This Saturday Danny Bowien cooks from his heart and Seoul. Just back from Paris, the reigning world pesto champion and former Bar Tartine/Good Evening Thursday line cook will be serving a menu of Korean delights including homemade kimchi and tofu, with a dab of French technique here and there.
Saturday will benefit Arriba Juntos, which provides organic produce and other groceries for over 4000 people per month. The food pantry is just part of their larger mission of "promoting economic self-sufficiency for San Franciscans and their families through occupational training and employment opportunities."
MENU:
aperitif: shiso and watermelon sorbet with iced soju - $6
doenjang jjiggae: strong miso, clam dashi, kombu, golden enoki, potato, kale, homemade tofu, korean chili. served with a small bowl of rice - $7.5
*kong guksu: cold summer noodles in fresh soymilk, with sesame, cucumber, tomato, radish sprouts - $7
kimchi onigiri: two barley rice balls with kimchi, benton's bacon, katsuobushi, nori - $6
*stealth fries with kewpie, ketchup, nori salt - $3
samgyupsal: braised, smoked, and griddled pork belly, served with kimchi, whole bean miso, fresh chilis, sesame leaves and lettuces - $11
k.f.c.: korean fried chicken with shredded cabbage, 1000 island, radish pickles - $9
*kalbi sandwich: glazed short rib, medium egg, kabocha, radish, sesame-gojichang on a homemade flatbread - $8
*lung shan's vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5
*vegetarian or vegetarian option available
24.8.09
Thursday August 27th: Stay Local, Eat Global Night for People's Grocery
This Thursday, skip the jet-lag and take your appetite on a stay-cation. Savor locally grown organic produce from People's Grocery artfully prepared by International chef Eddie Blyden of Henry's Gastropub. Eddie blends his West African & Caribbean heritage, Russian upbringing, and Southeast Asian travels with culinary training from restaurants in Germany, Switzerland, Anguilla, & New York. His friend Russ Maclean, formerly of Fleur De Lys will co-chef.
Eddie, Russ and MSF will donate their profits to People's Grocery, a West Oakland grassroots food justice organization that aims to bring everyone access to healthy food by creating a local food system. They grow over 30,000 lbs of organic produce a year at their 3 Oakland gardens & 4 acre Sunol farm, which distributes over 250 CSA Grub boxes a month to low-income families, offers free nutritional cooking classes, provides jobs for West Oakland youth leaders, and provides hands-on urban agriculture training to young people.
MENU:
Spicy Pickled Crudites - $4
Summer Tomatoes with Pole Bean & Corn Medley, Goat Cheese Fritters, Cilantro-Jalapeno Vinaigrette - $7
West Indian Oxtail and Trotter "Soup", Callaloo, Root Vegetables (aka Ground Provisions) in a rich and spicy broth - $9
"Okro Stew" - a West African Seafood Gumbo - Moonfish, Oysters, Scallops & Wahoo Served Over Jasmine Rice - $10
Eggplant Tostada with soy-mirin glaze, cucumber, tarragon and edamame puree an a crispy tortilla - $6.5
Basil BLT - Benton's bacon, heirloom tomato, romaine, piccolo fino basil and goat sour cream on a griddled acme roll - $6.5
frito misto with crab, chili oil and hollandaise - $10
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Pear, Mango & Chocolate Crisp topped with crushed hazelnuts & bourbon chantilly - $6
Beer donated by 21st Amendment Brewery
Notes:
$240 to the Haight Ashbury Program
Eddie, Russ and MSF will donate their profits to People's Grocery, a West Oakland grassroots food justice organization that aims to bring everyone access to healthy food by creating a local food system. They grow over 30,000 lbs of organic produce a year at their 3 Oakland gardens & 4 acre Sunol farm, which distributes over 250 CSA Grub boxes a month to low-income families, offers free nutritional cooking classes, provides jobs for West Oakland youth leaders, and provides hands-on urban agriculture training to young people.
