This Thursday we are excited to host Ryan Ostler and Katherine Zacher, our new neighbors at the forthcoming Bruno's Kitchen. Ryan and Katherine ran the Broken Record Kitchen and have also worked at Boulevard, Campton Place, Firefly, Range, Quince, and Serpentine. In the near future, they'll be serving their from scratch American regional cuisine and bbq (including fried chicken and parsnip waffles) at Bruno's. This Thursday their menu will be "Far East meets South."
Ryan and Katherine will donate a portion of their proceeds to Burners without Borders, a collection of Burning Man participants who are actively engaged in community-based civic volunteer projects throughout the year. Starting in the wake of Hurricane Katrina, BWB volunteers provided over $1 million dollars worth of reconstruction and debris removal to the residents of Mississippi and have continued with projects spanning the globe. MSF profits will go to the Glide Memorial Church Daily Meals Program, which began in 1969 and now serves 800,000 meals a year to the city's poor hungry and homeless.
Also, so we can avoid running out of food and improve customer satisfaction, we are now taking reservations for 8:30 pm and later. Email us at MSFreservations@gmail.com with a name, party size, time and date. Our reservationist will be checking and sending out confirmations all week until 3pm on Thursday (or Saturday).
MENU:
Bacon palmiers, with homemade puff pastry - $3
*RC cola boiled peanuts + sesame edamame - $2
*Fried mac 'n' cheese, tomato chutney, spicy mustard - $7
Steamed pulled pork buns, green papaya, apple, and celery root slaw - $7
Smoked beef tataki, miso grilled eggplant, crispy shallots, wasabi-horseradish cream - $9
*Smoked tofu and mushroom pate banh mi, sambal aioli, and veggies- $7
Fried catfish, avocado and braised kimchee tamago on a homemade flatbread - $8
Japanese Dirty Rice: brown rice with kombu, shimeji mushroom, edamame, and choice of meat gravy or natto - $7.5
Lung Shan's Vegan Delight - shitake and oyster mushroom dumplings in miso soup - $5.5
Cheesecake icebox cake with homemade graham crackers, concord grape sorbet, and sesame brittle $6
Coconut rice pudding ice cream with crispy sweet bean wontons- $5
* = vegetarian or vegetarian option available
Notes:
-$150 to People's Grocery, $220 to the Alameda County Community Food Bank, $210 to Meals on Wheels, $140 to the Soul Food Farm Fire Fund, $130 to The Food Pantry, $410 to Foodrunners (two nights), $840 to SF Food Bank (multiple nights).
-$1398 so far to the SF Food Bank, courtesy of Mission Burger and Duc Loi. Thanks for your support and tell your friends. Also, come check us out on the weekends (we've been slow). We added some seating and you can take your burgers over to Lung Shan and buy a drink.
24.9.09
Saturday September 26th: JFCS Food Pantry Night
This Saturday, we are extremely pleased to host Jason Fox , former Executive Chef of Bar Tartine. Jason has been featured in San Francisco Magazine, and his cuisine has been called, "meticulously etched" and "a harmonious blend of complexity and satisfaction." On Saturday he will be presenting MSF's first Israeli Street Food Night, with a few Ashkenazi classics thrown in for good measure. Some of the food we'll be serving is, in Jason's words, "Biblical."
MSF profits will go to the Jewish Family and Children's Services Food Pantry. With the recession and massive cutbacks in community services for the poor, frail, and elderly, Jewish Family and Children's Services has seen a 50% increase in the number of people turning to them for emergency assistance. They serve five counties -- San Francisco, Marin, Sonoma, San Mateo and Santa Clara -- and their food pantries helped put food on the table for more than 3,500 families in the last year alone. With a 160 year history of serving the community, JFCS helps people of all faiths and backgrounds in hard times. For many people today who've worked hard and exhausted their personal resources, JFCS is the only place to turn.
We will also be collecting any canned or packaged foods for the JFCS Food Pantry.
