food pairings:
Strawberry and coriander
Snails and Beetroot (the flavour molecule that contributes to the earthiness in each of these is the same. It also exists in spinach and baby corn)
Chocolate and pink peppercorn
Carrot and violet (ionone is the main pairing molecule here)
Carrot and coriander
Mango and violet
Pineapple and blue cheese (careful as the cheese needs a certain ketone level)
Caraway and lavender are surprisingly interchangeable
Cauliflower (caramelised) and cocoa
Liver and Jasmine (similar sulphur compounds
Cooked cheese (like parmesan and gruyere) and honey (with a slightly chestnut character)
Banana and parsley
Harissa (chilli paste) and dried apricot
Chocolate fondant with harissa ice cream, piquillo pepper compote, dried apricot and orange flower water puree, lavender seed and myrrh
Macerated strawberries, coriander seed, black olive puree, pistachio scrambled egg and parmesan
Pineapple-crab-basil
Carrot toffee, carrot and violet ice cream injected with pumpkin seed oil and dried carrot with coriander
The ice cream or jelly with four seperate flavours in one mouthful
Savory-sweet candy floss
…………….
Summer is peaking and the farmers markets are bursting with ripe flavors and colors. Come join us for a celebration of delectable locally-grown heirloom vegetables and fruits.
August Eleventh
Seven O’ Clock
thirty dollars
BYOB
five courses plus intermezzos
secret location by 24th and Mission
musical acts yet to be confirmed but are always lovely
limited seating by email reservation only
totallyblanchedkale@hotmail.com
(menu subject to change)
sweet corn-saffron elixir
quinoa, incan berries, coriander
shelling beans, torpedo onion, corno di toro peppers, pimenton, porcini
roasted crooknecks, rapinis, wild rice
early girl-aubergine-filbert puree
gobo, maitake, seaveg, lotus root chip
yuzu-miso-ume-shiso dressing
heirloom tomato, lemon cucumber, avocado, basil, cresses, queso de cabra montenebro, argan-kumquat vinagrette
kadota fig, july red nectarine, sharlyn melon, young coconut kanten, puffed rice, aduki, blueberry
Hope to see you there!
xo,
Leif
………………
some old recipe notes:
sauce: roasted bells, smoked paprika, ancho powder, pasilla powder,
garlic, red wine vinegar, rosemary, toasted hazelnuts, toasted almonds, toasted walnuts, toasted pine nuts, marsala
roasted corno di toro, green garlic, rosemary, tarragon or basil, toasted hazelnuts or pine nuts or almonds, good olive oil, real balsamic
………….
unusual ingredients:
red ogo seaweed
choi sum (yu choy)
baby coconuts
crystaline
ramp cloves
lemon leaves
limequats
calamondin lime
rangpur limes
malamgalbaby white beets
forono heirloom beets
loquat
murcatt mandarin
goldnugget, wilking, kincey mandarins
tardivo raddichio
arugala flowers
fiddlehead fern
ostrich fern
minutina lettuce
japanese jolly tomato
jakfruit
shunkyo red radish
micro marigold
meiwa kumquat
bergamot orange zest
seville sour oranges
Fire Stix (Amaranth Blossoms)
………………………
This Saturday at 7:00 there will be a 5-course organic vegan meal at a secret location in North Oakland and Kimya Dawson will be playing music. email me at totallyblanchedkale@hotmail.com if you want to rsvp or need more info. The dinner will be $20 and the tentative menu is below. Please forward this bulletin to friends via myspace and email. Hope to see you there!
xo
Leif
fried artichokes with esplette pepper, kumquat, and fleur de sel
miso soup with handcut macha udon, hijiki, ginger, shiso, and ume
quinoa with saffron, wild mushrooms, spring onion, and english peas
tahini roasted cauliflower with grains of paradise
rapini, chard, dinokale saute
salad of little gems, endigia, fava, asparagus, cara cara, meyer, toasted hazelnuts, and green garlic croutons
……………………
Come on over for dinner Saturday, June 16th, at 7pm!
Location: near 24th and Mission
Thirty Dollars, BYOB
Space is limited to 20 reservations. Please rsvp to totallyblanchedkale@hotmail.com and I will write back with a confirmation and the address.
Join us for a 4-course vegetarian fete featuring Riverdog Farms vegetables, Blossom Bluff stonefruit, and various other organic farmer’s market delicacies.
After dinner, Cryptacize (featuring Nedelle and Chris from The Curtains and Deerhoof) will be playing music. Check them out at myspace.com/cryptacize.
The tentative menu is as follows:
soup of sweet corn, red lentil, and saffron with rosemary hazelnut romesco toast
little gems, blazing amaranth, chioggas, almonds and levezou sheep’s milk cheese with a kumquaut tapenade vinagrette
chards and kales with morels, porcinis, pine nuts, and cherries
brown rice with burdock, hiziki, curry leaves, and fried ginger
agedashi dofu with yuzu, maple, miso, sake, sesame and nori
sunomono of pacific sea lettuce, lemon cucumber, ume plum, and shiso
pickled peaches, nectarine-tarragon sorbet, glazed apricots, plum puree, sugary polenta croutons
xo,
Leif
……………………….
