and (2) any approach to American BBQ. We are excited.

A portion of Charlie's proceeds will go to the C.H.E.F.S. program (Conquering Homelessness through Employment in Food Service) and MSF's profits will go to UNICEF's TAP Project in honor of World Water Week (3/22-3/28).

MENU:

Roscoe's Chilled Asparagus Salad
Buttermilk Ranch Dressing, Crispy Corn Bread Croutons - $6.50

Scotch Eggs
Poached Duck Eggs, Burnt Ends, Sweet Tea Gastrique, homemade Hot Sauce - $6.50

San Francisco Bowl 'o' Red
Not Your Texan Grandma's Chili, Sonoma Dry Jack, Pickled Onions, Green Garlic Crema - $7.50

Pulled Lamb Sandwich
Watermelon Vinegar, Slaw, Brioche - $9.00

King Trumpet
Mushroom, Triple-Fried Potato, Garlic Confit, Charred Scallion Sour Cream on a homemade Flatbread - $6.00

Spicy Fried Chicken Wings
Crispy Wings served with Blue Cheese Slaw - $8.00

Lung Shan's Vegan Delight
Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.50

Lung Shan's Bacon Xiao Long Bao
Four Shanghai Soup Dumplings filled with Benton's Bacon, Ground Pork, Herbs and Smoky Pork Broth - $5.50

Bourbon Banana Pudding
Homemade 'Nilla Wafers - $4.50

S'morgasbert
Valrhona Dark Chocolate, Old Chatham Camembert, and homemade Marshmallows on homemade Graham Crackers - $7

Scoop of Humphry Slocombe Coconut Sorbet - $3.25

Thursday 3/26: Food Runners and UNICEF's TAP Project

Our guest chef this week is Mari Takahashi, a Yokohama-born Japanese woman who left a job in the tech sector to meet San Francisco's need for authentic Japanese food other than sushi. She is the chef of Sozai Restaurant and Sake Lounge, an Izakaya (Japanese gastropub) in the Inner Sunset where she creates traditional and updated small plates using organic and local ingredients. She also runs Mari's Catering which has offered boxed Japanese deli products at Rainbow Grocery and elsewhere since 2004.

Mari's profits will go to Food Runners, whose volunteers deliver over 10 tons of food a week to agencies feeding people in need. MSF's profits will go to UNICEF's TAP Project, in honor of World Water Week (March 22nd-28th).

This Thursday also marks the debut of the second Lung Shan-MSF collaboration: Bacon Xiao Long Bao (Shanghai Soup Dumplings). We've modified the traditional pork-filled xiao long bao (a dim sum favorite) by adding the smokiness of Benton's incredible bacon to both the broth and the meat. Lung Shan has again agreed to set aside 50 cents per order for charity and, as with Lung Shan's Vegan Delight, this item will also be available during their regular business hours, even when MSF is not around (although contrary to an earlier statement, neither will be available for delivery). To date, sales of Lung Shan's Vegan Delight have generated $181, which will also go to UNICEF's TAP Project.

MENU:

Sake pairings by 8-ounce glass or flight of three 2-ounce pours.

Fresh Lucque and Castelvetrano Olives - $4

Organic Mizuna Salad, Mixed Citrus, Sesame Miso Dressing, Wonton Chips - $7.25

Slow-Braised Berkshire Kurobuta Pork Belly with Shichimi (Japanese 7 spices), Yaki Onigiri (Soy Grilled Rice Ball), Yuzu Daikon Pickles - $9.5

Homemade Kurobuta Bacon Okonomiyaki (Japanese Pancake), Sweet Worcestershire Sauce, Japanese style Aioli, Shaved Bonito Flakes, Ao-Nori - $7

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

Lung Shan's Bacon Xiao Long Bao: Four Shanghai Soup Dumplings filled with Benton's Bacon, ground Pork and Herbs - $5.5

King Trumpet: Mushrooms, Triple-Fried Potato, Garlic Confit and Charred Scallion Sour Cream on a homemade Flatbread - $6

Sesame Avocado Brown Rice with Tofu Tempura - $7.5

Humphry Slocombe Ice Cream: Green Tea-Black Sesame or Secret Breakfast - $3.25 per scoop

Notes:

-Our lost and found collection is growing. Email us at missionstreetfood@gmail.com if you left anything at Lung Shan, or just stop by.

-We recently gave $440 to the LGBT Youth Meals Program and $564 to the St. Anthony Foundation. Thanks for your support.

