This Thursday's menu will be a collection of street foods found across Asia--sometimes with an MSF twist. Helping to deliver this will be Carlo Espinas (Filipino; currently working at Bar Jules and formerly chef of Piccino), Danny Bowien (Korean; currently working at Bar Tartine and Good Evening Thursday) and Chris Ying (Chinese; Co-Editor of Meat Paper and formerly of Foreign Cinema and Downtown).
MSF Profits will go to the Chinatown Community Development Center's Food Pantry which provides groceries for 190 Single Room Occupancy Tenants each week. "The food distribution is special to Chinatown CDC because many tenants are willing to volunteer. The elderly and teenagers work side-by-side and get acquainted at the same time."
MENU:
Kinilaw: Rock Shrimp and Tilapia Ceviche with calamansi, avocado, banana ketchup and ube chips - $8.5
Ddukbokki: chili-braised rice cakes with sesame leaves, quail eggs, nori, kimchi, and salt pickled daikon, mozzarella - $7 (can be made vegan)
Seared scallops on scallion noodles with sesame oil, ginger, and snowed
garlic - $10
Charred Five Spice Chicken or Grilled Bamboo Shoot (vegan) with mint, cilantro, baguette and young coconut juice - $6.5
Thai Chili Chicken Wing with celery, Asian pear, ginger salad - $7.5
Duck Taco Dorado with queso fresco, cucumber, cilantro, scallion, hoisin salsa - $5.5
Seared Spam, Pineapple and Rice Maki with Shaved Foie Gras - $11
Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in miso soup - $5.5
Mango Pudding with chili lime granita - $4.5
Humphry Slocombe Salt & Pepper Ice Cream - $3.25 per scoop
25.5.09
21.5.09
Saturday May 23rd: Mo' Better Food and Arriba Juntos Night
This Saturday we are pleased to have Matt Butler and Terri Wu. Matt currently works at Epic Roadhouse and Serpentine, but has been cooking for 20 years, including sous chef at Fork and Cafe Majestic and years at CIA Greystone, Rubicon Winery, Kendall Jackson, and Angele. Terri Wu has worked at Farallon for 10 years, and has been pastry chef for the last 6 years.
Terri will donate some of her proceeds to Mo Better Food, an Oakland based organization that works to "increase markets for produce grown by Black farmers in urban communities." MSF will donate their proceeds to Arriba Juntos which distributes free groceries as part of an effort to promote economic self-sufficiency for San Franciscans and their families since 1965.
MENU:
Chilled mint and pea soup w/ shrimp and micro herbs - $7
Roasted king trumpet mushroom, quail egg, pancetta, candied garlic vinaigrette - $7
smoked pork shoulder, cannellini beans, artichokes, creme fraiche - $10
gyro: lamb belly, spicy lamb meatballs and lamb merguez with goat cheese tatziki and pickled red onion on a homemade flatbread - $7
rare beef tostada: aged angus ribeye, basil, lime, tomatillo, caper aioli, watercress - $8
braised, battered and fried sausage with caramelized onion and wasabi aoili - $7.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Rocky Road Baked Alaska, Candied Almonds $6
Eatwell Farm's Whole Wheat Flour Carrot Cake, Kumquat Marmalade, Pecans $6
Terri will donate some of her proceeds to Mo Better Food, an Oakland based organization that works to "increase markets for produce grown by Black farmers in urban communities." MSF will donate their proceeds to Arriba Juntos which distributes free groceries as part of an effort to promote economic self-sufficiency for San Franciscans and their families since 1965.
MENU:
Chilled mint and pea soup w/ shrimp and micro herbs - $7
Roasted king trumpet mushroom, quail egg, pancetta, candied garlic vinaigrette - $7
smoked pork shoulder, cannellini beans, artichokes, creme fraiche - $10
gyro: lamb belly, spicy lamb meatballs and lamb merguez with goat cheese tatziki and pickled red onion on a homemade flatbread - $7
rare beef tostada: aged angus ribeye, basil, lime, tomatillo, caper aioli, watercress - $8
braised, battered and fried sausage with caramelized onion and wasabi aoili - $7.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Rocky Road Baked Alaska, Candied Almonds $6
Eatwell Farm's Whole Wheat Flour Carrot Cake, Kumquat Marmalade, Pecans $6
19.5.09
Thursday May 21st: Food Runners Night
This Thursday we are extremely excited to host Jordan Grosser and Ted Fleury, whose combined resume includes Postrio, Winterland, Campton Place and Azie. The two have known each other since they were 14, and after 15 years in the industry are now Co-Executive Chefs at The Alembic, which, if you haven't been, is a must for its almost perfect balance between clarity and complexity.