MENU:
Housemade pita bread with hummus, eggplant "chopped liver", coussa b'leben- zucchini and yogurt dip - $9
Housemade gefilte fish, carrot, horseradish and beet chrain - $8.5
Shaksuka: potato, corn and leeks in tomato broth with slow cooked egg - $7
Tuna Brik: fried pastry with albacore tuna confit, capers, quail egg and harissa sauce $9
Shoouit: old jerusalem stew of lamb, tomato and green beans, medieval spices $10
MSF Reuben: corned beef, slow cooked sauerkraut, russian dressing and swiss on a homemade rye flatbread - $7
Matzo ball soup with duck consomme, duck rilette, carrots and leeks - $9
Marylou's honey cake with caramelized apples and almond ice milk - $6
Humphry Slocombe maple walnut ice cream - $3.25 per scoop
MSF profits will go to the Jewish Family and Children's Services Food Pantry. With the recession and massive cutbacks in community services for the poor, frail, and elderly, Jewish Family and Children's Services has seen a 50% increase in the number of people turning to them for emergency assistance. They serve five counties -- San Francisco, Marin, Sonoma, San Mateo and Santa Clara -- and their food pantries helped put food on the table for more than 3,500 families in the last year alone. With a 160 year history of serving the community, JFCS helps people of all faiths and backgrounds in hard times. For many people today who've worked hard and exhausted their personal resources, JFCS is the only place to turn.
We will also be collecting any canned or packaged foods for the JFCS Food Pantry.
MENU:
Housemade pita bread with hummus, eggplant "chopped liver", coussa b'leben- zucchini and yogurt dip - $9
Housemade gefilte fish, carrot, horseradish and beet chrain - $8.5
Shaksuka: potato, corn and leeks in tomato broth with slow cooked egg - $7
Tuna Brik: fried pastry with albacore tuna confit, capers, quail egg and harissa sauce $9
Shoouit: old jerusalem stew of lamb, tomato and green beans, medieval spices $10
MSF Reuben: corned beef, slow cooked sauerkraut, russian dressing and swiss on a homemade rye flatbread - $7
Matzo ball soup with duck consomme, duck rilette, carrots and leeks - $9
Marylou's honey cake with caramelized apples and almond ice milk - $6
Humphry Slocombe maple walnut ice cream - $3.25 per scoop
21.9.09
Thursday September 24th: Hunger Challenge Night for the SF Food Bank
Can you eat for just $4 a day?
That's the average amount a Californian on food stamps has to spend on a day's meals.
This week, the San Francisco Food Bank's 2009 Hunger Challenge asks how much one can eat for $1.33 per meal. If there's one thing we like at Mission Street Food, it's a challenge to make tasty cheap food for a good cause. On Thursday the 24th, the ingredients for each item on our menu will cost less than $1.33 to produce. Of course, we need to charge more than that so that we'll have something to give the hungry, so come to Mission Street Food this Thursday to support the Food Bank.
...Or even if you're a heartless wretch who doesn't care about hungry people, you can come to MSF to ease your conscience by seeing just how well you can eat on food stamps (if you buy things super-bulk wholesale and spend all week cooking). Any way you look at it, though, this is a chance to think a little more about the costs--monetary and moral--of hunger.
MENU:
Wedge salad with granny smith, bacon vinaigrette, watercress and farmer's cheese - $6
Hashbrown, egg salad, chimichurri and shaved radish - $6
Seared, oil cured chicken thigh with chicken congee, cured egg, corn, green onion, and chicken cracklins - $9
Braised sausage, kale and white bean gratin, with fried peanuts - $7
King trumpet mushroom with triple fried potato, garlic confit and charred scallion sour cream - $6
Fried catfish with curry leaf grits - $7
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Butter fried cornbread and buttermilk panna cotta with mint honey- $6
Oatmeal mascarpone creme pies with chamomile milk - $5
* * *
Notes: if you haven't tried it yet, stop by Mission Burger, where you can support the food bank and eat a tasty burger.
