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Tuesday, March 31, 2015

Underground restaurant event, Passover, Friday april 10, 2015

A very special underground restaurant event as my parents will be visiting and in attendance at one of these events for the very first time!
Friday, April 10, 2015
7:30 pm
a separate wine and beer menu will be available

seder plate
charoses (apples and walnuts marinated in wine and spices)
mahror (bitter herbs): horseradish paste
karpas: parsley pickled in shoyu
zeroah: purple beet salad
orange slices
toasted sunflower seeds
homemade matzoh

Roasted cauliflower/celery root chowder
basil pesto

entreecaulflower kugel
Yellow mountain bean balls wrapped in collar leaf
Roasted beets with horseradish
carrot tzimmes
tahini dill sauce

coconut macaroons
banana walnut chocolate ice "cream"

asparagus cooking class Sunday april 5, 2015

Sunday April 5, 2015
limited space for 8
for more information or to register, vegshaku8 at gmail

A hands on class exploring some of the delightful dishes we can make with asparagus.
Asparagus is a great vegetable for a drought ridden state such as California. This vegetable is ideal when dry farmed as a lot of water makes asparagus large and woody and fibrous. Less water yields and tender small, delightful vegetable.

Some of the dishes we will prepare are:
shaved asparagus salad
asparagus miso chowder
tempeh and asparagus with tamarind sauce
asparagus pakora
and more to be added

some techniques we will be employing are: blanching, roasting, deep frying, stir frying

Friday, March 13, 2015

basics of chinese cooking class March 22, 2015

As always, a hands on class, where all students will be taking part in the creation of all the dishes.

Sunday, March 22, 2015
limited space for 8
for more information or to register, vegshaku8 at gmail

The dishes we will be preparing:

Vegetable fried rice
Vegetable chow fun
Chinese watercress with garlic and fermented bean curd
Daikon salad
Bean Curd with Black Bean Sauce