If you lost a set of keys at MSF last night, please let us know at missionstreetfood@gmail.com--please describe the key ring and we'll set up a way to get them back to you.
While we're at it--we still have a few sweaters from the end of 2008.
Thanks for coming, everyone.
30.1.09
27.1.09
Food Not Bombs Night (1/29)
This week's guest chef will be Leif Hedendal, formerly of Greens Restaurant and chef for Noise in My Kitchen, The Secret Cafe, and other underground restaurant projects. He will also be cooking for a benefit for the documentary, In Search of Good Food, on February 7th at Million Fishes Art Collective. Leif can be contacted at cavolonero@gmail.
Leif's menu will showcase seasonal produce from his favorite local farmers, including Blossom Bluff Orchards, Dirty Girl Produce, Full Belly, Star Route, and County Line. Leif has elected to donate a portion of his proceeds to the local Food Not Bombs, an all-volunteer global movement that shares free vegetarian meals as a protest to war and poverty. MSF will follow suit.
MENU:
castelvetrano olives with fennel (vegan) 3.5
chickweed, chicory, cress, chioggas, pecorino ginepro, blood orange, rosemary-filbert vinaigrette 8
Tartine walnut levain with chevre, apple, meyer lemon, wild arugala, pine nut, honey, olio nuovo, Murray River salt 8
deep fried yuba package with maitake mushroom, mustard greens, leek, miso, Buddha's hand, matcha salt (vegan) 7
roasted cauliflower with tahini, Recchiuti chocolate 85%, piment d'Espelette (vegan) 6
king trumpet mushroom, triple-fried potatoes, garlic confit, charred scallion sour cream on homemade flatbread 6
slow egg on mashed potatoes with nettles and fresh herbs 8
bucatini e cavolo nero: caramelized alliums, fried sage, toasted almonds, capers, olives, chiles, brown butter 9
humphry slocombe maple walnut ice cream with rosemary shortbread, olio nuovo, Murray River salt 5.5
humphry slocombe coconut sorbet (vegan) or oolong ice cream (not vegan) 3.25/scoop
Leif's menu will showcase seasonal produce from his favorite local farmers, including Blossom Bluff Orchards, Dirty Girl Produce, Full Belly, Star Route, and County Line. Leif has elected to donate a portion of his proceeds to the local Food Not Bombs, an all-volunteer global movement that shares free vegetarian meals as a protest to war and poverty. MSF will follow suit.
MENU:
castelvetrano olives with fennel (vegan) 3.5
chickweed, chicory, cress, chioggas, pecorino ginepro, blood orange, rosemary-filbert vinaigrette 8
Tartine walnut levain with chevre, apple, meyer lemon, wild arugala, pine nut, honey, olio nuovo, Murray River salt 8
deep fried yuba package with maitake mushroom, mustard greens, leek, miso, Buddha's hand, matcha salt (vegan) 7
roasted cauliflower with tahini, Recchiuti chocolate 85%, piment d'Espelette (vegan) 6
king trumpet mushroom, triple-fried potatoes, garlic confit, charred scallion sour cream on homemade flatbread 6
slow egg on mashed potatoes with nettles and fresh herbs 8
bucatini e cavolo nero: caramelized alliums, fried sage, toasted almonds, capers, olives, chiles, brown butter 9
humphry slocombe maple walnut ice cream with rosemary shortbread, olio nuovo, Murray River salt 5.5
humphry slocombe coconut sorbet (vegan) or oolong ice cream (not vegan) 3.25/scoop
19.1.09
Another Inauguration
(For details about this week's menu, please skip to the next post.)
This Thursday, Mission Street Food will begin donating all proceeds to charity. We will begin with Project Open Hand, which provides food for people living with HIV/AIDS, the homebound/critically ill, and seniors. Guest chefs/cooks will have the option of making their own charitable donation, and this week, Ryan Farr will donate some of his proceeds to the C.H.E.F.S. program.
Moving forward, we will also try to operate on a second night each week. (Details will be announced shortly.) We plan to donate everything beyond the cost of food, labor, and overhead. Therefore, we hope to be as popular and profitable as possible so that charities can receive the maximum benefit.
We hope that our decision to commit *all* profits to charity has a robust and meaningful impact on consumer decision-making, which can build and sustain a successful business, like Newman's Own, which has donated over $250 million dollars to charity. Our ultimate goal is to inspire other businesses to employ charity as a viable marketing strategy (similar to the way that environmentally responsibile products have gained momentum over the past decade). Is it so crazy to imagine that Peet's Coffee could put Starbucks out of business by going even partially charitable?
