great video of a dinner/concert by Hannah Kaminsky

Please check this out! A wonderful video done by a friend of the recent Lily Storm/Dan Cantrell dinner/concert
http://bittersweetblog.com/2015/12/17/sound-savor/

Valentines with cocktails and jazz

This will be a fun romantic evening filled with beautiful food music and drink.

Valentines Day February 14 2016
7 pm
Limited space for 10 couples
$225/couple includes food with paired cocktails and music

Steve Draper from millennium will be mixing cocktail for the evening!!!!

Private space in oakland.

For more information or to register please contact vegshaku8@gmail.com

Our special musical guests for the evening will be vocalist Tiffany Austin and saxophone player Howard Wiley. Expects some beautiful music from the jazz and blues traditions from these 2 bay area virtuosos.


Appetizer
Sope: homemade tortilla bowls filled with bean puree, sauteed collards, blood orange salsa
Cocktail: proseco with cilantro lime syrup

Soup
Ital: flavors from Jamaica with greens amd root vegetables in a spicy coconut broth flavored with allspice.
Cocktail: Vodka, black pepper, allspice, hibiscus

Salad
4 kinds of roasted beets and 3 kinds of cashew cheeses with arugula, toastef pecans, cara cara oranges and orange dressing
Cocktail: Gin, Saba, lemon juice, agave. Shaken and served over rocks with a splash of soda and a lemon twist. Saba drizzle.

Third
Southern fried tempeh over a.bed of sweet potatoes purple cabbage and mustards served in edible pumpkins.
Pumpkin anadama bread. Winter pickles.
Cocktail:Bourbon, crushed ice and mint. Maple syrup, brown sugar, lemon juice.

Dessert our becoming famous homemade ice.cream cones with matcha pistachio ice cream, walnut pumpkin ice.cream and pecan pie crumbles. hot chocolate sauce
Cocktail:red wine hot chocolate,fortified with a bit of brandy and a house made marsh mello. Served piping hot along side a nice cold cone.

Jewlia Eisenberg dinner/concert January 23

Saturday, January 23, 2016

7 pm

limited space for 20

$60/person

for more information or to register, vegshaku8 at gmail dot com

Jewlia Eisenberg and Charming Hostess join us for an evening of Jewish music about food and sex. And yes, a Jewish inspired menu will be presented. More details, soon.

Menu will will be improvised using the following themes as starting points
1 Borscht
Beet Soup with Horseradish dill cashew cream garnished with beet chips.

2 Mezze plate
falafel, homemade pita, roasted garlic hummous, beet nut pate, homemade pickles
3 Cabbage leaves stuffed with bean balls, baked in tomato pomegranate sauce. Kascha Varnischkes. Roasted Brussel Sprouts, root vegegable knishes with beer mustard.
4 Dessert
rugelach and ice creams (cashew based)

Tonight, Charming Hostess will be singing Sephardi women's music, Andaluzi piyutim, and Marian hymns. We are looking at expressions of abundance in these forms--sometimes food, sometimes drink, sometimes spirit. This intimate iteration of ChoHo is Jewlia Eisenberg and Cynthia Taylor, mostly a cappella. Show some love to the radical women in your life, this is a great date!

Charming Hostess makes music at the intersection of voice, text and diaspora consciousness. You can buy their music (do you still buy music? YAY!)  on the Tzadik label's Radical Jewish Culture imprint. Recordings include The Bowls Project on Babylonian amulets and Trilectic on the political-erotic world of Walter Benjamin. Their work has been curated into the Contemporary Jewish Museum in SF and the Museum of Peace in Uzbekistan; they perform regularly in Europe and the Americas, they have been visiting artists at MIT, CalArts and UColorado. They are currently at work on Queer Piyut, on gender diverse expression Jewish devotional music, and The Ginzburg Geography, a cartographic performance installation based on the lives of Natalia and Leone Ginzburg. The New Yorker describes Jewlia's music as "hilarious and touching, sweet and soulful."  The Wire says we show a "dazzling display of vocal agility, wit, emotional flexibility, and imaginative depth." For the latest:  http://www.charminghostess.com/

An evening of Jewish food and Jewish songs about food.
A Jewish themed Menu below.
1 Borscht
Beet Soup with Horseradish dill cashew cream garnished with beet chips.

