Saturday February 27th: Mission Stoned Food Part Deux

This Saturday marks the return of Mission Stoned Food--an interdisciplinary lecture series* and culinary experiment exploring the feeding habits of the chemically altered. Guest Chef Chris Ying will be featuring haute cuisine rejiggered and re-engineered with junk food scrap parts, resulting in a night full of hunger-blasting munchies and stoney jams. Come as you are, or come super-duper baked. It won’t be the same, but it will be good either way.

*there will be no lecture.

MENU:

Broccoli & Cheetos: with gouda-parmesan cream; as popularized by Park Avenue Autumn - $6

The Golden Triangle: Lemongrass and poppy curry with fried tofu, littleneck clams and rice paddy herb - $9

Packed Bowl: Dusted and Fried Game Hen with caramelized sticky rice & cucumber salad - $11

Croque McGriddle and Baked Eggs a.k.a. Breakfast for Dinner for Two, for One: Dry Cured VA Ham, Gruyere, Bechamel between Brown Butter Eggo AND potato "soufflays" with baked egg - $11

Jucy Lucy: Burger with core of molten cheese, served with "animal style" fries (cave aged sheep's milk cheese, caramelized onion, ranchoulade) - $12

Blazed Alaska: flambee of merinque, coconut gelato and coconut macaroon, with toasted macadamia nuts - $7

Thursday February 25th: Beef Seven Ways

...actually more like 10 ways (but who's counting?).

MENU:

Mosaic of Carpaccio: NY Strip Steak and Honeycomb Tripe, with slow egg, violet mustard, fried capers, potato chips - $10

Oxtail Terrine with fines herb gelee, root vegetable brunoise, truffled egg, mixed chicories, puffed barley, sorrel - $9

Beef Consomme with Marrow Butter Toast, persillade - $8

Surf & Turf: Simmered Atlantic Skate and Crispy Veal Sweetbreads with asparagus, crushed pea, sea urchin emulsion - $12

Tongue & Cheek: Seared Tongue, Braised Cheek, savoy cabbage, demiglace, fresh horseradish - $11

Aged USDA Prime Ribeye with potato espuma, charred scallion pickle and bearnaise - $14

Sweet & Sticky Habanero Jerky - $5

semi-family style tasting menu $40 per person

Notes:

Special thanks to Shoe Shine Wine, whose generous wine donations raised $960 for the Food Pantry!

$230 to Meals on Wheels, $250 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $240 to MSF - Doctors without borders, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.

Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.

This Saturday we will attempt to reach new highs with Mission Stoned Food Part Deux.

Full-Time Charitable Restaurant

We're 30% of the way to our goal!

If you want to help us equip this kitchen, make a contribution here:

http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita

Contributions of $50 or more are rewarded with a gift certificate in the amount of the contribution.

* * *

Notes:

Special thanks to Shoe Shine Wine, whose generous wine donations have raised $960 for the Food Pantry!

$230 to Meals on Wheels, $220 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.

Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.

Saturday February 20th: Whole Hog Dinner for Cystic Fibrosis and Martin De Porres

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 executive chef of The Old Ship Saloon.

Jake & Co. will be donating a portion of their proceeds to the Northern CA chapter of the Cystic Fibrosis Foundation. 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:

Pork rillette served with crostini, pickled onions, house made apple mustard - $7

Blood orange, chickory, and mixed radicchio salad with spanish style house cured ham, almonds and meyer lemon vinaigrette - $7

Pulled pork sliders with a pickled pigs feet slaw - $2 each

Posole: confit of spleen, bacon, rancho gordo hominey, and green chili broth - $8

PB & J: berkshire kurobuta pork belly, marinated jicama, cilantro aioli and pickled jalapeno on a homemade flatbread - $6.5

Greens, Eggs and Ham: mustard greens, griddled slow egg, col. newsom's country ham and hollandaise on english muffins - $9

Dr. Pepper Ribs: charcoal grilled, and served with ham hock hash - $11

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

Chocolate Mousse with salted lime granita and chorizo tuile - $5

Thursday February 18th: Vegan Night for Food Not Bombs

This vegan night will feature rose-black tea and smoked pear kombucha produced and bottled by House Kombucha.

