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Tomato Salad

heirloom tomato, purslane, sherry, white peach, grana padano


Tentacles and Celery

octopus, pickled mustard, black sesame, lemon, mint


Roasted Radishes

seaweed, sea salt, shiitake aioli



black garlic, smoked pistachio, broccoli di cicco, cauliflower


Porcini Dashi

soft boiled egg, butter beans, kohlrabi, furikake


King Salmon

olive oil poached, green beans, purple basil, apricot, wild arugula


Tripe Cassoulet

smoked lentil, tomato, summer squash, verjus


Leg of Lamb

cilantro yogurt, rosemary, harissa, new potatoes, radicchio


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Meet Collin Hilton, our dear friend and former (savory) chef at Mission Pie.

We are delighted to host a series of Monday Night Dinners by Collin Hilton, and to share his gifts, vision and respect for local ingredients with YOU! 

The first Monday Night Dinner will be July 13th. (See reservation details and sample menu below.)


Collin plans for every dish to be delicious, creative and respectful to the integrity of the ingredient and the hard labor of the farmers we will source from. The food will be a creative preparation of seasonal California ingredients, influenced by coastal Italian and Japanese cuisine. The price range can be expected to be $10 – $27 per dish. We will also offer hand selected wines and craft beers! Monday Night Dinners will surely be something not to miss.

When we first met Collin three years ago, he was a talented chef who had just returned from cooking through South America. He wanted to spend a few months in our bakery and stayed much longer, helping us serve up Supper and driving our savory food to another level. Since then, Collin has continued to pursue creative avenues to showcase seasonal California ingredients. From doing local pop ups, to honing flavor profiles for Bay Area distilleries, he has continued to expand his horizons and his vision of “a good meal.” Collin‘s most recent endeavor was opening the kitchen of the local mission cocktail bar, ABV (imbibe magazine’s best bar of 2014) with his good friend.

To make a RESERVATION, please send an email to [email protected] with

  • your NAME,
  • your PHONE number,
  • the NUMBER OF PEOPLE in your party, and
  • whether you prefer EARLIER (7:30) or LATER SEATING (8:30) TIME

We will do our best to seat you within half an hour of your preferred time, and we appreciate your flexibility in this regard. We will confirm your reservation by email.

Click here for sample menu!




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Art Opening at Mission Pie

June 20th, 2012 by missionpie

Come by Thursday, June 21 between 6-8:30 to meet artist Caroline Wampole, admire her Mad Men and pie-themed art and sip something cool. Not the kind of stuff they sip on Mad Men…that’ll be the after-party.

Crop of the Week: LAMB

February 4th, 2012 by missionpie

Meet us at the Movies

January 20th, 2012 by missionpie

We are going to the screening of The Last Crop, a nearly completed film that artfully tells the worrisome story of the loss of our farmlands through the lens of one California farming family – the Mains of Good Humus Farm grow extraordinary stone fruit that gloriously lands in our pie each summer – Meet us at the movies next Wednesday at the SF School of Digital Filmmaking at 925 Mission St at 5th 6:30 pm screening and talk with filmmaker and farmers.

Mission Pie’s 5th Anniversary

January 14th, 2012 by missionpie

If you were at the party, thanks for making it so wonderful – it wouldn’t have been without you. We have so many folks to thank for contributions that made the Anniversary party so special, delicious, beautiful, and great-sounding.
Thanks to our neighbors, customers, vendors, and friends who came out for the party, and also to you who had the good luck to happen upon Mission Pie for the first time during the party.
Thank you to Azalina’s, Maite Catering, La Luna Cupcakes, Onigilly, Anda Piroshki, Estrellita’s Snacks, El Buen Comer, Chiefo’s Kitchen, and Alicia’s Tamales for making such delicious foods for the party! If you want to find any of those young businesses to cater an event for you, just contact our neighbor, La Cocina.
Thank you to Todd Berman for his City of Awesome crowd-sourced art project and show that engaged so many of us as contributing artists, and also to all of you who decorated prayer flags with your messages of hope.
Thank you to Will Prouty for such a classy dj job, and thanks to Douce Ambiance for closing out the evening with their live and lively gypsy jazz.
And, of course, thank you to everybody who works here at Mission Pie for doing such a wonderful hosting job, and a special thanks to Sharon and Joel for driving the planning of the party.

If you weren’t able to join for the event, here are the pictures (thanks to Krista Beckley for these great shots.)

Crop of the Week

January 5th, 2012 by missionpie

sweet potatoes

Upcoming Events

July 10th, 2011 by missionpie

Monday, July 11 — Join us for the sweet sounds of our resident gypsy jazz band, Douce Ambiance from 6 pm – 8:30 pm.

Thursdays through December — Pop by our table at the Mission Community Market on 22nd and Bartlett from 4-8 pm.  Enjoy a bite-size macaroon or galette while you mingle with many of the farmers who provide us with our seasonal, organic produce.

