Sunday, February 10, 2012
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class exploring the wonderful world of Chinese small plates. Some very interesting techniques will be explored to create these wonderful dishes:
green onion pancakes
steamed buns filled with tempeh char siu
cheung fun (steamed rice noodle rolls)
gai lan with black bean sauce
sticky rice wrapped in lotus leaf
and more
Tuesday, December 11, 2012
Valentines couples cooking class February 14, 2013
Thursday, February 14, 2013
7 pm
limited space for 4 couples
$100/couple
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class for couples who love to cook (and eat) together taught by myself and my sous chef who happens to be my partner of 4 years.
Menu that we will be preparing is till under way (we are open to requests) but we will be making homemade noodles, some chocolate candies and much more. This is an annual and very fun and popular class so book early.
7 pm
limited space for 4 couples
$100/couple
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class for couples who love to cook (and eat) together taught by myself and my sous chef who happens to be my partner of 4 years.
Menu that we will be preparing is till under way (we are open to requests) but we will be making homemade noodles, some chocolate candies and much more. This is an annual and very fun and popular class so book early.
Asian hot pot class February 3, 2013
Sunday, February 3, 2013
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class creating hot pots from Japan, Korea and China.
We will be making seaweed/mushroom stock and preparing a variety of vegtables and tofu and creating warming, rich flavored hot pots.
Japanese yudofu (Kyoto style tofu hotpot)
Korean jige (tofu, mushroom and vegetable hotpot in spicy miso broth)
Sichuan hotpot (spicy broth with homemade chili oil with several types of tofu and winter greens)
This class will warm you up!!
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class creating hot pots from Japan, Korea and China.
We will be making seaweed/mushroom stock and preparing a variety of vegtables and tofu and creating warming, rich flavored hot pots.
Japanese yudofu (Kyoto style tofu hotpot)
Korean jige (tofu, mushroom and vegetable hotpot in spicy miso broth)
Sichuan hotpot (spicy broth with homemade chili oil with several types of tofu and winter greens)
This class will warm you up!!
bread baking class, January 27, 2013
Sunday, January 27, 2013
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class. you will be mixing kneading, shaping, rising, baking, cutting and eating.
We will be making a few varieties of doughs and then shaping them into loaves.
Various techniques bread baking such as kneading and rounding will be covered.
We will make
pumperknickel bread
multi grain bread with herbs and seeds
anadama bread (made with corn, wheat and molasses)
and a few spreads and dips to eat on the bread
cashew cheese spread
heirloom bean dip
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
Hands on class. you will be mixing kneading, shaping, rising, baking, cutting and eating.
We will be making a few varieties of doughs and then shaping them into loaves.
Various techniques bread baking such as kneading and rounding will be covered.
We will make
pumperknickel bread
multi grain bread with herbs and seeds
anadama bread (made with corn, wheat and molasses)
and a few spreads and dips to eat on the bread
cashew cheese spread
heirloom bean dip
Winter soups class January 6, 2013
Sunday, January 6, 2013
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
hands on class. You will be creating all the dishes and taking home the leftovers. Towards the end of each class, we sit down and share the dishes we put together.
Winter soups! Soups made from grains, beans, vegetables and herbs
We will be creating the folllowing:
-seaweed stock
-vegetable stock
-Creamy cauliflower soup with dill, roasted garlic and white miso
- Russian buckwheat and cabbage soup
-Indian dal with pumpkin soup
- Cantonese tofu with watercress soup
- Japanese miso soup
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
hands on class. You will be creating all the dishes and taking home the leftovers. Towards the end of each class, we sit down and share the dishes we put together.
Winter soups! Soups made from grains, beans, vegetables and herbs
We will be creating the folllowing:
-seaweed stock
-vegetable stock
-Creamy cauliflower soup with dill, roasted garlic and white miso
- Russian buckwheat and cabbage soup
-Indian dal with pumpkin soup
- Cantonese tofu with watercress soup
- Japanese miso soup
Italian cooking class, January 20, 2013
Sunday, January 20, 2013
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
hands on class. You will be creating all the dishes and taking home the leftovers. Towards the end of each class, we sit down and share the dishes we put together.
We will be creating the folllowing:
homemade pasta
pesto sauce
almond "ricotta"
ravioli
rustic bean and vegetable soup
blood orange - fennel salad with blood orange dressing
garlicky escarole
pear almond tart
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
hands on class. You will be creating all the dishes and taking home the leftovers. Towards the end of each class, we sit down and share the dishes we put together.
We will be creating the folllowing:
homemade pasta
pesto sauce
almond "ricotta"
ravioli
rustic bean and vegetable soup
blood orange - fennel salad with blood orange dressing
garlicky escarole
pear almond tart
sauces class January 13, 2013
Sunday, January 13, 2013
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
The first class of the new year, (Note: if the Mayans were correct, this class will not be taking place, nor will you be refunded if you paid in advance)
As always, a hands on class. You will be creating all the dishes and taking home the leftovers. Towards the end of each class, we sit down and share the dishes we put together.
We will be exploring some simple, easy to make sauces.
Sauces that can be made fairly quickly.
Some of the idea in this class we are exploring are:
-cashew cream
-pistachio
-pesto sauce
-cantonese black bean sauce
-tahini dill sauce
-sweet vinegar sauce
-vegan bechamel sauce
and more
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail or 510 393 6096
The first class of the new year, (Note: if the Mayans were correct, this class will not be taking place, nor will you be refunded if you paid in advance)
As always, a hands on class. You will be creating all the dishes and taking home the leftovers. Towards the end of each class, we sit down and share the dishes we put together.
We will be exploring some simple, easy to make sauces.
Sauces that can be made fairly quickly.
Some of the idea in this class we are exploring are:
-cashew cream
-pistachio
-pesto sauce
-cantonese black bean sauce
-tahini dill sauce
-sweet vinegar sauce
-vegan bechamel sauce
and more
Thursday, December 6, 2012
someone blogged about a recent class
http://astigvegan.com/2012/12/05/taking-a-cooking-class-from-vegan-chef-philip-gelb/ is a blog post about a recent class i offered. Check out the rest of that blog by Richgail Hernandes for some interesting ideas about filipino vegan cuisine.
Tuesday, December 4, 2012
Japanese winter foods class December 23
Another one of our explorations of amazing vegetarian cuisine from
around the world. This time we are again focusing on the extraordinary
flavors of the culinary traditions from Japan. Always hands on classes,
so you will be creating all the dishes along with the other students.
After we sit down and share what we cooked.
Sunday, December 23, 2012
noon
$50/person
limited space for 8.
for more information or to register: vegshaku8 at gmail or 510 393 6096
The menu we will be creating:
homemade amazake
amazake ginger drink
yudofu (Kyoto style tofu casserole)
azuki beans stewed with kabocha
daikon pickled with yuzu
burdock pickled with sesame
lotus pickled with chili oil
greens with walnut miso dressing
and more.....
Sunday, December 23, 2012
noon
$50/person
limited space for 8.
for more information or to register: vegshaku8 at gmail or 510 393 6096
The menu we will be creating:
homemade amazake
amazake ginger drink
yudofu (Kyoto style tofu casserole)
azuki beans stewed with kabocha
daikon pickled with yuzu
burdock pickled with sesame
lotus pickled with chili oil
greens with walnut miso dressing
and more.....
Friday, November 16, 2012
Winter Holiday foods class, December 2
Sunday, December 2, 2012
noon
$50/person
loft in West Oakland
for more information or to register, vegshaku8 at gmail
510 393 6096
As always, hands on class. You will be doing all the prep and cooking along with the other students. Then sit down and enjoy your creations.
The menu we will be preparing:
latkes (potato pancakes)
applesauce
cranberry yuzu sauce
chickpea-wild rice loaf with mushroom sauce
pear-parsnip soup
apples stuffed with nuts and dried fruit baked with marsala wine and yuzu
noon
$50/person
loft in West Oakland
for more information or to register, vegshaku8 at gmail
510 393 6096
As always, hands on class. You will be doing all the prep and cooking along with the other students. Then sit down and enjoy your creations.
The menu we will be preparing:
latkes (potato pancakes)
applesauce
cranberry yuzu sauce
chickpea-wild rice loaf with mushroom sauce
pear-parsnip soup
apples stuffed with nuts and dried fruit baked with marsala wine and yuzu
cookies and brownies class December 8, 2012
vegan cookies and brownies class
Saturday, December 8, 2012
noon
$50/person
loft in West Oakland
for more information or to register, vegshaku8 at gmail
510 393 6096
As always, hands on class. You will be doing all the prep and cooking along with the other students. Then sit down and enjoy your creations.
We all know that most vegan cookies and brownies tend to taste like dirt or hockey pucks. Learn to create incredibly flavorful and delightfully textured cookies without the use of any processed ingredients or sugar.
The menu we will be preparing:
chocolate chip cookies
carrot oat cookies
chocolate nut brownies
ruggelach
and more
Saturday, December 8, 2012
noon
$50/person
loft in West Oakland
for more information or to register, vegshaku8 at gmail
510 393 6096
As always, hands on class. You will be doing all the prep and cooking along with the other students. Then sit down and enjoy your creations.
We all know that most vegan cookies and brownies tend to taste like dirt or hockey pucks. Learn to create incredibly flavorful and delightfully textured cookies without the use of any processed ingredients or sugar.
The menu we will be preparing:
chocolate chip cookies
carrot oat cookies
chocolate nut brownies
ruggelach
and more
Thai class December 16, 2012
Our popular series of Thai cooking classes continues. Learn to create your own versions of one of the worlds finest cuisines. Learn how to get around the "problems" of fish sauce
Sunday, December 16, 2012
noon
$50/person
loft in West Oakland
for more information or to register, vegshaku8 at gmail
510 393 6096
As always, hands on class. You will be doing all the prep and cooking along with the other students. Then sit down and enjoy your creations.
