I first heard of Mission Street Food (a pop-up restaurant in the Mission District of San Francisco) through Chris Ying of the McSweeney’s clan. Rimpletide had bought me a ticket to see Michael Pollan, Bonnie Azab Powell, and Harold McGee on a panel at 826 Valencia moderated by Ying back in February of this year. The whole thing was lovely, and perhaps loveliest was Ying and his vintage volume of Beard. I’m not totally clear on the connection (perhaps Ying knows the two who started this whole madness?) but my understanding is that Ying cooks at MSF on a regular basis.
I never really followed up on MSF, since I, as a devoted resident of Rockridge, rarely venture across the Bay (and dine almost exclusively at Oliveto, but you all know that), but when I got word of a new collaboration, my curiosity was piqued.
The word: Sylvan Mishima Brackett of Peko Peko will be a special guest chef at MSF this coming Saturday and I’m just too excited not to shout it from the rooftops (and by doing so making it harder for myself to get a table, but, well, all in the name community service).
And the best part is, I even got my hands on the menu! Dishes are no more than $12 each and a portion of the proceeds will benefit Mercy Corps and St. Vincent de Paul. Apparently, Brackett got his hands on the last of the season’s freshly dug bamboo shoots harvested localled in Livermore. And in addition to the notable shoots, the menu consists of:
Buta no kakuni
Braised pork belly and daikon with sake and ginger; with hot mustard and mustard greens
Whole fried local petrale sole with mori tsuyu
Tomales Bay clams steamed with fresh dashi, sake and mitsuba
Local halibut cured with kombu; with little lettuces and radishes
Panko-fried potato and cream-corn croquettes
A bowl of rice with green tea and dashi, salt-cured steelhead salmon, scallions and nori
Cucumber with shiso, napa cabbage with kombu and red chili and green pepper and katsuobushi pickles
Apricot and boysenberry ice cream with apricot sauce and noyeaux whipped cream
My mouth is watering just thinking about the amazing flavor combinations. One of my favorite things about Brackett’s cooking is his ability to balance fresh delicate moments with crunchy deep-fried indulgence. Consider the Oshinko and the Kare Karage, or the Korokke (I must try that–there are few people I trust when the work “croquette” is involved, they are too often too mediocre, but I have a feeling these will be the dark horse hit of the evening). I’ll be lining up early.
But if for some reason you don’t make it, the line is too long, the fog is too thick, you live too far away, or heaven forbid the inevitable happens–MSF runs out of food–you can experience something close with Peko Peko’s most recent bento featuring a Tonkatsu Sanwhich for just $12.50. A truly authentic Japanese experience, the Katsu-Sando bento is a recreation of the humble but extremely popular lunch of students, salary men, and OL’s alike. I am loving the new boxes…