That's the average amount a Californian on food stamps has to spend on a day's meals.
This week, the San Francisco Food Bank's 2009 Hunger Challenge asks how much one can eat for $1.33 per meal. If there's one thing we like at Mission Street Food, it's a challenge to make tasty cheap food for a good cause. On Thursday the 24th, the ingredients for each item on our menu will cost less than $1.33 to produce. Of course, we need to charge more than that so that we'll have something to give the hungry, so come to Mission Street Food this Thursday to support the Food Bank.
...Or even if you're a heartless wretch who doesn't care about hungry people, you can come to MSF to ease your conscience by seeing just how well you can eat on food stamps (if you buy things super-bulk wholesale and spend all week cooking). Any way you look at it, though, this is a chance to think a little more about the costs--monetary and moral--of hunger.
MENU:
Wedge salad with granny smith, bacon vinaigrette, watercress and farmer's cheese - $6
Hashbrown, egg salad, chimichurri and shaved radish - $6
Seared, oil cured chicken thigh with chicken congee, cured egg, corn, green onion, and chicken cracklins - $9
Braised sausage, kale and white bean gratin, with fried peanuts - $7
King trumpet mushroom with triple fried potato, garlic confit and charred scallion sour cream - $6
Fried catfish with curry leaf grits - $7
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Butter fried cornbread and buttermilk panna cotta with mint honey- $6
Oatmeal mascarpone creme pies with chamomile milk - $5
* * *
Notes: if you haven't tried it yet, stop by Mission Burger, where you can support the food bank and eat a tasty burger.
17.9.09
Saturday September 19th: Miscegenation Night for the Food Pantry
This Saturday we are featuring dishes that involve mixing cuisines. While historically, miscegenation has some bad connotations, these days it seems less loaded than the "F" word (...rhymes with illusion). Mostly, we are just excited to have duck rillette in our duck consomme ramen.
Profits will go to the Food Pantry, which provides over nine tons of free, fresh groceries to hungry families every week, including 912 served last week. The Food Pantry is run by poor people for poor people--their volunteers came to get food and stayed to help out.
MENU
*Watermelon Salad with fried chicken skin, marinated tofu, shiso, edamame - $6
Duck Consomme Ramen with duck rillette, sliced duck breast, jidori egg, garlic confit, and pickled bamboo (!) - $9.5
German Shepherd's Pie: slow cooked sauerkraut, parsley root-potato puree and braised brisket - $9
*Banana Leaf Halibut: with cherry tomato, fresh chickpea, smoky eggplant puree and cilantro yogurt - $12
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
*Sesame-Avocado Brown Rice with beech mushroom and salmon roe - $7.5
*Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Butter Fried Cornbread with buttermilk pannacotta and mint julep honey - $5.5
*=vegetarian or vegetarian option available
Profits will go to the Food Pantry, which provides over nine tons of free, fresh groceries to hungry families every week, including 912 served last week. The Food Pantry is run by poor people for poor people--their volunteers came to get food and stayed to help out.
MENU
*Watermelon Salad with fried chicken skin, marinated tofu, shiso, edamame - $6
Duck Consomme Ramen with duck rillette, sliced duck breast, jidori egg, garlic confit, and pickled bamboo (!) - $9.5
German Shepherd's Pie: slow cooked sauerkraut, parsley root-potato puree and braised brisket - $9
*Banana Leaf Halibut: with cherry tomato, fresh chickpea, smoky eggplant puree and cilantro yogurt - $12
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
*Sesame-Avocado Brown Rice with beech mushroom and salmon roe - $7.5
*Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Butter Fried Cornbread with buttermilk pannacotta and mint julep honey - $5.5
*=vegetarian or vegetarian option available
15.9.09
Thursday September 17th: Hunters Point Boys and Girls Club Cooking Program and Meals on Wheels
This Thursday we are pleased to host Lauren O'Connor--chef and owner of Delicious Dish Catering--who will be serving up spicy comfort food favorites. She typically caters rowdy rock n' roll events and fancy weddings but can also be found in your own home through her personalized meal delivery program. More info at deliciousdishsf.com.