The menu we will be preparing:
sour curry paste
sour curry soup
pumpkin fritters with peanut sauce
green mango salad
pineapple fried rice
tofu stir fried with cashews and basil
curried noodles
Sunday, December 16, 2012
noon
$50/person
loft in West Oakland
for more information or to register, vegshaku8 at gmail
510 393 6096
As always, hands on class. You will be doing all the prep and cooking along with the other students. Then sit down and enjoy your creations.
The menu we will be preparing:
sour curry paste
sour curry soup
pumpkin fritters with peanut sauce
green mango salad
pineapple fried rice
tofu stir fried with cashews and basil
curried noodles
Monday, October 1, 2012
Pumpkin class, November 3, 2012
Another in our hands on classes, focused on one vegetable.
Pumpkins are a personal favorite of mine!!!
Sunday November 4
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
from soup to dessert with pumpkins
Caribean style pumpkin soup
roasted pumpkin and beet salad with lemon poppyseed dressing
Edible pumpkins bowls stuffed with black bean stew
spiced rum pumpkn sorbet
pumpkin pie
Thai class, October 14, 2012
Another one of our hands on class celebrating international cuisines.
Sunday, October 14, 2012
noon
limited space for 8
for more information or to register vegshaku8 at gmail
We will be preparing
Pad See Ew (rice noodles stir fried with vegetables)
Yam Prik Ruam Mit spicy mixed vetetable salad
stir fried long beans
sour curry paste
sour curry with tempeh and pumpkin
homemade coconut milk
Sunday, October 14, 2012
noon
limited space for 8
for more information or to register vegshaku8 at gmail
We will be preparing
Pad See Ew (rice noodles stir fried with vegetables)
Yam Prik Ruam Mit spicy mixed vetetable salad
stir fried long beans
sour curry paste
sour curry with tempeh and pumpkin
homemade coconut milk
Thanksgiving class, November 18
Celebrate the thanksgiving holidays with some new and traditional dishes. Savory and sweet flavors of the California harvest
Sunday November 18
noon
limited space for 8
$50/person
for more information or to register vegshaku8 at gmail
as always, hands on class, you will be preparing:
spiced maple cranberry port sauce
dumpling squashes roasted and stuffed with wild rice/lentil pilaf
roasted/mashed root vegetables
wild mushroom gravy
raw apple pecan tart
raw pear walnut tart
and more....
Sunday November 18
noon
limited space for 8
$50/person
for more information or to register vegshaku8 at gmail
as always, hands on class, you will be preparing:
spiced maple cranberry port sauce
dumpling squashes roasted and stuffed with wild rice/lentil pilaf
roasted/mashed root vegetables
wild mushroom gravy
raw apple pecan tart
raw pear walnut tart
and more....
Saturday, September 8, 2012
Food for Cori's opening, tonight!
My partner of 3 years, Cori, is an incredibly talented woman. Not only is she a great sous chef for the business but she is a very exceptional ceramic artist! Tonight she has an opening in Berkeley at the ceramic studio where she works out of on Cedar, just off 4th. She will be showing her new ceramic dragon sculptures!
So i am preparing a spread of finger foods and small plates:
apple cornbread
kascha knishes
roasted vegetables (potatos, green beans, zucchini)
raw vegetable platter
hummous
roasted eggplant dip
romesco sauce
smoked tofu
various breads and chips
So i am preparing a spread of finger foods and small plates:
apple cornbread
kascha knishes
roasted vegetables (potatos, green beans, zucchini)
raw vegetable platter
hummous
roasted eggplant dip
romesco sauce
smoked tofu
various breads and chips
Thursday, September 6, 2012
Mark Dresser Dinner/concert September 29, 2012
One of the worlds greatest bass players, Mark Dresser returns to the dinner/concert series!
Celebrating his 60th birthday with a new solo CD and a series of solo performances, we are fortunate to present Mark again, in a very intimate setting. Only 20 seats available and most are already reserved so act fast if you want to join us!
a 5 course menu will be posted soon.
Saturday, September 29, 2012
8 pm
limited space for 20
$55/person, byob
for more information or to make reservations, please contact: vegshaku8 at gmail
Soup
tomato bisque with corn and chiles
salad
tba
small plate
pumpkin gnocchi with lobster mushrooms and rancho gordo farms tepary beans with sage 'cream' sauce
entree
basmati rice pilaf with dill, cilantro, parsley, scallions, fresh black eyed peas.
eggplant stewed with tomatos and heirloom peppers
apple smoked tofu
dessert
fruit, truffle and cookie plate
Celebrating his 60th birthday with a new solo CD and a series of solo performances, we are fortunate to present Mark again, in a very intimate setting. Only 20 seats available and most are already reserved so act fast if you want to join us!
a 5 course menu will be posted soon.
Saturday, September 29, 2012
8 pm
limited space for 20
$55/person, byob
for more information or to make reservations, please contact: vegshaku8 at gmail
Soup
tomato bisque with corn and chiles
salad
tba
small plate
pumpkin gnocchi with lobster mushrooms and rancho gordo farms tepary beans with sage 'cream' sauce
entree
basmati rice pilaf with dill, cilantro, parsley, scallions, fresh black eyed peas.
eggplant stewed with tomatos and heirloom peppers
apple smoked tofu
dessert
fruit, truffle and cookie plate
Friday, August 31, 2012
Marco Lienhard solo dinner/concert November 10, 2012
sadly, this is the last of the series. Over 7 years and over 70 musicians from 13 countries and countless menus and dishes. We may do sporadic ones after this.
Saturday, November 10, 2012
8 pm
$55/person
byob
for more information or to make reservations, please email: vegshaku8 at gmail
We are pleased to present the amazing shakuhachi and taiko player, Marco Lienhard on our dinner/concert series.
soup
autumn potato chowder with sage pesto
interlude
yuzu sorbet
small plate
heirloom beans with wild mushrooms
pumpkin-rosemary rolls
rappini with garlic and green olives
entree
small dumpling pumpkin stuffed with thai sour curry with tempeh and fall vegetables served in yuzu
green mango salad
jade pearl rice
black forbidden rice
dessert
apples stuffed with chestnuts and spices baked with yuzu, and marsala wine
vanilla oolong ice cream (cashew based)
Saturday, November 10, 2012
8 pm
$55/person
byob
for more information or to make reservations, please email: vegshaku8 at gmail
We are pleased to present the amazing shakuhachi and taiko player, Marco Lienhard on our dinner/concert series.
soup
autumn potato chowder with sage pesto
interlude
yuzu sorbet
small plate
heirloom beans with wild mushrooms
pumpkin-rosemary rolls
rappini with garlic and green olives
entree
small dumpling pumpkin stuffed with thai sour curry with tempeh and fall vegetables served in yuzu
green mango salad
jade pearl rice
black forbidden rice
dessert
apples stuffed with chestnuts and spices baked with yuzu, and marsala wine
vanilla oolong ice cream (cashew based)
Middle Eastern class, october 27, 2012
Continuing our series of international cuisine classes. This time we are focusing on the varied cuisines of the Middle East
Saturday, October 27
noon
limited space for 8
$50/person
for more information or to make reservations, please email: vegshaku8 at gmail.
All hands on class!
We will be preparing the following:
chick peas pumpkin and tahini soup
vegan spanikopita
eggplant stewed with tomatos
rice pilaf with dill and parsley
and more
Saturday, October 27
noon
limited space for 8
$50/person
for more information or to make reservations, please email: vegshaku8 at gmail.
All hands on class!
We will be preparing the following:
chick peas pumpkin and tahini soup
vegan spanikopita
eggplant stewed with tomatos
rice pilaf with dill and parsley
and more
tofu class October 4, 2012
Tofu class! Learn how to make homemade tofu and a plthora f amazing dishes using various kinds of tofu. Besides our homemade tofu we will be using various kinds of tofu from 2 local tofu makers, Tofu yu and Hodo soybeanery
Thursday, October 4
7 pm
limited space for 8
$50/person
for more information or to make reservations, please email: vegshaku8 at gmail.
As always, all hands on! So you will be getting your hands wet, making the dishes with the other students. steaming, stir frying, deep frying and chopping away.
We will be preparing the following:
homemade tofu
flat tofu noodles with ginger sauce
ma po tofu
tofu scramble baked in potato shell
tofu corn daikon miso soup
and more!
Thursday, October 4
7 pm
limited space for 8
$50/person
for more information or to make reservations, please email: vegshaku8 at gmail.
As always, all hands on! So you will be getting your hands wet, making the dishes with the other students. steaming, stir frying, deep frying and chopping away.
We will be preparing the following:
homemade tofu
flat tofu noodles with ginger sauce
ma po tofu
tofu scramble baked in potato shell
tofu corn daikon miso soup
and more!
Thai Noodle class September 20
Continuing our series of international cuisine classes. This time we are focusing on noodle dishes from Thailand! We will be using various kinds of noodles made from mung beans, rice and wheat.
Thursday, September 20
7 pm
limited space for 8
$50/person
for more information or to make reservations, please email: vegshaku8 at gmail.
As always, all hands on! So you will be getting your hands wet, making the dishes with the other students. steaming, stir frying, deep frying and chopping away.
We will be preparing the following:
yam woon sen (mung bean noodle salad)
pad thai (stir fried rice noodles)
tamarind soup with rice noodles
pad kee mao
and more!
Thursday, September 20
7 pm
limited space for 8
$50/person
for more information or to make reservations, please email: vegshaku8 at gmail.
As always, all hands on! So you will be getting your hands wet, making the dishes with the other students. steaming, stir frying, deep frying and chopping away.
We will be preparing the following:
yam woon sen (mung bean noodle salad)
pad thai (stir fried rice noodles)
tamarind soup with rice noodles
pad kee mao
and more!
