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Friday, May 28, 2010

tsukemono


daikon pickled with shoyu and mirin

cucumber with wakame and carrot

kale with umeboshi

tofu with walnut-miso dengaku with my homemade red miso

Mark Dresser solo dinner/concert, August 22!

Mark Dresser- bass

Saturday, August 21
8 pm
Limited seating for 20
$55/person
byob

oup
gazpacho
roasted heirloom summer vegetables with herbs, spices and lime

salad
fattoush
homemade pita breads, heirloom cucumbers, heirloom tomatoes, romaine, red onion, herbs, olive oil, lemon

small plate
roasted squash blossoms stuffed with homemade almond ricotta, homemade pecan pate
heirloom tomato sauce

entree
Eggplant stuffed with summer squash and walnuts
rice with heirloom beans, herbs and scallions
romesco sauce

dessert
"Cheese"cake
walnut date crust, custard made from silken tofu and yuzu, with blueberry sauce

for more information or to make reservations please email phil (at) philipgelb  d o t (com)

Pauline Oliveros & Ione dinner/concert August 8

Thrilled to have one of the great musical minds of our time, Pauline Oliveros return to the dinner/concert series along with her long time partner, Ione! Enjoy listening to some beautiful music in a very intimate setting along with 5 courses of gourmet, handcrafted cuisine.

Pauline Oliveros - digital accordion
Ione - spoken word/sonic vocals

Sunday, August 8, 2010
8 pm
limited seating for 20
$55/person

soup: gazpacho
heirloom tomatos, heirloom peppers, heirloom cucumbers, heirloom squashes, lime, spices, herbs

salad
cucumber cups stuffed with seaweed salad and almond miso dressing

small plate
blue corn bread
roasted corn and chili relish
fried okra

entree
blueberry roasted tempeh
quinoa-corn pilaf
ong choy stir fried w/ garlic and fermented bean curd

dessert
expect a berry-stone fruit extravaganza



for more information or to reserve seats, please email phil (at) philipgelb (dot) c o m

Wednesday, May 26, 2010

Monday night June dinners for 10/ June 28 italian menu now including wine sampling!

We continue our Monday night dinner series with a summer Italian menu celebrating the new harvest of tomatoes, eggplants, peppers, homemade pasta, homemade nut "cheeses" and other summer ingredients.

And our friend Gino Baralotti will join us! Pouring from his 2 new cabernet releases from his family winery
http://bartalotti.com/

Location: private loft in Oakland
cost $40/person
limited seating for 10
for more information or to reserve a space, phil "at" philipgelb (dot) com

Soup
summer minestrone
wild mushroom stock with heirloom beans and summer vegetables and herbs

salad
vegan caprese
homemade tofu, tomatos, basil, olive oil, balsamic

small plate
ravioli
Homemade pasta pockets stuffed with a beet-nut pate and smothered in basil pesto

entree
eggplant rollatini in tomato sauce (Stuffed with our homemade almond ricotta)
sauteed rappini with garlic and olives

dessert
Peach pie
peach ice "cream"
brandied cherries

Monday night dinners for 10 in June/ Pan asian menu Monday June 14

Our Monday night dinner series continues.

Limited seating for 10
$40/person
for information or to reserve seats, please contact
phil at philipgelb (dot) com

starter
tempeh char siu (homemade tempeh)
cucumbers marinated in mirin and sichuan chili oil

salad
favas and wakame (seaweed) salad

small plate
Fried dumplings with spicy plum sauce
homemade pasta filled with a variety of vegetables, mushrooms and spices and a tangy plum dipping sauce
daikon pickled with salted cherry blossoms

entree
lettuce wraps with
lemongrass tofu
fresh herbs and sprouts
burdock pickled with sesame and sichuan peppercorns
heirloom rice

dessert
aprikan (aprikot kanten)
strawberry sorbet

Thursday, May 20, 2010

July Saturday dinners for 8 Spanish Futbol tribute menu, July 31,

Saturday, July 31, 2010
Time:
8:00pm - 10:30pm
Location:
Oakland
for more information or to sign up:
phil at philipgelb dot com
510 393 6096
$45/person
byob

A Spanish menu with tributes to some favorite futbol players from Spain :)
Celebrating the Spanish victory in the world cup, this summer! And of course, Catalonia has just banned bullfighting. Let us not forget it was a mostly Catalan team that won the cup for Spain!

