Search This Blog

Loading...

Thursday, May 19, 2011

dinner for 6 in Concord May 22

Assuming there is no rapture, we are returning to a client in Concord for another dinner for 6.

soup
sweet potato miso soup with snow peas, wakame and enoki mushrooms

salad
3 kinds of roasted beets, mizuna, fennel with sesame dressing

small plate

homemade tempeh marinated in
red miso, pomegranate mollases, garlic, ginger, spices and chili oil, covered in cherries and roasted, then put on kabobs with potatos and asparagus.
daikon pickled with sakura blossoms and karigane tea

entree
tea smoked tofu wrapped in yuba with choy sum mue and cherry mustard sauce
lotus root pickle
hijiki salad
chrysanthemum greens with mustard sesame miso dressing
burdock with sesame seeds and sichuan peppercorns
jade pearl rice

dessert
Strawberry tarts
strawberry-rhubarb-pistachio-rosewater sorbet

Monday, May 16, 2011

steamed dumplings with tea smoked tofu and choy sum

steamed dumplings with tea smoked tofu and choy sum

dumpling wrappers
2 cups semolina
1 tbsp sesame oil (NOT toasted)
1/2 tsp sea salt
3/4 cup water

mix ingredients and knead for 10-20 minutes, till dough is very soft and smooth.
let dough rest half hour!!

Tea smoked tofu

Marinade:
2 tbsp shaoshing
1/4 cup tamari
1/4 cup mirin
few cloves garlic, minced
small piece of ginger, minced
1 piece star anise
1 cup seaweed/mushroom stock
a few oolong tea leaves
1 tbsp sesame oil

Slice very firm tofu about 1/8 inch. Marinade a few hours or overnight.

In a stovetop smoker, place 2 tbsp cherry wood chips and 1 tsp oolong tea leaves.
Over medium heat, cook for 30 minutes. Turning the tofu and basting it every 5 minutes.

After tofu is cooked, dice it up

Choy sum
3 cloves garlic, minced
1 tbsp minced ginger
1 bunch large choy sum, blanched then diced
1 tbsp sesame oil
1 tbsp shaoshing
1 tbsp shoyu

Drop choy sum in boiling water or stock and immediately remove it. Dice it up very small, stems and leaves. Careful to make the stems small and not shart edged.

over high heat, stir fry ginger and garlic for 1 minute. Add shaoshing and tamari. Add choy sum and stir well and cook quickly. Remove from heat.  Drain very well!! Let cool, add the diced tofu and you are ready to fill the dumplings.

Roll out the dough to your desired dumpling shape. Fill them and steam for 15 minutes or deep fry till golden.

Tuesday, May 10, 2011

Amy X Neuburg dinner/concert, August 20, 2011

Saturday, August 20, 2011
8 pm
limited seating for 20
$55/person
for reservations or more information vegshaku8 at gmail

Returning to our series is the incredibly talented vocalist, electronic musician and composer, Amy X Neuburg!

5 course menu to be announced, soon.

Francois Houle dinner/concert Wednesday, July 13, 2011


As part of the Matthew Sperry Memorial Festival.
Due to limited space, this is a semi-private event. Please inquire for availability of space

Every year, we honor a great friend and amazing musician Matthew Sperry, celebrating his life and our memories of him. This year, one of Matt's friends and colleagues is visiting from Vancouver for the festival and we are thrilled to host the brilliant clarinet player, Francois Houle

Wednesday, July 13 2011
8 pm
limited seating for 20 (and many of the seats are invitation only for Matt's friends and family)
$55/person (discount for Matt's friends and family)
for reservations or more information vegshaku8 at gmail

6 course menu to be announced soon. Expect Masumoto farms to be part of it :)

Sunday, May 1, 2011

Japanese summer foods class June 25

Saturday June 25, 2011
noon
limited space for 8
$50/person

Another in our series of hands on classes.

Light, flavorful Japanese dishes is on the menu, this time
Come and learn some new dishes, new techniques and meet other cooking enthusiasts. No pressure! Do as much of the preparation of the dishes as you desire. These classes are great ways to hone techniques and further develop your knowledge of cooking.

some of what we will be preparing:

how to make fresh yuba
tofu stir fried with snow peas
miso soup with basil, corn and daikon
asparagus with walnut miso sauce
pickled lotus roots
chiraishi sushi
peach kanten


for more information or to reserve your spot, vegshaku8 at gmail

brunch class June 12

Sunday June 12, 2011
noon
limited space for 8
$50/person

Another in our series of hands on classes.

Come and learn some new dishes, new techniques and meet other cooking enthusiasts. No pressure! Do as much of the preparation of the dishes as you desire. These classes are great ways to hone techniques and further develop your knowledge of cooking.

Some of what we will be preparing:
buckwheat pancakes with cherry sauce
tempeh scramble
sweet potato home fries
homemade tortillas
guacamole
salsas
green salad with creamy herb miso dressing

for more information or to reserve your spot, vegshaku8 at gmail

dessert class, June 4

Saturday June 4, 2011
noon
limited space for 8
$50/person

Another in our series of hands on dessert classes. Delightfully refreshing, tasty desserts

Come and learn some new dishes, new techniques and meet other cooking enthusiasts. No pressure! Do as much of the preparation of the dishes as you desire. These classes are great ways to hone techniques and further develop your knowledge of cooking.

Some of what we will be preparing:
Strawberry shortcake including homemade biscuits, cashew cream
strawberry ice cream
truffles
cherry kanten
chocolate-pistachio cake

for more information or to reserve your spot, vegshaku8 at gmail