Yuzu menu with http://yuzupassion.com Friday, August 27

Yuzu, the amazing Japanese citrus will be the feature of this menu. Recently was introduced to Tomoko Sato, owner of Yuzu Passion, http://yuzupassion.com
They are bringing to the US, some very high quality yuzu juice and other yuzu products from excellent, artisan farmers in Shikoku Island, Japan.
For this 6 course menu, i will create many dishes, traditional and unique, using yuzu as an ingredient.

Later in the fall when yuzu is in season, we hope to collaborate with a California yuzu grower to produce an even more complex yuzu menu, using the fresh zest as well as the juice. Any Yuzu growers out there, please contact us!!


apertif
yuzu watermelon sorbet

soup
Yuzu flavored gazpacho
the traditional Spanish cold soup infused with yuzu instead of lemon or lime, providing a unique and Japanese taste to this classic summer dish

salad
daikon and mizuna with yuzu dressing

small plate
yuzu blue cornbread with roasted corn and chilis with yuzu

entree
homemade tofu served cold with yuzu soy sauce,
cucumbers pickled with yuzu and sichuan chili oil
green beans with walnut miso yuzu dressing
daikon pickled with yuzu and shoyu
okra tempura
rice

dessert
matcha yuzu raspberry cake
yuzu peach ice "cream"



Friday, August 27
8 pm
limited seating for 10 (can expand to 20 if there is enough demand)
$45/person, byob

menu for dinner for 6 in Concord on August 25

Will be preparing this menu for a dinner for 6 in Concord, next Sunday. This may be a monthly event, assuming they like what i present. Wonderful photographer is presenting these for his colleagues and supporters.

Soup
gaspacho
heirloom tomatoes, heirloom cucumbers, heirloom peppers, lime, spices and herbs

salad
fresh cranberry beans sauteed with romano beans.
Summer squashes, roasted
quinoa steamed w/ morels
plum mustard dressing

entree
peach roasted tempeh
corn roasted with chilis
ong choy stir fried with garlic

dessert
raw chocolate pudding w/ berries

menu for dinner for 7 in SF, August 1

Just hired for this 7 course dinner in San Francisco.

august 1
dinner for 7
70/person


apertif
peach rosewater kanten

soup
cold cucumber miso with wakame

1st small plate
steamed buns stuffed with tempeh char siu
cucumbers pickled with yuzu and chili oil
Tung Ting high mountain oolong tea

2nd small plate
homemade tofu served cold with spicy sesame sauce

salad
roasted peaches
salted daikon and cucumber
plum mustard dressing

entree
peach roasted tempeh
corn with chilis
ong choy stir fried with garlic
Kukicha Japanese green tea

dessert
raw peach  tart with walnut (or pecan) date crust
peach vanilla ice "cream"
raspberry sauce

Summer desserts class August 19

Thursday, August 19
7 pm
limited space for 8
$50/person
For more information or to register, phil at philipgelb dot com
This hands on class will develop this menu together as well as sit down afterwards and enjoy our creations in a delightful, freshly made meal. Like all my classes, this class assumes you already enjoy cooking and have some experience and love of cooking. Here you will learn new techniques, learn about new vegetables and ingredients and demystify many culinary traditions. Come and enjoy cooking in a friendly environment with a handful of other food lovers. The food is always vegan but the participants are often omnivores and all is good.
Summer time desserts!
blueberry ice "cream"
raw chocolate mousse
raw peach tart with raw pecan-date crust
summer fruit and berry kanten
peach sorbet
and more to be added

no sugar ever in any of my desserts but plenty of flavor abounds!

encore of corn class on Thursday August 12

due to the corn class in July filling up so quickly, we are offering another one in August! Thursday, August 12 7 pm limited space for 8 ...$50/person For more information or to register, phil at philipgelb dot com This hands on class will develop this menu together as well as sit down afterwards and enjoy our creations in a delightful, freshly made meal. Like all my classes, this class assumes you already enjoy cooking and have some experience and love of cooking. Here you will learn new techniques, learn about new vegetables and ingredients and demystify many culinary traditions. Come and enjoy cooking in a friendly environment with a handful of other food lovers. The food is always vegan but the participants are often omnivores and all is good. For this class we will explore one of the great native american ingredients, corn! We will make many dishes with corn from around the world including: Japan: Roasted Corn with Saikyo miso/yuzu glaze Mexico: Pasilla chilis stuffed with roasted corn/chili salad Thailand: Thai corn fritters with sweet chili sauce Southeast United States: corn, okra and tomatoes

Eggplant class, August 7

This hands on class will develop this menu together as well as sit down afterwards and enjoy our creations in a delightful, freshly made meal. Like all my classes, this class assumes you already enjoy cooking and have some experience and love of cooking. Here you will learn new techniques, learn about new vegetables and ingredients and demystify many culinary traditions. Come and enjoy cooking in a friendly environment with a handful of other food lovers. The food is always vegan but the participants are often omnivores and all is good.

For this class we will explore another one of the great summer vegetables, eggplants! An international culinary tour of this versatile ingredient.
We will be looking at and playing with a variety of different eggplants and using them in various cuisines.
Japan: Eggplant dengagku Eggplant fried and then roasted with a miso sauce
China : eggplant and tofu sichuan style
Middle Eastern: Eggplant, red peppers and leeks, roasted and chopped with herbs and lemon
Italian: eggplant tomato sauce

and more to be announced

Saturday, August 7
noon
$50/person
limited space for 8 cooks

for more information or to make reservations
510 393 6096
phil at philipgelb dot com