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
No comments:
Post a Comment