I'll be the guest chef at Mission Street Food on Saturday, February 13, and I'd love to see you all there, you anonymous readers, you. I don't know yet what dishes Anthony will come up with for that night, but I'll have four delicious dishes on the menu this time, which are tentatively as follows:

• dashi-poached scallops, 50 degrees celsius, with grapefruit, silken tofu, arugula, and black sesame crisps, $11

• crispy-skinned chicken confit, with fried fingerling potatoes, kumquat-balsamic gastrique, chicken liver mousse, slow-cooked kumquats, sichuan peppercorn, and frisee, $12

• 36-hour beef short rib, medium-rare, with carrots two ways, pearl onion confit, black bread croutons, house-processed parmeggiano, and onion jus, $14

• house-made burnt caramel ice cream, with fresh blood orange, almond cake, powdered orange oil, chervil, and blood orange pate de fruit, $7

If those sound delicious, mark your calendars. If they don't sound delicious, please let me know so that I can rewrite the descriptions until they sound delicious. The full menu will be posted a couple days before at the Mission Street Food blog, at which time reservations will be available by emailing msfreservations@gmail.com with your name, time, and party size. We open for dinner at 6pm, and Mission Street Food is run out of Lung Shan Chinese Restaurant, at 2234 Mission St. in San Francisco. See you there!

Posted by Barzelay on 2010/02/05 @ 9:32 | Comments (2) | Lazy Bear, Restaurants

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