MENU:
Spicy Pickled Crudites - $4
Summer Tomatoes with Pole Bean & Corn Medley, Goat Cheese Fritters, Cilantro-Jalapeno Vinaigrette - $7
West Indian Oxtail and Trotter "Soup", Callaloo, Root Vegetables (aka Ground Provisions) in a rich and spicy broth - $9
"Okro Stew" - a West African Seafood Gumbo - Moonfish, Oysters, Scallops & Wahoo Served Over Jasmine Rice - $10
Eggplant Tostada with soy-mirin glaze, cucumber, tarragon and edamame puree an a crispy tortilla - $6.5
Basil BLT - Benton's bacon, heirloom tomato, romaine, piccolo fino basil and goat sour cream on a griddled acme roll - $6.5
frito misto with crab, chili oil and hollandaise - $10
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Pear, Mango & Chocolate Crisp topped with crushed hazelnuts & bourbon chantilly - $6
Beer donated by 21st Amendment Brewery
Notes:
$240 to the Haight Ashbury Program
22.8.09
Mission Street Food Presents: Mission Burger
Starting Sunday August 23rd, we will serve beef and vegan burgers on the DL--the counter inside Duc Loi supermarket (18th and Mission). Duc Loi has graciously agreed to donate $1 from the sale of each burger to the San Francisco Food Bank. Lunch service begins at noon and continues until we run out of food. We'll open every day but Thursday.
MENU
Beef Burger: 1/3 lb of aged harris ranch brisket, short rib and chuck, granulated* and seared in beef fat. Served with monterey jack, caramelized onion and caper aioli on a griddled acme bun - $8
Vegan Burger: maitake, shitake, roasted kale, edamame, scallion, sesame seed and fava-chickpea patty. Served with avocado and miso "mayo"** on a griddled acme bun - $7
Fries - $2
* granulation is our term for the process popularized by Heston Blumenthal, a michelin 3-star chef based in London. Blumenthal combines strands of ground meat to create a loosely grained "meat column" (not Blumenthal's phrase), then slices the column into patties. The result is, well, a delicacy.
** like traditional mayonaise this is an emulsion, but we're using seaweed instead of egg yolks.
MENU
Beef Burger: 1/3 lb of aged harris ranch brisket, short rib and chuck, granulated* and seared in beef fat. Served with monterey jack, caramelized onion and caper aioli on a griddled acme bun - $8
Vegan Burger: maitake, shitake, roasted kale, edamame, scallion, sesame seed and fava-chickpea patty. Served with avocado and miso "mayo"** on a griddled acme bun - $7
Fries - $2
* granulation is our term for the process popularized by Heston Blumenthal, a michelin 3-star chef based in London. Blumenthal combines strands of ground meat to create a loosely grained "meat column" (not Blumenthal's phrase), then slices the column into patties. The result is, well, a delicacy.
** like traditional mayonaise this is an emulsion, but we're using seaweed instead of egg yolks.
20.8.09
Saturday August 22nd: Whole Hog Dinner
This Saturday we are excited to feature a whole hog menu, courtesy of Jake Ersland of Amuse Bouche. Jake has been cooking since age 15 and graduated CCA with honors before starting Amuse Bouche, which offers private dining experiences--8 to 14 course tasting menus, complete with wine pairings, for parties of 12 or fewer. He is also the newly appointed executive chef of The Old Ship Saloon.
Jake and his team are donating all of their profits to Northern CA chapter of the MS Society. MSF will donate its profits to the Alameda County Community Food Bank, which provides assistance to 40,000 people each week through a network of 300 community based food pantries and soup kitchens in the East Bay.
MENU:
Pig's Head "Crepinette," harissa, arugula - $10
Slow Cooked Hog Rib with smoked tomato-apple bbq sauce - $7
14 Hour Roast Leg of Pig with natural jus, mustard greens, lemon rind - $9
*Late Summer Pole Bean Salad, Banyuls vinaigrette, marinated pig's ear - $6
“Slaw” of pickled pigs foot vinaigrette, napa cabbage, carrot- $5
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
*Sesame-Avocado Brown Rice with beech mushroom- $6.5
*Lung Shan's Vegan Delight: Shitake and Oyster Mushroom dumplings in miso soup - $5.5
Amuse Bouche Cookies & Milk: Chilled chocolate goats milk, ancho chile marshmallow, pistachio "sandwich" - $6
Humphry Slocombe Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop
* = veg or veg option available
NOTES:
-$840 to St. Anthony's Foundation, $360 to Martin de Porres
-Stay tuned for big news on Saturday night or Sunday morning
Jake and his team are donating all of their profits to Northern CA chapter of the MS Society. MSF will donate its profits to the Alameda County Community Food Bank, which provides assistance to 40,000 people each week through a network of 300 community based food pantries and soup kitchens in the East Bay.
