Sound & Savor: 2014

Tuesday, December 16, 2014

Soup and Bread class January 4, 2015

What better subject for a winter cooking class than soup and bread. Hearty, warming foods for cold rainy days.
As always, a hands on class, where the students are preparing all the dishes and then we sit down and share them together, afterwards.

Sunday, January 4, 2015
noon
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail

The menu we will be preparing:

Anadama Bread (a corn/wheat bread from Northeast US)
Focaccia
Winter Minestrone (Italian bean and vegetable soup)
Potato Broccoli

and a Tangerine arugula salad

Tuesday, November 25, 2014

POPUP at Tomate Cafe with Miyoko Schinner

To make reservations or for more information please send email to vegshaku8 at gmail

Saturday February 7, 2015
LOCATION: TOMATE CAFE in Berkeley
7 pm
$75/person
separate beer and wine menu is available

A very special evening featuring my friend Miyoko Schinner and her amazing cheeses coming out of Miyoko's Kitchen!

A 5 course menu will be presented, several courses featuring her amazing cashew based cultured cheeses.

The big cheese herself will be in attendance, talking between courses. I will be preparing some of Miyoko's recipes as well as my own improvisations using her ideas and cheeses.

1
Nori wrapped arancini
bruschetta with homemade bread, homemade mustard, smoked mushroom pate, Miyoko's ash cheese
seaweed salad

2
Brocolli potato miso chowder with Miyoko's sharp alpine, sage pesto

3 Blood Orange - Fennel salad with olive tapenade, toasted walnuts, kaiware and dressing made from Miyoko's herb du provence

4 Entree
Seitan Bourgignon
mushroom risotto with Miyoko's truffle cheese
Fried Cauliflower with cheese sauce
rappini with garlic

5 Brownies a la mode
Brownies, banana-coconut sorbet, candied pecans, dried cherry coulis, vanilla sauce

Bryant Terry underground restaurant event, Jan 10, 2015

a very special evening at the underground restaurant, this time we are featuring chef and cookbook writer, Bryant Terry. Bryant will be talking between courses and i will be cooking dishes from his books as well as recipes inspired from his writings.

5 course menu to be announced
40 seats available
$75/person
beer and wine menu available

Saturday, January 10, 2015
7 pm

LOCATION: Tomate Cafe In Berkeley, 2265 5th street (off bancroft)

To register, please go to: http://www.tomatecafe.com/events/

Tentative menu for Saturday' January 10th popup at Tomate Cafe in Berkeley; a celebration of the incredible culinary traditions of Southern African Americans and the Caribbean. This menu is inspired by the cookbook writer/culinary historian and Oakland resident, Bryant Terry. Bryant will be in attendance and speaking between courses. Still a few seats left for this event.
A separate beer and wine menu will be available featuring wines from my friend Daniel Schoenfeld at Wild Hog Vineyard and some of our favorite California beers.
Please come and join us as this is the first of a series i will be doing with various chefs and food writers.
$75/person for passed appetizers and 4 courses.
this is the tentative menu we are still developing.
Passed Appetizers
jamaican patty stuffed with spicy cabbage and tamarind sauce
black eyed pea fritters w/ hot pepper sauce
Soup
Ital soup (coconut milk with root vegetables and greens flavored with hot peppers and allspice).
Salad plate
dandelion salad with pecan dressing, carrot salad with peanut dressing, broccoli with citrus salad, Lima bean - roasted garlic puree.
Entree
Pecan crusted tempeh
Roasted Sweet potatoes mashed with oranges or cumin-cayenne mashed potatoes with caramelized onions.
Collards & mustards with garlic and vinegar and apple smoked tofu
Cornbread
some kind of pickle
dessert
chocolate pecan pie
orange tequila sauce
banana allspice-coconut ice cream
caramelized bananas with vanilla
condiments on table
smoked pili pili sauce
Jamaican hot sauce

Joelle Leandre dinner/concert Sunday February 15, 2015!

Sunday, February 15, 2015
7 pm
limited space for 20
$60/person
for more information or to register, vegshaku8 at gmail

We are thrilled to have one of the greatest bass players in the world return to the series. 10 years ago, the third event on the dinner/concert series featured Joelle Leandre and we are really excited to have her return. Paris conservatory trained at a very young age, Madame Contrebasse has performed all over the world, collaborating with the most important composers and improvisers for the past few decades. And now you can hear her in this tiny loft in the hood in west oakland, where countless brilliant musicians have performed this past decade.

www.joelle-leandre.com

Menu (like the music will be greatly improvised!)

soup:
Ital soup; coconut broth with root vegetables and greens and lime

salad
TBA

Entree
cassoulet
polenta cakes
herbed collards
wild mushroom sauce

dessert
waffle sundae
chocolate-buckwheat waffles with chocolate pistachio ice cream, maple walnuts and chocolate madeira sauce

Monday, November 17, 2014

Faye Carol/Howard Wiley dinner/concert Sat. Dec. 6, 2014 in Oakland

We got another musical treat lined up. This time we are featuring 2 brilliant musicians who make the bay area their home. Legendary blues and jazz vocalist Faye Carol and tenor saxophone player, Howard Wiley!
http://www.fayecarol.com/