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:
Bay Scallop Ceviche: charred shishito, pickled ramps, grape, ajo blanco - $9
Soft Shell Crab Po' Boy Sliders: sunomono slaw, old bay aoili, salt and vinegar chips - $10
Grilled Kobe Beef Tongue: burdock-soy glaze, frisee, radish - $8
Duck Heart, Foie Gras on a Stick: royal trumpet, creamy polenta, cherry - $11
Lamb Loin Tataki: lentils, olives, idiazabal, piquillo - $11
Corn Salad: fennel, edamame, red onion, serrano, cilantro - $5
King Trumpet: mushroom with triple-fried potato, garlic confit, charred scallion sour cream on a homemade flatbread - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Pickled Quail Eggs - $2
Mango Sticky Rice: with chilled young coconut soup and cilantro sauce - $6
Strawberry Napoleon: crisp filo, fresh strawberries, whipped creme fraiche, sorrel - $5
Humphry Slocombe Secret Breakfast Ice Cream - $3.25 per scoop
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:
Bay Scallop Ceviche: charred shishito, pickled ramps, grape, ajo blanco - $9
Soft Shell Crab Po' Boy Sliders: sunomono slaw, old bay aoili, salt and vinegar chips - $10
Grilled Kobe Beef Tongue: burdock-soy glaze, frisee, radish - $8
Duck Heart, Foie Gras on a Stick: royal trumpet, creamy polenta, cherry - $11
Lamb Loin Tataki: lentils, olives, idiazabal, piquillo - $11
Corn Salad: fennel, edamame, red onion, serrano, cilantro - $5
King Trumpet: mushroom with triple-fried potato, garlic confit, charred scallion sour cream on a homemade flatbread - $6
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Pickled Quail Eggs - $2
Mango Sticky Rice: with chilled young coconut soup and cilantro sauce - $6
Strawberry Napoleon: crisp filo, fresh strawberries, whipped creme fraiche, sorrel - $5
Humphry Slocombe Secret Breakfast Ice Cream - $3.25 per scoop
11.5.09
Closed this Week, Re-opening Thursday May 21st
Just a quick reminder that we will be closed this week due to travel and look forward to seeing you on Thursday May 21st for Jordan Grosser and Ted Fleury, Co-Executive Chefs of The Alembic.
7.5.09
Saturday May 9th: SF Food Bank
This Saturday we are pleased to host Jean-Gabriel Ferrandon, who is a private chef, caterer and teaches cooking classes. Chef Gaby may be better known as former executive chef of Supperclub and Bistro Clovis, as well as having worked at La Tour d'Argent (3 Michelin Stars) and for Alain Ducasse.
MSF profits and a share of Gaby's proceeds will go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.
MENU:
Purple Potato Salad with snap peas, fresh herbs, banyuls vinaigrette, tarragon creme fraiche - $6
Stuffed Crepe with gruyere, "exotic mushrooms," caramelized onion, and wild arugula - $12
Wild Alaskan Halibut with spring vegetables and white chocolate lavender sauce - $14
Beef Moroccan Style, with vegetable tagine and ras el hanout - $13
French Onion French Dip: Duck Confit with melted onions and Roth Kase gruyere on an Acme roll served with duck jus - $8.5
King Trumpet: mushroom with 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
Vanilla-Brandy Naughty Cream with fresh berries and puff pastry - $6
Macaroon trio: dark chocolate curry, strawberry black pepper, hazelnut toffee - $5
Notes:
- After this Saturday, will be CLOSED until MAY 21, to attend a wedding. We'll be back to our regular Thursday/Saturday schedule after that.
- The results are in and voters chose Marian as the winner of a free dinner for two and bottle of wine. Since there was only one male candidate, Jason wins a free bottle of wine.
- $390 to Alameda County Community Food Bank and $280 to the People's Grocery.
MSF profits and a share of Gaby's proceeds will go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.
