~ Thursday, May 24th, 2007 ~ 7pm ~
Thursday, May 24th, 2007: "East Meets West"
Passed Bites
> Five month miso cured tofu, shisho leaf, cucumber, watermelon radish
> Summer corn and snow pea spring rolls, peanut sauce
> Crunchy rice pearl shrimp skewer, lime chile aioli
> Seared tuna, white soy gelee with gold flake, fresh pickled wasabi stem
First Course
> Duck "sliders", house-made sesame buns, fried shallots, shitake mushroom, chinese mustard
Main course choices
> Seared Wild Salmon
served on a bed of arugula, with fresh plum remoulade (fresh fruit chutney) and ginger red pepper rice, garnished with a fresh orchid flower
> Marinated Tri Tip
Served with sesame red wine chili sauce, asparagus spears, fingerling potatoes and a grape tomato saute, garnished with chi
Third Course
> Fresh spun lemon grass ice cream, sweet rice paper, sesame brittle
7:00pm cocktails / Hors d'oeuvres
8:00pm dinner
9:00pm beats and drinks
Rock yer freshest gear
SUB_Mission Studio
199 Capp St. @ 17th
San Francisco, Ca. 94110
$50 Reservations Only
About Renegade Restaurant.
(Jan, Apr., July, Oct.)
The Renegade Restaurant is all about a novel artistic interpretation of the dining experience. The concept is of an improvised restaurant inspired by the multifaceted character of San Francisco and the love of excellent food, music and art. Several times during the year our art studio, which is housed in a mission district warehouse, transforms into an underground restaurant. The menu is designed to highlight the professional and creative talent in the kitchen, as guest chefs will work their rotation. Hailo showcases original works of contemporary art and musical entertainment to pair with the food. As a fine restaurant’s renegade sibling, this restaurant serves to expand the network pool by allowing people to eat great food, view great art, listen to music and speak amongst the participating group. The restaurant is funded by donations of friends and guests to cover basic costs and is a not for profit event.
“We're improvising the schnitzel out this mofo bringing out the correct proportioned rations droppin tasty treats on your tastebuds and filling the air with aromatic sounds that tickle the fancy and fancy a tickle. Concocting morsels of flavour savouring abandon” - Bartosz Majczak, Chief Editor - American Gun journal Magazine
CHEF BIO I am Mikael Mahlberg. As a Professional chef and graduate of the California Culinary Academy it gives me great pleasure to bring you Hailo along side of good friend and co host Brian Boedekker. I have spent years building talent in some of the best restaurants in San Francisco and strive to open the most unique bar/restaurant within the next couple of years.