Saturday, December 6 2014
7:00 pm
Limited space for 20
$60/person
for more information or to make reservations: vegshaku8 at gmail

appetizer plate
beet nut pate, roasted garlic hummous, smoked mushroom pate, homemade breads, arugula salad

Soup
Cauliflower watercress miso with cauliflower tempura

Entree
Tempeh Fesenjan (walnut-pomegranate sauce)
basmati rice with dill, cilantro and scallions
brocollini with lemon
roasted gold beets

Dessert
Cranberry Pistachio cake with vanilla cardamom frosting
cranberry yuzu sorbet

Saturday, November 8, 2014

Indian cooking class, Wednesday November 19 in Oakland

Wednesday, November 19, 2014
7 pm
limited space for 8
$50/person
for more information or to register:
vegshaku8 at gmail

A hands on cooking class featuring several wonderful dishes from the vast cuisines of India.

We will be creating the following:
3 kinds of dal soup
pumpkin pakora
curried black eyed peas
potatoes with fenugreek leaves
mustard greens, hyperbadi style

Friday, October 24, 2014

Some Afro vegan dishes

Please note: if you wish to attend this class, do not simply hit attending but please also send an email to vegshaku8 at gmail.

Saturday, November 8, 2014
noon
limited space for 8
$50/person
for more information or to make reservations: vegshaku8 at gmail
Another hands on cooking class; all students will be creating the dishes as a group. in a very social, fun and tasty environment.
We will be preparing the following dishes
Caribean style pumpkin soup
southern fried tempeh
sauteed collard greens
skillet cornbread
stewed black eyed peas
pecan pie

Monday, October 6, 2014

Underground restaurant in Oakland, Friday, October 10, 2014

Limited seating for 12
Location: loft in West Oakland
For more information or to make reservations: vegshaku8 at gmail
Friday, October 10, 2014
7:30 pm
$50/person
$20 for beer pairings

Soup
Caribbean pumpkin soup with corn fritters and roasted peppers
Pairing: Dogfish head punkin ale

Dim sum plate
Apple smoked tofu wrapped with snow peas in yuba. fried wontons, Tempeh char siu steamed bun, daikon pickle, homemade blueberry yuzu mustard, homemade sichuan chili oil.
Pairing: Evil Twin Yuzu Pale Ale

Entree
Tempeh mole in pumpkin bowl. Rancho Gordo Pinquita beans. Mexican rice. Roasted brussel sprouts w/ yuzu and smoked salt

Dessert
Waffle sundae
Cocoa waffles, toasted walnuts, strawberry compote, banana almond sorbet
Pairing: Duchesse de Bourgogne Flemish red ale

Wednesday, September 10, 2014

Kaoru Kakisazakai dinner/concert October 29, 2014

The great shakuhachi player, Kaoru Kakizakai returns from Tokyo for another appearance on the dinner/concert series.

One of the main teachers of the dokyoku school of shakuhachi playing allows Kaoru sensei to travel frequently and we are very pleased he wants to share his playing with us, again!

details coming ......
Wednesday October 29, 2014
7 pm
limited seating for 20
$60/person
for more information or to register, vegshaku8 at gmail

Menu

Soup
pumpkin miso with matsutake mushrooms and yuzu

second
St Louis style fried ravioli
homemade pasta filled with homemade almond ricotta
basil pesto
sun dried tomato pesto

Entree
Southern Fried Tempeh
Saueed collards with cherry tomatoes
Roasted root vegetable mash
Cranberry sauce

Dessert
brownies
rummed pecans
poached pears
cranberry sorbet

Brian Tairaku Ritchie dinner/concert, October 9, 2014

A very rare solo appearance by Brian Tairaku Ritchie, known by many for being the bass player for the Violent Femmes for many many years. Brian has been studying shakuhachi for 2 decades and will be playing solo pieces for shakuhachi.

Thursday, October 9 2014
7 pm
limited space for 20
$60/person
$80 with drink pairings
Location: loft in West Oakland
Reservations: vegshaku8 at gmail dot com

Apertif:
St Georges Terroire Gin, Cucumber, yuzu peel and juice, mint, ice.

Soup
Dal with tomatoes

Dim sum plate
Apple smoked tofu wrapped with snow peas in yuba, fried wontons, Tempeh char siu steamed bun, daikon pickle, homemade blueberry yuzu mustard, homemade sichuan chili oil

Entree
sour curry in Carnevale pumpkin bowl, rice, burdock pickle, lotus root pickle

dessert
Apples stuffed with walnuts, raisins and baked in chardonnay and spices; oolong vanilla sorbet.
Pairing: St Georges Botanivore Gin, Apple, Pear, Cinnamon, agave, rocks

Tuesday, August 19, 2014

Thai dinner class, Wednesday, September 24, 2014

Wednesday September 24, 2014
7 pm
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail

A hands on class, everyone preparing the dishes as a group and then sitting down together, afterwards, to enjoy our creations.

