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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

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)

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

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

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

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

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