Sound & Savor a catering/personal chef business in the San Francisco Bay Area. In addition to catering and offering cooking classes, we host a very popular twice monthly series of dinner/concerts pairing handmade cuisine and world renowned musicians. On this blog, chef Philip Gelb shares recipes and ideas about food.
Please consider us for catering your upcoming parties! Anything from an intimate dinner for 2 to a large party of 200.
Jamaican patties; A wonderful dough filled with spicy cabbage, carrots and cauliflower. Calaloo: Mustards, collards and other greens stewed with taro and coconut milk Jerk Tempeh Turned Cornmeal (Jamaica's version of polenta)
Just added a very late addition to my dinner/concert calendar for this coming Monday, February 22. Shing02 is a huge name in the music scene in Japan, an old friend of mine and i have appeared on several of his recordings. He plays for thousands in Japan and will perform for a small audience of 20 diner/listeners on Monday in a loft in West Oakland! It is hard to put him or his music in a box. He was born in Japan but mostly grew up in Tanzania and England and has lives in the bay area, NYC, LA and elsewhere. His music is influenced by hip hop, jazz, Japanese traditional music, electronic music and rock. Very unique and fascinating songwriter, composer and performer!
Menu will be:
shaved asparagus, white bean, cashew feta cheese, pine nut salad
cumin peppercorn crusted seitan, maple smoked tempeh, cashew herb cheese balls, yuzu beer mustard, Anadama bread. pickled red onions and capers
potato gnocchi baked with with basil pesto, almond ricotta and mushrooms. roasted brocillini.
our homemade waffle cones with our renowmed ice creams
Flavors of Jamaica! Ital cuisine, the vegan food of
the rastafarians, one of the most colorful and flavorful of the globe's
vegetarian tradittions! Friday, February 5, 2016 7 pm limited space for 20 $40/person
Let's make ramen! Yes, noodles, stock and toppings!
We will learn to make homemade ramen noodles, some delightful
mushroom/seaweed based broth and some very interesting toppings made
from tofu, mushrooms, green vegetables and root vegetables.
Saturday and Sunday, February 27 and 28, 2016 (same class being offered 2 different days due to the demand) noon limited space for 6 $60/person for more information or to register: vegshaku8 at gmail.com