Thai menu

-corn fritters with cucumber dressing
-rice noodles with mushrooms and herbs
-hunter curry soup
-basil eggplant
-tempeh with tamarind sauce

Italian dinner class September 10, 2014

Wednesday September 10, 2014
7 pm
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail

As always a hands on class, participants creating all the dishes, together.

Italian dinner class
-focaccia
-minestrone soup
-tempeh cutlets
-sauteed greens with garlic
-salad with balsamic herb dressing

Sunday, August 3, 2014

San Jose -Seattle at the new Levis' stadium, thoughts on the stadium, food and soccer

Anyone who knows me know i love soccer. The only sport i watch and pay attention to and i love the endless improvisation, both solo and group the sport demands. The parallels of jazz and avant garde music and soccer are enormous!
So last night was the opening game, ironically, at the brand new stadium in the South Bay for the San Francisco 49ers. But real football was taking place, the kind that actually uses the foot, continuously, not just on a very special play, where a guy who is trained to use his foot comes on the field.

The local team, last place San Jose was hosting first place Seattle!

Cori and i drove down to San Jose, first to get food, trying out Falafel's Drive In, for the first time. This family operation has been open since 1966 and many people have raved about it to me for many years. And recently saw a food network clip on the place that had me drooling as the food looked so good and the owner came across as a very nice person who took great pride in the food he was serving. When we walked up to the drive in, we saw the owner was greeting customers and taking orders. We were excited as the food smelled and looked great and it was so obvious that this place was quality. From the very attractive, very community oriented mural on the building to the kind smile and attitude of the owner and the effient looking kitchen, hard at work.
We had 2 small falafels, a side of rice stuffed grapeleaves and since it was a hot summer afternoon, 2 large lemonades.
The lemonades were tart, slightly sweet, and iced cold as you want them to be. Delightfully refreshing. Friendly, smiling, hard working Mexican guy (every kitchen!!) handed our order to me through the window.
Dolmas, first. Dill, mint, parsley flavors, slightly lemony. Stunning!! Then unwrap the sandwich. Warm bread, half a pita filled with hot, crisp falfel balls which are crunchy on the outisde, incredibly green and soft on the inside. These are the best falafel balls i have found on the west coast. This is on par with Mamoun's in New York City!! Different than Mamoun's but of that level of excellence. There are so many herbs in these balls, so fragrant and delicious. The tahini sauce, too, delightful. simple salad of lettuce, tomato and cucumber and a nice tomato based hot sauce! We barely said anything except moans of delight and utters of "wow", "unreal" "so good" and huge smiles at eaach other as we devoured these. We started looking at the signs and saying, ok next time we try the tabolleh, the foul, the pita chips. How good is a restaurant that you are already looking at the menu while eating lunch, to decide what to try on the next visit? We were not really full but saved room for the stadium as the new stadium is hyping its food and how much vegan food is supposedly on the menus. This was a mistake.

So we drove towards the stadium but to Miplitas to park a few miles away and take the train. Parking was over 40 dollars and very limited and this seemed like a better option, as it is only 4 dollars round trip. Silly to pay! That was a 2 dollar waste. We did not pay on the way back and walked right past the inept security that was between the stadium and the train station after the game.

The light rail, for some reason was running very few trains and very small ones. I guess noone informed the city or county that a huge new stadium had a major event going on and about 40,000 tickets were sold. Thus many people could simply not get on the trains, waiting absurdly long times to get to the stadium. Once we arrived at the stadium in a very hot and sweaty packed train, we are greeted by Department of Homeland Security goons, armed to the teeth, trying to look tough and intimidating. Then we are corraled to get to “security, or a comical excuse that may make someone feel safe. They were simply rude, condescending and completely unprofessional and inept. The woman in front of us appeared to be a Plain Jane white suburban mom with 2 young girls, about 10 years old. They interograted her to the point of bringing her to tears, taking her bag from her. The tickets did not say so nor did the website but there was a no bag policy. The bizarre policy of not being allowed to bring in any kind of pack is a little scary and perhaps absurd! Oh yeah, we live in the "age of terrorism" and must always be told to be afraid and then go through some delusion that someone is looking out for our safety.
Thus you cannot bring in water and they can sell it to you at 6 dollars a bottle. Now this is where it gets absurd. You cannot bring a bag in (We did not have any, thankfully!) and noone was informed they could not bring a bag in yet they bag check had 16 tiny lockers. the bag check had lines of dozens of people long and from what i heard from people talking around us, you had to fill out a form in duplicate with your name, all sorts of id information (Drivers license included!) and then give them your bag. But the form had no id number to identify your bag with. Must have been fun on return.

Eventually, we get through security which took far longer than necessary and appeared to accomplish nothing whatsoever except to make people wait in lines and then get harrassed for wanting to catch a good soccer game. Ok i had no metal on me. Why was i standing for minutes with noone in front of me except a scared looking and harrased mom, before someone said, "go through" rather rudely and abruptly. There are ways to make security "friendly" as i have experienced in Holland, Japan and Canada. There are ways to make someone not feel like they are being treated like a criminal. A smile and a simple, Miss, may you please open your bag so i may look at the contents can be a very quick and not unpleasant experience.