soup
Guardiola's Gazpacho
heirloom tomatos, heirloom cucumbers, heirloom peppers, spices, lime
(Pep Guardiola, formerly a great player for Barcelona and Spain and currently amazing coach

salad
bean salad
Bojan's beans. Bojan is a 19 year old whizkid, yet another futbol genius from the Barcelona youth program with a serious future of entertaining playing ahead.
heirloom beans from Rancho Gordo farms as well as other local, fresh beans marinated in olive oil, herbs and spices and lemon adorned with roasted summer squashes and smoked nut "cheese"

small plate
Etoo's eggplant (Why didBarcelona trade Samuel Etoo, last year?
amazing striker and great smile form this Cameroonian international)
Eggplant rolled with heirloom peaches, almond "ricotta" and basil, simmered in brandy

entree
-Puyol's Paelle. mushroom/pea/saffron (for Carles Puyol, el Capitan for Barcelona, one of the greatest centerbacks to ever play the game!)
-Lionel's lentil stuffed pepper (for Lionel Messi, European football player of the year)
-Raul's romesco sauce. Ok, you are asking what is a Real Madrid player, let alone their captain doing here? Well, i respect Raul, despite the fact that he had a career playing for a fascist team and am glad he is coming to the US this summer to play in the MLS. The classic Spanish roasted red pepper sauce


dessert
peaches poached in Spanish wine and spices
yuzu saffron sorbet

July dinners for 8, Saturday, July 24, Peach menu with Matsumoto farms peaches!

We are taking a waiting list in case of last minute cancellations for this one.


Special treat for this one!

We will create a 6 course menu from David Mas Masumoto's heirloom peaches!
for several decades, the Masumoto family farm has producing incredible, heirloom peaches. Mas converted the farm to organic over 2 decades ago and his daughter will soon become the 4th generation to take over the farm.
Their suncrest peach is one of the finest pieces of fruit you will ever come across. Large, upwards of 2 pounds each, with a bright gorgeous sunburst color, dripping with juice. These peaches are amazing to cook with.
Come celebrate my favorite fruit from one of my favorite regional farmers with 5 courses

Saturday, July 24, 2010
Time:
8:00pm - 10:30pm
Location:
Oakland
for more information or to sign up:
phil at philipgelb dot com
510 393 6096
$50/person
byob


appetizer
peach rosewater kanten

salad
roasted peaches with daikon, cucumber and shiso-yuzu dressing

small plate
eggplant rolled with peaches, almond "ricotta" basil, sauteed in brandy

another small plate
Rancho Gordo Yellow Mountain bean burgers
peach chipotle sauce
roasted corn relish
grilled raddichio

entree
peach roasted tempeh (homemade tempeh, of course)
rice (from Massa Organics)
stir fried choy sum with garlic and ginger

dessert
peach pecan tart
peach rosewater ice cream
raspberry sauce

July Dinners for 8, Saturday, July 17 Japanese menu

Date:   
Saturday, July 17, 2010
Time:   
8:00pm - 10:30pm
Location:   
Oakland
 for more information or to sign up:
phil at philipgelb dot com
510 393 6096

July, Saturday night dinner for 8 series

Japanese menu

starter
iced matcha
a nice brisk bowl of whisked matcha served iced cold

salad
soba salad
our own homemade soba noodles with summer vegetables and mushrooms in a tangy dressing

small plate
eggplant, tempeh (homemade) and zucchini dengaku (roasted with miso glaze)

entree
apricot glazed roasted tofu
shoyu dakon pickle
wakame cucumber pickle
fried satsuma imo - lotus root cakes
burdock pickled with sichuan peppercorns and sesame seeds

dessert
matcha cake
cherries stewed in rum
maple matcha ice cream

Tempeh class, June 29

Tuesday, June 29
7 pm
limited space for 8
$50 ($40 if you are buying more than 2 classes at a time)

This hands on class will develop this menu together as well as sit down afterward 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.

Tempeh class!

About 5 years ago i started producing my own tempeh for myself, my business and recently for friends and some other chefs. There is no comparison between freshly made tempeh and the pasteurized, frozen and shipped kind we find in stores. Since there is no artisan tempeh business in the bay area, if you want the fresh kind, you will need to learn how to produce your own. In this class we will learn how to make our own tempeh as well as a handful of amazing dishes with tempeh.

