Annual Masumoto farm heirloom peach menu!

Saturday, July 13
8 pm
limited seating for 20
for more information or to make reservations: vegshaku8 at gmail
$60/person

Special guest will be Marcy Masumoto, reading between courses from her recent cookbook and from her husband, David "Mas" Masumotos' writings! This is a first in the history of our underground restaurant series to have a reader. We usually feature world renowned musicians and this will be the first in a new part of our underground dining experiences, featuring readers in between courses.

For many years, we have presented a menu featuring the Sun Crest heirloom peach grown by one of California's farming treasures, the Masumoto Family Farm. This organic farm has been producing some of the finest heirloom varieties peaches or 4 generations! The Masumoto farm is an extraordinary piece of living history of Japanese American culinary and farming expertise. Every peach coming from the farm is a work of art!

still developing the menu...

Still improvising to do but it appears tonights peach menu is settling into these 7 courses
first course
suncrest peach, halved
homemade peach soda

second course
White gazpacho (cold almond, garlic and peach soup)

third course
Vietnamese style summer roll with fresh rice noodles, fried tempeh (homemade) and Vietnamese herbs with peach sweet and sour sauce and peach mustard sauce.

fourth course
Grilled peach stuffed with homemade cashew chevre coated with chervil, peppercorns and chives over a bed of mizuna. cherry balsamic reduction

fifth course
Smoked tempeh with peach - rum barbecue sauce (homemade tempeh!! and Zaya 15 year rum)
radiccio salad
Roasted corn, zucchini and chilis
Baquette (from Arizmendi-Emeryville)

sixth course
peach slices set in blueberry kanten
peaches marinated in niku jaya brandy
peach blueberry cardamom smoothie

seventh course
hot peach - raspberry cobbler
peach pistachio rosewater sorbet

peach class, July 8, 2013

Monday, July 8
7 pm
limited seating for 8
for more information or to make reservations: vegshaku8 at gmail
$50/person

My favorite fruit are peaches! And my favorite peaches are grown by the Masumoto Family farm! We will exclusively be using peaches from this 4th generation Japanese American farming treasure!

Hands on class!
We will be making the following dishes

almond, garlic, peach gazpacho
grilled peach salad
smoked tempeh with peach barbecue sauce *using my homeade tempeh!*
peach rosewater cake
peach walnut sorbet

and more

Gyan Riley dinner/concert June 28, 2013

Friday, June 28, 2013
7 pm
private location in oakland
limited seating for 20
$60/person, byob

for more information or to make reservations, contact vegshaku8 at gmail

We are quite happy to present once again, the wonderful guitar player and composer, Gyan Riley. Gyan has appeared on our series 4 times in the past, twice solo and twice with his father, the legendary composer Terry Riley.
Gyan has moved to New York City and rarely performs in the bay area anymore.


soup
gaspacho: heirloom tomatos, heirloom cucumbers and heirloom peppers, served ice cold.

second course
Thai corn fritters with cucumber peanut salad

third course

entree
tempeh with tamarind sauce (homemade tempeh!)
stir fried ong choy with garlic
green papaya salad
spicy lotus root pickle
jade pearl rice


dessert
Blueberry pistachi cake with chocolate truffle frosting
cherry walnut sorbet

summer dessert class June 26, 2013

Summer time dessert class!
Time to cool off with some great summer time desserts
Wednesday, June 26, 2013
7 pm
$50/person
limited space for 8
for more information vegshaku8 at gmail

A hands on class, where you will be preparing all the dishes with the other students and then sit down to enjoy the creations.

peach kanten (classic Japanese summertime delicacy!)
cherry clafouti (veganized version of the classic rustic french pie/pudding/cake)
raw chocolate pudding
blueberry biscotti

and more to be added

Summer Thai cooking class

Wednesday June 19, 2013
7 pm
limited space for 8
$50/person
for more information vegshaku8 at gmail
location: loft in west oakland

Another hands on class featuring some amazing dishes from one of the worlds greatest culinary traditions, Thailand!

We will be preparing the following dishes

corn fritters
cucumber peanut salad
tempeh with tamarind sauce
sauteed ong choy (chinese watercress) with garlic and fermented bean curd

and more

please join us!

cold noodle dishes for summer, class June 9, 2013

What better way to cool down on a hot day then an ice cold, refreshing noodle dish. This hands on class will explore several incredible dishes from a few countries in Asia.

Sunday, June 9, 2013
noon
limited space for 8
$50/person
for more information or to register, vegshaku at gmail

some of the dishes we will be preparing:
Cold somen noodles with dipping sauce
cold Korean buckwheat noodles with soy-sesame broth
Sichuan cold noodles with sesame sauce
cold rice noodles with herbs wrapped in rice paper

Class is taught by chef Philip Gelb, owner of In the Mood for Food, a renowned vegan catering company in the san francisco bay area.

Tempeh class, May 29

By popular demand, i am offering another tempeh class.

Tempeh is a traditional food from Indonesia. Soybeans are cooked and then inoculated with a spore and fermented for 1-2 days. In the United States, tempeh is sold in pasteurized plastic packages, a very different product than homemade tempeh. In this class you will learn how to make homemade tempeh and several dishes using tempeh.

For several years, i have been creating my own homemade tempeh for myself, my catering and personal chef clients and other chefs, including Eric Tucker of Millenium and renowned cookbook writer, Bryant Terry, both of whom have exclaimed, "this is the best tempeh i ever had"

Hands on class so you will be creating all the dishes.

how to make tempeh from beans and spores

Tempeh stir fried with peas in tamarind sauce

fried tempeh with peanut sauce

tempeh scrambled with leeks, brocolli and dried chili powders and other spices

Laarb: tempeh stir fried with onions, chilis, garlic, mint, basil, cilantro, lime and wrapped in lettuce leaves


Wednesday, May 29, 2013

7 pm

limited space for 8

$50/person

for more information or to register, vegshaku8 at gmail

510 393 6096