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Tuesday, August 19, 2014

Thai dinner class, Wednesday, September 24, 2014

Wednesday September 24, 2014
7 pm
limited space for 8
for more information or to register: vegshaku8 at gmail

 A hands on class, everyone preparing the dishes as a group and then sitting down together, afterwards, to enjoy our creations.

Thai menu

-corn fritters with cucumber dressing
-rice noodles with mushrooms and herbs
-hunter curry soup
-basil eggplant
-tempeh with tamarind sauce

Italian dinner class September 10, 2014

Wednesday September 10, 2014
7 pm
limited space for 8
for more information or to register: vegshaku8 at gmail

As always a hands on class, participants creating all the dishes, together.

Italian dinner class
-minestrone soup
-tempeh cutlets
-sauteed greens with garlic
-salad with balsamic herb dressing

Sunday, August 3, 2014

San Jose -Seattle at the new Levis' stadium, thoughts on the stadium, food and soccer

Yodo Kurahashi II dinner/concert Tuesday, August 26 in Oakland

9 years ago the dinner/concert series began in a small loft in Oakland, California and the performer was one of the greatest shakuhachi players of our time, Yodo Kurahashi II. He has since returned to play on the series numerous times and we are thrilled once again to host him, visiting from Kyoto, Japan!

Tuesday, August 26, 2014
7:30 pm
limited space for 20 people
for more information or to make reservations email vegshaku8 at gmail
$80/person with drink pairings

Full menu and drinks to be added, soon

Chilled corn and chilies, cilantro pesto, homemade chili oil

Mushroom Laab
A variety of mushrooms stir fried with corn, snow peas, long beans, mint, basil, ram,, hot mint, shiso, lime and toasted rice served in lettuce leaves.



Tuesday, July 29, 2014

Michael Manring dinner/concert, San Francisco, August 22

Co presenting this event with my friend Rocco Somazzi, formerly of Duende, the amazing Spanish restaurant and jazz/improvised music space in Oakland. Rocco will be running the front of house and organizing the pairings.

First Course - Soup

    Gazpacho (roasted heirloom tomatoes and peppers garnished with cucumber and olive tapenade).

Second Course - Salad

  Fried Squash blossom, stuffed with homemade cashew chevre and herbs served over a bed of  three kinds of roasted beets, arugula and balsamic herb dressing

Third Course - Entree

    Eggplant rollatini stuffed with homemade almond cheese, baked in red sauce
    Tempeh cutlets
    Romano beans
    Mushroom (lobster and morel) risotto

Fourth Course - Dessert

    Blueberry-pistachio cake with maple vanilla frosting
    Blueberry sorbet

Tuesday, June 3, 2014

Masumoto Peach heirloom farm menu, July 5, 2014

Saturday, July 5
8 pm
limited seating for 20
to register:
for more information: vegshaku8 at gmail dot com

Thisi date is TENTATIVE! we cannot predict the harvest but we believe it will be rather early this year.

If you are only going to come to one dinner that i present, this is the one!
8 courses of dishes featuring the amazing SunCrest heirloom peach from the Masumoto Family Farm.

Expect a very eclectic menu including Japanese, Spanish and other influences. Improvisation is always a major element in these dinners, thus not much of a menu will be posted in advance. Along with peaches, expect other delighthful summer flavors such as corn, chili, eggplant, blueberries and of course tempeh from the 2 wonderful women at Rhizocali Tempeh, Tofu from our friends at Tofu Yu, LLC and Yuba from our friends at Hodo Soy, homemade noodles of some kind will be making an appearance.

drinks will be included such as peach lambic and peach-ginger-bourbon soda

roasted peaches, smoked peaches, grilled peaches, raw peaches

peach barbecue sauce
peach sorbet
peach cake
peach pie
peach kanten
peach pie
peach soup

let your imagination fly as the kitchen certainly will be that day!

Tuesday, May 27, 2014

Japanese pickling class, July 9 2014

Wednesday July9, 2014
7 pm
limited space for 8
for more information: vegshaku8 at gmail dot com
To register To register

Hands on cooking class.

We will be discuss and preparing a wide variety of quick pickles from Japan.
We will be picking: daikon, cucumber, celery, yama-imo, burdock, lotus root

We will be pickling with: salt, rice vinegar, shoyu, peach blossoms, umeboshi vinegar and more