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MISSION STREET FOOD 10 YEAR ANNIVERSARY PARTY

In honor of ten years in the weird-restaurant business, we are inviting friends old and new to join us for a party:

Thursday Nov 15

5:30-???

59 Ninth Street

(plus food truck out front after 7pm)

$10/dish

Note: if you pre-buy 4 or more tickets (below, or in our shop), you’ll get a free drink.

Mission Street Food Anniversary Party (all items $10)
from 10.00
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Chefs for the night:

Anthony Myint (MSF/MCF, etc—in a food truck 7pm onward)

Carrie and Rupert Blease (Lord Stanley) 

Chris Ying (retired MSF, MCF)

Jason Fox/Ian Muntzert (Commonwealth)

Josey Baker (The Mill)

Liz Prueitt (Tartine)

Michael Andreatta (The Perennial)

Nick Balla/Preethi R (Duna)

Reem Assil (Dyafa, Reem's)


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Change Makers in Food Happy Hour!

5-8pm October 22, 2018 at The Perennial (59 Ninth St, SF 94103)

Meet and hear stories from three inspirational women working to better our food system. Navina Khanna, Director of the HEAL Food Alliance; Kathleen Finlay, President of Glynwood and Founder of Pleiades; and Karen Leibowitz, Co-Owner of The Perennial and Executive Director of The Perennial Farming Initiative will share their work and facilitate an informal discussion aimed to inform and energize while we share sustainable food and drinks.

Happy Hour Ticket (1 drink)
35.00

1 ticket to Oct 22 Changemakers Happy Hour. Includes one drink (any draft cocktail, wine, or beer), snacks, and socializing with Navinna, Kathleen, Karen, and many more.

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Very Happy Hour Ticket (2 drinks)
45.00

All the fun of a regular happy hour tickets, plus one additional draft drink (cocktail, beer, or wine)!

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Group of 4 Happy Hour Tickets
120.00

Bring a group of four, with one draft beverage, snacks, and socializing for each guest.

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Reflections on the Global Climate Action Summit

For three days in September, people from all around the world came together in San Francisco to focus on actions that we can take—at every level, from national policy to individual consumer choices—to solve climate change. For us, it was particularly exciting to see food take a central place in this conversation; among other big moves launched at the summit, a consortium of West Coast cities and states (and even a Canadian province!) committed to a 50% reduction in food waste by 2030.*

On the closing night of the summit, we were proud to join with fellow carbon-neutral restaurants State Bird Provisions, Cala, Flour + Water, Atelier Crenn, and Mission Chinese in celebration of healthy soil as a climate solution. Farmers, activists, scientists, ranchers, philanthropists, business and city workers all came together over a meal created from ingredients that represent climate action. Ideas and plans for #climateaction animated conversations all around the beautifully restored Hibernia Bank Building, and have continued in the weeks since.

The Global Climate Action Summit was just the beginning. Let’s keep the climate action going.


* That’s a huge deal, since the Pacific Coast Collaborative covers 55 million people and the fifth-largest economy in the world. The Pacific Coast Collaborative committed to

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Get to know the people of SMOKEBREAD (aka our lunch-serving pop-up friends)

Smokebread's sous chef, Preethi R (yes, that's her whole last name) recently sat down for an interview with The Ruby, a new women's work and event space in SF founded by Rachel Khong, a novelist and food writer/editor who has been curating an awesome line-up of Friday lunches from local small businesses. Thanks to Rachel for this interview--and check out TheRubySF.com

 Nick Balla and Preethi R at The Perennial/Smokebread

Nick Balla and Preethi R at The Perennial/Smokebread

 Duna Spoon Salad: salami, pepperjack, tomato, mushroom, pepper, red wine vinaigrette (v/GF)

Duna Spoon Salad: salami, pepperjack, tomato, mushroom, pepper,
red wine vinaigrette (v/GF)

  The Ruby  is an arts & letters–focused workspace.

The Ruby is an arts & letters–focused workspace.

Tell us about Smokebread! What is it? 

Smokebread is our little pop-up in The Perennial restaurant serving delicious spoon salads. They are called spoon salads because it is a juicy bowl of fresh seasonal vegetables dressed in a delectable vinaigrette that's almost gazpacho like so its packed with flavor. You could eat the whole thing with just a spoon! We also serve it with Smokebread which is our house made smoked potato sourdough to soak up all that remaining yumminess.    

What's your background, how did you get into food?

