We are excited to announce that our co-founder Anthony Myint will return to the kitchen as co-chef with our friend Michael Andreatta, who has recently returned to San Francisco from a sojourn in Chicago. Anthony and Mike are excited to work together to express The Perennial's mission of fighting climate change with great food. 

Anthony as a young chef--circa 2009.

Anthony as a young chef--circa 2009.

The Perennial will (of course!) continue to advocate for sustainability by showcasing ingredients from regenerative farms and ranches, while the new menu will incorporate the playful, collaborative, experimental style Myint developed as chef of Mission Street Food, and will welcome guest chefs to get involved in building a larger movement.

Michael Andreatta, joining Anthony as co-chef of The Perennial.

Michael Andreatta, joining Anthony as co-chef of The Perennial.

Since opening The Perennial in January 2016, departing chef Chris Kiyuna was named a Rising Star Chef by The Chronicle and helped the restaurant earn a “Best New Restaurant” nod from Bon Appétit and GQ, among other accolades. Chris intends to explore his other interests, beyond the food world, after helping Anthony and Mike transition into their new roles over the next two weeks.

Anthony is grateful to have worked with Chris as opening chef, allowing him to immerse himself in the connections between food, climate change and healthy soil, including his non-profit Zero Foodprint, which helps restaurants become carbon neutral, and The Perennial Farming Initiative, which promotes regenerative agriculture. In each project, Myint is motivated by food and the restaurant insudtry's capacity to combat climate change, and now he’s excited to express his ideas and activism through cooking again. (He was chef of the influential Mission Street Food 2008-2010.)

Two chefs, two kernza bread recipes, two kinds of butter. (Expanded Kernza bread offerings coming soon.)

Two chefs, two kernza bread recipes, two kinds of butter. (Expanded Kernza bread offerings coming soon.)

Just a couple of co-chefs sharing a vegetarian barbecue platter. Smoked meat also available. 

Just a couple of co-chefs sharing a vegetarian barbecue platter. Smoked meat also available. 

Mike, too, has a passionate commitment to sustainability, and came back to the Bay Area energized by the idea of making a difference while having a good time. Or, as he puts it, “I have been working personally on being as sustainable as I can be in my life, ever since I can remember, but my overwhelming goal and desire is to just have fun with it all. I've been an outdoorsy guy since I was 11, and a forager since I was 18. I got into food because it brought joy to me to cook for friends, family, and strangers, and to give them joy in doing it.” The co-chefs' new menu items will begin to populate the menu over the second half of September, to be fully phased in by October 1. 

The Perennial's new menu features re-imagined classics, like a Vegetarian Barbecue platter with smoked kale rib, barbecued onion, carrot steak, black rice, beluga lentils, and chimichurri broth. Diners have the option to stick with the deeply satisfying (even “meaty”) vegetarian platter, or add on crispy bits of barbecued meat as a condiment of sorts. The Perennial will also offer a slider version of Myint’s “Apocalypse Burger,” which has been a celebrated mainstay at Corey Lee’s In Situ. Mike Andreatta is drawing on his Italian heritage and travels to expand the restaurant’s house made pasta program, and will continue to advance the range of sustainable grains at The Perennial.

Sneak preview: get an advance taste of the co-chef's new ideas for The Perennial at an event we're curating around food and climate solutions at the JCC on Sept 24. We'll have a bunch of art and activities, and we're honored to have environmentalist Paul Hawken joining us. Details here: https://tickets.jccsf.org/arts-ideas/drawdown-getdown/ We'd love to see you there, and at The Perennial! 

 

 

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