Dohee Lee dinner/concert October 20
Vocalist, dancer Dohee Lee joins us on the dinner/concert series! A very intimate setting for this incredibly powerful performer! and 5 courses of pumpkin dishes!
This is taking place in a loft in West Oakland
Saturday, October 20, 2012
8 pm
limited seating for 20
$55/person, byob
for more information or to make reservations:
vegshaku8 at gmail
soup
pumpkin miso soup with pumpkin tempura
salad
fresh rice noodles rolls stuffed with stir fried pumpkin and sprouts
daikon pickled with yuzu
small plate
pumpkin knish stuffed with buckwheat pilaf
sauerkraut
mustard
entree
sour thai curry with tempeh, lotus root, long beans and eggplant served in edible dumpling squash bowls
black forbidden rice
jade pearl rice
various pickled vegetables
dessert
pumpkin pie
spiced pumpkin rum sorbet
This is taking place in a loft in West Oakland
Saturday, October 20, 2012
8 pm
limited seating for 20
$55/person, byob
for more information or to make reservations:
vegshaku8 at gmail
soup
pumpkin miso soup with pumpkin tempura
salad
fresh rice noodles rolls stuffed with stir fried pumpkin and sprouts
daikon pickled with yuzu
small plate
pumpkin knish stuffed with buckwheat pilaf
sauerkraut
mustard
entree
sour thai curry with tempeh, lotus root, long beans and eggplant served in edible dumpling squash bowls
black forbidden rice
jade pearl rice
various pickled vegetables
dessert
pumpkin pie
spiced pumpkin rum sorbet
Wednesday, August 22, 2012
Jewish New Years class: Sept. 2
Another in our series of international cooking classes. Here i am sharing some of the vegan versions i have developed of classic Jewish Rosh Hashanah dishes. Eastern European Ashekenaz delights await!
Sunday, September 2, 2012
noon
Limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
As always, hands on class. We will be preparing the following:
-Stuffed cabbage leaves, filled with lentils, walnuts, raisins, rice and baked in tomato sauce.
-roasted root vegetable knishes
-kascha varnichkes (buckwheat pilaf)
-beet-nut pate
-
and more
Sunday, September 2, 2012
noon
Limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
As always, hands on class. We will be preparing the following:
-Stuffed cabbage leaves, filled with lentils, walnuts, raisins, rice and baked in tomato sauce.
-roasted root vegetable knishes
-kascha varnichkes (buckwheat pilaf)
-beet-nut pate
-
and more
Italian cooking class Thursday, Sept 13
Italian cooking class!
Thursday, September 9, 2012
7 pm
limited space for 8
$50/person
for more information or to register: vegshaku8@gmail.com
We will be preparing the following dishes:
-eggplant rollatini: eggplant sliced and roasted. Then filled with some homemade almond "ricotta" that we will also be making and then baking this in a tomato sauce that we will be preparing!
-rappini sauteed with olives, garlic and marsala wine
-vegan style cheesecake with blueberries
-green salad with balsamic herb dressing
-homemade fettucini
Thursday, September 9, 2012
7 pm
limited space for 8
$50/person
for more information or to register: vegshaku8@gmail.com
We will be preparing the following dishes:
-eggplant rollatini: eggplant sliced and roasted. Then filled with some homemade almond "ricotta" that we will also be making and then baking this in a tomato sauce that we will be preparing!
-rappini sauteed with olives, garlic and marsala wine
-vegan style cheesecake with blueberries
-green salad with balsamic herb dressing
-homemade fettucini
Monday, August 20, 2012
lunch for 30 in San bruno, tomorrow
Thanks to Ziggy of http://sflasertag.com, we are cooking a lunch for 30 people to be delivered and served in Junipero Serra Park in San Bruno,
Lentil salad
dijon potato salad
ratatoille
green salad with balsamic herb dressing
fresh fruit
This is a team building event for employees of linkedin. They will be doing a laser tag battle and during break, dining on some fine, tasty dishes.
Lentil salad
dijon potato salad
ratatoille
green salad with balsamic herb dressing
fresh fruit
This is a team building event for employees of linkedin. They will be doing a laser tag battle and during break, dining on some fine, tasty dishes.
Tuesday, August 7, 2012
Thai lunch for 20 in Mountain View, today
Cooking lunch for 20 in Mountain View, today. Nice referral from one of my old clients.
Today is Thai food, so we are pounding out some curry paste to make:
Green curry with tofu, lotus root, eggplant, snap peas and carrots
rice noodles with snow peas, sprouts, red peppers, mint, cilantro and tamarind sauce
green papaya salad
jasmine rice
Today is Thai food, so we are pounding out some curry paste to make:
Green curry with tofu, lotus root, eggplant, snap peas and carrots
rice noodles with snow peas, sprouts, red peppers, mint, cilantro and tamarind sauce
green papaya salad
jasmine rice
Wednesday, July 11, 2012
Thai class August 26, 2012
Another in our series of classes focusing on oe of the worlds great
cuisines. This time we are exloring the culinary world of Thailand.
As always, hands on class where you will dive in and create all the dishes along with the others in the class. then sit down and enjoy the dishes with each other. A very friendly, warm environment to enhance your cooking knowledge and skills.
Sunday, August 26 2012
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
We will be preparing the following:
and more
As always, hands on class where you will dive in and create all the dishes along with the others in the class. then sit down and enjoy the dishes with each other. A very friendly, warm environment to enhance your cooking knowledge and skills.
Sunday, August 26 2012
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
We will be preparing the following:
Yam woon sen (rice noodle salad)
corn fritters with cucumber sauce
spring rolls with peanut sauce
lemongrass soup with tofu and summer vegetables
tempeh with tamarind sauce
and more
and more
corn class august 19, 2012
Another in our series of classes focused on one ingredient where we
explore some of the possibilities of what a creative cook can do with
one particular ingredient. This time we are looking at corn, one of the
summer's finest treats.
As always, hands on class where you will dive in and create all the dishes along with the others in the class. then sit down and enjoy the dishes with each other. A very friendly, warm environment to enhance your cooking knowledge and skills.
Sunday, August 19 2012
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
We will be preparing the following:
corn-blueberry bread
chilled corn saffron soup
pasilla peppers stuffed with roasted corn with mole sauce
corn tomatos and okra
miso soup with corn wakame and daikon
and more
As always, hands on class where you will dive in and create all the dishes along with the others in the class. then sit down and enjoy the dishes with each other. A very friendly, warm environment to enhance your cooking knowledge and skills.
Sunday, August 19 2012
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
We will be preparing the following:
corn-blueberry bread
chilled corn saffron soup
pasilla peppers stuffed with roasted corn with mole sauce
corn tomatos and okra
miso soup with corn wakame and daikon
and more
Peach class August 12 2012
Another in our series of classes focused on one ingredient where we
explore some of the possibilities of what a creative cook can do with
one particular ingredient. This time we are looking at peaches, one of
the summer's finest treats.
As always, hands on class where you will dive in and create all the dishes along with the others in the class. then sit down and enjoy the dishes with each other. A very friendly, warm environment to enhance your cooking knowledge and skills.
Sunday, August 12 2012
noon
limited space for 8
$50/person
loft in Oakland
for more information or to register: vegshaku8 at gmail
We will be creating the following dishes:
peach barbecue sauce with tempeh
peach ice cream (cashew based)
peach rosewater cake
raw peach and blueberry walnut tart
peach daikon cucumber basil salad
and more
As always, hands on class where you will dive in and create all the dishes along with the others in the class. then sit down and enjoy the dishes with each other. A very friendly, warm environment to enhance your cooking knowledge and skills.
Sunday, August 12 2012
noon
limited space for 8
$50/person
loft in Oakland
for more information or to register: vegshaku8 at gmail
We will be creating the following dishes:
peach barbecue sauce with tempeh
peach ice cream (cashew based)
peach rosewater cake
raw peach and blueberry walnut tart
peach daikon cucumber basil salad
and more
Monday, June 25, 2012
very inspiring video
I was not familiar with Mr Wollen till a friend forwarded this video to me, yesterday. Since then i have done a fair amount of research about him and now consider him to be one of the most amazing people on our planet.
Cannot imagine a more eloquent explanation of why we should be vegetarian.
Please watch!
http://youtu.be/uQCe4qEexjc
http://www.youtube.com/watch?v=uQCe4qEexjc&feature=player_embedded
Cannot imagine a more eloquent explanation of why we should be vegetarian.
Please watch!
http://youtu.be/uQCe4qEexjc
http://www.youtube.com/watch?v=uQCe4qEexjc&feature=player_embedded
Sunday, June 24, 2012
dinner in Oakland, today
Preparing a dinner in a gorgeous home in Rockridge, today. We will be passing appetizers in the gorgeous garden, surrounded by fruit trees, roses and other beautiful trees and plants. And serving dinner in the beautiful home.
My old friend Diana Rowan will be performing harp both inside and out!
The menu we are presenting is:
appetizers in the garden
-fried dumplings filled with taro, peas and walnuts with sweet soy dipping sauce and homemade chili oil
-tofu smoked with cherry wood, wrapped in yuba and snow peas, with homemade cherry mustard
Entrees in dining room
Canneloni (homemade pasta filled with basil, pine nuts and homemade almond cheese in red sauce)
sauteed rappini with garlic and olives
mixed greens and roasted beets with cherry balsamic dressing
Thai Curry w/ tempeh, lotus, pease, eggplant, long beans
daikon pickled with tea leaves
choy sum stir fried with ginger
jade pearl rice, black rice
green papaya salad
dessert
pistachio - berry cake with cherry vanilla ice cream (cashew based)
My old friend Diana Rowan will be performing harp both inside and out!
