Saturday 5/2 La Cocina and Women's Building Food Pantry

This Saturday, we are pleased to feature Azalina Eusope, a private chef and owner of Rambutan catering. She earned her culinary degree in Penang and has also studied in Japan. Professionally she held the title of pastry chef at both the exclusive Raffles Hotel in Singapore and the Shangri-La Resort in Malaysia.

Azalina will donate a portion of her proceeds to La Cocina which serves as a platform for low-income entrepreneurs launching, formalizing or expanding their food businesses. MSF profits will go to the new food pantry at the Women's Building.


Rare Beef Salad: Aged Angus Tenderloin, escarole, mint, cilantro, fried shallot, Kaffir Lime Vinaigrette - $8

Spring Rolls: Saba/Mackerel, Sriracha Grapes, Edamame Puree, Mint, Vermicelli - $7.5

Braised Star Anise and Cardamon Black Chicken Curry: with Coconut Mint Coulis, Cucumber Chutney and mixed Berry and Nut spiced Rice - $9

Buckwheat Noodles with Creamy Sweet Potato Broth: topped with shitake, vegetable fritters, egg and spicy sesame-peanut sauce - $7

Ono Kauswe: Coconut Milk Curry soup with noodles, spicy chicken, shallot, cilantro, egg, lime - $7

Penang Duck: Duck Confit and Cracklins with Sambal-Hoisin, cucumber, scallion, cilantro on a homemade flatbread - $7

Lung Shan's Vegan Delight - $5.5

Chai Banana fritters with chocolate coconut screwpine custard and Tairu nutmeg and ginger sauce - $6

Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop



Thursday 4/30: Western Addition Beacon Center and the Food Pantry at Iglesia Presbiteriana de la Mission

This Thursday we are pleased to have Roger Feely of Nopalito and founder of Soul Cocina, a San Francisco based culinary arts project. Roger hosts cooking classes, underground dining experiences and tours in the San Francisco Bay Area and has also worked at The Flying Saucer, Platanos, and Citizen Cake. He has worked and studied on both ends of the Gypsy trail - Spain and India. This week at Mission Street Food the focus will be on North Africa and Southern Spain.

Roger will be donating part of his profits to the Beacon Culinary Project at the Western Addition Beacon Center. The center "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. In addition, he has arranged for DJ Chief Boima (a site coordinator at the center) to put together a special mixtape that will be playing during dinner and available for purchase, with proceeds from these sales also going to the Beacon Center. MSF will be donating profits to the Food Pantry at Mission Presbyterian Church‎ (Iglesia Presbiteriana de la Mision) through the Mission Community Council.


duqqa lavash, goat milk yogurt, gypsy pickles [root veggies and wild fennel], green almonds, green garbanzos, fava greens - $6

ajo blanco, marcona almonds, olive oil powder - $5

bastilla of slow poached Soul Food Farm chicken - $12

papas bravas, mojama, poached quail egg, cumin sea salt - $8

mango, tomatillo, pistachio, black olives, red onion,
serrano, lime-chervil vinaigrette - $6 (or add crab for $3)

fried lamb belly, goat cheese tatziki, beet, chorizo on a
homemade flatbread - $7

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

black sphynx mamoul, Humphry Slocombe olive oil ice cream, rhubarb, strawberry, rose

Humphry Slocombe Red Hot Banana ice cream - $3.25 per scoop


- We will be twittering updates as "MissionStFood" on Thursdays and Saturdays.


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.


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


Thursday 4/23: Line Cook Week Part I for the Food Pantry

This Thursday we will be featuring a Pub Food menu from three promising Bay Area line cooks. Nick Spelletich works at 900 Grayson, whose burger was named by San Francisco Magazine as the best in the Bay Area. Jen Riate works the grill station at EOS as well as for Betty Zlatchin catering. Emma Sullivan is line cook/dishwasher/prep cook/sous chef/pastry chef at Mission Street Food and has worked at Eos and Bar Tartine.

Emma enjoyed working with Sara Miles and Paul Fromberg so much that the line cooks have decided to donate a share of their proceeds to their Food Pantry. MSF will follow suit and donate its profits to the Food Pantry, which can buy groceries for a family for one dollar a week.


Green Salad: asparagus, fresh peas, and tatsoi tossed with lemon vinaigrette, crispy breadcrumbs and deviled egg - $6.5

Brillat-Savarin cheese on homemade soda bread with whiskey-apple preserves and Brazil nuts - $6

Beer and Cheese soup: Roth Kase Gruyere with horseradish creme fraiche, bacon bits, and croutons - $6

Bubble and Squeak: Brussels sprouts, Peruvian potato, carrot, mashed potatoes, onion gravy, watercress - $7

Bangers Ball: Braised sausage and gravy with parsnip fritters and chips - $8.5

Corned Beef and Cabbage: with pickled red onions on our homemade flatbread - $7

Fish 'n' Chips: Halibut with batter-fried lemon "chips" and homemade caper tartar sauce - $13

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

Hot Sweet and Sticky: warm sticky toffee pudding with ginger creme fraiche - $5

Irish Car Bomb: profiteroles filled with Bailey's and Guinness ice cream and topped with whiskey chocolate glaze and candied peanuts - $6l


--$410 to Meals on Wheels.