Lauren will be donating a portion of her profits to the Cooking Instruction Program at the Hunter's Point Boys and Girls Club- teaching inner-city youth how to cook balanced, nutritional foods with limited resources. MSF will donate to Meals on Wheels which has been providing isolated, homebound seniors with nutritious meals, daily human contact and supportive services for 38 years. Meals on Wheels is facing an especially challenging increase in demand as the state government recently slashed $226 million worth of in-home health care programs for seniors and the disabled.
The budget cut is expected to completely remove support from 40,000 elderly people and individuals with disabilities, cut back service for another 85,000 recipients, and raise the monthly cost for care by as much as $200 for many others.
MENU:
Cherry Tomato Tostada with goat cheese, shiso, shishito peppers, horseradish - $6
Dungeness Crab Cioppino: a rich tomato-garlic stew with clams, mussels, sole & prawns - $10
Citrus Pulled Pork Cuban with Emmenthaler, Black Forest Ham, House Pickles, Chipotle Aioli and Chocolate-Habenero Sweet Potato Chips - $7
Coriander Hot Wings with a Cinnamon-Sriracha Sauce and Green Papaya Salad - $8
Blackberry Baby Back Ribs with Blackened Poblano-Chevre-Fontina Macaroni and Cheese - $9
King Trumpet mushroom, 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 miso soup - $5.5
Brownie with Brillat Savarin French Triple creme cheese and toasted hazelnut - $6.5
Peach Cobbler with sweet corn and bourbon creme anglaise - $5
Lauren will be donating a portion of her profits to the Cooking Instruction Program at the Hunter's Point Boys and Girls Club- teaching inner-city youth how to cook balanced, nutritional foods with limited resources. MSF will donate to Meals on Wheels which has been providing isolated, homebound seniors with nutritious meals, daily human contact and supportive services for 38 years. Meals on Wheels is facing an especially challenging increase in demand as the state government recently slashed $226 million worth of in-home health care programs for seniors and the disabled.
The budget cut is expected to completely remove support from 40,000 elderly people and individuals with disabilities, cut back service for another 85,000 recipients, and raise the monthly cost for care by as much as $200 for many others.
MENU:
Cherry Tomato Tostada with goat cheese, shiso, shishito peppers, horseradish - $6
Dungeness Crab Cioppino: a rich tomato-garlic stew with clams, mussels, sole & prawns - $10
Citrus Pulled Pork Cuban with Emmenthaler, Black Forest Ham, House Pickles, Chipotle Aioli and Chocolate-Habenero Sweet Potato Chips - $7
Coriander Hot Wings with a Cinnamon-Sriracha Sauce and Green Papaya Salad - $8
Blackberry Baby Back Ribs with Blackened Poblano-Chevre-Fontina Macaroni and Cheese - $9
King Trumpet mushroom, 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 miso soup - $5.5
Brownie with Brillat Savarin French Triple creme cheese and toasted hazelnut - $6.5
Peach Cobbler with sweet corn and bourbon creme anglaise - $5
10.9.09
Saturday September 12th: Farm Fresh Night for Edible Schoolyard and Soul Food Farm
This Saturday we are pleased to host Dontaye Ball and Iso Rabins who will be cooking some local farmers market fare. Dontaye (Good Food Inc.) can be found every Saturday at the Alemany farmers market serving up urban BBQ, as well as at Contigo during the week. Iso Rabins is the founder of forageSF a co-operative of foragers bringing amazing, sustainable CSF boxes delivered monthly across the city.
