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

Japanese cooking class, May 12

Sunday May 12
noon
Limited space for 8
$50/person
for more information or to register, vegshaku8 at gmail
510 393 6096

Hands on cooking class featuring spring foods from Japan. We will prepare all these dishes together and then sit down and enjoy them.

asparagus miso chowder
snow peas braised in sake
tofu-hijiki burgers
daikon pickled with sencha tea leaves
flat tofu noodles with sesame oil
dandelion greens with sesame miso dressing

and more....

Robert Dick solo May 17

We are thrilled to present one of the great flute players of our time, Robert Dick in a solo performance. One of the pioneers of extended techniques for flute will perform in a very intimate loft setting.

Friday May 17, 2013
8 pm
location: loft in Oakland
limited space for 20
$60/person
for more information or to register, vegshaku8 at gmail

4 course menu prepared by Philp Gelb - chef; Cori Spence - sous chef

soup
pea soup with fried pea dumplings, shredded snow peas, kaiware

salad
tba

entree
collard rolls stuffed with cherry roasted tempeh, satsuma imo
asparagus leek pine nut risotto
roasted morels
cherry relish


dessert
blueberry matcha biscotti
cherry-pistachio sorbet
chocolate madeira sauce

spring Thai Foods Class, April 17

Wednesday, April 17
7 pm
limited space for 8
$50/person
for more information or to make reservations: vegshaku8 at gmail

Another in our series of exploring the worlds finest vegetarian cuisines.

Hands on class where you will be creating the dishes with the other students in a fun, friendly environment and then sit down and taste all the delightful dishes, together.

We will be making:
mung bean noodles with peas, mushrooms and herbs wrapped in lettuce leaves.
tempeh and asparagus stir fried with tamarind sauce
rice noodle rolls filled with stir fried julienned vegetables.
spicy, tart lemongrass soup
tofu with peanut sauce

Alex De Grassi dinner/concert April 21

Sunday, April
7 pm
limited space for 20
$55/person
for more information or to make reservations: vegshaku8 at gmail

We are very happy to present these 2 outstanding musicians for the first time on the dinner/concert series, now in its 8th year!
Alex Degrassi - guitar
Jenna Mammina - voice

menu

soup
3 types of dal with asparagus and asparagus pakora


salad
mung bean noodles, peas, mushrooms, herbs wrapped in romaine leaves

entree
tempeh and peas stir fried with tamarind sauce
sticky rice
more TBA

dessert
strawberry-pecan tart
 vanilla oolong ice cream (cashew based) with dried cherries



due to the requests of a performer, this is a gluten free menu

Michael Manring dinner/concert, April 26

Friday April 26, 2013
8 pm
limited seating for 20
$60/person

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

In the Mood for Food
Philip Gelb - chef; Cori Spence - sous chef;  Petra Baktos Jarrett - server

April 26, 2013

Michael Manring dinner/concert


Soup
homemade green tea noodles served in tea dashi with lotus root tempura dusted in tea powder and daikon pickled with salt and tea leaves

Salad
radiccio, arugula, edible flowers, toasted pecans pumpkin and sesame seeds, currants in a dressing made with tea, sherry vinegar and lemon oil

entree
tea smoked tofu
tea marinated, stir fried yuba
flat tofu braised in tea with sesame oil and cilantro
snow peas braised in sake
roasted asparagus puree
jade pearl rice w/ fresh bamboo and shiso

Concert: Michael Manring - solo electric bass guitar

dessert
green tea waffles
strawberry compote
tea dusted walnuts
green tea ice cream (cashew based)

teas will be sourced from our friends at Chadoen.com
Tofu and flat tofu from Tofuyu.com
Yuba from hodo soy beanery
oil from grapeseedoil.com

Passover food class, March 10, 2013

Explore the world of Eastern European Jewish cuisine with some of the classic dishes served at Passover.

for more information or to register vegshaku8 @ gmail
Sunday, March 10, 2013
noon
limited space for 8
$50/person

we will be exploring the following menu
matzah ball soup
potato-cauliflower kugel
stuffed cabbage leaves cooked in pomgranate tomato sauce
charoses
beet salad

and more