The menu we are presenting is:
appetizers in the garden
-fried dumplings filled with taro, peas and walnuts with sweet soy dipping sauce and homemade chili oil
-tofu smoked with cherry wood, wrapped in yuba and snow peas, with homemade cherry mustard
Entrees in dining room
Canneloni (homemade pasta filled with basil, pine nuts and homemade almond cheese in red sauce)
sauteed rappini with garlic and olives
mixed greens and roasted beets with cherry balsamic dressing
Thai Curry w/ tempeh, lotus, pease, eggplant, long beans
daikon pickled with tea leaves
choy sum stir fried with ginger
jade pearl rice, black rice
green papaya salad
dessert
pistachio - berry cake with cherry vanilla ice cream (cashew based)
Friday, June 15, 2012
Cornelius Boots dinner/concert September 22, 2012
Saturday, September 22 2012
8 pm
limited space for 20
$55/person
byob
for more information or to make reservations: vegshaku8 at gmail or 510 393 6096
Very delighted to present my friend Cornelius Boots in a solo performance on shakuhachi and bass clarinet. Boots is one of the unique voices in the shakuhachi world, developing his own approach based on intensive studies of traditional Japanese music along with his vast knowledge of metal, rock, punk, jazz and other musical forms. Not to be missed, seeing him in a very small, intimate environment, along with 5 courses of amazing cuisine.
starter:
lobster mushrooms braised in Dogfish Head Midas Touch ale served on pumperknickel with dijon mustard and fig chutney
soup
tomato chowder with roasted corn
salad
beet nut pate, hummous, cucumber pickles, cherry tomatos, romaine, homemade pita
entree
apple smoked tofu
collard with white miso
cucumber and wakame salad with umeboshi
lotus and kabocha tempura
black forbidden rice
dessert
brownie a la mode
pecan brownies, banana - blueberry ice cream (cashew based), gravenstein apples, vanilla sauce
8 pm
limited space for 20
$55/person
byob
for more information or to make reservations: vegshaku8 at gmail or 510 393 6096
Very delighted to present my friend Cornelius Boots in a solo performance on shakuhachi and bass clarinet. Boots is one of the unique voices in the shakuhachi world, developing his own approach based on intensive studies of traditional Japanese music along with his vast knowledge of metal, rock, punk, jazz and other musical forms. Not to be missed, seeing him in a very small, intimate environment, along with 5 courses of amazing cuisine.
starter:
lobster mushrooms braised in Dogfish Head Midas Touch ale served on pumperknickel with dijon mustard and fig chutney
soup
tomato chowder with roasted corn
salad
beet nut pate, hummous, cucumber pickles, cherry tomatos, romaine, homemade pita
entree
apple smoked tofu
collard with white miso
cucumber and wakame salad with umeboshi
lotus and kabocha tempura
black forbidden rice
dessert
brownie a la mode
pecan brownies, banana - blueberry ice cream (cashew based), gravenstein apples, vanilla sauce
Tuesday, June 12, 2012
lunch in San Franciso, today
preparing lunch for a group of women in San Francisco today.
beet nut pate
rosemary flat bread
paella with saffron, peas and corn
hummous salad
green salad with cherry sumac dressing
cherry smoked tofu
roasted vegetable platter
beet nut pate
rosemary flat bread
paella with saffron, peas and corn
hummous salad
green salad with cherry sumac dressing
cherry smoked tofu
roasted vegetable platter
Friday, June 1, 2012
Chinese cooking class July 12
Thursday July 12
7 pm
limitd space for 8
$50/peron
for more information or to register, vegshaku8 at gmail
We will explore Chinese summer dishes, this class!
Homemade noodles with cold sesame sauce
dry fried string beans
eggplant with basil
ma po tofu
sichuan cucumber pickles
and more
7 pm
limitd space for 8
$50/peron
for more information or to register, vegshaku8 at gmail
We will explore Chinese summer dishes, this class!
Homemade noodles with cold sesame sauce
dry fried string beans
eggplant with basil
ma po tofu
sichuan cucumber pickles
and more
middle eastern cooking class July 8
Another in our series of hands on classes, exploring the world's cuisines. This time we will prepare some amazing summer dishes from the Middle East.
Sunday July 8
noon
Limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
homemade pita bread
fattoush (bread salad)
hummous
baba ganoush
cucumber salad
beet salad
baklava
Sunday July 8
noon
Limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
homemade pita bread
fattoush (bread salad)
hummous
baba ganoush
cucumber salad
beet salad
baklava
Joe Venegoni dinner/concert August 25
Saturday, August 25
8 pm
limited space for 20
$55/person
byob
Performer for this night will be the incredible dulcimer player/percussionist, Joe Venegoni. Joe has been living in the bay area for many years but just took a position at Julliard so is moving to NYC shortly after this gig
Soup
Gazpacho: chilled soup of tomatos, cucumbers and peppers
Salad
tba
Small plate
Ravioli (homemade pasta stuffed with peas, pine nuts) with basil pesto
entree
eggplant rollatini (eggplant slices stuffed with basil and homemade almond cheese in tomato sauce)
rappini with pine nuts and olives
dessert
tba
8 pm
limited space for 20
$55/person
byob
Performer for this night will be the incredible dulcimer player/percussionist, Joe Venegoni. Joe has been living in the bay area for many years but just took a position at Julliard so is moving to NYC shortly after this gig
Soup
Gazpacho: chilled soup of tomatos, cucumbers and peppers
Salad
tba
Small plate
Ravioli (homemade pasta stuffed with peas, pine nuts) with basil pesto
entree
eggplant rollatini (eggplant slices stuffed with basil and homemade almond cheese in tomato sauce)
rappini with pine nuts and olives
dessert
tba
Saturday, May 26, 2012
memorial day catering gig
Returning for yet another party at Erin and Anthony's beautiful home in the Berkeley Hills on Monday evening. Looking forward to preparing and serving them and their friends; always a total joy to work with these people. This time we will prepare a Spanish style spring buffet along with one of each of their favorite finger foods from prior events, knishes and sopes.
Menu
Paella: saffroned rice with spring vegetables
Asparagus roasted with pine nuts and lemon
zuchini, ajillo style
green salad with sherry vinegar dressing
knishes (semolina-olive oil dough stuffed with roasted root vegetables and broccoli served with batampte mustard)
sope (homemade tortillas stuffed with black bean puree, guacamole and salsa
giant beans with olive oil and rosemary
fried polenta chips with smoked paprika
roasted eggplant dip
garbanzo bean dip
rosemary-sage flatbread
cherry chocolate cake
cherry ice "cream" (cashew based)
Menu
Paella: saffroned rice with spring vegetables
Asparagus roasted with pine nuts and lemon
zuchini, ajillo style
green salad with sherry vinegar dressing
knishes (semolina-olive oil dough stuffed with roasted root vegetables and broccoli served with batampte mustard)
sope (homemade tortillas stuffed with black bean puree, guacamole and salsa
giant beans with olive oil and rosemary
fried polenta chips with smoked paprika
roasted eggplant dip
garbanzo bean dip
rosemary-sage flatbread
cherry chocolate cake
cherry ice "cream" (cashew based)
a few photos from a small catering job, last weekend
Photos taken by Michelle Regenbogen, http://www.macchiatto.com
soba salad
tofu hiiki burgers
cucumber stuffed with hijiki and umeboshi
rice
soba salad
tofu hiiki burgers
cucumber stuffed with hijiki and umeboshi
rice
Friday, May 25, 2012
corn class June 30
Another in our series of explorations of international vegan cuisine!
all hands on so you will be creating all these dishes!
Saturday, June 30
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
loft in Oakland
We will be preparing these dishes:
skillet corn bread
roasted corn salad
grilled corn with cilantro pesto
corn chowder
thai style corn fritters
all hands on so you will be creating all these dishes!
Saturday, June 30
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
loft in Oakland
We will be preparing these dishes:
skillet corn bread
roasted corn salad
grilled corn with cilantro pesto
corn chowder
thai style corn fritters
Spanish cooking class, June 16
Another in our series of explorations of international vegan cuisine!
all hands on so you will be creating all these dishes!
Saturday, June 16
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
We will be preparing these dishes:
paella
romesco sauce (roasted red pepper sauce)
grilled green onions
spanish style bean salad
mushrooms ajillo style
rosemary flat bread
and more
all hands on so you will be creating all these dishes!
Saturday, June 16
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
We will be preparing these dishes:
paella
romesco sauce (roasted red pepper sauce)
grilled green onions
spanish style bean salad
mushrooms ajillo style
rosemary flat bread
and more
Sunday, May 20, 2012
Japanese lunch in San Francisco, today
Catering a Japanese lunch in San Francisco today.
Menu:
tofu dengaku
tofu-hiiki burgers
spicy lotus root pickles
asparagus with walnut miso sauce
cucumbers stuffed with hijiki and umeboshi
wakame salad
cold soba salad
rice
Menu:
tofu dengaku
tofu-hiiki burgers
spicy lotus root pickles
asparagus with walnut miso sauce
cucumbers stuffed with hijiki and umeboshi
wakame salad
cold soba salad
rice
Tuesday, May 8, 2012
photos from tofu class by one of the students
These were taken at last weeks tofu class by a student who has attended several classes over the years.
freshly made tofu
freshly made tofu
Wednesday, May 2, 2012
thai cooking class, Sunday June 23, 2012
Another in our series of explorations of international vegan cuisine!
all hands on so you will be creating all these dishes!
Saturday, June 23
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
we will be preparing:
Panang curry paste
how to make coconut milk
spring rolls with peanut sauce
panang curry with tempeh and spring vegetables
Tofu Laarb, a delightful salad with herbs, peanut and toasted rice
all hands on so you will be creating all these dishes!
Saturday, June 23
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
we will be preparing:
Panang curry paste
how to make coconut milk
spring rolls with peanut sauce
panang curry with tempeh and spring vegetables
Tofu Laarb, a delightful salad with herbs, peanut and toasted rice
Saturday, April 14, 2012
bagel class, Saturday May 12, 2012
Bagel classes tend to be quite popular. Probably because it is impossible to get great bagels in the bay area.
