details to come soon but yes, indeed we are bringing back the renowned dinner/concert series and starting the new season off with Terry Riley performing!
March 9, 2011
7 pm
limited space for 19
$60/person
5 course menu to be posted soon
for more details, or to make reservations contact me at vegshaku8 {at} g m a i l
soup
asparagus miso soup with asparagus tempura
salad
cara cara orange, roasted beet, mizuna
small
plate
shephard’s pie: layers of roasted pureed root vegetables (Satsuma-imo, heirloom potatos, parsnip, garlic, turnip), cauliflower, wild mushroom sauce, and our famous homemade tempeh sauteed with herbs and spices.
arugula-radicchio salad
entree
Thai Green Curry with tempeh, tofu, lotus root, carrot, potato, herbs served in dumpling squash bowls
rice
dessert
apple walnut tart
chocolate pecan rum raisin ice "cream"
Friday, January 14, 2011
Monday, January 10, 2011
dinner for 6 in Concord, January 16
Mexican menu
soup:
pozole (hominy, beans, dried tomatos, dried chiles in a rich mushroom stock)
salad
blood orange-fennel-watercress
small plate
sopes (small fried tortilla bowls) with black bean puree, pear salsa, guacamole
entree
enchiladas filled with almond cheese
spanish rice
heirloom beans
pickled vegetables
fried cauliflower
dessert
3 kinds of truffles
soup:
pozole (hominy, beans, dried tomatos, dried chiles in a rich mushroom stock)
salad
blood orange-fennel-watercress
small plate
sopes (small fried tortilla bowls) with black bean puree, pear salsa, guacamole
entree
enchiladas filled with almond cheese
spanish rice
heirloom beans
pickled vegetables
fried cauliflower
dessert
3 kinds of truffles
Wednesday, January 5, 2011
Asian Hot Pots cooking class, Sunday, Jan 30
Sunday, January 30 · 12:00pm - 3:00pm | |
| Location | Oakland |
| More Info | Warm up for the winter, exploring, creating and tasting a variety of hot pot styles from Japan, Korea, Sichuan Province and Thailand. A hands on class We will provide a base for these hotpots by making different stocks from dried mushrooms, seaweeds, herbs, vegetables and spices. We will prepare a wide variety of fresh and dried vegetables, mushrooms, herbs, types of tofu, freshly made tempeh using stir frying, deep frying and steaming techniques. The aromas and flavors of lemongrass, star anise, cumin, chiles, ginger, garlic, kim chee, and so much more will be permeating your inner being, warming you for the cold time of year. Sunday, January 30, 2011 noon limited space for 8 $50/person For more information or to reserve your space: vegshaku8 (at) g mail {dot} com |
Valentines Cooking class for 4 couples
| Time | Monday, February 14 · 7:00pm - 10:00pm |
|---|---|
| Location | Oakland |
| Created By | |
| More Info | Love through food! Food through love? Learn to cook together or expand your knowledge and joy of cooking together! Limited space for 4 couples $100/couple A hands on class, creating sensual, tasty delights involving beautiful fresh fruits, some of the worlds finest chocolates, exotic vegetables. Indulge your senses, delight your palate. we will be poaching pears in tea and vanilla beans making truffles from nuts, cocoa and maple with a wide variety of flavirings We will create a sensually soft, creamy cheese from almonds and so much more.... for more information or to register vegshaku8 {at} g m a i l {dot} c o m |
Saturday, December 25, 2010
soup class on Saturday, January 15
We are back with classes! :)
In the Mood for Food
presents
Date: Saturday, January 15
time: noon till approximately 2:30
fee: $50/person
limited space for 8
Hands on cooking class. All students will be involved in the creation and then consumption of each dish.
We will explore a few winter soups made from fresh winter vegetables along with the finest dried grains and beans.
We will learn to make Japanese dashi from kombu (seaweed) and dried mushroom and use this stock to make 2 soups; miso soup and ochazuke, a rice and seaweed and pickled plum soup made with a stock that combines dashi and green tea.
other soups we will create will be
mung Dal soup with pumpkin
We will make a vegetable stock and with that stock create the following soups
pozole (Mexican hominy and bean soup)
garbanzo bean/tahini soup
for more information or to reserve your spot please contact me at vegshaku8@gmail.com
In the Mood for Food
presents
Date: Saturday, January 15
time: noon till approximately 2:30
fee: $50/person
limited space for 8
Hands on cooking class. All students will be involved in the creation and then consumption of each dish.
We will explore a few winter soups made from fresh winter vegetables along with the finest dried grains and beans.
We will learn to make Japanese dashi from kombu (seaweed) and dried mushroom and use this stock to make 2 soups; miso soup and ochazuke, a rice and seaweed and pickled plum soup made with a stock that combines dashi and green tea.
other soups we will create will be
mung Dal soup with pumpkin
We will make a vegetable stock and with that stock create the following soups
pozole (Mexican hominy and bean soup)
garbanzo bean/tahini soup
for more information or to reserve your spot please contact me at vegshaku8@gmail.com
Friday, December 3, 2010
wild mushrooms
Matsutake to be split, grilled and sprinkled with yuzu and shoyu
Hedgehog mushrooms for polenta
45 pieces of yuzu and 45 pieces of kafir limes
The yuzu will be used as "bowls" for a Thai red curry stuffed with homemade tempeh, long beans and lotus root (all diced).
The kafir will be stuffed with kafir lime sorbet!
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