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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

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)

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

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