Hands on class so you will be kneading, stretching, rolling, shaping, filling
Saturday, May 12, 2012
noon
limited space for 8
$50/person
for more information or to register vegshaku8 at gmail
We will make a variety of doughs and breads including:
bagels
pumperknickel bagels
bialys
and we will need some toppings for these breads:
roasted garlic hummous
cashew spread
you will be taking home doughs and finished breads from this class!
Hands on class so you will be kneading, stretching, rolling, shaping, filling
Saturday, May 12, 2012
noon
limited space for 8
$50/person
for more information or to register vegshaku8 at gmail
We will make a variety of doughs and breads including:
bagels
pumperknickel bagels
bialys
and we will need some toppings for these breads:
roasted garlic hummous
cashew spread
you will be taking home doughs and finished breads from this class!
Tofu class Saturday, May 5
Another in our series of hands on cooking class; demistifying ingredients and empowering your kitchen with more techniques and recipes. This class will focus on a very unique and diverse ingredient, tofu. We will be making homemade tofu in the class as well as making a variety of dishes from many kinds of tofu; silken, soft, medium and firm.
Saturday May 5, 2012
noon
limited space for 8
$50/person
for more information or to make reservations vegshaku8 at gmail
Menu we will be creating and then sitting down and eating together:
-homemade tofu
-chawan mushi (a savory, steamed Japanese custard made with seasonal vegetables and silken tofu)
-kung pao tofu (tofu fried and stir fried with peanuts and broccoli in picy sauce)
-smoked tofu yuba wraps (one of my recent signature dishes. We will marinated tofu then smoke it in cherry wood, then wrap in fresh yuba and snow peas and steam) with homemade mustard
-
and more
Saturday May 5, 2012
noon
limited space for 8
$50/person
for more information or to make reservations vegshaku8 at gmail
Menu we will be creating and then sitting down and eating together:
-homemade tofu
-chawan mushi (a savory, steamed Japanese custard made with seasonal vegetables and silken tofu)
-kung pao tofu (tofu fried and stir fried with peanuts and broccoli in picy sauce)
-smoked tofu yuba wraps (one of my recent signature dishes. We will marinated tofu then smoke it in cherry wood, then wrap in fresh yuba and snow peas and steam) with homemade mustard
-
and more
Monday, March 26, 2012
photos from cooking class by Ivy Tiegel
A very talented photographer, Ivy Tiegel attended a cooking class, recently and shared these shots.
You can find more of her work at www.lissaivy.com www.tinydiagram.blogspot.com
Sunday, March 25, 2012
John Kaizan Neptune dinner/concert may 7
We are quite happy to host the amazing shakuhachi player John Kaizan Neptune in a very rare appearance in the bay area. John is one of the most well respected shakuhachi players and makers in the world. Since the 1970's he has lived in Japan.
Monday May 7
7:30 pm
$55/person byob
limited seating for 20
for more information or to reserve seats, vegshaku8 at gmal
soup
asparagus and peas in tamarind miso broth
salad
green papaya salad
small plate
fried dumplings stuffed with peas and taro with mint pesto.
Yam Woon Sen (thai bean thread noodle salad)
entree
panang curry with satsuma imo, lotus root, tofu, peas and long beans.
gai lan with ginger.
burdock pickled with miso
jade pearl rice
black forbidden rice
dessert
tba
Monday May 7
7:30 pm
$55/person byob
limited seating for 20
for more information or to reserve seats, vegshaku8 at gmal
soup
asparagus and peas in tamarind miso broth
salad
green papaya salad
small plate
fried dumplings stuffed with peas and taro with mint pesto.
Yam Woon Sen (thai bean thread noodle salad)
entree
panang curry with satsuma imo, lotus root, tofu, peas and long beans.
gai lan with ginger.
burdock pickled with miso
jade pearl rice
black forbidden rice
dessert
tba
Thursday, March 15, 2012
Riley Lee dinner/concert, April 20
We are quite happy to present one of the finest shakuhachi players of our time, Riley Lee, visiting from Australia. This is Riley's second appearance on the series and we expect seats to fill up very quickly.
Friday, April 20 2012
8 pm
limited seating for 20
$55/person byob
for more information or to make reservations, vegshaku8 at gmail
soup:roasted cauliflower miso soup with watercress pesto
salad: murcot tangerines, radicchio, arugula, frisee, spinach and ginger dressing
small plate:
tofu and yuba charcuterrie plate with homemade mustard
cherry blossom rice
Entree
collard rolls stuffed with taro/walnut/adzuki balls, steamed with red miso sauce, lotus root tempura, burdock pickled with sake, sesame and sichuan peppercorns
Dessert: cocoa pecan waffle sunday with strawberry ice cream (cashew based), chocolate syrup, caramelized bananas, maple walnuts
Wednesday, March 14, 2012
Theresa Wong dinner/concert, July 21
Saturday, July 21
8 pm
$60/person
byob
limited seating for 20
for more information or to make reservations, vegshaku8 at gmail
We are happy to present cellist and composer Theresa Wong in a solo performance, marking the end of the 6th year of presenting these dinner/concerts.
We will be serving a 5 course meal using the Sun Crest heirloom peach from the famous Masumoto family farm.
starter
peach slices splashed with rosewater or brandy
salad
roasted peaches with daikon and cucumber with walnut muscato dressing
small plate
zucchini stuffed with roasted corn salad and peach mole sauce
black forbidden rice
arugula-radichio salad
entree
smoked tempeh with peach barbecue sauce
mashed roasted root vegetables (potato, turnip, celery root)
rainbow kale sauteed with garlic
roasted beets with cherry dressing
dessert
peach blueberry pie
peach ice cream (cashew based)
8 pm
$60/person
byob
limited seating for 20
for more information or to make reservations, vegshaku8 at gmail
We are happy to present cellist and composer Theresa Wong in a solo performance, marking the end of the 6th year of presenting these dinner/concerts.
We will be serving a 5 course meal using the Sun Crest heirloom peach from the famous Masumoto family farm.
starter
peach slices splashed with rosewater or brandy
salad
roasted peaches with daikon and cucumber with walnut muscato dressing
small plate
zucchini stuffed with roasted corn salad and peach mole sauce
black forbidden rice
arugula-radichio salad
entree
smoked tempeh with peach barbecue sauce
mashed roasted root vegetables (potato, turnip, celery root)
rainbow kale sauteed with garlic
roasted beets with cherry dressing
dessert
peach blueberry pie
peach ice cream (cashew based)
Wednesday, March 7, 2012
Thai cooking class, April 29
Part of our ongoing classes, exploring the worlds finest cuisines. These classes are hands on, giving each participant the full experience of creating incredible vegan cuisine from scratch. We supply the finest ingredients, always seasonal and mostly local, as well as recipes, exceptional kitchen supplies, directions and instructions. Share your love with other foodie enthusiasts, learning new ingredients, techniques and dishes along the way.
Sunday April 29
noon
$50/person
limited space for 8
for more information or to make reservations, vegshaku8 at gmail or 510 393 6096
We will be preparing the following:
hommade coconut milk
homemade Thai Green curry paste
Thai Green Curry with tempeh and spring vegetables
spring rolls with peanut sauce
thai crepes stuffed with tofu and sprouts and herbs
sauteed gai lan with ginger and garlic
rice noodle soup
Sunday April 29
noon
$50/person
limited space for 8
for more information or to make reservations, vegshaku8 at gmail or 510 393 6096
We will be preparing the following:
hommade coconut milk
homemade Thai Green curry paste
Thai Green Curry with tempeh and spring vegetables
spring rolls with peanut sauce
thai crepes stuffed with tofu and sprouts and herbs
sauteed gai lan with ginger and garlic
rice noodle soup
Indian cooking class April 21
Part of our ongoing classes, exploring the worlds finest cuisines. These classes are hands on, giving each participant the full experience of creating incredible vegan cuisine from scratch. We supply the finest ingredients, always seasonal and mostly local, as well as recipes, exceptional kitchen supplies, directions and instructions. Share your love with other foodie enthusiasts, learning new ingredients, techniques and dishes along the way.
Saturday April 21
noon
$50/person
limited space for 8
for more information or to make reservations, vegshaku8 at gmail or 510 393 6096
We will be preparing the following:
dal soup
pakoras
samosa
poora (black eyed pea pancake)
tamarind chutney
mint chutney
mustard greens with potatos
and more
Saturday April 21
noon
$50/person
limited space for 8
for more information or to make reservations, vegshaku8 at gmail or 510 393 6096
We will be preparing the following:
dal soup
pakoras
samosa
poora (black eyed pea pancake)
tamarind chutney
mint chutney
mustard greens with potatos
and more
Friday, February 17, 2012
return to our fave clients for a dinner, February 18
Always a delight to return to the beautiful home of Erin and Anthony in the Berkeley hills to prepare some wonderful food for some very friendly people. Erin has had her duties as an Arsenal wife, cut out for her recently and has helped Anthony hang in there during a rather difficult season. Hopefully Arsenal will win their FA cup game the morning of this dinner, keeping their only chances of a trophy alive for yet another year. Otherwise, perhaps some extra drinking on behalf of one of the hosts and some interesting Arsene Wenger accented moments.