Tempeh breakfast scramble
tempeh marinated and baked with stone fruits, red miso and spices
Fried tempeh with tamarind -jalapeno sauce
tempeh with peanut sauce

and more

For those, not familiar with tempeh, it is a very ancient food from Indonesia made from soybeans.

to register with this class or for more information:
phil at philipgelb dot com
510 393 6096

July Saturday dinners for 8 Arabic menu July 10

uly, Saturday night dinner for 8 series

Saturday, July 10
8 pm
limited seating for 8
$40/person
byob

5 course Arabic menu

apertif
aprikan (apricots in kanten)

salad
fattoush
homemade pita bread, cucumbers, heirloom tomatos, romaine, olive oil, lemon, herbs

small plate
falafel, beet-nut pate, homemade pickles

entree
Basmati rice baked with herbs and fresh cranberry beans
eggplant simmered with tomatos and herbs
tempeh (homemade) roasted and marinated with apricots, pomegranate mollasses and spices
roasted brocollini

dessert
peach rosewater cake
saffron peach ice "cream"

Sunday, May 16, 2010

another rave review

http://eatswellwithothers.blogspot.com/2010/05/in-mood-for-food-yet-another-wonderful.html

Friday, May 14, 2010

Kaoru Kakizakai dinner/concert Saturday, July 3

 Ending the fourth year with one of our favorite performers, returning for the third time.
Visiting us again from Tokyo is one of the great shakuhachi players and teachers of our time, my friend, Kaoru Kakizakai

Saturday, July 3
8 pm
$55/person
byob
limited seating for 20
location: Oakland

soup:
homemade angel hair pasta in wild mushroom broth with minced summer heirloom vegetables

Salad
grilled nectarines, cherry blossom salted daikon,  umeboshi pickled cucumbers

small plate
squash blossoms stuffed with homemade almond "ricotta"
tomato relish
pomegranate vinegar

entree
peach roasted tempeh
rice pilaf (rice from Massa organics)
sauteed ong choy with garlic

dessert
peach tart in pecan-vanilla-date crust
black berry ice cream

Kaoru Kakizakai dinner/concert Friday, July 2

Added a second night!!
Ending the fourth year with one of our favorite performers.
Visiting us again from Tokyo is one of the great shakuhachi players and teachers of our time, my friend Kaoru Kakizakai

appertif
peach kanten
peaches from Masumoto family farms

salad
Roasted: baby summer squashes,
sauteed: romano beans, peas
steamed: red, yellow and black quinoa (from La Yapa)
raw: mixed baby lettuces, heirloom carrots
dressing: plum mustard

small plate
fried dumplings filled with corn, peas, mushrooms and herbs
cucumber salsa
cilantro pesto

entree
eggplant rolled with almond "ricotta" baked in tomato sauce
sauteed brocollini with olives, capers and garlic

dessert
peach pie
peach ice cream
peaches from Masumoto family farms

Friday, July 2
8 pm
$55/person
byob
limited seating for 20
location: Oakland

Lori Goldston dinner/concert, June 19

Our ever popular dinner/concert series pairing world renowned musicians with vegetarian cuisine is nearing the end of the 4th year!
For this evening, visiting from Seattle is the brilliant cellist, Lori Goldston. For many years, she has led her own ensemble, Black Cat Orchestra as well as playing in various ensembles from Nirvana to orchestras. She is very active doing soundtracks to films and she and i recently collaborated on the Ozu film, "Passing Fancy" which we are performing in Oakland, 2 nights after this solo appearance.


soup
bean thread, flat tofu, gai lan in a lemongrass/keffir lime broth

Salad
sake/mirin braised peaches, fried parsnip strips, mizuna, basil oil, yuzu juice, salted daikon & cucumber
(made with heirloom peaches from the Masumoto family farm!)

Small plate
round zucchini stuffed with La Yapa Quinoa, Rancho Gordo brown tepary bean, morels and green onion, herbs
plum sauce

Entree
tempeh marinated and roasted in cherry infused marsala wine, herbs, spices
(homemade tempeh made from soy, wild rice and basmati rice)
roasted pureed root cakes
rappini
pickled beets

dessert
peach rosewater kanten
peach brandy sorbet
(made with heirloom peaches from the Masumoto family farm!)

