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Mission Street Food — Tabernac, c’est la Poutine!

December 16, 2008

Quite the mash-up! My efforts at reformatting the menu for increased food drama:

TOKYO vs. PALERMO
Nigiri
(by Ian)
Marinated Monterey Bay Sardine… on Arancini with Romesco
$5
MARIN vs. MONTREAL
Poutine
(by Carlo)
Marin Sun Beef and Marrow Gravy… with Cowgirl Creamery Cheese, Fried Kennebec
$7
PHILLY vs. THE MISSION
Cheesesteak
(by MSF)
Aged Angus Ribeye with Pasillas, Onion, and Cheese… on a fresh homemade Flatbread.
$6.50
DUCK vs. TOFU
(by MSF)
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 Tofu Tempura
and
Shitake and Cauliflower
$6
DESSERT vs. DESSERT
(by 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
The PROTAGANISTS
Ian Muntzert
Carlo Espinas
Amy Kurtz
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.
chef of Piccino–the Dogpatch café hailed by the Examiner as executing “ San Francisco ’s iconic meal…with conviction” and by the Chronicle as serving Perfection in the form of pepperoni pizza recently moved to San Francisco from Chicago
where she was a pastry cook at Charlie Trotter’s. She is almost as excited as we are for Thursday’s sneak preview of her desserts.

Poutine would be Canada’s entry in the Food Fight. I would have loved a bowl of poutine rolling up Italy and through Holland vs the Pretzels.

What will the drinks be?

BEER vs MY MOUTH!

WINE vs. SCREW TOP!

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