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Thursday, February 14, 2013

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
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


limited space for 8


for more information or to register: vegshaku8 at gmail

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