2 Mezze plate
falafel, homemade pita, roasted garlic hummous, beet nut pate, homemade pickles

3 Cabbage leaves stuffed with bean balls, baked in tomato pomegranate sauce. Kascha Varnischkes. Roasted Brussel Sprouts, root vegegable knishes with beer mustard.
4 Dessert
rugelach with rosewater cardamom saffron ice cream (cashew based)

Shoko Hikage dinner/concert Sunday, Jan 31, 2016

Sound and Savor presents

Shoko Hikage dinner/concert

Sunday, January 31, 2016

7 pm

limited space for 20

$60/person

for more information or to make reservations, vegshaku8@gmail.com

Quite excited to have my old friend, Shoko Hikage return to the series. One of the finest koto players living in North America, Shoko is also in the food industry. Her husband is a sushi chef and they own Amasia Sushi in the Castro in San Francisco!

She will be playing new music for koto including a piece by Hyo Shin Na, "Five Pieces on Poems by Hikage Yoshie".

Shoko Hikage began playing koto at the age of three. Her first teacher was Chizuga Kimura of the Ikuta-ryu Sokyoku Seigen Kai in Akita Prefecture, Japan. From 1985, she received special training from the IEMOTO Seiga Adachi. In 1988, Hikage graduated from Takasaki College with a major in koto music. She was then accepted as a special research student (uchideshi) in Sawai Sokyoku In under Tadao and Kazue Sawai, where she received her master's certificate (kyoshi). Hikage also completed a one-year intensive seminar at the Sawai Sokyoku In. In 1992, she moved to Honolulu, Hawaii to teach koto at the Sawai Koto Kai Hawaii (Sawai Koto Institute Hawaii branch) and at the University of Hawaii. In 1997, she moved to San Francisco where she continues her performing activities. Hikage premiered Hyo-shin Na's “Crazy Horse" for Korean Traditional Orchestra and Koto Solo with the National Orchestra of Traditional Instruments in Seoul, Korea in November, 2011. In the Bay Area, she has presented the first performances of several works of Hyo-shi Na, Eunjoo Oh and Walter Zimmermann.

Menu

Soup

5 types of dal with ginger and lotus root/kabocha pakora

Salad

caramelized leeks, roasted gold beets, blood oranges, toasted pecans, mizuna with pecan orange dressing.

Entree

Yellow Curry with Tofu, Kabocha, Satsuma imo, sato-imo.

Jade Pearl Bamboo rice.

Daikon pickles

tokyo turnip pickles

dessert

Homemade waffle cones filled with matcha pistacho ice cream and oolong vanilla ice cream (cashew based), orange mirin sauce

Chinese cooking class, Wednesday January 27, 2016

Wednesday, January 27, 2016

7 pm

limited space for 6

$60/person

for more information or to register, vegshaku8 at gmail dot com

A hands on class exploring some wonderful flavors from Chinese cuisines!

The menu we will be creating:

Orange sauce Tofu

Gai Lan (chinese brocolli) with black bean sauce

Tofu and Watercress Soup

Vegetarian Chow Fun

Italian winter foods class Wednesday Jan 20, 2016

Wednesday, January 20, 2016

7 pm

limited space for 6

$60/person

for more information or to register, vegshaku8 at gmail dot com

A hands on class exploring some wonderful flavors from Italy!

Pumpkin gnocchi with walnut sage sauce

Winter Minestrone Soup

Roasted Beet and pumpkin Salad with lemon poppyseed dressing

Tempeh cutlets cooked in marsala wine

bagels and cashew cheese class, Sunday Jan 10, 2016

Sunday, January 10, 2016

noon

limited space for 6

$60/person
for more information or to register, vegshaku8 at gmail dot com

Hands on cooking class exploring to learn how to bake bagels. We will be mixing, kneading, shaping, boiling and baking some truly delightful fresh bagels, unlike anything you can find in shops in the bay area!