Now for me one of the great ironies was that during the star spangled banner, when the singer gets to the line, “Land of the free”, the crowd starts hooting and hollering in approval.

Bicyle paths were all shut and closed that approached the stadium. Can someone please explain that to me. Cori and i both said on the train ride in, next time (and there will be a next time as we love soccer and there will be games at this stadium that we want to see), we bring the bicycles, park 5 miles away in a neighborhood for free and bike over as there is (on the website) a bicycle parking lot. But all bike paths were closed off that led towards the stadium. Does this make sense to someone?

The stadium on the outside is very attractive. There seems to be limited approaches, though, i only counted 3 bridges. A little small in case of an actual emergency to get 60K or more people out of there. And they are obviously planning for an emergency since DHS was out in full force with a fair amount of weaponry on display.

The ushers had no idea what they were doing or where anything was. Our section 245, oddly, was not listed anywhere on any signs and we walked around the entire concourse to explore the food and beer options. They forgot to buy enough paint to put signs up for sections, apparently. But there were signs for so many sections in terms of go this way or go that way but not for 245. Luckily i know 245 comes after 244 so it was not too difficult to navigate.

First we walked around the whole stadium, to check out food and beer options.

Beer options were 11 dollars and we chose not to drink beer. Give me a rare Belgian ale like Blackberry Albert and i am happy to pay 11 dollars but not for a small glass of lagunitas or sierra nevada. And oddly, they were already running out of beer and the game was not on for another hour. Hello, didnt anyone tell these people that about 40,000 soccer fans were coming by, today? Noone informed the bars to order enough beer?

The word “vegan” is everywhere to be found and i found that nice and also rather amusing. The only place i have seen so many signs saying “vegan” is in one of the Supreme Master Crackpots restaurants, especially the one in Milpitas that has the word repeated over 1 dozen times on the outside windows. And sadly, the food, was dreadful. Now one does not have high expectations of food at a stadium. But this stadium is hyping itself in many ways, and really hyping itself to the vegan community. Do many vegans go to NFL games, the most militant of all professional sports? As this is a NFL stadium and to be mainly used for American football.

Burgers and dog options were, not surprisingly, manufactured in factories very far away by a company that one can easily by in a store. They are gluten and processed soy bombs that some people enjoy. However, looking at what people were walking around was a HUGE bun, that looked whiter than Johnny Winter and from reports around us in the stands was hard as a rock. I refuse to mention the name of the corporation that makes this processed vegan crap as they do not pay me to shill for their manufactured items.

We found a steamed bun place, not something one would expect at a stadium. Ok, this is not made in a factory, we thought. Well, perhaps it was. For 10 dollars we ordered the “vegan” dish which was called black vinegar portabello bao. Neither of us are big portabello fans but we were curious and foolishly, we did not fill up on the amazing food we experienced earlier in San Jose at Falafel’s drive in (the best falafel experience i have found on the west coast!). For 10 dollars, they give you 4 tiny bao. The bread was cold, goopy, doughy. One of the doughy things had nothing in it. The other 3 had a big wedge of portabello that had a crazy amount of vinegar in it. And it was topped with siracha and more goop, this time a white-gelatinous, sauce of some inedible sort. We each had one and tossed the other 2. Depressing! Then we found some garlic fries which were ok, not great but a small serving for a very large price and all the garlic was on the bottom. Clueless mistake. Fries and a water was 15 dollars.
Why did we not eat more at the Falafel place that was soooooo good? Next time we know better to fill up before the game!

Then the game. Well first some skydivers from the military dove on to the stadium, supposedly to deliver the game ball but none of them had a ball with them, oddly. 2 of them made crash landings and the other 2 made beautiful elegant landings. Do we really need to see military guys on parade to watch a soccer game. No thank you! then a military chopper flew right over the stadium. hmmmm

The game started and it was a blast. Seattle has been having a great season and one of the US national teams great player’s Clint Dempsey is now playing with them, after playing in England at Fulham and Tottenham for many years. I was excited to see him play in person and to see him and that young dread guy hook up together as they have been quite magical this season. And of course, i am always there to support our local team, San Jose, who are having another dreadful season and sit in last place at the start of the game. Unfortunately they have been playing a very ungraceful style of football, with little possession or passing game from the midfield and the forwards are simply not scoring. Defensively despite last place, the defense has been solid, anchored by one of the league’s finest goalies, John Busch and the beast of a centerback, Victor Bernarez, both of whom were in exceptional form, last night. Busch made at least 10 saves in the last 20 minutes as Seattle started to click and put on a barrage of shots.
The last 2 games, the team seems to be turning around with the midfield starting to control a little more and connect more passes. Last home game was a whalloping of Chicago 5-1 and prior to that an impressive 1-1 tie in New York.
Last night showed this improvement yet showed how much work still needs to be developed. The new attacking midfielder from Portugal, on loan from Sporting Lisbon, Yannick Djalo, is a crowd pleaser. He is fast and excited and is working like a fiend. However his first touches are mostly very poor and thus gives the ball away. However, just before the first half ended, Wondo made a great steal at midfield, an incredible quick turn, long pass to Djalo, who got behind the defender and placed the ball perfectly into the far corner. Seattle was the better team in the first half yet the score was 1-0 in San Jose’s favor.
Second half started with a very strong appearance from the quakes midfield. But Salinas and Harris on the wings were making horrible passes. Harris missed an open net when Djalo set him up with a great cross. There was no real attack coming from the right side all game long.

