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"

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

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)

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

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

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)