This time we are preparing a 4 course meal with a Jewish theme. Now that i think of it, there is a Jewish player on Arsenal, now!
soup
lentil patties and asparagus in horseradish broth
salad
tangerine arugula raddichio salad
entree
collard rolls (stuffed with garbanzos, wild rice and baked in a tomato pomegranate sauce)
cauliflower kugel
kascha knishes
dessert
apple lemon cake with meyer lemon frosting
saffron-rosewater-cardamom ice "cream"
This time we are preparing a 4 course meal with a Jewish theme. Now that i think of it, there is a Jewish player on Arsenal, now!
soup
lentil patties and asparagus in horseradish broth
salad
tangerine arugula raddichio salad
entree
collard rolls (stuffed with garbanzos, wild rice and baked in a tomato pomegranate sauce)
cauliflower kugel
kascha knishes
dessert
apple lemon cake with meyer lemon frosting
saffron-rosewater-cardamom ice "cream"
Tuesday, February 7, 2012
vegan brunch class April 15, 2012
Brunch!!
as always, a hands on class where you will be diving in, getting your hands right in the mix of things, preparing and consuming all the dishes.
Sunday April 15, 2012
noon
loft in oakland
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
Some of the menu we will be preparing
buckwheat waffles with fruit compote
tofu scramble
hash brown potatos
cashew cream sauce
tangerine arugula salad with ginger tangerine dressing
green tea cake
and more
as always, a hands on class where you will be diving in, getting your hands right in the mix of things, preparing and consuming all the dishes.
Sunday April 15, 2012
noon
loft in oakland
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
Some of the menu we will be preparing
buckwheat waffles with fruit compote
tofu scramble
hash brown potatos
cashew cream sauce
tangerine arugula salad with ginger tangerine dressing
green tea cake
and more
Asparagus class March 31
let us explore one of the wonderful spring vegetables, asparagus!!!!
as always, a hands on class where you will be diving in, getting your hands right in the mix of things, preparing and consuming all the dishes.
Saturday March 31, 2012
noon
loft in oakland
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
asparagus miso chowder with asparagus tempura
tempeh with asparagus and tamarind sauce
roasted asparagus with lime, pine nuts and sun dried tomatos
asparagus donuts
asparagus ice "cream" (cashew based)
as always, a hands on class where you will be diving in, getting your hands right in the mix of things, preparing and consuming all the dishes.
Saturday March 31, 2012
noon
loft in oakland
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
asparagus miso chowder with asparagus tempura
tempeh with asparagus and tamarind sauce
roasted asparagus with lime, pine nuts and sun dried tomatos
asparagus donuts
asparagus ice "cream" (cashew based)
miso class march 24
Miso! One of the many amazing ingredients from the Japaenese culinary tradition. This fermented paste made from soybeans and grain is a mainstay in Japanese and other Asian kitchens. Used for soups, dressings, sauces glazes and so much more.
In this hands on class, we will learn how to produce our own red miso and you will take some home to ferment for 9 months! We will examine the differences of a variety of styles of miso making and cooking with different kinds of miso.We will also make a variety of dishes from different kinds of miso.
Saturday, March 24
loft in oakland
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
miso soup
"creamy" miso herb salad dressing
miso as a pickling medium
tempeh cooked with pomegranate miso glaze
tofu with walnut miso sauce
and much more
In this hands on class, we will learn how to produce our own red miso and you will take some home to ferment for 9 months! We will examine the differences of a variety of styles of miso making and cooking with different kinds of miso.We will also make a variety of dishes from different kinds of miso.
Saturday, March 24
loft in oakland
noon
limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
miso soup
"creamy" miso herb salad dressing
miso as a pickling medium
tempeh cooked with pomegranate miso glaze
tofu with walnut miso sauce
and much more
Saturday, February 4, 2012
Duck Baker dinner/concert saturday June 9 (cherry menu)
The incredible finger picking guitar player makes an appearance on our dinner/concert series!!!
Saturday, June 9
8 pm
$60/person
byob
limited seating for 20
for more information or to make reservations, vegshaku8 at gmail
5 course cherry
appetizer: cherry cabernet kanten
salad: fattoush: Arabic bread salad with homemade bread, cucumber, tomato, romaine, red onions and a cherry dressing
small plate
yuba wraps with homemade cherry mustard (marinated tofu smoked with cherry wood, wrapped with snow peas in yuba)
wakame salad with cherry sesame dressing
entree
risotto w/ pea, saffron, dried cherries, pine nuts
heirloom beans from Rancho Gordo farm
sauteed purple kale
cherry ancho sauce
dessert
chocolate cherry cake
cherry ice "cream" (cashew based)
brandied cherry sauce
Saturday, June 9
8 pm
$60/person
byob
limited seating for 20
for more information or to make reservations, vegshaku8 at gmail
5 course cherry
appetizer: cherry cabernet kanten
salad: fattoush: Arabic bread salad with homemade bread, cucumber, tomato, romaine, red onions and a cherry dressing
small plate
yuba wraps with homemade cherry mustard (marinated tofu smoked with cherry wood, wrapped with snow peas in yuba)
wakame salad with cherry sesame dressing
entree
risotto w/ pea, saffron, dried cherries, pine nuts
heirloom beans from Rancho Gordo farm
sauteed purple kale
cherry ancho sauce
dessert
chocolate cherry cake
cherry ice "cream" (cashew based)
brandied cherry sauce
Michael Manring dinner/concert April 28
thrilled that Michael keeps wanting to return as i could never possibly tire of hearing his solo electric bass playing. Truly one of the most innovative players of his instrument, literally redesigning it as well as developing many new techniques. Michael 's musical genius and warm, kind presence graces our series yet again on Saturday April 28
Saturday April 28
8 pm
$55/person
byob
limited seating for 20
for more information or to make reservations, vegshaku8 at gmail
soup
dal with asparagus and asparagus pakora
salad
roasted beets with arugula, spinach, pecans and pomegranate vinaigraitte
small plate
fresh tofu and fresh yuba charcuterie plate
entree
tostada (homemade tortilla) piled with mexican rice, rancho gordo farm beans, guacamole, sauteed kale with olives. mole sauce; polenta chipotle fries
dessert
waffle sundae
cocoa waffles with caramelized bananas, walnuts and strawberry-pistachio ice cream (homemade cashew based ice cream)
Saturday April 28
8 pm
$55/person
byob
limited seating for 20
for more information or to make reservations, vegshaku8 at gmail
soup
dal with asparagus and asparagus pakora
salad
roasted beets with arugula, spinach, pecans and pomegranate vinaigraitte
small plate
fresh tofu and fresh yuba charcuterie plate
entree
tostada (homemade tortilla) piled with mexican rice, rancho gordo farm beans, guacamole, sauteed kale with olives. mole sauce; polenta chipotle fries
dessert
waffle sundae
cocoa waffles with caramelized bananas, walnuts and strawberry-pistachio ice cream (homemade cashew based ice cream)
Sunday, January 29, 2012
last night's catering!
Last night was one of the most fun catering gigs in a while. For one, it was a surprise 50th birthday party for someone i have known for many years, a brilliant environmental lawyer who works hard to keep California's water's safe(r). Roger's wife, Paula, asked me to prepare finger foods and small plates for 50 of Roger's friends and co-workers in their beautiful home in Oakland.
Great kitchen to work in! Lots of space, beautiful wood, nice old stove. We had a fairly easy and comfortable menu and did almost all the preparations before arriving.
I know Roger and Paula through my great friend Matthew Sperry! (http://matthewsperry.org)
For obvious reasons, Matthew left a HUGE impact on a great number of people in his brief period on the planet. Always a joy to be around others who understand the loss i feel, 8 years later. Stacia, Matt's wife and my old friend was of course in attendance as was Scott Hacker and other's who i would not know if not for my connection via Matt.
One of Roger's colleague's kept him at a conference in Sacamento and around 7:30 Roger came home and looked rather overwhelmed. From that point on, a large grin on his face was apparent all evening. His second surprise, however was that i and my team were about to lay out a spread of beautiful Spanish and Latin inspired cuisine. Roger has often tasted my food and talked about having me come and use his kitchen so i was rather pleased to be part of his birthday celebration. It was an incredibly festive evening, with non stop raves about the food. Of the 50 people, only 2 were vegetarian or vegan, yet everyone left full, satisfied and content. Many were commenting and asking questions about ingredients that were new to them such as lotus root or tempeh.
At the same time as the festivities, the fact we now live in a police state was evident. When i would go on the balcony to get fresh air, i heard the choppers overhead. We knew something was going on and at least 1000 people were marching to go try to take over a large, abandoned building. Word was not out which building it would be but all along i suspected the Kaiser auditorium, by the end of the Lake. It is huge, unused and a great location and can house a 1000 people and be used for an incredible amount of good. I have very mixed feelings about this idea of occupying "private" space. There are a great deal of complications involved, obviously. At the same time, unused space and homeless people and need for space for so many needs is something that needs to be addressed. Imagine the kitchens and serving spaces that can be done in some of the empty spaces in Oakland.
Overhearing many conversations at the party about what some people saw on the way over or heard from people there spoke of lot of police action but no specifics.
On the way home, we headed to the Trappist to get a beer, a small token to Cori and Sincere for their great work, there was tremendous police presence all over downtown Oakland. Alameda sherriff, oakland PD, Berekeley PD, San Franciso PD, were in full sight, most with batons out, ready to rock. Windows were down so i did not smell the lingering tear gas of what went down earlier. City Hall was surrounded by cops and this is midnight! What went down or was going down? But noone to be seen except a few homeless and a ton of cops. Get to the Trappist and it is surprisingly quiet, get a table and order a round of Leifmans Oud Brun, a delightful slightly tart Flemish brown ale. Head home and turn on the live feeds. All is quiet at 1:30 on the live feeds. Look at replays from throughout the day, oh my.
Once again, the city of Oakland is the center of whatever this is, that is brewing in the USA, these days. And once again, many arrests were made in a mostly peaceful protest. 1000 or so marchers went to try to take over the kaiser building, of course were not allowed to do so and were gassed in the process. and that was only the beginning. Look at the live feeds for yourself, do not read what i or anyone else has to say. Look at the kettling with no escape route given and then see the crowd gassed and then see a door at the Y opened to help people escape!
these are crazy times! i want to cook the finest ingredients grown by the finest of our area's farmers. Unfortunately, what the occupation represents and what may emerge from it, may be the last chance to fight against the total corporate control of our world, and that includes the complete takeover of our food system by Monsanto, ADM, Conagra, Dupont, etc. As i type this at noon, helicopters are now overhead my neighborhood. Oakland is a war zone. Hopping on the bike to head out and see today's action for myself.