$55/person
limited seats for 20
location: loft in Oakland
Saturday, June 19
8 pm

Asian greens class, June 15

Tuesday evening
June 15
7 pm - 9:15 pm
limited space for 8
$50

For this class we will explore some of the many green vegetables from the Asian continent.

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 particpants are often omnivores and all is good.

We will create dishes from a variety of cuisines including Japanese, Chinese Korean  and Thai,


Gai lan with tempeh in tamarind sauce
Chinese watercress soup
Choy sum stir fried with shitake in mushroom flavored sauce
dandelion greens with walnut miso dressing
chrystanthemum greens with mustard miso dressing
Steamed, rolled cabbage rolls w/ plum dipping sauce
kim chee

For more information or to register, phil at philipgelb dot com

Tuesday, May 11, 2010

cooking class series

Would there be interest in this series that i am thinking of putting on the schedule.
Cost would be $50 per class or $480 for the whole series, a discount of $120.

i am tweeking the idea but am starting with

12 part series, class meeting once a week, either a weekend early afternoon or a weekday evening.
The idea is that over the 12 part series, numerous culinary traditions will be explored via a variety of techniques, using local, seasonal organic ingredients. The focus on the class is to create exceptional, high quality food from scratch, using no packaged or processed ingredients.

8 students per class. Everything is hands on, so all dishes will be prepared (and consumed) by the members of the class and leftovers from the class work will be distributed among the students to take home.

1 knife skills, kitchen safety, work stations, kitchen set

2 stocks and soups
-dashi
-vegetable stock
-simple dal soup
-seasonal vegetable soup (spring- pea/cashew cream; summer-gazpacho)
-miso soup

3 sauces
"cheese" sauce
mushroom sauce
seasonal fruit sauces, savory and sweet
black bean sauce
sichuan chili oil

4 raw salads and salad dressings
mixed green salad
seaweed salad
bean salad
grain salad
herb miso dressing
lemon poppyseed dressing
pomegranate-date dressing

5 sauteeing, frying, deep frying
-tempura

6 stews and thai curries

7 pickling
sauerkraut
variety of Japanese quick pickles such as burdock with sesame peppercorn dressing, turnips with yuzu, daikon tea pickles.
seasonal vegetables pickled
amazake
miso
tempeh


8 yeast breads, pizzas, rolls and loaves
a long day class where we will prepare bagels, bialys, pizza, multi grain rolls and breads

9 pasta noodles and dumplings
noodle dough
almond "ricotta"
ravioil
Thai style curry noodle soup

10 greens
sauteed italian greens with olives and capers and pine nuts
stuffed cabbage rolls
stuffed collard rolls
stir fried choy sum with mushrooms

11 root vegetables
exploration of beets, celery root, turnips, sweet potatos, turnips, potatos, carrots, radishes
-
12 throwing it all together
students are given ingredients and told to go for it. (only open to those who have attended several other classes, if the series does not sell out)

Saturday, May 8, 2010

Japanese 5 course meal in the mission on May 22

For the first time, we are hosting one of our renowned dinners in San Francisco. This will be taking place in a loft in the mission district.

Saturday, May 22
8 pm
seating for 14
$40/person
 please contact me for reservations

Soup
asparagus miso chowder
asparagus puree sauteed asaparagus and asparagus tempura
turnips pickled with salt and lemon

salad
hijiki, collards, daikon, carrots, sprouts with umeboshi cherry dressing

small plate
homemade tofu with peas, shitake, shimeji and enoki mushrooms served in seaweed dashi
chrystanthemum greens with mustard miso dressing

entree
homemade tempeh marinated and roasted in red miso, pomegranate mollasses and spices
green bamboo rice
burdock and lotus root kinpira
cherry wasabi sauce
dandelion greens with walnut miso dressing
lotus root pickled in homemade sichuan chili oil
favas and wakame braised in sake
beets pickled in umeboshi

dessert
yuzu matcha cake
mple matcha ice "cream"
red bean strawberry sauce

Wednesday, May 5, 2010

burger and fries menu May 31

Continuing our Monday night dinner for 8 series.
an American style menu for memorial day.

