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Monday, February 23, 2015

Basics of Japanese cooking class, March 8, 2015

Hands on class, exploring some of the basics of the wonderful vegetarian cuisine of Japan.
We will be preparing the following dishes:
Dashi (kombu/shitake stock)
miso soup
simple quick pickles
Tempeh terriyaki
chrysanthemum greens with miso mustard dressing
Chiraishi sushi

Sunday, March 8, 2015
noon
limited space for 8
$50/person
for more information or to register, please contact me at vegshaku8 at gmail

Thai cooking class, Sunday March 15, 2015 in oakland

Another in our very popular series of Thai cooking classes. Always hands on, where you will be learning to pound out curry pastes, and employ various cooking techniques to prepare a variety of delightful dishes in a warm and friendly atmosphere.

This menu will include:
Massamum curry paste
Massumum curry with tempeh, potato and winter vegetables.
coconut fried sweet potatoes
Tofu Laab (refreshing tofu and herb salad)
Tom Juud Woon Sen (Glass Noodle Soup)

Sunday, March 15, 2015
noon
limited space for 8
$50/person
for more information or to register, please contact me at vegshaku8 at gmail

Thursday, February 5, 2015

basics of bread baking class Sunday March 1, 2015 in Oakland

Sunday March 1, 2015
noon
Limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail

A hands on class exploring the basics of baking bread. We will be covering basics such as kneading, rising, shaping and baking.
Demystify the process of baking bread with some simple recipes for wheat breads and rolls in this class.


Friday, January 30, 2015

Thai cooking class, Sunday Feb 22, 2015

Sunday, February 22, 2015
Noon
limited space for 8
$50/person

A hands on class, we will be preparing the following dishes:

Pad Thai (the famous thai noodle dish with peanuts)
Pineapple Fried Rice
Tempeh Laarb
panang curry paste
panang curry with tofu and potato

Jamaican cooking class, Wednesday Feb 4, 2015

Come and explore some of the amazing cuisine from Jamaica and the Caribbean! Hands on class exploring some spicy, savory and sweet flavors of the incredible fusion of African, Indian and Latin cuisines.


We will be preparing the following:
Ital Soup; a coconut-allspice broth with root vegetables and greens
Jamaican rice and peas
black eyed pea fritters with spicy sauce
 tofu curry with mustard greens
grilled plaintains


Wednesday, February 4, 2015
7 pm
limited space for 8
$50/person
for more information or to register, please contact: vegshaku8 at gmail dot com

Monday, January 19, 2015

Wild Hog Vineyards wine pairing popup, Tomate Cafe, Berkeley March 21

Saturday, March 21, 2015
7 pm
Limited space for 40
$75/person for 4 course menu and wine pairings

We are very excited to collaborate with and old friend, wine maker Daniel Schoenfeld and his incredible winery, Wild Hog Vineyards in West Sonoma County.
Daniel is renowned for his delightful pinots and his full bodied zinfandels as well as his rare Italian varietals. He farms and uses organic, sustainable fruit and creates some truly delightful wines along with his wife Marion and their one worker in the beautiful estate near Cazadero, near the Sonoma coast.

http://wildhogvineyard.com/


Appetizer
Minced tempeh with lemongrass, chili, galanga. lime in lettuce cups
2010 Wild Hog Estate Bottled Pinot Noir

Soup
Pasta y Fagioil heirloom beans from Rancho Gordo Farms and pasta from Baia pasta with spring vegetables
2010 Saralees Docetto

Entree
Seitan Bourguignon
Asparagus risotto
shaved asparagus salad
more tba
2010 Estate Bottled Nova Zinfandel

Dessert
TBA

In the Mood for S+M on Valentines?

More details to come but starting to take reservations.

In the Mood for Food,; Philip Gelb chef and Cori Ander, sous chef are teaming up with our friends S+M Vegan for a very special popup celebrating valetines day!

Taking place at the Tomate Cafe in Berkeley. Seating available for 20 couples

$200/couple includes wine or beer pairings.

For more information or to make reservations, please contact vegshaku8 at gmail

ONE. Artisan Cheese Plate. Three cultured cashew cheeses, beer mustard, housemade bread.
TWO.  Soup. Creamy red beet. Horseradish crème fraîche. Dill pesto. Beet chip.
THREE. Salad. Chicories and Cara Cara orange, almond buttermilk dressing. Shiitake bacon, sunflower seeds.
FOUR. Gnocchi. Savory pink peppercorn and orange blossom cream. Sumac roasted broccolini. Toasted pistachio gremolata.
FIVE. Ice Cream Cheesecake. Chocolate and hazelnut liqueur filling. Hazelnut crust. Hazelnut and blood orange zest brittle. Fresh blood orange.