Our plans are still developing, and we'll let you know more details as they emerge. Thanks for all your past and future support.
This Thursday, Mission Street Food will begin donating all proceeds to charity. We will begin with Project Open Hand, which provides food for people living with HIV/AIDS, the homebound/critically ill, and seniors. Guest chefs/cooks will have the option of making their own charitable donation, and this week, Ryan Farr will donate some of his proceeds to the C.H.E.F.S. program.
Moving forward, we will also try to operate on a second night each week. (Details will be announced shortly.) We plan to donate everything beyond the cost of food, labor, and overhead. Therefore, we hope to be as popular and profitable as possible so that charities can receive the maximum benefit.
We hope that our decision to commit *all* profits to charity has a robust and meaningful impact on consumer decision-making, which can build and sustain a successful business, like Newman's Own, which has donated over $250 million dollars to charity. Our ultimate goal is to inspire other businesses to employ charity as a viable marketing strategy (similar to the way that environmentally responsibile products have gained momentum over the past decade). Is it so crazy to imagine that Peet's Coffee could put Starbucks out of business by going even partially charitable?
Our plans are still developing, and we'll let you know more details as they emerge. Thanks for all your past and future support.
Inauguration Gala (Jan 22)
This Thursday, in the spirit of American pride and hope, Ryan Farr and Mission Street Food will present a star-spangled menu of national favorites (with some changes we can believe in). Following President Obama's lead, we're flaunting our patriotism but also trying to shake things up. Help us celebrate--without the trip to DC.
MENU:
Rockets' Red Glare: Arugula, Roasted Beets, Pistachio Pesto, Curry Lardo, Balsamic Vinaigrette - $6. Without lardo - $5.
Applewood Smoked Macaroni and Cheese - $6.
Spicy Buttermilk Fried Chicken and Cole Slaw on a warm Dinner Roll - $6.
BBBLT: Braised Benton's Bacon, Lettuce, Baked Tomato, Aioli on a homemade flatbread - $6.
Beans and Weenies - Ryan's Homemade Hot Dogs and Chili - $8.
BBQ Ribs, Sichuan Glaze, Chili Rice, Satsuma Mandarins - $9. With fried egg instead of Ribs - $7.
As American as: Warm Apple Pie and Vanilla "cool whip" - $6.
Butter-Fried Cornbread with Buttermilk Panna Cotta, and Mint Julep Honey - $6.
"Baracky Road" or "I Have a Dreamsicle" ice cream by Humphry Slocombe - $3.25 per scoop.
Hard Lemonade: Fresh-squeezed Lemon with Mint and Kaffir Lime - $4.
Budweiser, the President-Elect of Beers - $2.
MENU:
Rockets' Red Glare: Arugula, Roasted Beets, Pistachio Pesto, Curry Lardo, Balsamic Vinaigrette - $6. Without lardo - $5.
Applewood Smoked Macaroni and Cheese - $6.
Spicy Buttermilk Fried Chicken and Cole Slaw on a warm Dinner Roll - $6.
BBBLT: Braised Benton's Bacon, Lettuce, Baked Tomato, Aioli on a homemade flatbread - $6.
Beans and Weenies - Ryan's Homemade Hot Dogs and Chili - $8.
BBQ Ribs, Sichuan Glaze, Chili Rice, Satsuma Mandarins - $9. With fried egg instead of Ribs - $7.
As American as: Warm Apple Pie and Vanilla "cool whip" - $6.
Butter-Fried Cornbread with Buttermilk Panna Cotta, and Mint Julep Honey - $6.
"Baracky Road" or "I Have a Dreamsicle" ice cream by Humphry Slocombe - $3.25 per scoop.
Hard Lemonade: Fresh-squeezed Lemon with Mint and Kaffir Lime - $4.
Budweiser, the President-Elect of Beers - $2.
13.1.09
Local Business Night
This Thursday, we will feature the delights of two up-and-coming local businesses: The Broken Record and Humphry Slocombe.
The Broken Record is a bar in the Excelsior boasting a wall of whiskey (114 kinds), free air hockey, a free PBR night, and a new kitchen crew that raises the bar for dive bars: Ryan Ostler and Katharine Zacher, who have worked at Boulevard, Campton Place, Firefly, Range, Quince, Tinderbox, and Serpentine. Ryan and Katharine smoke their own meat and bake their own buns, producing the kind of food that merits a special trip. Check them out (1166 Geneva Ave, a few blocks East of Mission Street).