--Don't forget to vote for your favorite outfits from last week, which Mai has posted on her site, fashioni.st. Use this link to get to just the MSF pictures. The polls will close Saturday, April 25.

--We've been named a blog of note by the blogger/google people.


Saturday 4/18: Urban Solutions and Alameda County Community Food Bank

This Saturday we are excited to have chef/owner of Split Pea Seduction Christian Noto. We have a natural affinity for Split Pea Seduction, whose changing daily menu serving made-from-scratch soups, sandwiches and crostatas from a counter near 6th and Market seems in the same spirit as rotating chefs cooking in a dingy Chinese restaurant. Christian is also the chef/owner of Jersey Tomatoes, a full-service catering company with a focus on local and seasonal produce and slow-cooking and has worked at A16 and The Liberty Cafe. Christian is calling his menu for this Saturday, "Yankee Goes Southern," and he'll be featuring produce from Mariquita Farms, Capay Organic, Knoll Farms, Dirty Girl, and County Line Harvest.

A portion of Christian's profits will go to Urban Solutions, a local charity whose mission is to "foster the well-being of disadvantaged communities by helping to increase neighborhood commercial vitality, strengthen small businesses, create jobs and encourage diversity." MSF proceeds will go to 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.


Louisiana White Shrimp and Grits with homemade Sweet Italian Sausage and Green Onions - $10

Grilled, Cayenne-Rubbed, Grass-Fed Cullotte Steak with an Asparagus, Baby Fava and Grapefruit Salad, homemade Cornbread, and BĂ©arnaise - $11

Spring Market Vegetable Po’ Boy with Serrano Aioli and Sweet Pickles on a homemade Bun - $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, Chives and Smoky Pork Broth - $5.5

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

Ham n' Cheese - Ham Hock Rillete, Black Forest Ham, French Triple Creme Cheese and Pickled Red Onion on an Acme Slab - $8

Sweet Potato Pie with Vanilla Bean Whipped Cream and Pistachio - $5

Butter-Fried Cornbread with Whipped Creme Fraiche and Blackberries - $5


Thursday 4/16: Fan Appreciation Night for Meals on Wheels

Mission Street Food has featured many impressive (and generous) guest chefs over the past few weeks, but the real heart of the project has been you guys. Tonight we will feature some of our fan favorites and are inviting one of our most loyal regulars to document you. She's been spotlighting local fashions for over two years on her blog, the Fashionist, and will take pictures (at least while it's bright). You can vote on your favorite men's and women's style by emailing us at missionstreetfood@gmail.com The winners will each receive a free dinner for two and a bottle of wine.

Tonight's charity will be Meals on Wheels which has been providing isolated, homebound seniors with nutritious meals, daily human contact and supportive services for 38 years.


Snap Pea Salad: Snap Peas with Fresh Bamboo, Beech Mushroom, Edamame, Truffled Polenta - $5.5

Cheesesteak: Aged Angus Ribeye with Pasilla, Caramelized Onion, Oyster Mushroom, Melted Cheese on Acme Roll - $8.5

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

MSF Rice: Smoky Rice fried in Duck Fat with Duck Confit, Duck Cracklins, Shitake, and Cauliflower- $8

VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura - $6.5

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

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

Brownie with Brillat Savarin and Toasted Hazelnut - $6.5

Humphry Slocombe Blue Bottle Vietnamese Coffee - $3.25 per scoop

Notes: $820 to SF Food Bank (2 nights), $410 to Project Open Hand and $360 to Oakland Food Connection.


Saturday 4/11: Beer Night for SF Food Bank

Hugh Schick has earned a reputation as one of the Bay Area's top private chefs with a clientele including Fritz Maytag and Christopher Hitchens. Camille Jackson has enjoyed working at The Meetinghouse, Biscuits and Blues, Bungalow 44, and the Boonfly Cafe at Carneros Inn. They are presenting a menu which could be described as Gastrotapas, featuring vivid, surprising flavors conducive to both wine and beer pairings. Hugh and Camille will also be offering an expanded beverage list including Chimay White, Leffe, Franziskaner Hefeweizen, Etienne Dupont Organic Cidre Bouche Brut and several wines--with all beverage profits going to charity (special thanks to Matagrano Inc, Spaten West and DBI Beverage Inc. for their generosity and to B United for their help).

The charity for this week is the SF Food Bank. The economic crisis and increasing joblessness have forced food distribution centers and food banks to decrease the number of days of food distribution and/or dip into reserves (News Hour). The SF Food Bank handles 300 tons of food each week, distributing to 191 local food pantries and soup kitchens.


