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Tuesday, June 29, 2010

cherry cabernet kanten


the 1st course of a dinner i served, earlier tonight was a cherry cabernet kanten made with Bartalotti winery's delightful wine

Thursday, June 24, 2010

wine and Italian menu, Monday, June 28

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

apertif
cherry cabernet kanten

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

Thursday, June 10, 2010

Peach class Tuesday, July 27



Come and learn some amazing dishes with peaches!!

Tuesday July 27
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.

One of the world's greatest fruits! And for this class we will be using heirloom peaches from the renowned Masumoto family farm! David Mas Masumoto is a third generation, Japanese American farmer in the central valley known for his writing and lecturing as much as his farming. One of the truly great organic farm stories in our state!
come and explore this incredible diverse fruit and learn to make a

full course meal from this delightful treasure.
cold peach soup (peach yuzu gaspacho!)
roasted peach salad with daikon and cucumber
eggplant rollatini rolled with almond "cheese", peaches and basil, sauteed in brandy
raw peach pecan tart
roasted peach salad with salted daikon and cucumber
peach ice "cream"

and more

Tuesday July 20 corn class

Tuesday July 20
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 from corn including:
skillet corn bread
my signature roasted corn salad stuffed into pasilla chilis
a sichuan style corn and seaweed soup
Thai style corn fritters
and much much more

July 13 sea vegetable class

Tuesday July 13
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 a variety of sea vegetables, used widely in the cuisines of Japan and other parts of the world.
We will create some soups, salads, sushi rolls and other dishes from
kombu, hijiki, wakame, nori and other tasty and nutritious
sea vegetables, including:

kombu-shitake dashi (broth)
wakame fava bean salad
hijiki carrot salad w/ almond miso dressing
variety of sushi rolls: pickled plums, natto and tempeh terriyaki

July 6, cooking class: summer salads

Tuesday July 6
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 a lot of different summer salads and salad dressings including:
quinoa morel  pilaf
fresh and dried bean salad with marinated and roasted vegetables
roasted peach salad with umeboshi pickled daikon  and cucumber salad w/ plum mustard dressing
3 miso salad dressings:
creamy herb miso
lime cilantro miso
lemon poppyseed miso