MENU:
Purple Potato Salad with snap peas, fresh herbs, banyuls vinaigrette, tarragon creme fraiche - $6
Stuffed Crepe with gruyere, "exotic mushrooms," caramelized onion, and wild arugula - $12
Wild Alaskan Halibut with spring vegetables and white chocolate lavender sauce - $14
Beef Moroccan Style, with vegetable tagine and ras el hanout - $13
French Onion French Dip: Duck Confit with melted onions and Roth Kase gruyere on an Acme roll served with duck jus - $8.5
King Trumpet: mushroom with 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
Vanilla-Brandy Naughty Cream with fresh berries and puff pastry - $6
Macaroon trio: dark chocolate curry, strawberry black pepper, hazelnut toffee - $5
Notes:
- After this Saturday, will be CLOSED until MAY 21, to attend a wedding. We'll be back to our regular Thursday/Saturday schedule after that.
- The results are in and voters chose Marian as the winner of a free dinner for two and bottle of wine. Since there was only one male candidate, Jason wins a free bottle of wine.
- $390 to Alameda County Community Food Bank and $280 to the People's Grocery.
4.5.09
Thursday May 7th: La Cocina and Martin de Porres
This Thursday we are pleased to host Nick Balla, Chef of O Izakaya--a Chronicle top 100 restaurant with 3 stars for food. Nick has also worked at Ozumo and Americano, as well as staging across Japan.
Nick will donate some of his proceeds to La Cocina, an incubator kitchen serving as a platform for low-income entrepreneurs. MSF profits will go to Martin de Porres House of Hospitality, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. They rely almost entirely on volunteers and donations, receiving no Church or government funds and operating with no salaried staff.
"Martin's is many things. Some people see it as a miracle. Some see it as a problem because "the poor" are not always pretty, and it is easier if "they" are invisible. Some see Martin's as the one place where someone calls them by name...Some see Martin's as a place where warm nourishing food is served, without embarrassment, without prosely-tization...Some see Martin's as a place that shows what idealism looks like in practice.
MENU:
Snap Pea Salad with beech mushroom, seared cauliflower, cucumber, edamame puree - $6
Satsuma Imo Korokke with tonkatsu sauce - $6
Local halibut “poke” with spring vegetables, hijiki seaweed - $9
Grilled pork steak with Serrano chili, lime, mint, radish, mizuna - $9
Knife-cut homemade udon noodles with choice of
A) spicy braised tripe with cilantro, avocado, scallion and cabbage - $8
B) rock shrimp dumplings with English Peas, tendrils and sesame - $8
Sesame-Avocado Brown Rice with maitake mushroom and (optional) chorizo - $7.5
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Chocolate Ice Cream Mochi with hot fudge and chocolate puffed rice - $5.5
Humphry Slocombe Secret Breakfast Ice Cream - $3.25 per scoop
Nick will donate some of his proceeds to La Cocina, an incubator kitchen serving as a platform for low-income entrepreneurs. MSF profits will go to Martin de Porres House of Hospitality, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. They rely almost entirely on volunteers and donations, receiving no Church or government funds and operating with no salaried staff.
"Martin's is many things. Some people see it as a miracle. Some see it as a problem because "the poor" are not always pretty, and it is easier if "they" are invisible. Some see Martin's as the one place where someone calls them by name...Some see Martin's as a place where warm nourishing food is served, without embarrassment, without prosely-tization...Some see Martin's as a place that shows what idealism looks like in practice.
MENU:
Snap Pea Salad with beech mushroom, seared cauliflower, cucumber, edamame puree - $6
Satsuma Imo Korokke with tonkatsu sauce - $6
Local halibut “poke” with spring vegetables, hijiki seaweed - $9
Grilled pork steak with Serrano chili, lime, mint, radish, mizuna - $9
Knife-cut homemade udon noodles with choice of
A) spicy braised tripe with cilantro, avocado, scallion and cabbage - $8
B) rock shrimp dumplings with English Peas, tendrils and sesame - $8
Sesame-Avocado Brown Rice with maitake mushroom and (optional) chorizo - $7.5
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Chocolate Ice Cream Mochi with hot fudge and chocolate puffed rice - $5.5
Humphry Slocombe Secret Breakfast Ice Cream - $3.25 per scoop
30.4.09
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.
MENU:
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
Notes:
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.
MENU:
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
Notes:
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