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 firstname.lastname@example.org.
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.
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.