A portion of Dontaye and Iso's profits will be donated to The Edible Schoolyard, an organization that focuses on getting good food into our local school lunches. MSF profits will go to the Soul Food Farm Fire Fund. The Vacaville farm, famous for its commitment to excellence in the form of pastured chickens, was recently damaged by fire and is struggling to rebuild.
MENU:
Salad of arugula, ricotta, and local stone fruit - $5
Montbriac Roquefort with grilled nectarine preserve and figs - $6
Local wild caught Albacore with seabeans two ways $7
Vanilla and beer brined pork belly with sweet potato hash - $7
Braised Beef Brisket with Benton's Bacon, Soul Food Farm egg and yucca - $12
King Trumpet mushroom with triple fried potato,garlic confit and charred scallion sour cream - $6
Lung Shan's Vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Raw milk and SF rooftop lavender honey with fry bread - $5
Spiced Bread Pudding with huckleberry compote and juniper cream - $5
A portion of Dontaye and Iso's profits will be donated to The Edible Schoolyard, an organization that focuses on getting good food into our local school lunches. MSF profits will go to the Soul Food Farm Fire Fund. The Vacaville farm, famous for its commitment to excellence in the form of pastured chickens, was recently damaged by fire and is struggling to rebuild.
MENU:
Salad of arugula, ricotta, and local stone fruit - $5
Montbriac Roquefort with grilled nectarine preserve and figs - $6
Local wild caught Albacore with seabeans two ways $7
Vanilla and beer brined pork belly with sweet potato hash - $7
Braised Beef Brisket with Benton's Bacon, Soul Food Farm egg and yucca - $12
King Trumpet mushroom with triple fried potato,garlic confit and charred scallion sour cream - $6
Lung Shan's Vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Raw milk and SF rooftop lavender honey with fry bread - $5
Spiced Bread Pudding with huckleberry compote and juniper cream - $5
8.9.09
Thursday September 10th: Soul Cocina Chaat Menu for the Beacon Culinary Project of Western Addition and the SF Food Bank
This Thursday we are pleased to host Roger Feely, founder of Soul Cocina, a San Francisco based culinary arts project. Roger hosts cooking classes and underground dining experiencesin the San Francisco Bay Area, and can be found on the streets via http://twitter.com/Soulcocina, or behind the stoves at Kitchenette and Living Room Events. On Thursday, Roger will be presenting our first Chaat menu (Indian street food).
Roger will be donating his profits to a fender blender from Rock the Bike for the Beacon Culinary Project of Western Addition. He will use the fender blender to promote homemade cooking and alternative sources of energy. The program "provides quality after-school programming for youth and also serves as a community center addressing the specific needs of the Western Addition community." Roger is personally involved in this project, and visits once a week to share his passion for cooking.
MENU
*Bhel Puri: tangy, sweet, slightly spicy puffed rice snack - $5
*Poha: fragrant flattened rice dish with cashews and dry farmed tomatoes - $5
*Rasa Vadai or Dahi Vadai: Lentil fritters in yogurt or spiced tomato broth - $6
*Nariyala Idli: Fried coconut and rice patties with fresh mango, mango pickle and young cocount juice - $6
*Rabe Paneer: roasted broccoli rabe and kale with homemade paneer - $6.5
Achar Gosht: Lamb Curry with seared peppers, fresh garbanzo and cilantro yogurt on a homemade garlic flatbread - $7.5
*Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
*Royal Falooda Kulfi: Sundae with rosewater syrup and vermicelli - $6
*Cardamom Toast Crunch: Bruleed Firebrand Pan de Mie with pistachio milk - $6
*Organic Cardamom Ginger Chai or Organic Rose Chai - $3
* = vegetarian
Roger will be donating his profits to a fender blender from Rock the Bike for the Beacon Culinary Project of Western Addition. He will use the fender blender to promote homemade cooking and alternative sources of energy. The program "provides quality after-school programming for youth and also serves as a community center addressing the specific needs of the Western Addition community." Roger is personally involved in this project, and visits once a week to share his passion for cooking.
