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
Friday, March 28, 2014
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)
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
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
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
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....
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
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
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
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