Spicy pan asian menu, underground restaurant, Saturday November 16, 2013

In the Mood for Food 
Philip Gelb, chef

presents

Another gourmet underground restaurant event in da hood featuring a spicy, pan asian menu

Saturday, November 16, 2013
Seating for 8
$40/person
byob
for more information or to register: vegshaku8 at gmail

menu


Soup
lemongrass coconut with kafir lime, lotus root, glass noodles, kabocha and gai lan

Salad
Tempeh laab
Thai style salad with fried tempeh, herbs, fresh kaffir lime, toasted rice and romaine

Entree
Sichuan style hot pot with tofu, fried tofu, flat tofu, fall vegetables and a very spicy broth
Stir fried chinese watercress with garlic
daikon pickled with yuzu
rice

dessert
pumpkin custard
cranberries with yuzu
candied pecans

Underground restaurant: Pumpkin menu, Friday November 8, 2013

In the Mood for Food, vegan catering and dinner/concerts
Philip Gelb, chef

presents the continuing underground restaurant series, now in its 9th year!


Friday, November 8
8 pm
seating for 10
$40/person
for more information, or to make reservations: please contact vegshaku8 at gmail


Another 4 course pumpkin menu!

Soup
Dal with pumpkin and pumpkin pakora

Salad
pumpkin gnocchi
walnut sage sauce
homemade cashew cheese
roasted beets

Entree
Dumpling pumpkin stuffed with Yuzu Curry with tempeh, coconut milk and fall vegetables.
sticky rice

Dessert
Pumpkin cheesecake
spiced pumpkin sorbet
chocolate sauce

thanksgiving class November 20, 2013

Wednesday, November 20, 2013
7 pm
limited space for 8
$50/person

for more information or to register, contact vegshaku8 at gmail


Hands on class! We will be creating and sharing the following dishes:

cranberry yuzu sauce
wild rice pilaf
roasted/pureed root vegetables with wild mushroom gravy
pumpkin multi grain rollls
pumpkins stuffed with heirloom beans and vegetables

pumpkin class, November 13, 2013

Wednesday, November 13, 2013
7 pm
limited space for 8
$50/person

for more information or to register, contact vegshaku8 at gmail

Let us explore the amazing flavors of pumpkins with a variety of dishes made from an array of styles of pumpkins.

Hands on class! We will be creating and sharing the following dishes:

how to roast and puree pumpkin

pumpkin gnocchi with walnut sage sauce
spiced pumpkin sorbet
pumpkin pakora
tempeh and pumpkin stir fried with red curry sauce

breakfast class, november 3, 2013

Sunday, November 3, 2013
noon
limited space for 8
$50/person

A hands on class, exploring some tasty breakfast and brunch treats.

We will be creating and sharing the following dishes
Buckwhweat crepes with pear compote
chilaquils with tempeh
tofu based fritatta
hash brown potatos
smoothies

and more

for more information or to register, contact vegshaku8 at gmail