MENU:
Pig's Head "Crepinette," harissa, arugula - $10
Slow Cooked Hog Rib with smoked tomato-apple bbq sauce - $7
14 Hour Roast Leg of Pig with natural jus, mustard greens, lemon rind - $9
*Late Summer Pole Bean Salad, Banyuls vinaigrette, marinated pig's ear - $6
“Slaw” of pickled pigs foot vinaigrette, napa cabbage, carrot- $5
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
*Sesame-Avocado Brown Rice with beech mushroom- $6.5
*Lung Shan's Vegan Delight: Shitake and Oyster Mushroom dumplings in miso soup - $5.5
Amuse Bouche Cookies & Milk: Chilled chocolate goats milk, ancho chile marshmallow, pistachio "sandwich" - $6
Humphry Slocombe Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop
* = veg or veg option available
NOTES:
-$840 to St. Anthony's Foundation, $360 to Martin de Porres
-Stay tuned for big news on Saturday night or Sunday morning
18.8.09
Thursday August 20th: Save the Bay and Project Open Hand
This Thursday we are extremely pleased to host Fred Sassen of Farallon. Fred is a graduate of CCA and has been cooking professionally for 8 years. He's spent the last 4 years under chef Mark Franz and Ryan Simas, who will also be cooking on Thursday. In addition to a robust offering of oceanic delights, Fred is also unveiling a house made charcuterie plate--11 months in the making.
Fred and his crew are donating all of their profits to Save the Bay, which protects the San Francisco Bay from pollution and inappropriate shoreline development, as well as educating thousands of students per year. MSF profits will go to Project Open Hand, which distributes 2175 meals and 190 bags of groceries to the homebound or critically ill each day.
MENU:
House Made Charcuterie: Spicy Coppa, Bresaola, Tuscan Salami. Served with home made ciabatta and Guiness Whole Grain Mustard - $8
Scallop Ceviche: lemon-cucumber granita, edamame puree, fresh tortilla - $8
Mediterrenean Octopus Confit: Shaved Garlic, Picked Thyme, Leccino Extra Virgin Olive Oil - $10
Dungeness Crab Roulade: Hass Avocado, Levain croutons, Tomato Vinaigrette - $11
Chili Braised Pork Cheeks: sweet creamed corn, marinated cherry tomatoes, piccolo fino basil - $7
Rare Beef Salad: aged prime angus ribeye, seared cherry tomato, wasabi creme fraiche, basil oil, yucca crouton, katsuobushi - $9
King Trumpet: mushroom, triple fried potato, garlic confit, and scallion sour cream on a homemade flatbread - $6
Fig-Vanilla Sundae: Vanilla Ice Cream with house made fig vinegar, black mission figs, candied almonds - $6
Fred and his crew are donating all of their profits to Save the Bay, which protects the San Francisco Bay from pollution and inappropriate shoreline development, as well as educating thousands of students per year. MSF profits will go to Project Open Hand, which distributes 2175 meals and 190 bags of groceries to the homebound or critically ill each day.