And what is a bagel without a good schmear? So we will also be learning how to make our own cashew cream cheese in this class!

photo from last years bagel class, taken by Rebecca Martinez

Thai cooking class, Sunday Jan 3, 2016

Sunday, January 3, 2016
noon
limited space for 6
$60/person
for more information or to register, vegshaku8 at gmail dot com

Hands on cooking class exploring some of the wonderful cuisine of Thailand. We will be pounding out curry pastes, stir frying, deep frying, sauteeing, steaming to develop several tasty dishes.

The menu we will prepare is:
Thai Jungle curry paste (a very hot spicy curry!)
Jungle curry with pumpkin and tempeh
Stir fried Choy sum with garlic and ginger
Hot and Sour Soup with bean thread and mushrooms
Stir fried Rice noodles with sprouts

intro to sourdough bread baking class, Dec 13, 2015

Sunday December 13, 2015

noon

Limited space for 6

$60/person

for more information or to register: vegshaku8 at gmail. com

Hands on class featuring sourdough baking. All students will be taking home a cup of sourdough to get their own starter going. You will learn how to care for and grow your starter. And of course we will be making bread. You will learn kneading techniques, shaping methods and a few recipes for basic sourdough breads.

Holiday foods class, November 18, 2015

Wednesday November 18, 2015

7 pm

Limited space for 6

$60/person

for more information or to register: vegshaku8 at gmail. com

Hands on class featuring some autumn holiday foods. We will be preparing the following:

pumpkin soup

Cranberry yuzu sauce

wild rice pilaf

sauteed garlicky greens

pumpkin pie

Fall Italian class, November 4, 2015

Another hands on class, celebrating global cuisines. We will explore some delightful flavors of Italy! Learn how to make pumpkin gnocchi!!

Wednesday, November 4, 2015
7 pm
limited space for 8
$50/person
for more information or to register vegshaku8@gmail.com

The menu we will be preparing:

Wild mushroom soup
Pumpkin gnocchi with walnut sage sauce
sauteed fresh beans
tempeh marsala

Lily Storm/Dan Cantrell dinner/concert December 5, 2015

Saturday December 5, 2015
7 pm
limited space for 19
$60/person

We are quite thrilled to once again host the beautiful music of vocalist Lily Storm and Accordion player, Dan Cantrell. Expect music from various parts of Europe and the middle east and a menu to match.

Menu details to be announced, soon.

Soup
Borscht with pickled cucumbers, horseradish/dill cashew cream.

Second
Potato Latkes with applesauce, daikon and shoyu

Third
Pomegranate roasted smoked tempeh, stewed collards/mustards, barley pilaf, and more....

Dessert
Sundaes
homemade waffle bowls filled with spiced pumpkin rum ice "cream", cranberry sauce, maple walnuts

Marijuana pairing dinner with Green Rush Consulting, Nov 14, 2015

Saturday November 14, 2015
7:30 pm
limited space for 18
$80/person
for reservations, please email vegshaku8@gmail.com

Green Rush Consulting will be in the house, sharing their stories of the medical marijuana business and sharing some of the fine products. Vaporizers will be in the house and one course will be infused!
 

Appetizer
TBA

Soup
Potato leek

Salad
Roasted pumpkin and beets with lemon poppyseed dressing
 
Entree
heirloom beans from rancho gordo farms
Roasted/mashed root vegetables
sauteed collards
cranberry sauce
all served in small edible pumpkins

dessert 
ice cream cones
homemade waffle cones filled with 2 scoops of our renowned cashew based ice cream (Flavors to be determined)

"Cornbread and Coltrane", with guest DJ Bryant Terry, Nov 7, 2015 in Oakland

A special evening at Sound & Savor as the fine chef and cookbook author/culinary historian Bryant Terry will be in the house spinning music all evening while Cori and i cook up a 5 course menu inspired by his books and from the wealth of culinary treasures from the African diaspora.