MSF profits will go to Food Not Bombs. San Francisco Food Not Bombs is entirely volunteer driven and serves food to the needy five days a week.

We are still trying to raise money for a full-time charitable restaurant. You can make a small contribution here:

http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita

If the project gets off the ground and you put in more than $50, you'll get a gift certificate for the amount of the contribution. If anyone wants to make a larger investment, email me at missionstreetfood@gmail.com. Thanks for your support.

MENU:

huckleberry-earl grey, cava, spumante aperitif - $5

castelvetrano olives, pickled honeydew, fried almonds - $5

pomelo, snap pea, jicama, cranberry puree, house made white chocolate - $8

cassava fritters and panisse cakes with guacamole - $8

yuba, scallion, maitake and cauliflower with coconut curry tapioca - $9

roasted kale, king trumpet, fried nagaimo, braised cashews, shallot soubise - $9

black garlic stuffed tofu, beluga lentils, wild arugula, preserved lemon - $8.5

olive oil cake with toasted macadamia nuts and taro "parfait" - $6

Saturday February 13th: Lazy Bear Night for Project Open Hand

This Saturday we're pleased to host David Barzelay, who runs Lazy Bear, an underground restaurant serving progressive and modern fine-dining food and also caters private dinners. He has a food blog at www.eatfoo.com, where you can follow his exploits and find announcements about past and future Lazy Bear events.

MSF profits will go to Project Open Hand, which, according to some of their service statistics, provided an average of 2175 meals a day and delivered 190 bags of groceries a day (for a yearly total of almost a jillion).

Specal thanks again to Shoe Shine Wine, who have donated a considerable amount of their excellent 2005 Petite Syrah as part of an ongoing fundraiser for the Food Pantry.

MENU:

*avocado salad with escarole, cherry-nicoise compote, celery sorbet and cacao tuile - $7

*dashi-poached scallops, 50 degrees celsius, with grapefruit, silken tofu, arugula, and black sesame crisps, $11

crispy chicken confit, with fried fingerling potatoes, chicken liver mousse, kumquat-balsamic gastrique, slow-cooked kumquats, sichuan peppercorn, and frisee, $12

*48-hour beef short rib, medium-rare, with carrots two ways, pearl onion confit, black bread croutons, house-processed parmeggiano, and onion jus, $14

*lightly salted cod, potato espuma, fried nori, pickled beech mushroom - $10

pb&j - crispy berkshire kurobuta pork belly, marinated jicama, pickled jalapeno and cilantro aioli on a homemade flatbread - $6.5

*lung shan's vegan delight - shitake and oyster mushroom dumplings in miso soup - $5.5

*house-made burnt caramel ice cream, with fresh blood orange, almond cake, powdered orange oil, chervil, and blood orange pate de fruit, $7


* = vegetarian option available

Thursday February 11th: Sergey Bubka Tribute for Groceries for Seniors

Sergey Bubka is to pole vault, what Usain Bolt would be to sprinting if no one breaks those records for 25 years (and if Usain Bolt was white).
From 1984 to 1988 Bubka increased the world record 21 cm and is still the reigning world record holder by 9 cm. According to Gary Smith of Sports Illustrated, "Here is a man who has personally altered his art form, changed the way competitors prepare for it and perform it, even the way spectators perceive it." This Thursday, guest chef Danny Bowien pays tribute to the all-time great, with a seafood driven menu inspired by Bubka's accomplishments--literally.

MSF profits will go to Groceries for Seniors, which distributes nutritious fresh food to approximately 1,188 seniors every week. They operate on $100,000 per year, which is used primarily on gas for deliveries and buying food from the SF Food Bank for 18 cents a pound. John Meehan, the founder, is the sole employee, with the rest of the program run by volunteers. You can get involved here.

Specal thanks again to Shoe Shine Wine, who have donated a considerable amount of their excellent 2005 Petite Syrah as part of an ongoing fundraiser for the Food Pantry.