Dolores Street Community Services Night: Saturday 3/21

This Saturday, we are teaming up with Shmaltz Brewery and Jesse Friedman (of Beer and Nosh) to present a menu highlighting and complementing various craft brews. For this event, MSF and Shmaltz will donate all profits from beer sales to Dolores Street Community Services, which "provides neighborhood-based shelter, housing, advocacy and support for working-poor men and formerly homeless people with AIDS seeking dignity, health and hope in San Francisco’s Mission and Castro districts."

As guest beer-sommelier, Jesse will suggest beer pairings for the menu, which is right here:

Fresh Lucques and Castelvetrano Olives - $4

Scallop Crudo with Beer-Carbonated Pomelo, Fennel, and Upland Cress - $8

Caramelized Maitake Mushrooms with Farro, Grape, Walnut, and Malt-Aged Balsamic Vinaigrette - $8

Grilled Stilton Sandwich on IPA bread with seared Broccoli Rabe - $8.5

PB&J: Berkshire Kurobuta Pork Belly and marinated Jicama with pickled jalapeno and cilantro aioli - $6.5

Lager-Braised Sausage with cannelini beans, scallions and garlic confit - $8.5

Brown Ale Brisket, with potato pancake and caramelized onion compote - $10

Lung Shan's Vegan Delight - shitake and oyster mushroom dumplings in miso soup - $5.5

Buttermilk Pannacotta with Coney Island Lager Funnel Cake and Malt powdered sugar - $7

Lenny's Rye IPA Ice Cream with caraway brittle (made specially for this event by Humphry Slocombe) - $4 per scoop

Humphry Slocombe's Guinness Gingerbread Ice Cream - $3.25 per scoop

Children of Shelters Night: Thursday 3/19

This Thursday we are pleased to host our first World Champion: Danny Bowien. At last year's Palazzo Ducale in Genoa, Danny won the Golden Pestle for Best Pesto Sauce in the World. (!) At the time, he was sous chef at Farina and has since worked at Magnolia and Bar Tartine. Chris Kronner (former chef of Slow Club/Serpentine) returns to MSF to round out our roster for the night.

Danny has chosen to donate to Children of Shelters, which provides educational and emotional support to children in transitional shelters in San Francisco. MSF will donate its share of profits to St. Anthony's Foundation again--we were very impressed by what we saw when we visited their dining room recently to make our last donation.


MENU:

KFC: Korean fried chicken with radish pickles, shredded cabbage, and 1000 island. $9

Kimchi Ramen: Pork combo, littleneck clams, egg, spring onions, kimchi, and nori. $9

Bibimbap: Steamed barley and short grain rice, spicy radish, onion sprouts, sesame leaves, kochujang, and egg. $8

Stealth fries with kewpie mayo, ketchup, and nori powder. $3

Prather Ranch hotdog on an Acme roll with kimchi relish, Benton's bacon mayo, and shoestring potatoes. $7.5

Banh Mi Sandwich: Range Brothers pork rillettes, smoked loin and pate, shredded carrots, cilantro, and jalapeno. $9

King Trumpet Mushroom with triple-fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6

Lung Shan's Vegan Delight - shitake and oyster mushroom dumplings in wiso soup - $5.5

Filthy Rich Brownies v2.0: Brownies topped with Brillat-Savarin cheese and toasted hazelnuts. $6

Scoop of Humphry Slocombe ice cream: Vietnamese Blue Bottle, Maple Walnut, and/or Government Cheese. $3.25 each

NOTES:
Altogether, guest chefs Paul Fromberg and Sarah Miles raised $1,114 for The Food Pantry on March 5. That's 1,114 bags of groceries. Thanks for your support.

CLOSED Saturday March 14

Just a quick reminder that we will be closed this Saturday (due to travel obligations, nothing serious) and will be back to our usual Thurs/Saturday schedule next week.

Notes:

* We found some more items for the lost-and-found box. If you want to retrieve something before next Thursday, email missionstreetfood@gmail.com and we'll work something out.

* Mission Street Food generated $425 for 826 Valencia last week.

* We were on NPR! You can hear it online.

Saturday 3/7: 826 Valencia Night

This Saturday we are excited to feature a menu of South Carolina barbecue, charcuterie and general down-home goodness from guest chefs Bud Teasley and Carlo Espinas. Bud is head of production for Boccalone - an artisan salumeria which employs small-batch, hands-on methods and traditional cold-curing techniques. Bud was also Incanto's pastry chef for 3 years. Until recently, Carlo was chef of the dogpatch darling, Piccino, and he now cooks at Bar Jules.

