Mission Mission

There’s lots to be excited about. Our new friend Moka delivers a comprehensive report, beginning with the following handy table:

I have been waiting for weeks for this market to re-open. While itʼs not completely stocked, what theyʼre offering at the moment is pretty damn spectacular.

You can see the fruit and veg aisle from outside and it wonʼt disappoint you. The prices are reassuringly reasonable and thereʼs a huge mix of choices. I got a little weepy in front of the coconuts, of which, you can get three different kinds. Lots of lemons and limes (which never seem to be easily located when someone brings over a bottle of vodka) and bins of loose corn kernels and beans.

The rest of Moka’s findings and a big, pretty photo gallery after the jump:

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Mission Pie says:

Vegan alert! New pie- Apple & brandy raisins. Yummy!

Link. I’ll be having whipped cream on mine, FYI.

Via email:

The Wild Kitchen is having its first dinner!  It’s going to be on Feb 14, in a secret location in the mission.   If you’re looking for a different kind of Valentines Day, this is the place. Wild boar, nettles, acorn ice cream (it’s actually really good) .  We mean to reintroduce wild food to the masses, or at least the people we know. The dinner will feature 4 courses, each highlighting a different locally foraged ingredient. There is one communal table, and several “private” tables for groups of 2 and 4.    Tickets are $40 cash at the door and include:

+Aperitif

+Wild Nettle and potato soup with crème fraiche

+ Slow Roasted Wild boar with chanterelles and fingerling potatoes

+ Salad of foraged citrus with wild greens

+ Your choice of Acorn or Vanilla ice cream, with a balsamic strawberry reduction

RSVP to wildkitchen@gmail.com and you will be given the address.  Space is very limited, so please write only if you’re sure you can come.  If you want a “private” table, tell us in the email. Drinks will be available for suggested donation of $4.

This food is all wild foraged, and sometimes we can’t find just what we want. Because of this, the menu could change.  If it does, we’ll let you know.

The scoop:

We started making bread! We’re doing a late afternoon batch of French Baguettes. Made from organic ingredients. Get ‘em while they’re hot!

Link.

Also, new savory bread pudding.

We lucked upon some of these at MSF a couple weeks ago, but forgot to mention them. Luckily, Thrillist reminded us that they’re now available at Elixir:

Basically the Doritos of Latin America, these light & crispy deep-fried swine skins’re made by the former Orson chef in his home kitchen (just down the street from Elixir), and’ll run you $3.50 a bag, $2.50 with a beer — savings you’re probably supposed to leave as a tip, unless you’re a greedy pig, and thus, a cannibal.

Link.

While we were all focused on American Apparel and the New Mission Theater project as evidence of a divided Mission District, Meave over at vegansaurus! took a hard look at the chasm between Foods Co and Rainbow Grocery:

It’s shitty that good grocery stores like Rainbow can be prohibitively expensive to people in lower tax brackets, and they’re left to buy non-perishables in disorienting big-food mausoleums, among roving hordes of drunks and weirdos and constant arrests in the parking lot. Then we all get to laugh about it and feel special for all the awesome deals we get, like, fuck Safeway, I’m shopping at FOODS CO! And aren’t we so clever with our slumming and penny-pinching?

Read on for lots more analysis (both sociopolitical and dietary), and the chicken bone.

Photo by Sexpigeon. See its story here.

Previously:

Mission vs. Valencia?

1. Bananas and eel go together like peanut butter and jelly — or pork belly and jicama.

2. Diced avocado works wonders for brown rice, which I’m usually not crazy about.

2a. Avocado really truly is the bacon of vegetables.

3. Cauliflower soup is my new favorite soup. (I actually learned this at Range on my birthday, but it never hurts to learn something twice.)

Thanks, Mission Street Food!

Photos courtesy of Beer & Nosh. More of tonight’s dinner here.

Update: Saturday’s (!!) menu is HERE. “Classics Night” (!!!)!

Ryan Farr, local chef and Mission Street Food pal, yesterday posted step-by-step instructions detailing the preparation of Cured Rolled Face. Much like his Rabbit Head and Lengua Terrine post, this one tantalizes even as it horrifies. Link.

Oh and here’s another variation on the recipe.

Ok, I take back every bad thing I ever said about Medjool. Friday night, I had maybe the most fun I ever had at a club. That might be because I don’t really like clubs, but whatever.

The girls were smokin hot, the music was sufficiently kitchy, and there was a nice, bloody fight to finish the evening off. There was a mash-up of The Ting Tings That’s Not My Name and Toni Basil’s Mickey. There was M.I.A.’s Paper Planes, Steve Miller’s The Joker, Sublime’s Santeria, and Beck. Old Beck. Like Loser. And of course, Bon Jovi’s Livin On a Prayer, during which the DJ cut out the music at intervals, concert-style, so the drooling and mesmerized audience could yell out the lyrics. My F.O.B. boyfriend could not understand the crowd’s rabid reaction when Aretha’s Respect came on.

In fact, any watcher from the mezzanine above could visually separate the Americans from the foreigners just by paying attention to who was yelling the words and who wasn’t.

When we finally left, we were standing outside chatting when an angry Arab bum rushed a drunk white guy, and then had to be pulled off, kicking and clawing, by three bouncers. Drunk White Guy’s nose was bleeding so bad, the bouncers had to run inside and grab a handful of towels to catch it all. Angry Arab hung around the nabe for no less than an hour more, possibly waiting for an opportunity to finish the fight. I know because I saw him twice more, before and after my 1am taqueria run.

Cleavage, oldies, and a bloody nose. What else could I ask of the Mission?

Best public relations email of the day:

Hi there,

Just wanted to let you know the original DOSA on Valencia is now accepting reservations.  The hours are as follows:

Mon-Thurs and Sunday 5:30 -10 p.m.
Friday and Saturday 5:30 – 11 p.m.
Sat and Sun brunch 11:30 a.m. – 3:30 p.m.

Please let me know if you have any questions.

Update: Doctor Memory translates:

“Having ridden our Hot New Hipster Joint wave as far as it was ever going to take us, and having never had any plan for what to do once it was over, we’re going to try desperately to act like a real business and hope that all of our neighbors forget us spitting in their faces for the last three years continuously.  We look forward to the next six months of staring forlornly at empty tables, and then re-opening as a laundromat.”