About the 60th minute, Seattle started to turn it on and were playing a very attractive style of attack. Great formations coming down in numbers but the quakes defense remained solid. Bernardez and Hernandez were pretty much flawless in the center, making up for some of the space being given the wings and attacking midfield who were setting things up. Busch was getting bombed from outside shots and crosses coming into the middle and he was exceptional as he usually is.
A nice upset, 2nd win in a row and 3 games in a row without a loss. The team is turning around, starting to play less thug-like, which is great to see.

The quakes open up a new stadium dedicated only to soccer for next season. It is way smaller than the 49ers stadium but hopefully will be a nicer experience and better thought out than this one. However, that stadium is small and it appears the plan is to use the 49ers stadium for international games and the Mexican national team plays Chile in September and it may be used for the upcoming Copa America tournament. So i hope to return for soccer games.

Yodo Kurahashi II dinner/concert Tuesday, August 26 in Oakland

9 years ago the dinner/concert series began in a small loft in Oakland, California and the performer was one of the greatest shakuhachi players of our time, Yodo Kurahashi II. He has since returned to play on the series numerous times and we are thrilled once again to host him, visiting from Kyoto, Japan!

Tuesday, August 26, 2014
7:30 pm
limited space for 20 people
for more information or to make reservations email vegshaku8 at gmail
$60/person
$80/person with drink pairings

Soup
Chilled corn and chilies, cilantro pesto, homemade sichuan chili oil

Drink Pairing Lindemann's Brewery Peach Lambic

Salad
Mushroom Laab
A variety of mushrooms stir fried with corn, snow peas, long beans, mint, basil, ram,, hot mint, shiso, lime and toasted rice served in lettuce leaves.

Entree
Tempeh fesenjan (cooked with walnuts and pomegranate molasses)
Basmati rice with olive oil, dill, parsley and cilantro
Eggplant stewed with tomatoes
Roasted beet salad

drink pairing
Dog Fish Head Midas Touch

Dessert
blueberry kanten
raspberry kanten
blueberry banana almond sorbet
toasted caramilzed nuts
fresh berries

Tuesday, July 29, 2014

Michael Manring dinner/concert, San Francisco, August 22

http://www.eventbrite.com/e/4-course-vegan-dinner-concert-with-chef-phillip-gelb-and-bassist-michael-manring-tickets-12433981373

Co presenting this event with my friend Rocco Somazzi, formerly of Duende, the amazing Spanish restaurant and jazz/improvised music space in Oakland. Rocco will be running the front of house and organizing the pairings.

First Course - Soup

    Gazpacho (roasted heirloom tomatoes and peppers garnished with cucumber and olive tapenade).


Second Course - Salad

Fried Squash blossom, stuffed with homemade cashew chevre and herbs served over a bed of three kinds of roasted beets, arugula and balsamic herb dressing

Third Course - Entree

    Eggplant rollatini stuffed with homemade almond cheese, baked in red sauce
    Tempeh cutlets
    Romano beans
    Mushroom (lobster and morel) risotto


Fourth Course - Dessert

    Blueberry-pistachio cake with maple vanilla frosting
    Blueberry sorbet

Tuesday, June 3, 2014

Masumoto Peach heirloom farm menu, July 5, 2014

Saturday, July 5
8 pm
limited seating for 20
$100/person
to register:
http://cozymeal.com/meal/show/43/Philips-DinnerConcert-Series
for more information: vegshaku8 at gmail dot com

Thisi date is TENTATIVE! we cannot predict the harvest but we believe it will be rather early this year.

If you are only going to come to one dinner that i present, this is the one!
8 courses of dishes featuring the amazing SunCrest heirloom peach from the Masumoto Family Farm.

Expect a very eclectic menu including Japanese, Spanish and other influences. Improvisation is always a major element in these dinners, thus not much of a menu will be posted in advance. Along with peaches, expect other delighthful summer flavors such as corn, chili, eggplant, blueberries and of course tempeh from the 2 wonderful women at Rhizocali Tempeh, Tofu from our friends at Tofu Yu, LLC and Yuba from our friends at Hodo Soy, homemade noodles of some kind will be making an appearance.

drinks will be included such as peach lambic and peach-ginger-bourbon soda

roasted peaches, smoked peaches, grilled peaches, raw peaches

peach barbecue sauce
peach sorbet
peach cake
peach pie
peach kanten
peach pie
peach soup

let your imagination fly as the kitchen certainly will be that day!

Tuesday, May 27, 2014

Japanese pickling class, July 9 2014

Wednesday July9, 2014
7 pm
limited space for 8
$50/person
for more information: vegshaku8 at gmail dot com
To register To register http://www.cozymeal.com/meal/show/26/Vegan-Cooking-Classes-with-Chef-Philip

Hands on cooking class.