I actually got into food by accident. I grew up in Singapore and I was a city kid to the bone. When I was in junior college I decided I didn’t like what I was doing. I felt like most of us at that age where I knew what I didn’t want to do but not really what I wanted. 

My parents were very insistent that I get a degree in something. They thought that would let me have a fair advantage in a competitive world. I remember consulting my sister about it one day and she was on her laptop then and saw a CIA Singapore advertisement. She was so quick to say  “what about culinary school? You could be a cook!”  She was probably teasing me. I could barely scramble eggs. I applied anyway just to prove a point to my parents since they said I could get a degree in anything. When I got in, I guess it was a sign and I just went with it and luckily for me I’ve haven’t turned back since! 

 Tell us about your involvement with Smokebread and Bar Tartine.
 
I just finished working at a restaurant in Rockland, Maine and fell so deeply in love with people and the produce! I even got to kill chickens. It was so beautiful. I knew one thing which was I wanted to be somewhere similar but different. I heard about Bar Tartine and some wacky stuff they were doing. I knew they had an amazing reputation with fermentation and making things from scratch. I had a friend that worked there. He went to culinary school with me and basically got me into Bar Tartine. The chefs were Nicolaus Balla and Cortney Burns. They are crazy!!! I’ve never had food like that in my life. The kitchen was always bustling and you never really knew what was on the menu. One day your station could have black garlic potatoes with fermented ramp aioli and next day you could have pork loin cured in shio Koji. They kept you on your toes. I learnt so much from them. 

I did all the stations and helped open Motze and then Duna right after where I got to be a Sous chef and now smokebread. Smokebread is such a different style of progressive restaurant. Everyone that works at Smokebread has to learn how to work everything. It’s fast casual but it also breaks down the barriers of “you are front of house” and “I’m the back of house" mentality. We are all one team and we do everything. From the food production to taking orders to washing dishes. It presents a whole lot of other challenges but it’s fun. 

What do you love about living in the Bay Area? 

So many things!! I just read Rebecca Solnit’s Infinite City, a San Francisco atlas and it's mind blowing! But if I had to choose I have to say nature and my accessibility to it. 

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Global Climate Action Summit

This September, San Francisco will welcome visitors from all over the world looking for ways to take action to stop climate change. We are all about Climate Action, and we are delighted to be a part of a closing dinner on Sept 14. 

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Amazing chefs and ingredients will show how sustainability and deliciousness can go hand in hand.Learn how carbon neutral restaurants are the beginning of a movement to make the restaurant industry part of the solution to climate change. Featuring Dominique Crenn (Atelier Crenn, Petit Crenn), Gabriela Camara (Cala), Thomas McNaughton (flour + water), Stuart Brioza and Nicole Krasinski (State Bird Provisions) and our own Michael Andreatta. Wine by Jackson Family Vineyards. 

TICKETS HERE.

Changing dirt to healthy soil represents the world's greatest opportunity to reverse climate change.It's a process that will involve many farmers, ranchers, scientists, chefs, diners, policy-makers, investors, educators and donors.Be part of an

evening focused on broadening and celebrating the movement. 

https://www.renewable.ag/

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LUNCH at The Perennial!! Nick Balla & co bring SMOKEBREAD to our bar!

We've been friends with Chef Nick Balla for years--he's done pop-ups with us, we've loved eating at Duna, and a lot of our staff worked with him at Bar Tartine. Anyone who's worked with Nick knows that he loves a good salad. Throughout his years of cooking inventive, genre-busting menus, he always created great big salads for family meals, which he served with spoons to catch all the unique flavors drawn from a pantry full of house-made pickles and preserves.

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TUESDAYS-

FRIDAYS

10:30-2:00

 

smokebread.com 

@smkebrd

 

Note: The Perennial will continue to offer its regular menus

Bar Menu starts at 4pm

Dinner Menu at 5:30

 

And now, the public gets a chance to pick up a spoon and enjoy a salad, along with his signature smoked potato smokebread. Nick and the Duna crew will be serving lunch from The Perennial's bar, Tuedays through Fridays 10:30a-2pm. More details and pics at smokebread.com and @smkebrd; catering and delivery details coming soon. 

SMOKEBREAD brings Balla’s bold-flavored, plant-centric style to The Perennial, with nods to the Hungarian, Japanese, Californian, and Mediterranean influences that make his style so unique and craveable.  

Please Note: Chef Michael Andreatta will continue to lead The Perennial’s kitchen, with a bar menu that starts at 4pm and dinner starting at 5:30pm.