MENU:
House Made Charcuterie: Spicy Coppa, Bresaola, Tuscan Salami. Served with home made ciabatta and Guiness Whole Grain Mustard - $8
Scallop Ceviche: lemon-cucumber granita, edamame puree, fresh tortilla - $8
Mediterrenean Octopus Confit: Shaved Garlic, Picked Thyme, Leccino Extra Virgin Olive Oil - $10
Dungeness Crab Roulade: Hass Avocado, Levain croutons, Tomato Vinaigrette - $11
Chili Braised Pork Cheeks: sweet creamed corn, marinated cherry tomatoes, piccolo fino basil - $7
Rare Beef Salad: aged prime angus ribeye, seared cherry tomato, wasabi creme fraiche, basil oil, yucca crouton, katsuobushi - $9
King Trumpet: mushroom, triple fried potato, garlic confit, and scallion sour cream on a homemade flatbread - $6
Fig-Vanilla Sundae: Vanilla Ice Cream with house made fig vinegar, black mission figs, candied almonds - $6
12.8.09
Closed for the week. Open Again Thursday, August 20th
We are closed this week and will open again with Fred Sassen of Farallon on Thursday August 20th.
As a reminder, we are always looking for guest chefs. Click here for more information.
As a reminder, we are always looking for guest chefs. Click here for more information.
6.8.09
Saturday August 8th: Fish 'n' Grits & all that Pimp Shit benefitting Greenhorns and Foodrunners
This Saturday we are pleased to have Mark Andrew Gravel, a food activist/artist from Agrarian Art Lab. He publishes Food + Sex = Us, a new collage art food magazine and works on a variety of underground food projects from coast to coast. Having recently arrived in San Francisco from Charleston SC, he will be sharing the food of the Lowcountry South.
A portion of Mark's proceeds will go to The Greenhorns - a small grassroots nonprofit whose mission is to support, promote and recruit young farmers in America. MSF profits will go to Foodrunners, whose volunteers help distribute over 10 tons of food per week to agencies feeding people in need. In June, they distributed 114,915 pounds of food by 756 volunteer runs and 173 from their own truck.
MENU:
Wild Turkey Potlikker with Lardons and Cornbread - $4
* Acme Teeny Rolls stuffed with Full Belly Peach Jam, Blue Cheese and Benton's Bacon - $7
* Blackeyed Pea Hushpuppies with Wolf Sauce - $7
Crab Cake with Collard Greens, Bacon Vinegar and Mustard - $13
* Fish 'n' Grits: cornmeal battered and fried catfish with buttery grits - $8
Pulled pork and ham hock on homemade flatbread with pickles and mustard - $7
Country Fried Steak: Aged Angus New York Strip Steak, "chicken fried" and served with hash brown and beef gravy - $8
* Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Coconut Cream Ice Cream with Benne Seed Wafer - $4
Bourbon peach and sweet corn custard - $5
A portion of Mark's proceeds will go to The Greenhorns - a small grassroots nonprofit whose mission is to support, promote and recruit young farmers in America. MSF profits will go to Foodrunners, whose volunteers help distribute over 10 tons of food per week to agencies feeding people in need. In June, they distributed 114,915 pounds of food by 756 volunteer runs and 173 from their own truck.
MENU:
Wild Turkey Potlikker with Lardons and Cornbread - $4
* Acme Teeny Rolls stuffed with Full Belly Peach Jam, Blue Cheese and Benton's Bacon - $7
* Blackeyed Pea Hushpuppies with Wolf Sauce - $7
Crab Cake with Collard Greens, Bacon Vinegar and Mustard - $13
* Fish 'n' Grits: cornmeal battered and fried catfish with buttery grits - $8
Pulled pork and ham hock on homemade flatbread with pickles and mustard - $7
Country Fried Steak: Aged Angus New York Strip Steak, "chicken fried" and served with hash brown and beef gravy - $8
* Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Coconut Cream Ice Cream with Benne Seed Wafer - $4
Bourbon peach and sweet corn custard - $5
3.8.09
Thursday August 6th: Ottoman Cuisine for the Beat Within and St. Anthony's Foundation
This Thursday we are pleased to have Jeff Harpel, Bryan Harpel, and Kirstin Dau who will be presenting a menu of cuisine from the once-great Ottoman Empire (North Africa, the Balkans, Turkey, Greece and the Middle East). Between them, Jeff and Bryan helped open A16, Spruce and Terzo, and have worked at Zuni Cafe, Nopa, O Izakaya Lounge, Cavallo Point and Cellar 360.