We will be discuss and preparing a wide variety of quick pickles from Japan.
We will be picking: daikon, cucumber, celery, yama-imo, burdock, lotus root

We will be pickling with: salt, rice vinegar, shoyu, peach blossoms, umeboshi vinegar and more

Cold Asian Noodle dishes cooking class, June 14, 2014

Saturday June 14, 2014
noon
limited space for 8
$50/person
For more information vegshaku8 at gmail dot com
To register http://www.cozymeal.com/meal/show/26/Vegan-Cooking-Classes-with-Chef-Philip

Hands on cooking class.

Summer time is a great time for very cold dishes. All over Asia, they have developed many delightful iced cold dishes using a variety of noodles. We will be preparing the following dishes:

Korean cold soba noodles in sesame-almond-soy broth
Japanese somen noodles with dipping sauce
Sichuan cold sesame noodles using handmade noodles we are creating

Thursday, May 22, 2014

Gyan Riley dinner/concert, June 26, 2014

Thursday, June 26, 2014
7 pm
limited space for 20
$60/person byob
to registers, please visit:http://cozymeal.com/meal/show/43/Philips-DinnerConcert-Series

for more information please email vegshaku8 at gmail

Please join us for a special evening featuring the incredible guitar player and composer, Gyan Riley, visiting from New York.

4 course menu to be announced, soon.

Thai class, Wedneaday June 4, 2014

Wednesday June 4, 2014
7 pm
limited space for 8
$50/person
for more information: vegshaku8 at gmail
to register: www.cozymeal.com/event/philipclasses

Hands on cooking class. We will be preparing the following dishes:

Tempeh larb
Corn fritters with cucumber sauce
Rice Noodles with tamarind sauce
stir fried morning glory leaves with garlic
lemongrass tofu

Tuesday, April 22, 2014

thai cooking class, may 4, 2014

Sunday, May 4, 2014
noon
limited space for 8
$50/person
for more information vegshaku8 at gmail dot com

Please follow this link to reserve your space: www.cozymeal.com/event/philipclasses

Please join us for another hands on cooking class exploring the amazing cuisine of Thailand.

We will be preparing the following dishes:
red curry paste
pad prik khing (green beans stir fried with tofu)
yam woon sen (bean thread noodle salad)
tempeh larb (lettuce cups stuffed with tempeh, peas and herbs)
Rice noodles stir fried with mushrooms and greens

Mexican cooking class, May 11, 2014

Sunday May 11, 2014
noon
limited space for 8
$50/person
for more information vegshaku8 at gmail dot com

Please follow this link to reserve your space: www.cozymeal.com/event/philipclasses

As always a hands on class. Please join us as we explore some amazing flavors from Mexico

We will prepare the following dishes:
homemade tortillas
mexican rice
black bean puree
guacamole
mango salsa
cucumber salsa
Sopes (homemade tortillas shaped into bowls, fried and stuffed with black bean puree, guacamole and mango salsa)
greens sauteed with garlic raisins and sherry
mexican salad with lime cilantro dressing

Japanese cooking class, May 25, 2014

Sunday May 25, 2014
noon
limited space for 8
$50/person
for more information vegshaku8 at gmail dot com

Please follow this link to reserve your space: www.cozymeal.com/event/philipclasses

Please join us for a hands on class featuring some amazing dishes from Japan!
We will be preparing the following:

daikon and cucumber pickled with salted peach blossoms
kombu-shitake dashi
seaweed salad
chrysanthemum greens with mustard miso dressing
tofu steak with 3 kinds of mushrooms (enoki, shitake and shimeji)
soba salad

Friday, March 28, 2014

Middle Eastern Cooking class, April 23, 2014

Wednesday, April 23, 2014
7 pm
limited space for 8
$50/person
for more information vegshaku8 at gmail dot com

Please follow this link to reserve your space: www.cozymeal.com/event/philipclasses

As always, a hands on class. All the students take part in the creation of every dish, sharing the experience of creating exceptional food from the finest quality ingredients, available. After the class, we sit down and eat our creations. Join us for a very friendly, fun way to learn about cooking and further develop your kitchen skills.

The menu we will be preparing:

hummous salad
falafel
beet nut pate
chickpea crepes
roasted beets with fennel
rice pilaf

Thai Cooking class, April 13, 2014

Sunday, April 13, 2014
noon
limited space for 8
$50/person

Please follow this link to reserve your space: www.cozymeal.com/event/philipclasses

As always, a hands on class. All the students take part in the creation of every dish, sharing the experience of creating exceptional food from the finest quality ingredients, available. After the class, we sit down and eat our creations. Join us for a very friendly, fun way to learn about cooking and further develop your kitchen skills.
The menu we will be preparing:

Tom Yum soup (hot and sour soup_
Green Papaya salad
Stir fried Gai Lan (chinese brocolli) with black bean sauce
Tofu with Cashews
Pad See Ew (stir fried rice noodles with sweet soy sauce)

Chinese cooking class, April 9, 2014

Wednesday, April 9
7 pm
limited space for 8
$50/person

Please follow this link to reserve your space: www.cozymeal.com/event/philipclasses

The menu we will be preparing:

Watercress with tofu soup
Sichuan style tofu with orange sauce
vegetable fried rice
Stir fried Choy sum with garlic
green onion pancakes

As always, a hands on class. All the students take part in the creation of every dish, sharing the experience of creating exceptional food from the finest quality ingredients, available. After the class, we sit down and eat our creations. Join us for a very friendly, fun way to learn about cooking and further develop your kitchen skills.

