Passover food class, March 10, 2013

Explore the world of Eastern European Jewish cuisine with some of the classic dishes served at Passover.

for more information or to register vegshaku8 @ gmail
Sunday, March 10, 2013
noon
limited space for 8
$50/person

we will be exploring the following menu
matzah ball soup
potato-cauliflower kugel
stuffed cabbage leaves cooked in pomgranate tomato sauce
charoses
beet salad

and more

Mexican food class, March 3, 2013

Another in our series of International Cuisines. Learn more techniques and recipes to bolster your culinary knowledge! This class focuses on the incredible cuisine of Mexico.

Some of the main ingredients in Mexican cuisine are tomatos, chilis and corn, all summer and fall harvests. However, these incredible vegetables dry very well so in the winter we focus on using dried chilis and chili powders, dried tomatos and various kinds of dried corn.

We will be preparing the following menu:

homemade tortillas (it is easier than you think!)
Pozole (soup made with hominy, a type of dried corn)
mexican rice
refried heirloom beans
sauteed greens with garlic and olives
sope (fried tortilla bowls filled with beans and salsa)
citrus salad

and more

For more information or to register: vegshaku8 at gmail
Sunday, March 3, 2013
noon
limited space for 8
$50/person

cooking with tea class March 31, 2013

i will be sharing the dishes i presented at the Vegan Iron chef competition, last week.
We will use three teas from chadoen.com
Taiwanese Milky Oolong, an incredible tea with a unique creamy texture and flavor (of course there is no milk in it for those who are wondering)
 A powdered sencha with dried persimmon
Cloud Mist, Chinese green tea

Learn more about using tea as an ingredient. We will be producing soups, marinades, drinks, sauces, desserts and more using tea

the dishes we will create are:

green tea soba noodles in tea dashi

rum infused with dried yuzu peel, sichuan peppercorns and tea leaves

tea marinated and tea smoked tofu and yuba

tea waffles with strawberry-tangerine compote, and tea dusted toasted walnuts



location: loft in west oakland

Sunday, March 31, 2013

noon

limited space for 8

$50/person

for more information or to register: vegshaku8 at gmail

underground restaurant returns, saturday, february 23

For the first time since November we are hosting one of our renowned dinners.  20 seats available for this fixed price menu, held in a loft in Oakland. Please join us, Chef Philip Gelb and sous Chef, Cori Spence as we share some of our fascination and explorations with the vegetarian culinary worlds of Thailand, Japan and China. Fresh local produce, even in the heart of winter is ripe for the kitchen here in Northern California as we begin the 8th year of these underground dining experiences.

Our  4 course menu is:

soup
sour curry  (homeade curry paste with dried yuzu peel, dried  chilis, lemongrass, ctrus leaves and spies) with kabochs, lotus root, gai lan and sprouts

salad
tempeh and mushroom Laab
A spicy, Thai lettuce wrapped salad with many herbs, fresh lime

entree
tofu with orange sauce
sticky rice, steamed in lotus leaf
choy sum mue stir fried with shitake and ginger
flat tofu shredded with sesame oil and herbs

dessert
heirloom citrus kanten
blood orange custard
citrus truffles rolled in pistachios and citron salt

For more information or to reserve seats:
vegshaku8@gmail.com

Saturday, February 23
8 pm
$40/person
byob