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
Sound & Savor a catering/personal chef business in the San Francisco Bay Area. In addition to catering and offering cooking classes, we host a very popular twice monthly series of dinner/concerts pairing handmade cuisine and world renowned musicians. On this blog, chef Philip Gelb shares recipes and ideas about food. Please consider us for catering your upcoming parties! Anything from an intimate dinner for 2 to a large party of 200.
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Wednesday, September 10, 2014
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
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
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