Sunday, July 17 — Visit with our resident tea expert and health guru, Alex Mart.  She’ll spend the afternoon chatting with folks about different types of tea, tea service, and various health benefits.  Stop in to learn something new and taste many of our carefully selected teas.

Saturday, July 30 — Say hello to Lauren Anderson of SF’s Produce to the People.  From 11 am – 3 pm, Lauren will be sampling and selling many of her tasty jams, made from fruit grown right here in the neighborhood.

We look forward to seeing you at at least one of these exciting events!

Getting to know our farmers

June 26th, 2011 by missionpie

As part of this year’s educational initiative, we’ve been whisking away eager groups of staff members for day long visits to local farms.  This past Tuesday, we had the pleasure of riding bio-diesel style all the way up to Capay Valley for the first of three tours.

The morning began on the picturesque 20 acres of bio-diverse land that is known as Good Humus.  Jeff and Annie Main, partners in life and business, have been operating this organic outpost for almost 35 years now!  While we know Good Humus for their delectably juicy stone fruits like peaches, plums, and apricots, they churn out everything from melons to oranges, basil, onions, and cherries.

Jeff and Annie were instrumental in founding the Davis Farmers Market – where they now vend their produce every week.  Additionally, you can find their goods at the Davis Co-op, the Sacramento Co-op, and the Sacramento farmers markets.  Blending in produce from other local farms for the best variety, Good Humus also hosts about 150 CSA members.

Perhaps the most remarkable thing about Jeff and Annie – other than their defiant optimism and good will towards the land and all of its inhabitants – is their involvement with a farm preservation project known as One Farm at a Time.  Through this organization, they are seeking a conservation easement that will ensure that their land will remain in use solely for sustainable agricultural purposes many generations after they have retired their tractors and pruning shears.  Once they have successfully secured Good Humus, they will move on to helping other small farms to do the same.  If you would like to donate to their cause, please drop any amount (big or small) in the piggy bank located in our shop.

The second stop on our whirlwind tour was at nearby Full Belly Farm.  This 350 acre plot has been farmed organically since 1985 with the dedication of owners Andrew Brait, Judith Redmond, Paul Muller, and Dru Rivers.

Booming production of more than 100 crops supports 1200 CSA members in the Bay Area.  Full Belly’s success has allowed them to venture into less conventional areas of revenue.  Sheep used to mow and fertilize plots of land provide meat, skin, and wool that is spun and sold as yarn.  Dru and Paul’s daughter, Hallie, runs the educational branch of the business – bringing in nearly $100,000 in annual revenue from classes and camps.  This year, there is talk of creating Full Belly Kitchen – a means of hosting cooking and dining events at the farm.

Full Belly is also doing groundbreaking work in regards to their employees.  Staff loyalty is maintained through initiatives that allow for year round employment.  After only 5 months of service, all crew members are eligible for health insurance.  Friday morning meetings create opportunity for idea sharing as well as relaxation through group yoga class.  The farm’s free food policy is made even more valuable by the addition of luncheons and cooking classes designed to teach the crew about preparing the very food they work so hard to produce.  Because diabetes is a common occurrence in the region’s farmworker population, Full Belly hosts annual screenings for both diabetes and heart disease.  It’s not so hard to imagine why many of their team has been with them from the beginning!

After a quick stop for lunch, we met with Jenny Lester Moffitt at Dixon Ridge walnut orchards.  The Lester family has been farming in California since the 1800s.  When the face of Santa Clara Valley began changing, Jenny’s grandfather relocated to Winters, but it was her father, Russ, who spearheaded the organic walnut movement.  Russ began to question conventional methods when he considered the ill effects of the chemicals used on the farm on his family’s health.  For the majority of the 1980’s, he worked to develop a system that would allow for organic production of walnuts.  By 1991, the farm was certified organic; some neighbors took notice and altered their own methods.  Because the vast majority of production facilities were intended for conventional crops, the Lester family made the leap from farmer to farmer/processor.  Today, they work with 65 family farms.  The sobering fact is that despite their efforts, organic walnuts only make up 2 percent of the market share!

The Lester’s are further evidence that being green really does save you green.  While many of the walnut shells return to the orchard floor as compost, they accumulate quite a surplus of shells.  With help from the California Energy Commission, Dixon Ridge installed a bio-mass burner that turns walnut shells into the fuel that operates the dryers (necessary after the walnuts are hulled and washed).  By reducing their propane use, they estimate savings of $40,000 per year!  Yet, they still have excess shells.  So, they are working to get connected to the grid.  That way, they can utilize more shells for other energy needs on the farm and reduce their consumption even further!

The bottom line is that every time I eat (or serve) a slice at Mission Pie, I can feel good about what I’m putting into my body (and others).  But, not only that, I can feel good about supporting so many operations which strive to make our food better, the planet healthier, and workers’ lives safer and happier.  I am humbled and grateful.


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