MENU:

aperitif- prosecco, raspberry, black sesame - $4

katsuo boullion- braised hamachi collar, turnip brulee, nori tamago, pickled turnip greens - $8

tasmanian ocean trout sashimi- roe "en escabeche", santa barbara sea urchin, crispy rice paper, fresh dill - $12

salad of radishes and sprouts- smoked eel, golden enoki, crushed peas, radish water, tarragon, horseradish - $7

lightly grilled littleneck clams- smoked habanero shoyu, pineapple vinegar, olive oil puffed barley - $8

gambas a La sal- whole shrimp baked in sea salt, burnt eggplant, squash caviar, lemon confit - $9

oysters on the half-shell- pulled pork shoulder, poached napa cabbage, salt pickles, spicy whole bean miso - $13

fig on a plate- fig and honey parfait with oolong ice milk, mint, walnut tuile - $6

Full-Time Charitable Restaurant

Thanks to anyone who has written to express interest regarding our attempt to open a full-time charitable restaurant. It's really heartening to be a part of a community effort. We have received an encouraging amount of emails and are moving forward as quickly as possible to make this a reality. If you're interested and you have not yet done so, please email me at missionstreetfood@gmail.com.

Thanks also to anyone who offered services or suggestions. As per the suggestions of a few people, I have started a kickstarter project allowing anyone to contribute any amount (as little as $1, and with some rewards for contributions over $50):

http://www.kickstarter.com/projects/603393953/mission-street-food-is-opening-a-full-time-charita?ref=email

Special thanks to the people who made that happen (keeping you anonymous for your own privacy, but I'd be happy to credit you publicly any time you'd like).

Spicy Night: for the San Francisco Food Bank

"Spice is the spice of life." --hauteliving.com

And as fellow connoisseurs of the haute lifestyle, this Saturday's menu will feature spicy food--tastefully done.

MSF profits will benefit the SF Food Bank, which serves 22,000 households weekly, and will distribute 36.5 million pounds of food to the community this year – enough for 78,000 meals every day.

MENU:

*equatorial fruit salad: honeydew, young coconut, pickled mandarin, mango, radicchio, watercress, pepita, oaxacan cheese, epazote, harissa vinaigrette - $7

*wasabi tobiko-guacamole with plantain tostones and scallion tempura - $7

*fiery explosion szechuan tater tots, with garlic, chinese bacon and shishito peppers - $5.5

*jerk albacore charashi with pineapple pickle, daikon sprouts, cucumber - $9

salt and pepper crawfish - one pound of wok roasted crawfish with crab essence - $10

deli duo: pastrami with hot mustard and sauerkraut and crispy beef tongue with horseradish and egg salad - $11

*lung shan's vegan delight - shitake and oyster mushroom dumplings in miso soup - $5.5

*red hots pavlova, shaved white chocolate, snap pea, lychee, serrano granita - $5

* = vegetarian option available

Thursday February 4th: Superbowl Party for Alameda County Community Food Bank

This Thursday we're gonna start tailgating a little early...okay Super early if you know what I mean. Guest chef Carlo Espinas of Camino will be presenting a menu of superbowl inspired dishes in honor of the nation's biggest food holiday (according to this guy).

MSF profits will go to the Alameda County Community Food Bank, which serves 40,000 people each week and can turn a donation of $15 into an astonishing 300 pounds of produce.

MENU:

*Veggies & Dip: Snap Peas, endive, carrots with avocado-green goddess dip and crab-spinach dip - $7

Taleggio and Budweiser "Nachos": waffle fries and caramelized brussel sprouts with tomatillo and granny smith salsa verde - $6.5

Frito Pie: smoked short rib and beef tongue chili with frito crust (veg option of smoked scallion and pasilla chili with Rancho Gordo Pinto Beans) - $8

Pig in a Pig Blanket: Braised Let's be Frank Hot Dog in Bacon-Tomato beer bread, with dill-serrano crema - $7

Buffalo vs. Dallas: Authentic Buffalo wings with celery gremolata VS. charcoal grilled spare ribs with orange-chipotle glaze - $12

New Orleans vs. Indianapolis: mini Oyster Po'Boy with cajun pickles and celery root remoulade VS. Hoosier breaded pork tenderloin sandwich - $10

7 Layer Sundae: Terrine of Oreo crust, chocolate ice cream, coffee ice cream, vanilla ice cream, toasted almonds and cocoa nib, topped with Magic shell - $6