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Monday, August 24, 2015

Kurahashi Yodo II dinner/concert Saturday, September 5, 2015

Saturday September 5, 2015
8 pm
limited seating for 20
for more information or to reserve seats,

This dinner/concert series began 10 years ago with a solo performance by Yodo Kurahashi II. This amazing shakuhachi player, who happens to be my teacher, has returned to the series numerous times when visiting the bay area. He is a very popular performer, traveling around the world, constantly. Once again he is visiting San Francisco from Kyoto and will perform in this intimate space. Come see why Kurahashi sensei is considered to be one of the greatest shakuhachi players of his generation!

homemade soba noodles served cold in Soymilk-sesame broth
cucumbers pickled with Masumoto Peach Blossoms

socca (chickpea crepes) with smoked egglant spread, grilled corn and peppers, olive tapenade, schug

Jamaican Turn Cornmeal
Black eyed pea fritters
spiced plaintains
Sauteed calalu greens
tomato-peanut-tamarind sauce

mixed berry cobbler
mixed berry sorbet
mixed berry madeira sauce

Tuesday, August 4, 2015

Thai cooking class Sunday, August 30 in Oakland

Sunday August 30, 2015
limited space for 8
for more information or to register :

A hands on class exploring some summer dishes from Thailand.

Thai Corn fritters w/ sweet vinegar sauce
Fried morning glory stems with garlic and fermented bean curd
Lettuce wraps with tempeh, ginger, chili and herbs
summer rolls with peanut dipping sauce

Spanish cooking class, Sunday August 23, 2015

Sunday August 23, 2015
limited space for 8
for more information or to register :

A hands on cooking class featuring some wonderful dishes from Spain.
We will make the following:
Romesco sauce (roasted red peppers sauce)
Paella (the classic rice dish with saffron)
Spanish bean salad
White gazpacho (ajo blanco, almond garlic soup)

introduction to nut cheese making class, Sunday August 16, 2015

Sunday, August 16, 2015
limited space for 8
for more information or to register:

A hands on class showing you the basics of making nut cheeses, fermented and non-fermented.
Learn to make some basics like ricotta and chevre from cashews and almonds.
Learn to make your own rejuvelac from grains to produce your own probiotics for fermenting cheeses.
limited space for 8
for more information or to register,

corn class Sunday August 9, 2015

Sunday August 9, 2015
location: loft in West Oakland
limited space for 8
For more information or to register

Another hands on class, this time exploring a wonderful vegetable, corn, and how it is used in various parts of the world.

Menu we will be preparing
Skillet corn bread with corn and chilis
Roasted corn and pepper salad
Sichuan corn soup
Thai Corn Fritters with sweet vinegar cucumber sauce

Monday, July 20, 2015

cold summer soups class Sunday, July 26, 2015

Sunday July 26, 2015
limited space for 8
location: loft in west Oakland.
for more information or to register vegshaku8 at gmail

As always, a hands on class where you will be preparing several dishes. This class will focus on ice cold summer soups.

Red Gazpacho: roasted heirloom tomato soup
White Gazpacho: garlic and almond soup
Borscht: beet horseradish and dill soup with
Cold Corn Porridge

Monday, July 13, 2015

Diana Rowan dinner/concert Sunday August 2, 2015

Sunday August 2
7 pm
limited space for 20
for more information or to register,

We are happy to have the great harp player Diana Rowan return to the dinner/concert series for a solo performance. Diana moved to the bay area from Cyrpus after growing up in Northern Ireland almost 2 decades ago. Her immersion in the study of musical forms from Turkey, the Middle East and  Eastern Europe as well as her native Ireland have led Diana to be one of the more interesting virtuoso harp players around. She recently received her Phd in music as well as being granted the Golden Gear Best Performing Artist in the bay area!

corn chowder with lemongrass corn fritters

Fattoush: The classic Arab salad made with Homemade pita with homemade cashew "feta", heirloom tomatoes, cucumbers, mint, dill, olive oil.

Persian Rice Pilaf with basmati rice, dill, cilantro and olive oil.
Eggplant stewed in tomatoes and saffron.
Cornmeal crusted tempeh with lima bean puree
squash blossoms stuffed with homeade almond ricotta

Waffle Sundaes Buckwheat waffles with blueberry sorbet, blackberry sauce and maple walnuts