Thursday, March 13, 2014

4 course asparagus dinner, Sat. March 22

Saturday, March 22, 2014
7 pm
Limited space for 10
in a loft in oakland
$40/person
byob

Celebrating the asparagus harvest with a unique 4 course asparagus menu

Soup
Asparagus-potato miso chowder with asparagus tempura

Appetizer plate
Roasted asparagus-walnut puree
shaved asparagus salad
fried asparagus dumplings

Entree
Tempeh and asparagus with spicy tamarind sauce
shitake stir fried with lemongrass and ginger
sweet rice steamed in lotus leaf

Dessert
Asparagus donuts
Asparagus sorbet
chocolate port sauce

Chinese cooking class, March 26, 2014

Wednesday, March 26, 2014
7 pm
limited space for 8
$50/person

for more information or to register, vegshaku8 at gmail

Hands on class, we will be creating all the dishes together and then sitting down and enjoying the following culinary delights; a few very popular Chinese dishes:

tofu with watercress soup
green onion pancake
Tofu with orange sauce
Stir fried choy sum with garlic
vegetable fried rice

Lisa Lynne Franco/Aryeh Frankfurter dinner/concert April 26, 2014

Saturday, April 26, 2014
8 pm
$60/person
limited space for 20
for more information: vegshaku8@gmail.com
to register: http://cozymeal.com/meal/show/43/Philips-DinnerConcert-Series

Happy to present these 2 amazing musicians on the dinner/concert series:
Lisa Lynne Franco - harp
Aryeh Frankfurter - harp, nyckelharpa

Soup
Borscht
Beet and cabbage soup with heirloom bean fritters in horseradish broth

Salad
Lettuce cups filled with mung bean thread noodles, fried tempeh, fresh peas, kaffir lime leaf with tamarind sauce.

Entree
Roasted/pureed root vegtables (parsnip, potato, sweet potato, celery root); stewed heirloom beans; mushroom sauce, braised kale with red wine.

Concert:

Dessert
buckwheat crepes with homemade cashew cheese, strawberry port sauce, rosewater-saffron-cardamom sorbet

Aryeh Frankfurter and Lisa Lynne are a multi-instrumentalist duo with
Celtic Harps, Swedish Nyckelharpa, Ukrainian Bandura, Citterns and more.
They hail from San Francisco and tour extensively, enchanting audiences
with their unique show of breathtaking music both Traditional and original,
with wondrous stories and humor entwined.

Lisa Lynne is a multi-instrumentalist and performer who has gained worldwide recognition for her original music featuring her Celtic Harp. She is widely acclaimed for composing memorable and heartwarming melodies on the Windham Hill/Sony music labels that have repeatedly placed in the Top 10 & Top 20 on the Billboard New age music charts. Lisa tours year round performing at large US festivals and performing art centers. Her work in Therapeutic music has gained recognition from NBC, CNN, Fox News Atlanta and numerous newspaper and magazine articles including Wall Street Journal. Lisa's music is heard throughout the award winning PBS special "Alone in the Wilderness," amongst many other soundtracks for commercial television and independent films. www.LisaLynne.com

Aryeh Frankfurter is also a renowned Celtic harper and world traveling multi- instrumentalist who went from virtuosic progressive rock violin to intricate Swedish folk and Celtic Music. He began with Classical violin at the age of three, his early studies and successes led him to explore various ethnic and international musical genres. Aryeh taught himself to play a variety of instruments bowed and plucked and most recently the rarely seen Swedish Nyckelharpa. His uncommon approach to the Celtic harp and folk harp repertoire, his numerous critically and commercially successful albums have earned him credit as a musician, recording and performance artist of extraordinary talents and abilities. www.Lionharp.com

4 course menu coming....

Robert Dick dinner/concert, April 5, 2014!!

Saturday April 5, 2014
8 pm
limited seating for 20
$60/person byob
for more information or to register, vegshaku8 at gmail.

This will take place in a private loft in Oakland. Address only given to those who register.

We are quite excited to have the great flute player, Robert Dick return to the dinner/concert series for his second appearance. Robert will be playing solo on flute, piccolo and bass flute. Come hear one of the most virtuosic and innovative flute players of his generation; the guy who literally wrote the book on new music flute techniques!