Thank you Paula for last night! Thank you Roger's office for funding the joyous occasion and also for the great environmental law work you do. Cooking for you was a true delight!!
Great kitchen to work in! Lots of space, beautiful wood, nice old stove. We had a fairly easy and comfortable menu and did almost all the preparations before arriving.
I know Roger and Paula through my great friend Matthew Sperry! (http://matthewsperry.org)
For obvious reasons, Matthew left a HUGE impact on a great number of people in his brief period on the planet. Always a joy to be around others who understand the loss i feel, 8 years later. Stacia, Matt's wife and my old friend was of course in attendance as was Scott Hacker and other's who i would not know if not for my connection via Matt.
One of Roger's colleague's kept him at a conference in Sacamento and around 7:30 Roger came home and looked rather overwhelmed. From that point on, a large grin on his face was apparent all evening. His second surprise, however was that i and my team were about to lay out a spread of beautiful Spanish and Latin inspired cuisine. Roger has often tasted my food and talked about having me come and use his kitchen so i was rather pleased to be part of his birthday celebration. It was an incredibly festive evening, with non stop raves about the food. Of the 50 people, only 2 were vegetarian or vegan, yet everyone left full, satisfied and content. Many were commenting and asking questions about ingredients that were new to them such as lotus root or tempeh.
At the same time as the festivities, the fact we now live in a police state was evident. When i would go on the balcony to get fresh air, i heard the choppers overhead. We knew something was going on and at least 1000 people were marching to go try to take over a large, abandoned building. Word was not out which building it would be but all along i suspected the Kaiser auditorium, by the end of the Lake. It is huge, unused and a great location and can house a 1000 people and be used for an incredible amount of good. I have very mixed feelings about this idea of occupying "private" space. There are a great deal of complications involved, obviously. At the same time, unused space and homeless people and need for space for so many needs is something that needs to be addressed. Imagine the kitchens and serving spaces that can be done in some of the empty spaces in Oakland.
Overhearing many conversations at the party about what some people saw on the way over or heard from people there spoke of lot of police action but no specifics.
On the way home, we headed to the Trappist to get a beer, a small token to Cori and Sincere for their great work, there was tremendous police presence all over downtown Oakland. Alameda sherriff, oakland PD, Berekeley PD, San Franciso PD, were in full sight, most with batons out, ready to rock. Windows were down so i did not smell the lingering tear gas of what went down earlier. City Hall was surrounded by cops and this is midnight! What went down or was going down? But noone to be seen except a few homeless and a ton of cops. Get to the Trappist and it is surprisingly quiet, get a table and order a round of Leifmans Oud Brun, a delightful slightly tart Flemish brown ale. Head home and turn on the live feeds. All is quiet at 1:30 on the live feeds. Look at replays from throughout the day, oh my.
Once again, the city of Oakland is the center of whatever this is, that is brewing in the USA, these days. And once again, many arrests were made in a mostly peaceful protest. 1000 or so marchers went to try to take over the kaiser building, of course were not allowed to do so and were gassed in the process. and that was only the beginning. Look at the live feeds for yourself, do not read what i or anyone else has to say. Look at the kettling with no escape route given and then see the crowd gassed and then see a door at the Y opened to help people escape!
these are crazy times! i want to cook the finest ingredients grown by the finest of our area's farmers. Unfortunately, what the occupation represents and what may emerge from it, may be the last chance to fight against the total corporate control of our world, and that includes the complete takeover of our food system by Monsanto, ADM, Conagra, Dupont, etc. As i type this at noon, helicopters are now overhead my neighborhood. Oakland is a war zone. Hopping on the bike to head out and see today's action for myself.
Thank you Paula for last night! Thank you Roger's office for funding the joyous occasion and also for the great environmental law work you do. Cooking for you was a true delight!!
Saturday, January 28, 2012
surprise party for 50, tonight
Last night was somewhat surreal. Evidence we are now in a police state was most evident as cops, uniformed and plain clothes were all over the building and each elevator had a police escort. City of Berkeley, UC campus police and i imagine FBI and/or homeland security were out in full force. They were asking ID of anyone heading to the meeting where me and my 2 assistants were going to cater the party afterwards. Mayors from several east bay cities were in attendance as were CEO's of solar companies and other "green" businesses.
Was unable to listen in to hear what the meeting was about.
Mayor Jean Quan looks awful, as if she has not slept in eons. A troubled soul, perhaps? She left the meeting early, bee lined to the bathroom and then left, not tasting a thing. We did receive, as usual, some great feedback for what we presented. By the time, the party aspect of the event started, most of the cops were gone so we did not have a chance to feed them and hear what they had to say.
I was glad to have my old friend Gino Bartalotti come and pour some of his amazing cabernet from his family winery, Bartalotti wines. He produces some very high end cabernets with his brother and they are getting some exceptional reviews and high sales even though they are only in their 3d year of releases.
Now here is the irony of the so called security. When getting in the elevator, i was asked who i was and what i was doing. Well, i was carrying a cart full of food and supplies and pointed to that and said i and my 2 team members were here to cater the event at the penthouse. He looked at me and said, "ok, you look like you have food to me". Did not ask for my id. So all this facade of security was just that, a facade. Had i been one of the so called terrorists they always warn us about, i would have walked right up there and done something stupid, of course, something i would never persoanlly be interested in doing! But, when you think about it, we have a totally inept police force supposedly protecting us and i think i completely proved that, last night. In the elevator i could not help but mutter out loud, "this is what a police state looks like", as the cop who hosted the elevator ride asked for id of everyone going up but me and my 2 helpers.
It is offensive to see american citizens being asked for id to go to work!! When i grew up, they used to tell us about East Germany and other communist countries and how you had to always show ID and always were being watched. hmmmmm
Was really glad to get the last minute call for this gig from the East Bay Sustainable Corridor. Being one of the only caterers that truly presents sustainable cuisine, it was nice to be recognized by this organization. Thank you Carla Din, for this!!! Hope we get to work together more, but with less eyes all over us :)
anyways, tonight we are back out with more great food and this time for a very typical event.
Someone i know is about to get major surprise for his 50th birthday party and my food will be part of this surprise! 50 guests will be at his house in Oakland tonight and we will be laying out spreads of finger foods for them.
potato chips with rosemary salt
lotus chips with sichuan salt
sopes (homemade tortilla bowls filled with black bean puree and pear salsa)
buckwheat knishes
asparagus roasted with pine nuts, garlic and lime
mushrooms ajillo style
tempeh in mole sauce
There will not be any security at tonight's event. Just a lot of friends and co workers of the birthday boy. Choppers will most likely be overhead though as Occupy Oakland has a major event planned today, marching from the plaza to a large vacant building they plan to take over. These are truly interesting times we live in.....
Was unable to listen in to hear what the meeting was about.
Mayor Jean Quan looks awful, as if she has not slept in eons. A troubled soul, perhaps? She left the meeting early, bee lined to the bathroom and then left, not tasting a thing. We did receive, as usual, some great feedback for what we presented. By the time, the party aspect of the event started, most of the cops were gone so we did not have a chance to feed them and hear what they had to say.
I was glad to have my old friend Gino Bartalotti come and pour some of his amazing cabernet from his family winery, Bartalotti wines. He produces some very high end cabernets with his brother and they are getting some exceptional reviews and high sales even though they are only in their 3d year of releases.
Now here is the irony of the so called security. When getting in the elevator, i was asked who i was and what i was doing. Well, i was carrying a cart full of food and supplies and pointed to that and said i and my 2 team members were here to cater the event at the penthouse. He looked at me and said, "ok, you look like you have food to me". Did not ask for my id. So all this facade of security was just that, a facade. Had i been one of the so called terrorists they always warn us about, i would have walked right up there and done something stupid, of course, something i would never persoanlly be interested in doing! But, when you think about it, we have a totally inept police force supposedly protecting us and i think i completely proved that, last night. In the elevator i could not help but mutter out loud, "this is what a police state looks like", as the cop who hosted the elevator ride asked for id of everyone going up but me and my 2 helpers.
It is offensive to see american citizens being asked for id to go to work!! When i grew up, they used to tell us about East Germany and other communist countries and how you had to always show ID and always were being watched. hmmmmm
Was really glad to get the last minute call for this gig from the East Bay Sustainable Corridor. Being one of the only caterers that truly presents sustainable cuisine, it was nice to be recognized by this organization. Thank you Carla Din, for this!!! Hope we get to work together more, but with less eyes all over us :)
anyways, tonight we are back out with more great food and this time for a very typical event.
Someone i know is about to get major surprise for his 50th birthday party and my food will be part of this surprise! 50 guests will be at his house in Oakland tonight and we will be laying out spreads of finger foods for them.
potato chips with rosemary salt
lotus chips with sichuan salt
sopes (homemade tortilla bowls filled with black bean puree and pear salsa)
buckwheat knishes
asparagus roasted with pine nuts, garlic and lime
mushrooms ajillo style
tempeh in mole sauce
There will not be any security at tonight's event. Just a lot of friends and co workers of the birthday boy. Choppers will most likely be overhead though as Occupy Oakland has a major event planned today, marching from the plaza to a large vacant building they plan to take over. These are truly interesting times we live in.....
Tuesday, January 24, 2012
finger foods for a party on Friday in Berkeley
We will be preparing some finger foods for a party in Berkeley for the East Bay Green Corridor, first of 2 large parties we are catering in the east bay, this weekend. The year is off to a good start with several parties in the first month calling upon us and, as usual they are responding with incredibly positive feedback.
