For the past year, Mission Street Food has been donating its profits to charity; now, we would like to open a full-time charitable restaurant. This restaurant would be here in the Mission, open daily, offering fine dining food at affordable prices, benefiting a changing roster of charitable organizations.
While unconventional, the business model we’ve used thus far has enabled us to donate $22,000 to local charities in 2009, and we’d like to propose another unconventional business decision for the new restaurant: inviting you to participate in the venture. Mission Street Food is currently in negotiations to purchase a restaurant space, but we need a little more capital upfront. So we’re announcing a co-op of sorts, in which many investors could contribute a reasonably small amount to the start-up costs and earn annual dividends and more.
Here are some details regarding this proposition: We need about 100 investors at $500 apiece. If there is enough interest in this project, we will hire a lawyer to manage an escrow fund and accept contributions. Our tentative business plan projects a level of profitability that would make the annual dividend around $70 (14% return on investment). It also projects fundraising of $40,000 to $90,000 per year for charity. Investors can choose to hold their membership and redeem annual dividends or redeem the membership at any time for $1000 in gift certificates at the restaurant. If the restaurant does not open, investments would be returned in their entirety.
This is, undoubtedly an unusual offer, but we’re trying to build a charitable engine and hope you'll be interested in participating. The restaurant will not be strictly not-for-profit--some profits will go to partners/investors and some will go to members of the co-op as dividends. But I think we can raise a lot of money for charity. More importantly, if we’re successful, other people might follow suit by incorporating charitable elements in their businesses.
If you're interested in getting involved as an investor/Co-op member, I would be happy to provide more detailed information. And if anybody wants to invest an amount over $5000, we would be glad to discuss partnership terms on that level. Email me at missionstreetfood@gmail.com.
Thanks for your support,
Anthony
28.1.10
Saturday January 30th: Modern Portuguese with Jason Fox for Haitian Relief Effort
This Saturday we're extremely pleased to have Jason Fox, former executive chef of Bar Tartine, as our guest chef. Jason will be presenting his interpretations of some Portuguese classics--a special occasion given that not only is there not really any Portuguese food in this city (sorry Grubstake), there's really not any modern Portuguese.
Some of Jason's proceeds will go to Partners in Health's Haitian relief effort. PIH has been on the ground in Haiti for 20 years and is rated the most effective charity in their field by Charity Navigator, with 94.8% of funds going directly towards programs. MSF profits will go to Foodrunners, which picked up and delivered 125,675 pounds of food in December. Volunteers performed 803 runs and the truck did 268.
Special thanks again to Shoe Shine Wine who donated some of their excellent 2005 Petite Sirah for the event.
MENU:
Portuguese bread and cilantro soup with chard, corona beans and slow cooked egg - $7
Monterey Bay squid and black eyed pea salad with new potatoes, wild greens, sieved egg and scallion embers - $9
Liberty Farm duck rice with chourico, pumpkin, black olive and duck skin cracklings - $11
Berkshire pork belly with cauliflower, jalapeno, watercress, compressed granny smith apple and mustard emulsion - $10
Beef tongue and cassava croquettes with leek soubise and aged sherry demiglace - $8.5
Crispy Piri Piri chicken with cider braised linguica, wilted letttuces and beluga lentils - $10
Green Lip Mussels with coconut-crab fumet, Goan curry and crostini - $9
Serra de Estrella raw sheep cheese with port-stewed cherries, shaved apple and graham crisps - $7
Some of Jason's proceeds will go to Partners in Health's Haitian relief effort. PIH has been on the ground in Haiti for 20 years and is rated the most effective charity in their field by Charity Navigator, with 94.8% of funds going directly towards programs. MSF profits will go to Foodrunners, which picked up and delivered 125,675 pounds of food in December. Volunteers performed 803 runs and the truck did 268.
Special thanks again to Shoe Shine Wine who donated some of their excellent 2005 Petite Sirah for the event.
MENU:
Portuguese bread and cilantro soup with chard, corona beans and slow cooked egg - $7
Monterey Bay squid and black eyed pea salad with new potatoes, wild greens, sieved egg and scallion embers - $9
Liberty Farm duck rice with chourico, pumpkin, black olive and duck skin cracklings - $11
Berkshire pork belly with cauliflower, jalapeno, watercress, compressed granny smith apple and mustard emulsion - $10
Beef tongue and cassava croquettes with leek soubise and aged sherry demiglace - $8.5
Crispy Piri Piri chicken with cider braised linguica, wilted letttuces and beluga lentils - $10
Green Lip Mussels with coconut-crab fumet, Goan curry and crostini - $9
Serra de Estrella raw sheep cheese with port-stewed cherries, shaved apple and graham crisps - $7
25.1.10
Thursday January 28th: Simple and Wintery for 826 Valencia and Meals on Wheels
This Thursday we're pleased to welcome back Tommy Halvorson, executive chef of The Phoenix Supper Club, a San Francisco based roaming supper club, and co-founder/executive chef of EAT, a weekly event held every Monday night at 111 Minna in which he and his crew turn 111 Minna into a restaurant. Tommy will be presenting a menu of "Simple and Wintery" dishes.
