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Friday, January 30, 2015

Thai cooking class, Sunday Feb 22, 2015

Sunday, February 22, 2015
limited space for 8

A hands on class, we will be preparing the following dishes:

Pad Thai (the famous thai noodle dish with peanuts)
Pineapple Fried Rice
Tempeh Laarb
panang curry paste
panang curry with tofu and potato

Jamaican cooking class, Wednesday Feb 4, 2015

Come and explore some of the amazing cuisine from Jamaica and the Caribbean! Hands on class exploring some spicy, savory and sweet flavors of the incredible fusion of African, Indian and Latin cuisines.

We will be preparing the following:
Ital Soup; a coconut-allspice broth with root vegetables and greens
Jamaican rice and peas
black eyed pea fritters with spicy sauce
 tofu curry with mustard greens
grilled plaintains

Wednesday, February 4, 2015
7 pm
limited space for 8
for more information or to register, please contact: vegshaku8 at gmail dot com

Monday, January 19, 2015

Wild Hog Vineyards wine pairing popup, Tomate Cafe, Berkeley March 21

Saturday, March 21, 2015
7 pm
Limited space for 20
$70/person for 4 course menu and wine pairings
for more information or to register, vegshaku8 at gmail

Minced tempeh with lemongrass, chili, galanga. lime in lettuce cups
2010 Wild Hog Estate Bottled Pinot Noir

Pasta y Fagioil heirloom beans from Rancho Gordo Farms and pasta from Baia pasta with spring vegetables
2010 Saralees Docetto

Seitan Bourguignon
Asparagus risotto
shaved asparagus salad
more tba
2010 Estate Bottled Nova Zinfandel


In the Mood for S+M on Valentines?

More details to come but starting to take reservations.

In the Mood for Food,; Philip Gelb chef and Cori Ander, sous chef are teaming up with our friends S+M Vegan for a very special popup celebrating valetines day!

Taking place at the Tomate Cafe in Berkeley. Seating available for 20 couples

$200/couple includes wine or beer pairings.

For more information or to make reservations, please contact vegshaku8 at gmail

ONE. Artisan Cheese Plate. Three cultured cashew cheeses, beer mustard, housemade bread.
TWO.  Soup. Creamy red beet. Horseradish crème fraîche. Dill pesto. Beet chip.
THREE. Salad. Chicories and Cara Cara orange, almond buttermilk dressing. Shiitake bacon, sunflower seeds.
FOUR. Gnocchi. Savory pink peppercorn and orange blossom cream. Sumac roasted broccolini. Toasted pistachio gremolata.
FIVE. Ice Cream Cheesecake. Chocolate and hazelnut liqueur filling. Hazelnut crust. Hazelnut and blood orange zest brittle. Fresh blood orange.

Thai cooking class, Sunday January 25, 2015

Come and explore some amazing dishes from the incredible Southeast Asian cuisines from Vietnam and Thailand. A hands on class utilizing a variety of different cooking techniques and a wide array of winter ingredients.

We will be making the following:
Vietnamese crepe (a savory crepe made from rice flour and coconut milk)
Tom khlong soup; clear spicy and sour tamarind soup with mushrooms and tofu
Green papaya salad
red curry paste
pumpkin curry

Sunday, January 25, 2015
limited space for 8
for more information or to register, please contact vegshaku8 at gmail dot com

Sunday, January 11, 2015

Wonderful article about upcoming popups in the east bay i am holding

Thank you to food and music writer, Andrew Gilbert for this article!

Now hosting some popups at the Tomate Cafe in West Berkeley. Last night a sold out crowd (40 seats) enjoyed listening to culinary historian/cookbook writer, Bryant Terry talk while my team prepared 5 courses of Caribbean and Soul Food.

We are hosting a few more events at Tomate this winter:

February 7  with chef/cookbookwriter/vegan cheese maker Miyoko Schinner
February 14, Valentines day with Ayinde Howell (the Lusty Vegan)
March 21 a wine tasting menu with Daniel Schoenfeld of Wild Hog Vineyards

as always, contact me to make reservations: vegshaku8 at gmail