Crostini smeared w/ Membrillo and Chevre, Dressed with Ginger, Soy and Tequila - $4

Crab Rangoon, Zested Slaw, Yuzu Kosho Aioli - $7

Orecchiette and Pepita-Cilantro Pesto with Shitake - $8

Buns stuffed with Pork Belly, Cilantro, Basil, and Scallion with a dry cidre reduction - $6

Leffe-Loaf: Spicy Chicken Meatloaf over Grits with leffe reduction - $9

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 Smoky Pork Broth - $5.5

Eel-Banana Tempura with Blueberry-IPA Compote and Fried Polenta on a fresh homemade Flatbread - $6.5

Paprika Rice: Tomato Reduction, Sausage, Kale and Cilantro - $7

humphry slocombe Fennel, White Pepper, and Candied Ginger Ice Cream with Spicy Apple Crisp - $6

Blue Cheese Pannacotta with Toasted Walnuts and Honey Cake - $6


2007 Eisley Touraine Sauvignon Blanc $4.5 glass/ $17 bottle
2008 Moulin-Ferand Bordeaux Blanc $4.5 glass/ $17 bottle
2007 Etiene Dupont Organic Cidre $4.5 glass/ $17 bottle
Chimay White - $5 small / $10 large
Leffe Blonde - $3.5
Franziskaner Heffeweizen - $3
Franziskaner Dunkel Heffeweizen - $4.5 (17 OZ)


Thursday April 9: Cesar Chavez Elementary School and Project Open Hand

This Thursday ForageSF and GraffEats will be presenting a menu focused on exposing the crisp, fresh flavors of wild ingredients from our local landscape. Iso Rabins is the founder of ForageSF, which was recently featured in the SFWeekly. Blair Warsham, was recently head chef at Tinderbox and Cetrella and has also worked at Campton Place and throughout Europe.

A percentage of Blair and Iso's profits will go towards buying books for students at Cesar Chavez Elementary in the Mission. MSF profits will go to Project Open Hand, which provides food and nourishment to seniors and the homebound critically ill.


Wild Greens & Citrus Vinagrette - $4

Crudo Of Wild CA Yellowtail with Wild Radish & Flowers, Meyer Lemon, & Sea Beans - $9

Crisped CA Wild Halibut, "Pork-belly-chetta," Xeres-Beurre Noisette, Black Olive Oil, Wild Fennel and Onion Tart - $10

Black Curry Roasted Goat, Yellow Foot Mushrooms and Butter Braised Heirloom Butterball Potatoes - $10

Wok-Fired Nettles, Fried Shallots, Hazelnuts - $6

Lung Shan's Vegan Delight: Shitake and Oyter 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, Chives and Smoky Pork Broth - $5.5

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

Smoked Vanilla Creme Caramel, Chipotle, Navel Oranges, Blood Orange, and Pixie Tangerine - $5

Strawberry Hand-Pie with whipped Creme Fraiche and Sorrel Sugar - $6

Scoop of Humphry Slocombe's Secret Breakfast ice cream - $3.25


Saturday 4/4: Alemany Farm and Oakland Food Connection

This Saturday we are excited to have Amy Marietta Brown, Corey Nead and Richie Nakano of Nopa. Amy is the pastry chef at Nopa, and she has worked at Citizen Cake, and Boulette's Larder. Corey started at Nopa as an extern from City College and has since become a sous chef. Richie is a sous chef at Nopa as well, and has cooked at Va De Vi and Pres A Vi. He is also one of the local food scene's preeminent ironists, with a blog whose readership spans not just the Bay, but the country.

The Nopa cooks will donate some of their profits to the Alemany Farm which seeks to improve conditions (high unemployment and recurring violence) in the Alemany Community by providing youth with meaningful opportunities for advancement. They "grow organic food and green jobs for low-income communities, while sowing the seeds for economic and environmental justice." MSF will send profits to the Oakland Food Connection, which connects Oakland residents with community gardens, school gardens, and farmers markets. The OFC operates a number of youth programs, including a youth-run mobile food booth, the Purple Lawn Cafe--you can find it at the Oakland Community Farmers Market.


Fresh Lucque and Castelvetrano Olives - $4

Spring salad of fava greens, fava beans, asparagus, English peas, breakfast radishes, champagne vinaigrette - $6

Bruschetta of fava bean puree, preserved meyer lemon, mint, cheese - $6

Pork sandwich, pickled carrots, onions, green garlic aioli, homemade bread - $8

Slow cooked farm egg, pancetta, baby artichokes, arugula - $8

Duck Confit, Duck Cracklins, Cucumber, Scallion, Cilantro and Thai Chili Hoisin on a homemade flatbread - $7

Lager Braised Sausage with Caramelized Onion, Spicy Fennel Pickle and homemade Mustard on an Acme Roll - $7.5

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

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

Shaved Ice - 3 Flavors (pick one)
Dolin Blanc & Kumquat
Campari & Pomelo
Meyer Lemon & Rosemary

Ice Cream Sandwich - 2 Flavors (pick one)
Cocoa Nib & Cocoa Cookie with Blood Orange or Mint Ice Cream, Cup of Almond Milk