Jeff, Bryan and Kirstin will be donating some of their proceeds to The Beat Within, a juvenile hall writing program whose staff and volunteers hold weekly workshops helping 700 detained youth to share their ideas and life experiences in a weekly publication. The program encourages literacy, self-expression, and critical thinking skills, as well as social services and internships as part of a progression towards a healthy, non-violent, and productive life. MSF profits will go to the St. Anthony's Foundation which serves over 2,600 meals per day-- 365 days a year--and provides medical services, clothing, and housewares to those in need.
MENU:
Mezza Plate: carrot-filo cigar, smoky eggplant puree, scallions, olives and pita - $8
Cucumber, cauliflower, chickpea, and arugula salad - $7
Mint Soup with chickpeas, and rice - $6
Crispy Dolmades: stuffed with anchovy, cured olive, israeili cous cous, and cheese - $7
Mussels with charmoula, fried polenta crumbs, and cilantro - $9
Almond-Chicken with saffron-currant cous cous - $9
Lamb Belly, roasted beet, chorizo, mache and goat cheese-tatziki - $8
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
House made Hazelnut Turkish Delight - $3
Ras El Hanout Toast Crunch: bruleed Firebrand pan de mie with young pistachio and sweet goat milk - $6
* * * * * * * *
Open Letter to the People of Mission Street Food from Karen:
About a year ago, my husband suggested that we run a little taco truck on one of his days off. The plan was to work together: he would cook and I would talk with the customers. We told a few friends to come by, but mostly we expected we’d be hanging out together in a metal box on the corner.
Since then, the business has grown in ways we could never have imagined, and we’ve met so many wonderful people. After almost a year of Mission Street Food, though, I have to say goodbye--for now--because I’m starting a job as a professor in another state. Anthony will continue Mission Street Food with the help of our incredible staff, but this will be my last week at the restaurant. We’ll be taking a week off (Aug 13 and 15) while Anthony helps me settle in, and then it’s back to the regularly scheduled programming. Come by this Thursday or Saturday if you want to say goodbye in person.
Cheers,
Karen
Jeff, Bryan and Kirstin will be donating some of their proceeds to The Beat Within, a juvenile hall writing program whose staff and volunteers hold weekly workshops helping 700 detained youth to share their ideas and life experiences in a weekly publication. The program encourages literacy, self-expression, and critical thinking skills, as well as social services and internships as part of a progression towards a healthy, non-violent, and productive life. MSF profits will go to the St. Anthony's Foundation which serves over 2,600 meals per day-- 365 days a year--and provides medical services, clothing, and housewares to those in need.
MENU:
Mezza Plate: carrot-filo cigar, smoky eggplant puree, scallions, olives and pita - $8
Cucumber, cauliflower, chickpea, and arugula salad - $7
Mint Soup with chickpeas, and rice - $6
Crispy Dolmades: stuffed with anchovy, cured olive, israeili cous cous, and cheese - $7
Mussels with charmoula, fried polenta crumbs, and cilantro - $9
Almond-Chicken with saffron-currant cous cous - $9
Lamb Belly, roasted beet, chorizo, mache and goat cheese-tatziki - $8
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
House made Hazelnut Turkish Delight - $3
Ras El Hanout Toast Crunch: bruleed Firebrand pan de mie with young pistachio and sweet goat milk - $6
* * * * * * * *
Open Letter to the People of Mission Street Food from Karen:
About a year ago, my husband suggested that we run a little taco truck on one of his days off. The plan was to work together: he would cook and I would talk with the customers. We told a few friends to come by, but mostly we expected we’d be hanging out together in a metal box on the corner.
Since then, the business has grown in ways we could never have imagined, and we’ve met so many wonderful people. After almost a year of Mission Street Food, though, I have to say goodbye--for now--because I’m starting a job as a professor in another state. Anthony will continue Mission Street Food with the help of our incredible staff, but this will be my last week at the restaurant. We’ll be taking a week off (Aug 13 and 15) while Anthony helps me settle in, and then it’s back to the regularly scheduled programming. Come by this Thursday or Saturday if you want to say goodbye in person.
Cheers,
Karen
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