Mission Street Food with Guest Chef Chad Newton of Fish & Farm
This past weekend’s Mission Street Food featured guest chef Chad Newton of Fish & Farm, home to San Francisco’s best burger. He’s worked at Postrio, Redd, and Baraka and was joined by Grace Nguyen of Out the Door.
Mission Street Food is a popup restaurant that features rotating chefs and menus each time, and they donate a portion of the proceeds to various charities benefiting the hungry. They take over Lung Shan, a small hole in the wall Chinese restaurant in the Mission, every Thursday and Saturday evening.
This was Chad Newton’s first time as a guest chef for Mission Street Food, and he did not disappoint! Every single dish wowed us, one right after the other. Many ingredients were donated from Niman Ranch and Capay Organic, and everything was incredibly fresh and full of spring flavor. The dishes were executed perfectly, and plated beautifully – looking at the food was just as fun as eating it!
The clam chowder had some huge clams that tasted like they just came straight out of the ocean – plump, slimy, and briny! The soup itself wasn’t as thick and creamy as typical chowder. The bacon and leeks were nice, but the coolest part was having clam juice foam added on top from a whipped cream dispenser!
This dumpling soup is a staple at many Mission Street Food dinners. The soup was good, and the dumplings were huge!
Everyone loved this dish, especially the foie gras. It had the consistency of soft butter, and melted in your mouth. The wild strawberries added a bit of sweetness to it.
More food porn after the jump!
This was a beautifully crafted dish, and it featured so many different ingredients that all complemented each other well. It had so many interesting flavors in it, but the most interesting was the black sauce, which was actually made from vegetable ash- something I’ve never had before.
This dish had multiple components to it as well. You got a different flavor with each bite, either from the olive vinaigrette, mozarella mousse, or lime chutney. The avocado added some freshness to it, as well.
The lamb was cooked to perfection, and was so tender and juicy. I could have eaten a 16oz slab of this! The braised cheek was sweet and velvety soft. I’m not a huge fan of celery, and Anne dislikes it more than I do, but we loved it!
Oh. My. Cod. Everything about this dish was perfect. It was a fairly simple dish, but executed well. The cod was delicious, cooked to perfection. The wild mushrooms were nice and earthy. The artichoke puree was my favorite element of the dish, because I’ve never had artichoke prepared that way. The garlic emulsion was a nice touch, it added a level of flavor that was subtle, but noticeable. We liked this dish so much we ordered it twice.
Ah, dessert! The gianduja chocolate inside the crispy wafer wasn’t too sweet, and was balanced by the saltiness of the popcorn. The frozen banana was my favorite part of the dish, even Anne liked it, and she hates bananas! We got two of these as well.
It was an incredible meal that we thoroughly enjoyed from beginning to end, picking off every last morsel and licking every last smudge. Thanks to Chad Newton and Grace Nguyen for crafting such a dynamic menu featuring lots of local, organic, and seasonal ingredients.
Just look at these satisfied diners!
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Filed under: Feature, Restaurants, Reviews, The Mission | 2 Comments
Tags: chad newton, fish & farm, grace nguyen, lung shan, mission street food, out the door, The Mission