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Side Project: Sexual Harassment PSA

The Perennial is pretty focused on food and climate change, but there's another food-world issue that we've dipped our toes into: Sexual Harassment. We have always strived to be a fair and hospitable place to work, but many restaurant workers find themselves in bad situations, so we wanted to share some resources.

Our co-founder Karen Leibowitz teamed up with designer Kelli Anderson and Cherry Bombe magazine to create a free, downloadable poster modeled on classic "What To Do In Case Of Choking" PSAs.

InStyle Magazine was so impressed, they included Karen in their recent list of 50 Badass Women

Available for download in English, Spanish, and Chinese. High-quality 11x17" prints of English version available for purchase ($10). 

 

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"The Perennial Makes Environmental Activism Taste Good"

Michael Bauer, longtime restaurant reviewer for the San Francisco Chronicle returned to The Perennial recently, and liked what he saw (or rather, tasted). Favorite tidbits from the article include:

 Photo by Michael Bauer/The Chronicle

Photo by Michael Bauer/The Chronicle

"The chefs show that diners don’t have to give up pleasure to help reverse climate change."
"The restaurant has become known for its vegetable barbecue, which will make vegetarians rejoice."
"Few desserts are as refreshing as the viola and rue sorbet with its pale lavender color and its garnish of sunflower butter, candied kumquats and granola."
"the Perennial has remained consistent and grown from what seemed almost like self-conscious activism to a confident approach to food where flavor is equally important as the issues the Perennial addresses."

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CUESA turns 25!

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The Perennial's bar is excited to celebrate 25 years of CUESA, the best dang farmer's market association we know. We're bringing a beverage that will showcase the best of the summer.

See you at The Ferry Building?

More info from CUESA here. 

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Stone Barns!!

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Stone Barns!!

We’re delighted to announce that one of our co-founders, Karen Leibowitz, will represent The Perennial and The Perennial Farming Initiative this summer, as one of nine Stone Barns Exchange Fellows. Congratulations, Karen, and thanks to Stone Barns for creating this opportunity (not to mention the press release below)! 

POCANTICO HILLS, NY—Nine extraordinary women working at the intersection of climate change, food and agriculture have been selected as the 2018 Stone Barns Exchange Fellows. The Fellowship program was developed with the goal of creating a network of food system leaders who are equipped to tackle vexing challenges and identify emerging opportunities for systemic change across geographies and disciplines.

The Fellowship takes advantage of the Stone Barns campus in the lower Hudson Valley, NY as an immersive and interactive farm and kitchen laboratory and provides critical intellectual and financial support to emerging leaders. Fellows have the opportunity to live, work, learn and think together and to identify prospects for a truly resilient food system. Blue Hill at Stone Barns, the Center’s on-site partner, will extend learning to the kitchen and dining room, inviting the Fellows to engage with chefs, restaurant collaborators and entrepreneurs as they explore ingredients, dishes and topics that impact the health of our land and ourselves.

Stone Barns Center’s mission of changing the way America farms and eats requires a deliberate approach to cultivating the next generation of innovators and leaders. Now in its second year, the Fellowship is a core pillar of that effort and will connect a network of 100+ leaders in the food movement within 10 years. By bringing together leaders from the disciplines of science, agriculture, cuisine, art, journalism, business, policy and wildlife management, the Fellowship will activate a powerful, intersectional coalition for food systems change.

“We are thrilled to welcome these nine incredible women as the 2018 Stone Barns Center Exchange Fellows,” said Jill Isenbarger, Stone Barns Center’s CEO. “We all need to care about the connection between food production and climate change. These women are all doing critical work at that intersection with the goal of building a more resilient food system. We could not be more excited about this amazing group of powerful and accomplished women and the work they will do together here at Stone Barns and beyond.”

 

    The 2018 Stone Barns Center Exchange Fellows are:

    • Selassie Atadika (Accra, Ghana): recognized as a ‘Global Top 50 Plant-Forward Chef;’ chef and founder of Midunu, a nomadic and private dining enterprise in Accra that embodies ‘New African Cuisine’
    • Katy Chang (Washington, D.C.): founder of EatsPlace, a culinary business incubator and capital fund that provides high-quality financial and development services to micro, small and medium-sized food entrepreneurs
    • Amy Grondin (Port Townsend, WA): a commercial fisherman who specializes in sustainable food systems; Vice President of the board of Organic Seed Alliance
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    • Karen Leibowitz (San Francisco, CA): co-founder of The Perennial, a restaurant and bar dedicated to leading the restaurant industry toward a regenerative food system and Executive Director of its partner nonprofit, The Perennial Farming Initiative
    • Nancy Matsumoto (New York, NY): writer and editor specializing in sustainable agriculture, food, and culture whose work has appeared in The Wall Street JournalCivil Eats, NPR’s The SaltTheAtlantic.com, and other publications
    • Aria McLauchlan (Los Angeles, CA): co-founder of Land Core USA, an organization developing and advocating for federal legislation that would establish a new “Outcomes-Verified Regenerative Soil Health Program”
    • Ariel Pasternak (Washington, D.C.): founder and CEO of pineapple collaborative, a company and a platform celebrating women’s relationship with food that has garnered an audience of 25,000 women and counting
    • Kathryn Quanbeck (Davis, CA): chief operating officer at Emmer & Co., a pastured poultry company; Advisory Board member at NMPAN (Niche Meat Processor Assistance Network); former USDA livestock economist
    • Ariel Lauren Wilson (New York, NY): editor, Edible Manhattan and Edible Brooklyn; programming director of Food Loves Tech, a first-of-its-kind consumer expo showcasing sustainable food and agriculture technologies and thought leadership.

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    Earth Day Everyday, but particularly this weekend (April 21-22)

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    We're delighted to be a part of an international Earth Day celebration among some of the greatest restaurants in the world. Many of these restaurants (like us) work with Zero Foodprint to be carbon neutral every day,* but others are getting on board for the first time.

    Please show your support by making a reservation at The Perennial or one of the other  fine eateries on Zero Foodprint's list this weekend. We're up to more than 150 total, including 50 in the Bay Area, 80 in other US locales, and 23 non-US (spread over four continents!). Many (like us) are closed on Sunday,s and therefore celebrating Saturday instead. 

    Get in on it!

    *ZeroFoodprint uses a science-based assessment to measure a restaurant's carbon emissions, help them reduce their impact, and offer high-quality offsets for any remaining emissions.

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    Sustainable Butchering Demo & Tasting with Adam Danforth May 21 2-5pm

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    In this workshop tailored for professional cooks, leading advocate for sustainable butchery Adam Danforth will discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. The workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down an older sheep into primals and cuts. Adam will answer questions along the way and relate the animal's anatomy to that of other farmyard species. 

    Adam will be joined by the co-founders of The Perennial: Anthony Myint and Karen Leibowitz, who will speak to the role of meat in sustainable food systems and building a menu around whole-animal sourcing. Like all of The Perennials red meat, the sheep at this event will come from Stemple Creek Ranch, which draws down more greenhouse gas (as soil carbon) than is released by the animals. Karen and Anthony will speak about how they have made carbon ranching central to the menu at their restaurant, which has been called the most sustainable in the nation.

    The good people of Bernal Cutlery will be on-hand selling knives and books related to butchery. 

    Admission discount available for current Chefs Collaborative Members. Join/renew at www.chefscollaborative.org/join-us (include Butchering Demo in referral section) or email info@chefscollaborative.org to check your membership status and access the discount.

    For information on scholarships or reduced pricing, contact info@adamdanforth.com.

    About Adam and Chefs Collaborative:

     

    ADAM DANFORTH is the James Beard and IACP award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. He teaches workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Oregon State University, and the National Bison Association. Adam also consults and provides experiential education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Adam lives in Ashland, OR.

    CHEFS COLLABORATIVE is a national nonprofit network with a mission to inspire, educate, and celebrate chefs and food professionals who care about how they source, cook, and serve food and are doing their part to create a better food system. Learn more about Chefs Collaborative at www.chefscollaborative.org.


    Why Mutton? 


    There is an untapped market for mutton, culls, and older animals yet to be discovered in the professional kitchen. Danforth takes an in-depth look at the biological processes that affect the flavor and qualities of the meat we eat. Adam illustrates the market potential of eating older animals, dispelling the negative stereotypes of 'tough' and 'gamey' meat in place of more complex flavor profiles. Onsite cooking demos will demonstrate techniques to maximize the flavor of these complex meats and discusses the role chefs can play in driving market demand for these new products. 

    Why The Perennial? 


    With a few small decisions, we can convert greenhouse gases into healthy soil  through farming. The Perennial supports regenerative agriculture in several ways: butchering in-house as part of a climate-beneficial nose-to-tail meat program, baking bread daily made with a regenerative perennial grain, and operating an aquaponic greenhouse to utilize food waste and explore the culinary potential of urban farming. Food grown in healthy soil tastes better, offers more nutrients, and restores the planet. 
    Flavor Up! Carbon Down!

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