Humphry Slocombe is a sweet little ice cream shop that Jake Godby (former pastry chef of Coi) and Sean Vahey just opened in the Mission. We think it's the best ice cream in the city, and we're proud to offer Jake's smart and delicious flavors.
MENU:
Burrata with Rosemary Oil, Toasted Pinenut and Yam chips. $6.50
Farro, Beech Mushroom, Macadamia Nut, Grape, Marjoram, and Verjus Vinaigrette. $5
Brisket Sandwich: Broken Record's Brisket and homemade Bun. With Caramelized Onion, Pickled Fennel, Avocado Salsa, and a side Radish Salad. $9
PB & J: Berkshire Kurobuta Pork Belly and Jicama with Pickled Jalapeno and Cilantro Aioli on our homemade Flatbread. $6
MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower. $7
VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura. $6
Dessert: scoop of Secret Breakfast, Vietnamese Blue Bottle Coffee, or Balsamic Caramel ice cream. $3.25 each
After a few weeks off for the holidays, we're looking forward to seeing you again.
The Broken Record is a bar in the Excelsior boasting a wall of whiskey (114 kinds), free air hockey, a free PBR night, and a new kitchen crew that raises the bar for dive bars: Ryan Ostler and Katharine Zacher, who have worked at Boulevard, Campton Place, Firefly, Range, Quince, Tinderbox, and Serpentine. Ryan and Katharine smoke their own meat and bake their own buns, producing the kind of food that merits a special trip. Check them out (1166 Geneva Ave, a few blocks East of Mission Street).
Humphry Slocombe is a sweet little ice cream shop that Jake Godby (former pastry chef of Coi) and Sean Vahey just opened in the Mission. We think it's the best ice cream in the city, and we're proud to offer Jake's smart and delicious flavors.
MENU:
Burrata with Rosemary Oil, Toasted Pinenut and Yam chips. $6.50
Farro, Beech Mushroom, Macadamia Nut, Grape, Marjoram, and Verjus Vinaigrette. $5
Brisket Sandwich: Broken Record's Brisket and homemade Bun. With Caramelized Onion, Pickled Fennel, Avocado Salsa, and a side Radish Salad. $9
PB & J: Berkshire Kurobuta Pork Belly and Jicama with Pickled Jalapeno and Cilantro Aioli on our homemade Flatbread. $6
MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower. $7
VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura. $6
Dessert: scoop of Secret Breakfast, Vietnamese Blue Bottle Coffee, or Balsamic Caramel ice cream. $3.25 each
After a few weeks off for the holidays, we're looking forward to seeing you again.
6.1.09
MSF will re-open January 15th (Menu TBA)
We'll post details about the 15th soon, but we just want to let you know that we won't be there this Thursday (Jan 8).
ALSO
We want to remind line cooks that we're still accepting proposals for guest appearances. You don't have to propose an entire menu--one or two dishes would be fine. (If you're not a line cook, please tell your line cook friends about us.)
Happy New Year!
ALSO
We want to remind line cooks that we're still accepting proposals for guest appearances. You don't have to propose an entire menu--one or two dishes would be fine. (If you're not a line cook, please tell your line cook friends about us.)
Happy New Year!
16.12.08
December 18th: Mash-Up Night
The
* * MENU * *
Nigiri: Marinated
MARIN vs.
Poutine: Marin Sun Beef and Marrow Gravy, Cowgirl Creamery Cheese, Fried
The
Cheesesteak: Aged Angus Ribeye with Pasillas, Onion, and Cheese on a fresh homemade Flatbread. $6.50
--MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower. $7
--
DESSERT vs. DESSERT (Amy)
--Grilled Pumpkin-Bread with Mascarpone Cream and Maple-Glazed Pepitas. $7
--Meyer Lemon Sherbet with Pomegranate-Cranberry sauce, Thyme Shortbread and White Chocolate. $6
* * ABOUT our GUEST CHEFS * *
Ian is the sous-chef at Bar Tartine and has also worked at Zuni Café, Yoshi’s, Pizzeria Delfina, Nopa and many more. He enjoys reading cookbooks and unicorn porn.
Carlo is the chef of Piccino--the Dogpatch café hailed by the Examiner as executing “
Amy Kurtz recently moved to
* *
Cash only.
We will be closed for the holidays and reopen in 2009. See you then.
We found a few items (clothing and accessories) at the restaurant after the last two Thursdays—if you lost something, let us know by email or in person this Thursday.
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