Monday, May 31
7 pm
limited seating for 8
$40/person
To make reservations, please email phil at philipgelb dot com or contact me on facebook.

soup
pea soup with sweet potato puree, cashew cream and smoked paprika

salad
Grains: wild rice, basmati rice
beans: fresh favas, Rancho Gordo Vallarta beans
Roasted: fennel, baby zucchini
raw: red oak lettuce, red carrots
dressing: olive oil, pomegranate vinegar, herbs

small plate
Steamed collard rolls:
collard greens stuffed with our renowned tempeh (made from soybeans, wild rice, basmati rice) which will be marinated and roasted in a spicy fruity miso glaze, along with wild rice pilaf and caramelized spring onions. Served with plum sauce and chili oil

entree
Chipotle Rancho Gordo Yellow Indian Woman Bean Burgers served on a homemade multi grain roll with avocado, sauteed mushrooms, batamptke mustard and homemade sauerkraut
french fries
sweet potato fries
homemade sun dried tomato ancho chili ketchup

dessert
banana splits
vanilla ice "cream"
chocolate ice "cream"
maple glazed walnuts
cherry sauce

Tuesday, May 4, 2010

kind words from a collegue about last nights dinner and business in general

Very nice to receive a serious plug from Colleen Patrick-Goodreau, renowned veg cookbook author and food activist.

She posted this note to facebook, last night, following our Monday night dinner for 8.
much thanks to Colleen!!

San Francisco Bay Area Folks: Don't Miss These Great Vegan Dinners!
For several years, musician and chef extraordinaire Philip Gelb (of In the Mood for Food) has been delighting people with his delicious fare and music, hosting unique Dinner/Concerts, preparing intimate meals for two or catered affairs for up to 200, and teaching cooking classes.

His dishes are prepared with seasonal, local, sustainable ingredients and lots of attention to detail. We were lucky enough to experience his cuisine tonight as part of his Monday-Night Dinners for Eight, and I highly recommend you do the same. Tonight's menu was Japanese, and subsequent menus for the month of May are Italian, Thai, and Burgers & Fries, respectively.

I've included photos of some of the dishes we had tonight, but here is the actual menu:

We are hosting Monday night dinners for 8, the month of May. These are some of the last events i am hosting in the bay area as i am planning to move this summer. We will host one dinner/concert in May as well on May 15th with the amazing trombone player, Stuart Dempster

5 courses of handmade sustainable cuisine.

Monday, May 3
6:30 pm
Location: loft in Oakland
price: $40/person byob
for reservations, email phil at philipgelb dot com or 510 393 6096

Soup
asparagus miso chowder
(asparagus puree, sauteed asaparagus, and asparagus tempura)

salad
(hijiki, collards, daikon, carrots, sprouts with umeboshi sesame dressing)

small plate
(homemade tofu with peas and shitake, shimeji, and enjoke mushrooms served with cherry sesame umeboshi dressing)

entree
(homemade tempeh marinated and roasted in red miso, pomegranate molasses and spices, green bamboo rice and Forbidden rice
cherry wasabi sauce
dandelion greens with walnut miso dressing
burdock and carrot kinpira
lotus root pickled in homemade sichuan chili oil
favas and wakame braised in sake, beets pickled in umeboshi)

dessert
(yuza matcha cake
maple matcha ice cream
red bean strawberry sauce)

Those of you who know and love Millennium Restaurant in San Francisco will recognize the intricacies of the menu, similarly created with ingredients that are in season and locally grown.

I highly recommend you take advantage of Philip's culinary creations while you still have the chance. He's threatening to leave the SF Bay Area, which would be a great loss for all of us. I, for one, am determined to do what I can to help him stay, but that won't be possible without the support of those of you who love good vegan food and want to show it off to all your friends.

Visit http://philipgelb.blogspot.com/ for a peek at the menu for the upcoming dinners (though they're apt to change based on what's available at the farmer's market that day), and sign up for the Monday dinners now. Four Dinner/Concerts are also on the schedule, so inquire about those as well.

Also, keep Philip in mind for any event you need catered. His food is not to be missed - and it doesn't hurt that he's an incredibly lovely person.

Saturday, May 1, 2010

matcha yuzu cake

dry mix:
2 cups and 6 tbsp flour
2 tbsp matcha
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
(if in season, use zest of 1 yuzu. i am making it in spring so using bottle juice, only)

wet mix
1 cup water
1 1/2 cup maple syrup
1/2 cup coconut oil
2 tbsp yuzu juice
1 tbsp vanilla

mix wet in one bowl
mix dry in another

add wet to dry, careful not to overmix.

bake at 350 for 25 minutes

~ Insert toothpick into cake middle if it comes out clean it is done!