A portion of Tommy's proceeds will benefit 826 Valencia, which supports students ages 6 to 18 with their writing skills, and helps teachers get their students excited about their writing. MSF profits will go 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 the budget for in-home health care programs for seniors and individuals with disabilities, entirely removing support from 40,000 recipients, and cutting back service for another 85,000 recipients.
MENU:
Fresh Mozzarella and Avocado Salad: with olive soil, pickled cucumber, mache and oregano - $7.5
Uni and Young Coconut Sashimi: with candied pecans and shooter of young coconut juice, lime and rosemary - $8
Parisienne Gnocchi: with purple and yellow cauliflower, red chard, caramelized onions, shaved Himalayan truffle, reggiano - $8
Laughing Bird Tacos: Laughing Bird shrimp, bacon, roasted peppers, broccoli rabe 3 ways, sliced garlic confit - $7
Maple Glazed Pork Belly: Braised, caramelized then glazed pork belly, butter blanched brussel sprouts, hen of the woods mushrooms, orange confit - $9
“Bacon and Eggs”: Heirloom chicories, slow poached egg, pancetta, parsley, pecorino sardo, pancetta vinaigrette - $6.5
Chicken-Fried Beef Jerky: house made, with snap peas, zucchini and ranch creme fraiche on a homemade flatbread - $7
Lung Shan's Vegan Delight: shitake and oyster mushroom dumpling in miso soup - $5.5
Brownie with Pierre Robert French Triple Creme Cheese and Toasted Macadamia Nuts - $6.5
Notes:
$270 to St. Anthony Foundation, $330 to the Doctors without Borders Haitian relief efort
A portion of Tommy's proceeds will benefit 826 Valencia, which supports students ages 6 to 18 with their writing skills, and helps teachers get their students excited about their writing. MSF profits will go 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 the budget for in-home health care programs for seniors and individuals with disabilities, entirely removing support from 40,000 recipients, and cutting back service for another 85,000 recipients.
MENU:
Fresh Mozzarella and Avocado Salad: with olive soil, pickled cucumber, mache and oregano - $7.5
Uni and Young Coconut Sashimi: with candied pecans and shooter of young coconut juice, lime and rosemary - $8
Parisienne Gnocchi: with purple and yellow cauliflower, red chard, caramelized onions, shaved Himalayan truffle, reggiano - $8
Laughing Bird Tacos: Laughing Bird shrimp, bacon, roasted peppers, broccoli rabe 3 ways, sliced garlic confit - $7
Maple Glazed Pork Belly: Braised, caramelized then glazed pork belly, butter blanched brussel sprouts, hen of the woods mushrooms, orange confit - $9
“Bacon and Eggs”: Heirloom chicories, slow poached egg, pancetta, parsley, pecorino sardo, pancetta vinaigrette - $6.5
Chicken-Fried Beef Jerky: house made, with snap peas, zucchini and ranch creme fraiche on a homemade flatbread - $7
Lung Shan's Vegan Delight: shitake and oyster mushroom dumpling in miso soup - $5.5
Brownie with Pierre Robert French Triple Creme Cheese and Toasted Macadamia Nuts - $6.5
Notes:
$270 to St. Anthony Foundation, $330 to the Doctors without Borders Haitian relief efort
21.1.10
Saturday January 23rd: Mexiterranean Night for the Food Pantry
This Saturday we are pleased to have Matt Butler as our guest chef, presenting a menu of Mexiterranean classics. Mexiterraneo is a small island village approximately 4.4 thousand miles off the Gulf of Mexico where settlers from Spain, Greece and Morocco landed in 1983, introducing a variety of spices and flavors to the native taquerias. Matt has been cooking for 20 years and was sous chef at Serpentine, Fork, Cafe Majestic and Chez Mexiterraneo.
We are also proud to feature Petit Sirah graciously donated by Shoe Shine Wine. Their wine is a tribute to the local service sector, to whom they donate a portion of their proceeds. They also have a strong dedication to social and environmental justice concerns.
A portion of Matt's proceeds, MSF profits, and wine profits will go to the Food Pantry, which provided food for 27,986 people last year. The Food Pantry is run by poor people for poor people--their volunteers came to get food and stayed to help out.