MENU
*Bhel Puri: tangy, sweet, slightly spicy puffed rice snack - $5
*Poha: fragrant flattened rice dish with cashews and dry farmed tomatoes - $5
*Rasa Vadai or Dahi Vadai: Lentil fritters in yogurt or spiced tomato broth - $6
*Nariyala Idli: Fried coconut and rice patties with fresh mango, mango pickle and young cocount juice - $6
*Rabe Paneer: roasted broccoli rabe and kale with homemade paneer - $6.5
Achar Gosht: Lamb Curry with seared peppers, fresh garbanzo and cilantro yogurt on a homemade garlic flatbread - $7.5
*Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
*Royal Falooda Kulfi: Sundae with rosewater syrup and vermicelli - $6
*Cardamom Toast Crunch: Bruleed Firebrand Pan de Mie with pistachio milk - $6
*Organic Cardamom Ginger Chai or Organic Rose Chai - $3
* = vegetarian
1.9.09
Thursday September 3rd, The "Uncooked" for Food Runners.
This Thursday we are extremely excited to host Jordan Grosser, formerly of The Alembic. Jordan will be presenting a menu of primarily uncooked food. Think more sashimi than salad and more Kyoto kaiseki than California cuisine. Jordan was a guest chef in the spring and it was in the running for the best food we've ever served. We think this Thursday will be another memorable one.
MSF profits will go to Food Runners, whose goal is to help alleviate hunger, prevent waste and create community. Food Runners is currently delivering approximately 10 tons of food a week that would otherwise be thrown away. Donations help to provide enough food for 2,000 meals a day in San Francisco.
MENU:
Hama Hama Oyster- pineapple-nori vinaigrette - $5
Watermelon Salad- with pickled golden enoki mushroom, chicharonnes, marinated jicama, marjoram and jalapeno - $6.5
Ankimo- Salmon Egg, Ponzu Vinaigrette, Breakfast Radish $5
Bigfin Squid- Chopped Wasabi, Pickled Daikon, Cucumber $9
Fluke Tartare- Melon Water, Myoga, Shiso, Lychee Air, Beni-Tade $13
Hamachi- Sea Bean Tempura, Avocado, Shoyu Tapioca, Yamamomo $12
Beef Carpaccio- Fried Mame-Aji, Pickled Shitake, Gobo, Yuzu-Kosho Aioli $12
Lung Shan's Vegan Delight- shitake and oyster mushroom dumplings in miso soup - $5.5
Duo of Coconut Gelee- with strawberry, mint coulis and raw cocoa nib - $5
Notes:
we will close on Saturday for travel.
MSF profits will go to Food Runners, whose goal is to help alleviate hunger, prevent waste and create community. Food Runners is currently delivering approximately 10 tons of food a week that would otherwise be thrown away. Donations help to provide enough food for 2,000 meals a day in San Francisco.
MENU:
Hama Hama Oyster- pineapple-nori vinaigrette - $5
Watermelon Salad- with pickled golden enoki mushroom, chicharonnes, marinated jicama, marjoram and jalapeno - $6.5
Ankimo- Salmon Egg, Ponzu Vinaigrette, Breakfast Radish $5
Bigfin Squid- Chopped Wasabi, Pickled Daikon, Cucumber $9
Fluke Tartare- Melon Water, Myoga, Shiso, Lychee Air, Beni-Tade $13
Hamachi- Sea Bean Tempura, Avocado, Shoyu Tapioca, Yamamomo $12
Beef Carpaccio- Fried Mame-Aji, Pickled Shitake, Gobo, Yuzu-Kosho Aioli $12
Lung Shan's Vegan Delight- shitake and oyster mushroom dumplings in miso soup - $5.5
Duo of Coconut Gelee- with strawberry, mint coulis and raw cocoa nib - $5
Notes:
we will close on Saturday for travel.
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