Much of Robert's music is always improvised. The kitchen is taking the same approach for this evening, thus no advanced menu items will be posted. However in early April you can expect peas, asparagus, early season beans, spring onions, all sorts of "Asian" greens, strawberries and perhaps some late season citrus. Of course some of my signature tempeh experiments will appear somewhere on the menu (not in dessert, i promise), and some of the cashew based sorbets will appear (most likely in the dessert). Those who know the food coming out of this series know that everything is handmade or sourced locally from friends such as Rhizocali Tempeh, who are a few blocks away or Tofu Yu, LLC in Berkeley. The musicians on the series are known for their virtuosic approach, informed by a multitude of cultural traditions yet presented in very contemporary, often avant garde approaches. The kitchen collaborates in a very similar fashion! This is the first dinner/concert of 2014 and with us is a flute player who has blown my ears apart and expanded what i thought flutes were capable of since i was in College!

The food is always devoid of animal products

Tuesday, March 4, 2014

Thai and Vietnamese class, March 19, 2014

Wednesday, March 19, 2014
7 pm
limited space for 8
$50/person
for more information or to register: vegshaku8 at gmail
Location: loft in West Oakland

A hands on class, making some amazing Thai and VIetnamese dishes.
The menu we will be creating:

-Vietnamese style crepes filled with tofu and sprouts (Crepes made from rice flour and coconut milk)
-Lemongrass tempeh
-pumpkin curry
-tamarind soup with winter vegetables
-lettuce wraps with rice noodles and sweet and sour sauce

Thursday, February 20, 2014

March 10, dinner for 10

A late winter menu celebrating a visit to the bay area from Toronto by an old friend.

Monday, March 10
7 pm
Limited seating for 10
$40/person
byob
for more information or to register, vegshaku8@gmail.com

Appetizer plate
Fried wontons with chili oil
Apple Smoked tofu wrapped in yuba with homemade mustard
Dandelion greens with walnut miso dressing

Soup
Rice Noodles and greens in tamarind broth

Entree
Tempeh and choy Sum with orange sauce.
Gai Lan with black bean sauce.
Lotus root pickles
Jade Pearl Rice, Akitakomashi Rice

Dessert
Cashew Cheesecake with dried blueberries, chocolate sauce, candied tangerine

Monday, February 10, 2014

Indian cooking class, March 2, 2014

Sunday, March 2, 2014
noon
limited space for 8
$50/person

Hands on cooking class exploring some of the wonderful flavors from India, one of the worlds amazing vegetarian cuisines.

We will be preparing:
simple dal soup
a very unique and flavorful mustard greens dish
potatoes with fenugreek leaves
vegetable pakoras (chickpea flour batter, thus gluten free)
asparagus with cumin seeds

Tofu making class February 23, 2014

We will be learning how to make homemade tofu in this class and numerous dishes with tofu.

Limited space for 8
$50/person
Sunday, February 23, 2014
noon
for more information or to register, vegshaku8 at gmail

In this hands on class we will be preparing the following dishes:
-homemade silken tofu with wakame and homemade mustard in dashi.
-homemade firm tofu

-Fried tofu with brocolli and orange sauce
-tofu frittata
-Thai red curry with tofu with pumpkin

Thursday, January 23, 2014

Winter Soups class February 16, 2014

Sunday February 16, 2014
noon
limited space for 8
$50/person
for more information, or to register, vegshaku8 at gmail

These classes are always hands on. You will be actively making all the dishes with the other students in a very friendly, fun atmosphere!

We will make a few soups including
vegetable stock
seaweed/mushroom stock
(Japanese) basic miso soup
(sichuan) tofu/watercress soup
(Spanish) garbanzo soup with kale and saffron
(Mexico) Pozole

Winter Italian foods class, February 9, 2014

Sunday February 9, 2014

noon

Limited space for 8

$50/person
for more information or to register vegshaku8 at gmail

Hands on class

menu includes

Wild Mushroom Risotto

Rappini with olives and capers

Tempeh cutlets with marsala wine

sun dried tomato pesto

White bean and vegetable soup

Bread baking class, Sunday Feb 2, 2014

Warm up your homes in the winter, crank up the oven and bake your own breads.

Part of our ongoing series of hands on classes.

In this class we will make a variety of breads; learning a variety of techniques including: kneading, rolling, rounding and of course baking.

basic Whole Wheat bread
Rye bread
multi grain bread

Limited space for 8
$50/person
Sunday February 2
noon
loft in West Oakland
for more information or to register, vegshaku8 at gmail

Valentines dinner underground restaurant event, feb 14, 2014

Continuing in our 8 plus years of underground dining events in Oakland.

Friday, February 14
8 pm
limited space for 10 couples
$110/couple $140 with drink pairings
For more information or to make reservations, vegshaku8 at gmail

Menu still being developed but will include:

Salad
Blood oranges, fennel, watercress, olives, pecans with blood orange dressing

appetizer plate
Orange tofu
asparagus puree
smoked mushroom pate
yuba with chili oil
green onion pancake

Entree
Thai hot pot; (each couple will have their own hot pot at their table)
Spicy lemongrass coconut broth with tempeh, kabocha, gai lan
Sticky rice steamed in lotus leaf

dessert
cashew cheese cake
chocolate sauce
dried cherry coulis
candied cara cara orange
maple pecans

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