MENU:
*green lip mussel tostada marinated in chermoulah with chickpeas, avocado and smoky eggplant puree - $8
*manchego quesadilla with stewed cherries, sage, watercress, and apple-tomatillo salsa - $7
"menudo" with charred tripe, chorizo, chard, tomato reduction, oregano and spiced corn nuts - $8
crab taquitos with fennel and mandarin salad, bay leaf-romesco, spiced yogurt - $9
roasted lamb leg tacos with tapenade, feta crema, cucumber, parsley, red onion - $7
pork enchiladas with harissa and petit basque fondue - $9
lung shan's vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5
*pear sopapillas with rosemary creme anglaise, fried almonds, white balsamic-honey - $5
We are also proud to feature Petit Sirah graciously donated by Shoe Shine Wine. Their wine is a tribute to the local service sector, to whom they donate a portion of their proceeds. They also have a strong dedication to social and environmental justice concerns.
A portion of Matt's proceeds, MSF profits, and wine profits will go to the Food Pantry, which provided food for 27,986 people last year. The Food Pantry is run by poor people for poor people--their volunteers came to get food and stayed to help out.
MENU:
*green lip mussel tostada marinated in chermoulah with chickpeas, avocado and smoky eggplant puree - $8
*manchego quesadilla with stewed cherries, sage, watercress, and apple-tomatillo salsa - $7
"menudo" with charred tripe, chorizo, chard, tomato reduction, oregano and spiced corn nuts - $8
crab taquitos with fennel and mandarin salad, bay leaf-romesco, spiced yogurt - $9
roasted lamb leg tacos with tapenade, feta crema, cucumber, parsley, red onion - $7
pork enchiladas with harissa and petit basque fondue - $9
lung shan's vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5
*pear sopapillas with rosemary creme anglaise, fried almonds, white balsamic-honey - $5
17.1.10
Old School vs. New School Night for MSF Haitian Relief Effort
This Thursday we are pleased to have Cindy Mojica as guest chef, presenting a menu of heritage Salvadoran recipes paired with modern reinterpretations. Cindy is a line cook at Bar Tartine and will be assisted by Gloria Mojica, a native of Sonsonate, El Salvador who is traveling from Los Angeles to hold court.
Cindy has elected to donate a portion of her proceeds to the other MSF: Médecins Sans Frontières, who has already dispatched surgeons, anesthetists, medical supplies and an inflatable hospital to Port Au Prince. MSF profits will also go to the Médecins Sans Frontières Haitian relief effort.
MENU:
Salpicon de Res: Shredded filet mignon with red onion, radish and mint VS. seared tenderloin carpaccio with avocado, and birdseye chili paste - $10
Meat Pupusas: Handmade masa pupusa stuffed with chicharron, queso and frijoles VS. charred hominy pupusa stuffed with bacon, goat cheese and pasilla peppers - $6.5
Vegetarian Pupusas: Handmade masa pupusa stuffed with loroco and queso VS. charred hominy pupusa stuffed with squash compote, goat cheese and maitake mushroom - $6.5
Pastelitos de atun: Handmade pastry stuffed with tuna, onion and parsley VS. crispy filo pocket with rare ahi and avocado salsa verde - $10
Platano Relleno: roasted plantain stuffed with traditional pork filling and topped with crema VS. Berkshire Kurobuta Pork Belly and plantain dumplings with oregano mojo - $9
Pane con Pavo: Roasted Turkey sandwich with turkey jus, watercress and tomato VS. open faced turkey confit sandwich with foiellandaise and turkey cracklins - $12
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Atol de Pina vs. seared pineapple arepa - $5
Cindy has elected to donate a portion of her proceeds to the other MSF: Médecins Sans Frontières, who has already dispatched surgeons, anesthetists, medical supplies and an inflatable hospital to Port Au Prince. MSF profits will also go to the Médecins Sans Frontières Haitian relief effort.
MENU:
Salpicon de Res: Shredded filet mignon with red onion, radish and mint VS. seared tenderloin carpaccio with avocado, and birdseye chili paste - $10
Meat Pupusas: Handmade masa pupusa stuffed with chicharron, queso and frijoles VS. charred hominy pupusa stuffed with bacon, goat cheese and pasilla peppers - $6.5
Vegetarian Pupusas: Handmade masa pupusa stuffed with loroco and queso VS. charred hominy pupusa stuffed with squash compote, goat cheese and maitake mushroom - $6.5
Pastelitos de atun: Handmade pastry stuffed with tuna, onion and parsley VS. crispy filo pocket with rare ahi and avocado salsa verde - $10
Platano Relleno: roasted plantain stuffed with traditional pork filling and topped with crema VS. Berkshire Kurobuta Pork Belly and plantain dumplings with oregano mojo - $9
Pane con Pavo: Roasted Turkey sandwich with turkey jus, watercress and tomato VS. open faced turkey confit sandwich with foiellandaise and turkey cracklins - $12
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Atol de Pina vs. seared pineapple arepa - $5
15.1.10
8.1.10
Thursday January 14th: Guest Chef Jeff Rosen
This coming Thursday, we're pleased to have Jeff Rosen, former owner of the Inner Sunset's beloved Avenue 9 as our guest chef. Jeff is a Bay Area restaurant veteran who is back behind the stoves after 7 years "working for the man." His current ventures include various secret suppers around the city, including "Whiskey-Pig" and Club Ave 9. Follow him on Facebook at Club Ave 9 or www.clubave9.blogspot.com
MSF profits will go to Martin de Porres, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site, and earn no money.
