Saturday April 25: Line Cook Week Part II for

Line Cook Week continues this Saturday with three more local talents:

Eddie Lau is a private chef, formerly of Orson Restaurant and Poleng Lounge, and author of the blog Hot Food Porn (also on Twitter). Chris Ying is an editor at Meatpaper and previously worked at Foreign Cinema and Downtown in Berkeley. Chris has also been cooking at MSF semi-regularly since our very first night in the truck. Brandi Kozlowski is the Pastry Chef at Town Hall and worked at Postrio, and AOC Wine Bar in Los Angeles.

Eddie will be donating some proceeds to the Alameda Hospital Foundation. Brandi will donate to Trips for Kids. And Chris and MSF will give to the People's Grocery, whose urban farm provides affordable vegetable boxes for low income residents of West Oakland.

MENU:

Fried Smelt with Marinated Cucumber, Cauliflower and Shitake. Served with Pinenut, Edamame Puree and Cilantro - $7

Harissa-rubbed Wild American Shrimp and Strawberry-Vadouvan Gazpacho with Tierra Farms Mulato Peppers and Smoked Mirasol Chiles - $11

Sweet Potato Poutine with Spring Hill Cheese Curd, Duck Confit, and Duck Gravy - $8

20-Hour Pork Belly on Seared Homemade Bun, with Candied Kumquat, Scallion, Spicy Hoisin, & Honey Chinese Mustard - $6

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

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

Sesame-Avocado Brown Rice with Wok-Seared Broccoli Rabe and (optional) Chorizo - $7

Pink Lady Apple Galette with Salted Caramel Sauce and Pt. Reyes Blue Cheese Ice Cream - $7

Key Lime Pie in a Gingersnap Crust with Coconut Cream and Macadamia Brittle - $6.5