Publisher's Synopsis
The Mission District of San Francisco has a vibrant history accented by its colorful murals and even more colorful cuisine. In recent years, the influx of new restaurants and chefs has exploded, resulting in a neighborhood that's become the epicenter of the San Francisco dining scene. The Arts & Eats cookbook is the exciting result of a unique collaboration between beloved Mission arts organization Creativity Explored and many of the district's standout restaurants.
The cookbook, from Susan Kay and Teri Hauswirth of animal rescue organization Creative Rescue, is a non-profit project benefiting both Creativity Explored and Creative Rescue. Throughout Arts & Eats is a selection of extraordinary artwork from the Creativity Explored archives; the organization provides artists with developmental disabilities the opportunity to pursue livelihoods as visual artists, and has been located in the Mission for over 30 years. Arts & Eats also features an introduction from one of the most prominent voices within the Bay Area restaurant world, local food writer Marcia Gagliardi of tablehopper.com.
Recipes come from a star lineup of Mission restaurants and bars, including 20 Spot, Bar Tartine, Beretta, Bi-Rite Creamery, Boogaloo's, Central Kitchen, Delfina, El Rio, Farina, Flour + Water, Foreign Cinema, Frances, La Taqueria, Local Mission Eatery, Locanda, Lolo, Mission Chinese Food, Mozzeria, Range, St. Vincent, Southpaw BBQ, Tartine Bakery, The Vestry, and Trick Dog. In Arts & Eats, you'll find the recipe for La Taqueria chef Miguel Jara's famous Hot Sauce, cocktails like Beretta's South Park Swizzle and El Rio's House Margarita, and dishes like Lemon Cornmeal Pancakes with Blueberry & Sour Cream from brunch staple Boogaloos, Black Cioppino from chef Ryan Pollnow of Central Kitchen, Chilled White Corn Soup from chef Melissa Perello of Frances, Chongqing Chicken Wings from chef Danny Bowein of Mission Chinese Food, Grilled Cauliflower with Lovage Salsa Verde and Soft-Cooked Egg from chef Bill Niles of St. Vincent, and Papardelle with Pork Sugo from chef Craig Stoll at Delfina. Dessert recipes include Chocolate Oatmeal Walnut Cookies from chef Elizabeth Prueitt of Tartine Bakery and Lemon Gingersnaps from chefs Anne Walker and Kris Hoogerhyde of Bi-Rite Creamery.
The book, which was printed and bound in San Francisco, stands up in an easel format for easy viewing of artwork on one side and recipe on the other.