Saturday, November 7, 2015

7 pm

limited space for 20

$60/person

for more information or to register, please contact vegshaku8@gmail.com

5 course menu to be announced:

expect the following ingredients to be appearing:

pumpkins, cornbread, pears, okra, tempeh, black eyed peas, allspice, coconuts, bananas, chocolate, apples, collards, mustard greens, sourdough. The very special cuisines of Jamaica, Trinidad, West Africa and the Southeast United States will be represented with the sounds of Monk, Coltrane, Sun Ra, Ellington and other great African American masters fill your ears

Bryant Terry is a renowned chef and cookbook author and culinary historian. His books highlight vegan approaches to the African diaspora of food, exploring the culinary wealth of ingredients, techniques and recipes that have spread from Africa to the Caribbean, and all over the Americas. The decolonization of "soul food" is an integral part of his agenda.

There will be a lot of improvising going on in the kitchen, as always! We will start with these ideas as springboards:

starter

Texas caviar on homemade sourdough toast

second

Caribbean pumpkin soup: Spicy flavors Jamaican abound in this soup as chili peppers and pumkin meet allspice garnished with pumpkin fritters.

third

TBA

fourth

Apple Cornbread

apple smoked tempeh with roasted pureed butternut squash, wrapped in collard leaf, smothered in barbecuse sauce.

roasted okra

dessert

pecan chocolate bourbon pie

Banana Chcocolate coconut ice cream

fall Japanese cooking class, Wednesday October 14, 2015

Wednesday, October 14, 2015
7 pm
limited space for 8
$50/person
for more information, or to register, vegshaku8@gmail.com

Another hands on class celebrating the wonderful diverstiy of international vegan culinary traditions. This evening we will be creating several dishes from Japan.

The menu we will prepare will be:
yama-imo pickled with umeboshi
cucumber pickled with peach blossom salt
daikon pickled with shoyu and yuzu
miso soup with maitake mushrooms
tofu-hijiki burgers

Bagel baking and cashew cheese making class, Sunday Oc 25, 2015

photos by Rebecca Martinez from last years bagel classes

Learn to make your own amazing bagels and also some of your own homemade cashew cream cheeses/chevres!!

Sunday, October 25, 2015
noon
limited space for 8
for more information or to register, vegshaku8@gmail.com
$50/person

Homemade bagels, straight out of the oven on a Sunday morning is an ideal breakfast. Smeared with some amazing cashew cream cheese that we will also be preparing and some fresh and pickled vegetables. Maybe some tempeh bacon will also be appearing in the class menu :)

Peter Beagle literary dinner, October 18, 2015

Sunday, October 18, 2015
7 pm
limited space for 20
$60/person
for more information or to register: vegshaku8@gmail.com

We are thrilled to present our first literary dinner! For over 10 years we have hosted a wide array of virtuosic musicians and some farmers and winemakers on our underground restaurant series. This will be our very first world renowned author on the series. Peter Beagle has attended numerous dinner/concerts over the years and now he will return to the series, not just to dine and listen but also to share with us, his beautiful writings. Many of us first became familiar with Peter Beagle's work via his masterpiece, "the Last Unicorn", a landmark piece for many of us. Come join us!

4 course menu to be announced soon..

Soup
Ital soup: allspice coconut broth with root vegetables

second course
TBA

Entree
Peas and Rice, Barbecued Tempeh, Beer Battered Fried Okra, cucumber pickles, more

Desssert
TBA

Falafel Class Septmber 20, 2015

Falafel class
Sunday, September 20, 2015
loft in West Oakland
noon
limited space for 8
$50/person
for more information or to register: vegshaku8@gmail.com

A hands on class, where you will be preparing the following:

homemade pita
falafel
hummous
beet nut pate
Israeli salad
tahini sauce
schug

and more!