The profits generated by Bud, Carlo and MSF will go to 826 Valencia, which is dedicated to supporting students ages 6 to 18 with their writing skills and to helping teachers get their students excited about writing. 826 Valencia offers drop-in tutoring, field trips, specialized workshops, in-school assistance, extensive student publishing, and fun times. They're located at 826 Valencia.

MENU

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5

Crisp rhubarb, apple and baby mustard green salad - $6

Souse Slaw: old-timey pork tongue terrine with cabbage, radish and pickled carrot slaw - $8

Blenheim Ginger BBQ’d pork with smokehouse beans - smoked and braised pork shoulder, slider buns and baked beans - $13

Tater Boats off the Gulf of Taleggio: deep fried russets with melty taleggio nacho cheese and green garlic - $7

Braised turnip roots and greens with smoked ham hock - $6

King Trumpet: mushroom, triple-fried potato, garlic confit, charred scallion sour cream - $6

Banana Pudding with Nilla Wafers - $5

Butter Fried Cornbread with mint julep honey and Humphry Slocombe sour cream ice cream - $6

Humphry Slocombe Secret Breakfast Ice Cream - $3.25

* * *

Notes: while we typically stick to food based charities, McSweeney's/826 Valencia staff have helped us out from time to time and this seems like our chance to return the favor.

$410 to the St. Anthony Foundation and $630 (2 nights) to the Glide Free Meals program.

Peace on Earth and Food for All: Thursday 3/5

A benefit for and by The Food Pantry featuring neighborhood produce.

We have been excited about this Thursday's event for weeks: our guest chef program and our hunger-relief efforts are coming together in the form of Paul Fromberg & Sara Miles, both former professional cooks who now run The Food Pantry.

The Food Pantry provides over nine tons of free, fresh groceries to over 650 hungry families every week. They receive food from the nonprofit SF Food Bank and work with SF Glean to gather and distribute fruit and vegetables grown in city backyards, community gardens, sidewalks and parks. The Food Pantry is run by poor people for poor people--their volunteers came to get food and stayed to help out. The Food Pantry serves everyone without exception: no ID required, no forms to fill out, no religious requirements, no attitude.

The Food Pantry is located in St. Gregory of Nyssa Episcopal Church at 500 De Haro in Potrero Hill, and is supported entirely by donations. Volunteers are welcome anytime from 9AM on; the pantry is open on Fridays from 12:30-3PM. For donations and information email sara@thefoodpantry.org.

MENU:

Spiced Red Walnuts - 3
from Ferrara Farms, with sirocco & piloncillo

Fennel & Celery Slaw - 4.5
with foraged, home-cured olives from the Mission, and dressing made with backyard Meyer lemons from Potrero Hill and honey from Shotwell Street hives

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

Thai Beef Salad - 7.5
Seared marinated Angus Ribeye with kaffir lime and shaved red onions

Pudding Pork - 10
Pork slow-cooked in milk with nutmeg, brown sugar, and bay leaves from Golden Gate Park. Served on polenta with herbs from Mission backyards

Weed Tart with Farro - 8
Tart of wild radish, chives, dandelion greens and fennel picked on Bernal Hill, with farro and mushrooms. Served with chowchow made with preserved backyard lemons from the Richmond and mint from the Mission

Mustard Greens - 5
with fish sauce, red pepper threads and garlic

East Texas Style Rice & Beans with Homemade Wild Boar Sausage - 8.5
a Food Pantry staple, with Anaheim chiles and sausage from the Santa Cruz mountains.

(The Return of the) Mission Melt - 6
roasted Pasilla peppers, caramelized onions, avocado, and melted cheese on our homemade flatbread

Stand by Your Man Cake - 6.5
A queer take on Texas sheet cake, with California walnuts and Humphry Slocombe Old Potrero ice cream, made with 18th-century style whiskey from Anchor Distilling in Potrero Hill.

Hibiscus Beet Sorbet - 3.25
from Humphry Slocombe

Bread & Wine - free
Eat with Jesus at midnight. All welcome, no restrictions, nothing for sale.


Notes:

Saturday's MSF will be a collaboration between Bud Teasley (head of salumi production at Boccalone and formerly the pastry chef at Incanto) and Carlo Espinas (former chef of Piccino, now cooking at Bar Jules). The menu will feature charcuterie, and South Carolina style barbecue. Profits will go to 826 Valencia.