MENU:
*Castelvetrano Olives, Fried Marcona Almonds, Pickled Mandarins - $5
Warm Bloomsdale Spinach Salad with Santa Barbara Ridgeback Shrimp, Honey Braised Duroc Pork Belly, Baby Salinas Beets and Sherry Vinaigrette - $8
Seared Ahi, Chive Shoot Guacamole, Shaved Foie Gras, and Nori Crackers - $14
*Chevre Tostada with Blistered Shishito Peppers, and Pickled Cherry Tomatoes - $6
Crispy Sweetbread "BLT" on a Buttermilk Cornmeal Biscuit with Wild Rocket, Oven Roasted Tomato Aioli and Hobbs Bacon Jam - $8
*Pan-Seared Marin Sun Farms Flat Iron Steak with a Pearl Onion, Sultana and Whole Grain Mustard Jus, Mashed Roots and Gourds and Ave 9 Onion Rings - $15
Duck Confit, Duck Cracklins, Scallion, Cucumber, and Thai Chili Hoisin on a Homemade Flatbead - $8
*Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5
*"The O.G." Original Gingerbread with Salted Caramel, Glazed Walnuts and Bi-Rite Creamery Vanilla Bean Ice Cream - $5
*Green Tea Shake with Chocolate-Pink Peppercorn Cookies - $4
* = vegetarian or vegetarian option available
MSF profits will go to Martin de Porres, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site, and earn no money.
MENU:
*Castelvetrano Olives, Fried Marcona Almonds, Pickled Mandarins - $5
Warm Bloomsdale Spinach Salad with Santa Barbara Ridgeback Shrimp, Honey Braised Duroc Pork Belly, Baby Salinas Beets and Sherry Vinaigrette - $8
Seared Ahi, Chive Shoot Guacamole, Shaved Foie Gras, and Nori Crackers - $14
*Chevre Tostada with Blistered Shishito Peppers, and Pickled Cherry Tomatoes - $6
Crispy Sweetbread "BLT" on a Buttermilk Cornmeal Biscuit with Wild Rocket, Oven Roasted Tomato Aioli and Hobbs Bacon Jam - $8
*Pan-Seared Marin Sun Farms Flat Iron Steak with a Pearl Onion, Sultana and Whole Grain Mustard Jus, Mashed Roots and Gourds and Ave 9 Onion Rings - $15
Duck Confit, Duck Cracklins, Scallion, Cucumber, and Thai Chili Hoisin on a Homemade Flatbead - $8
*Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5
*"The O.G." Original Gingerbread with Salted Caramel, Glazed Walnuts and Bi-Rite Creamery Vanilla Bean Ice Cream - $5
*Green Tea Shake with Chocolate-Pink Peppercorn Cookies - $4
* = vegetarian or vegetarian option available
4.1.10
2010: Seafood Odyssey for the St. Anthony Foundation
This Thursday we're pleased to have HAL 9000 as our guest chef. HAL will be presenting a seafood menu inspired by his recent eating tour of Jupiter.
MSF profits will go to the St. Anthony 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:
white soy, mirin and salmon roe gelee with beech mushrooms, rice and dill - $4
scallop tartare, water chestnut, golden chive, caraway, pumpernickel crisps - $10
seared mackerel, beluga lentil salad, fried nagaimo, wasabi creme fraiche, pea leaves - $8
shrimp and uni stuffed tofu, scallion soubise, chili vinaigrette - $7
spicy crab cake with fried plantain, mango, young coconut juice, rice paddy herb - $12
mussels, poppy cream, benton's bacon, celery root, parmesan crouton - $9
fried catfish, avocado, cucumber pickle, tapenade on a homemade flatbread - $7
lung shan's vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5
pistachio pavlova with citrus salad, sherry reduction, yogurt creme and nori tuile - $6
NOTES:
We're easing into the year and will only be open on Thursdays for now. Our first Saturday of 2010 will be January 23rd. Sorry for any inconvenience.
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