Michael Manring dinner/concert September 18, 2015

Friday September 18
8 pm
limited space for 20
$60/person
for more information or to register, vegshaku8 at gmail

One of our favorite performers on this 10 year old series, my friend Michael Manring returns! Known internationally as one of the most virtuosic innovators of the electric bass, his solo concerts are an endless source of awe and bewilderment!

4 course menu coming, soon.

Soup 3 kinds of dal with tomatoes and onion pakoras

Second
tba

Third

Smoked Tempeh with pear barbecue sauce
Apple cornbread
garlicky mustard greens.
pickled cucumbers

Dessert
Blueberry Pistachio Cake with Chocolate Truffle Frosting
Blueberry Sorbet

Phillip Greenlief dinner/concert w/ marijuana pairings October 10, 2015

In the Mood for Food offers another fabulous evening of music, food, conversation, and fun!

Saturday, October 10, 2015

7:30 pm

Location: to be announced to guests, loft in oakland

limited space for 20

$100/person

for more information or to register, vegshaku8@gmail.com

A unique version of our 10 year dinner/concert tradtion! Saxophone player, Phillip Greenlief will be performing solo. Phil and Cori will be in the kitchen, as usual, and a very special guest will be medical marijuana grower and business person with their new Pre-rolled products.

The vaporizers and bongs will be flowing with 2 sative varieties: Dream Queen and Barry White and some Indica varieties will also be available. In addition, guests will be taking home some schwag from our guest farmers, Lucy's Pre Rolls,

https://www.facebook.com/pages/Lucys-Pre-Rolls/684277805005338

First course

Bhang, A traditional drink from Hindu culture made with fresh marijuana, hemp milk, hemp oil and banana.

Second course

Grilled pears, homemade cashew cheeses, sauteed radicchio, balsamic reduction. homemade sour dough rye

Third Course

root vegetable cakes

porter mustard

horseradish sauce

Fourth Course

smoked tempeh with pomegranate sauce

basmati pilaf

mustard greens, spinach and garlic

cucumber dill pickle

Dessert

Chocolate Improvisation

about the performer

Since his emergence on the west coast in the late 1970s, Evander Music founder and saxophonist Phillip Greenlief has achieved international critical acclaim for his recordings and performances with musicians and composers in the post-jazz continuum as well as new music innovators and virtuosic improvisers. He has performed and recorded with Fred Frith, Meredith Monk and They Might Be Giants; albums include THAT OVERT DESIRE OF OBJECT with Joelle Leandre, and ALL AT ONCE with FPR (Frank Gratkowski, Jon Raskin, Phillip Greenlief). Recent residencies have included Headlands Center for the Arts and from 2012 to 2014 he was the curator at Berkeley Arts, a home for progressive music. He is the recipient of a San Francisco Bay Guardian Goldie Award.

"The Bay Area's do-it-yourself ethos has produced a bevy of dazzlingly creative musicians, but few have put the philosophy to work as effectively as Phillip Greenlief." – Andrew Gilbert, San Francisco Chronicle

Kurahashi Yodo II dinner/concert Saturday, September 5, 2015

Saturday September 5, 2015
8 pm
limited seating for 20
$60/person
for more information or to reserve seats, vegshaku8@gmail.com

This dinner/concert series began 10 years ago with a solo performance by Yodo Kurahashi II. This amazing shakuhachi player, who happens to be my teacher, has returned to the series numerous times when visiting the bay area. He is a very popular performer, traveling around the world, constantly. Once again he is visiting San Francisco from Kyoto and will perform in this intimate space. Come see why Kurahashi sensei is considered to be one of the greatest shakuhachi players of his generation!

first
homemade soba noodles served cold in Soymilk-sesame broth
cucumbers pickled with Masumoto Peach Blossoms

Second
socca (chickpea crepes) with smoked egglant spread, grilled corn and peppers, olive tapenade, schug

Third
Jamaican Turn Cornmeal
Black eyed pea fritters
spiced plaintains
Sauteed calalu greens
tomato-peanut-tamarind sauce

Dessert
mixed berry cobbler
mixed berry sorbet
mixed berry madeira sauce