Many local mayors will be in attendance at this event, including Oakland's Jean Quan. Should be a very interesting event!
Here is the menu we are presenting:
potato chips w/ rosemary salt
lotus chips with chili salt
samosa w/ tamarind sauce
mushrooms ajillo style, served on skewers
tempeh cooked in mole sauce served on skewers
roasted asparagus with lime, herbs and pine nuts
Many local mayors will be in attendance at this event, including Oakland's Jean Quan. Should be a very interesting event!
Here is the menu we are presenting:
potato chips w/ rosemary salt
lotus chips with chili salt
samosa w/ tamarind sauce
mushrooms ajillo style, served on skewers
tempeh cooked in mole sauce served on skewers
roasted asparagus with lime, herbs and pine nuts
Friday, January 20, 2012
March 4, Mexican cooking class
Part of our ongoing classes, exploring the worlds finest cuisines. These classes are hands on, giving each participant the full experience of creating incredible vegan cuisine from scratch. We supply the finest ingredients, always seasonal and mostly local, as well as recipes, exceptional kitchen supplies, directions and instructions. Share your love with other foodie enthusiasts, learning new ingredients, techniques and dishes along the way.
Sunday, March 4, 2012
noon
$50/person
limited space for 8
for more information or to register vegshaku8 at gmail
This class is exploring a small aspect of the rich variety that comes out of the vast culinary traditions of Mexico.
we will be making:
homemade tortillas
black bean puree
mexican rice
lime cilantro salad dressing
pear salsa
sopes (tortilla bowls stuffed with beans and salsa)
mole sauce
tempeh mole
and more
Sunday, March 4, 2012
noon
$50/person
limited space for 8
for more information or to register vegshaku8 at gmail
This class is exploring a small aspect of the rich variety that comes out of the vast culinary traditions of Mexico.
we will be making:
homemade tortillas
black bean puree
mexican rice
lime cilantro salad dressing
pear salsa
sopes (tortilla bowls stuffed with beans and salsa)
mole sauce
tempeh mole
and more
Wednesday, January 18, 2012
Maurinho loses to Barcelona yet again
Once again, there will be more than the usual 2 el classicos, this season between FC Barcelona and Real Madrid and once again Barcelona is kicking the representatives of facscism's butt.
Today they met in the first of 2 game for the quarter finals of the Spanish cup. Started off as a great game and it appeared that Maurinho was going to actually play futbol. And Madrid scored early on a counter attack as Ronaldo raced up the left side and slammed one past Pinto. Other than that it was once again, mainly Barcelona in control of the ball and the game and they came from behind to win 1-2, the second time in 2 months beating los fascisimos in the Madrid stadium. First half, for the most part was good football by both teams with Madrid defending well and trying to counter but not getting much against the solid midfield and defense of the Catalans.
The game took an ugly turn as soon as Puyol nailed a header to tie the game. Then came the usual aggression and really ugly, cynical moves. Pepe stomped on Messi's hand, literally! and got away with it as it would have been his second yellow and thus a red. And Carvalho and Ramos also got away with incredibly hard tackles and off the ball hits and stomps of barca players. 4 yellows to Madrid and 3 to Barca by the end of the game but it should have been 2 reds for madrid and only 2 yellows for barca as Pique's yellow seemed a little out of nowhere. Several bad calls in the game, mostly in Madrid's favor.
Towards the end of the game, the ref was having some harsh words with the idiot coach Maurinho. Very curious what he was saying, probably something along the lines of, "please take your tactics and your thug Pepe and leave Spain and let Spanish football get more respectable again."
Today they met in the first of 2 game for the quarter finals of the Spanish cup. Started off as a great game and it appeared that Maurinho was going to actually play futbol. And Madrid scored early on a counter attack as Ronaldo raced up the left side and slammed one past Pinto. Other than that it was once again, mainly Barcelona in control of the ball and the game and they came from behind to win 1-2, the second time in 2 months beating los fascisimos in the Madrid stadium. First half, for the most part was good football by both teams with Madrid defending well and trying to counter but not getting much against the solid midfield and defense of the Catalans.
The game took an ugly turn as soon as Puyol nailed a header to tie the game. Then came the usual aggression and really ugly, cynical moves. Pepe stomped on Messi's hand, literally! and got away with it as it would have been his second yellow and thus a red. And Carvalho and Ramos also got away with incredibly hard tackles and off the ball hits and stomps of barca players. 4 yellows to Madrid and 3 to Barca by the end of the game but it should have been 2 reds for madrid and only 2 yellows for barca as Pique's yellow seemed a little out of nowhere. Several bad calls in the game, mostly in Madrid's favor.
Towards the end of the game, the ref was having some harsh words with the idiot coach Maurinho. Very curious what he was saying, probably something along the lines of, "please take your tactics and your thug Pepe and leave Spain and let Spanish football get more respectable again."
Tuesday, January 17, 2012
Tim Berne solo dinner/concert Sunday, February 26
Tim Berne, a great alto saxophone players and a fascinating composer is coming to the bay area. Thanks to a suggestion of my friend Seth, i contacted him, mentioning the 6 year dinner/concert series and not only was he intrigued but he was coming out here, next month! So for the first time in many years Tim Berne is giving a solo concert and a rare appearance in the bay area.
Sunday, February 26
7 pm
limited seating for 20
$55/person, byob
for more information or to make reservations, vegshaku8 at gmail
5 course menu to be anounced soon
soup
asparagus chowder
salad
wild arugula, roasted rainbow carrots, sliced pears, parsnip chips
small plate
homemade tempeh smoked with applewood
brocolli with cashew "cream" sauce
homemade oat rolls
entree
bean and mushroom stew (4 kinds of heirloom beans from rancho gordo farms with chanterelles, wood ears, hedgehog and black trumpet mushrooms)
cauliflour kugel
roasted kale
dessert
chocolate cake with truffle frosting
chocolate rum ice "cream"
Sunday, February 26
7 pm
limited seating for 20
$55/person, byob
for more information or to make reservations, vegshaku8 at gmail
5 course menu to be anounced soon
soup
asparagus chowder
salad
wild arugula, roasted rainbow carrots, sliced pears, parsnip chips
small plate
homemade tempeh smoked with applewood
brocolli with cashew "cream" sauce
homemade oat rolls
entree
bean and mushroom stew (4 kinds of heirloom beans from rancho gordo farms with chanterelles, wood ears, hedgehog and black trumpet mushrooms)
cauliflour kugel
roasted kale
dessert
chocolate cake with truffle frosting
chocolate rum ice "cream"
Sunday, January 8, 2012
eclectic menu for tonight's party in Alameda
Preparing a rather eclectic menu for a party this evening in Alameda.
Appetizer
pumpkin fritters with sesame sauce
green papaya salad
soup
hot and sour mushroom soup
entree
canneloni (homemade dough stuffed with homemade almond "ricotta" and red sauce from dried tomatos)
rappini sauteed with olives and marsala wine
butternut squash puree
beet puree
dessert
pecan pie
cranberry sorbet
Appetizer
pumpkin fritters with sesame sauce
green papaya salad
soup
hot and sour mushroom soup
entree
canneloni (homemade dough stuffed with homemade almond "ricotta" and red sauce from dried tomatos)
rappini sauteed with olives and marsala wine
butternut squash puree
beet puree
dessert
pecan pie
cranberry sorbet
Wednesday, January 4, 2012
comfort foods class, vegan style
Comfort foods gone vegan. Learn to produce some amazing, familiar tastes and textures using the finest available ingredients.
Saturday, February 25, 2012
noon
limited space for 8
$50/person
for more information vegshaku8 at gmail
Hands on class and we will be preparing:
potato chips with sage salt
burgers (from rancho gordo yellow mountain beans)
macaronis and "cheese" (cashew based sauce)
chocolate chip cookies
and more
Saturday, February 25, 2012
noon
limited space for 8
$50/person
for more information vegshaku8 at gmail
Hands on class and we will be preparing:
potato chips with sage salt
burgers (from rancho gordo yellow mountain beans)
macaronis and "cheese" (cashew based sauce)
chocolate chip cookies
and more
Tuesday, January 3, 2012
valentines cooking class
celebrate love with food! Celebrate love by cooking and sharing together. Come and learn to cook with a couple who cook together both professionally and in their daily lives.
Tuesday, February 14, 2012
7 pm
limited space for 4 couples
$100/couple
a hands on class, getting your hands right into the beautiful ingredients, tasting and sharing along the way.
We will prepare:
lotus root chips with chili salt
blood orange salad
wild mushroom risotto with roasted butternut squash
collard greens stuffed with pear-pomegranate roasted tempeh with roasted garlic tahini sauce (we will be using some of my renowned homemade tempeh!)
chocolate truffle filled donuts
and more...
Tuesday, February 14, 2012
7 pm
limited space for 4 couples
$100/couple
a hands on class, getting your hands right into the beautiful ingredients, tasting and sharing along the way.
We will prepare:
lotus root chips with chili salt
blood orange salad
wild mushroom risotto with roasted butternut squash
collard greens stuffed with pear-pomegranate roasted tempeh with roasted garlic tahini sauce (we will be using some of my renowned homemade tempeh!)
chocolate truffle filled donuts
and more...
Japanese cooking class February 5
Japanese cooking class
Sunday, February 5, 2012
noon
iimited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
tofu-hijiki burgers with ginger miso sauce
yama-imo with umeboshi
burdock pickled with white miso
daikon pickled with shoyu
turnips pickled with lemon
cabbage pickled with sichuan peppercorns and sake
sweet potato rice
and more
Sunday, February 5, 2012
noon
iimited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
tofu-hijiki burgers with ginger miso sauce
yama-imo with umeboshi
burdock pickled with white miso
daikon pickled with shoyu
turnips pickled with lemon
cabbage pickled with sichuan peppercorns and sake
sweet potato rice
and more
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