Come over for dinner to a. Muse art gallery at 614 Alabama St. in the Mission.
Sunday, July Twenty-Second at Six o’clock
Forty Dollars, bring your drinks
very limited seating, rsvp to totallyblanchedkale@hotmail.com
food to be followed by a couple bands at about 9:30:
Raven and Hannah ( myspace.com/hannahtheraven )
Pet Club ( myspace.com/petclubisgood )
AND, the menu (subject to change):
injected sungolds
skewer: ginger-tekka-sichimi dofu, ume-shiso kanten, sea palm, and morels
taquito: roasted poblanos, avocado, crooknecks, coconut meat
with a sauce of cilantro, lime, tamarind, seeds (pumpkin, sunflower, flax)
tahini-porcini-rapini
cavolo nero braised in matcha and konbu
tres gazpachos
composition of cipolline, haricot vert, chioggas, bermuda triangle chevre, filberts, cresses with a vin of kumquat,tarragon, and fennel confit
jeweled baby basmati: barberry, mulberry, tonka bean, saffron, orange blossoms, and pistachio
blossom bluff orchards stonefruit:
plum: raw, frozen, thyme
white peach: hot and cold gelee with coconut water
poached yellow peach tart with apricot ice cream
white nectarine: raw, frozen, rose geranium
yellow nectarine: raw, confit with candied kumquat
love,
Leif
……………………………
recipe ideas:
soup: morel, konbu, english peas, ramps
cooked with a stock made with turnip, parsnip, apple, fennel, celery, parsley, thyme, bay
salad of fava beans, asparagus, cara cara, meyer lemon, hazelnut oil, fennel pollen
roast cauliflower with tahini, sesame oil, gomasio, preserved lemon, saffron, and grains of paradise
nishimi of burdock, daikon, parsnip, lotus with hatcho miso, fermented black bean, hijiki, dried mushroom powder, sake, ginger, star anise
fried artichoke with esplette pepper, kumquat, and fleur de sel
creamy corn broth, matsutake ravioli, sage-parmesan crisp
pizza: fresh porcini, heirloom cherry tomato, chard stem-anise confit, manchego, humboldt fog
bomba rice with saffron, smoked paprika, manchego, caramelized spring onions, english peas, fried artichokes
endive boats with roasted beet, persimmon, hazelnut, tarragon and humboldt fog
cavolo nero with chestnuts, dried apricots, horseradish, and pepper flakes
………………………….
hey friends. come over to mark’s house this Saturday for a 5-course vegetarian dinner and see some great music, too!
It’s twenty dollars and starts at 8:00pm sharp. The location is near Piedmont Ave.
please rsvp to: totallyblanchedkale@hotmail.com
limited seating!
please forward this to nice people.
music by:
Miguel ( http://www.myspace.com/miguelfromoakland)
Leyna Noel (www.myspace.com/leynanoel)
and the tentative menu:
knoll farm green garlic soup with potato and fennel
sweet potato tempura
happy boy little gem lettuces and snap peas, riverdog amaranth and arugala, pink lady apple, toasted hazelnuts, lemon
nishimi: carrot, daikon, burdock, lotus, shitake, onion, garlic, miso, sake, OJ
dinokale, chard, mustard, toasted sesame seeds, toasted sunflower seeds
red rice, wild rice, mung bean, hijiki
sauce: silken tofu, horseradish, ginger, chile, sesame oil, rice vinegar
spiced pound cake/riesling glazed lucero strawberries and blossom bluff apricots/lavender chantilly/cherry on top
see you there!
Love,
Leif
…………………………………
ideas:
pineapple/fig/meyer/cardamom/vanilla/cress
tomato vanilla sorbet
corn broth with lemongrass,kaffir,shiso
tomato/cuke/avocado timbale with olive, roasted pepper, orange, capers, pine nuts, olive oil, parsley
fried plantains
pasilla powder, cilantro?, lime juice/zest, tequila reduction, pink salt, toothpick
roasted garlic, meyer lemon, heirloom tomato, toothpick
fava, wild asparagus, cara cara, meyer or balsamic, argan oil, olive oil, fennel pollen
ginger-shiso-maple gelato
tequila-agave-lemongrass glazed carrots and beets
grilled pineapple-peach skewer
sesame-pine nut cookie
sorrel sorbet, glazed peas, roasted shallot custard
roast cauliflower with tahini, sesame oil, gomasio, preserved lemon, saffron, and grains of paradise
nishimi of burdock, daikon, parsnip, lotus with hatcho miso, fermented black bean, hijiki, dried mushroom powder, sake, ginger, star anise
fried artichoke with esplette pepper, kumquat, and fleur de sel
apple-kiwi-rhubard tart with cashew-pine nut ice cream and calvados maple syrup
chanterelle rav with sage, corn, truffle, parm
creamy corn broth, matsutake ravioli, sage-parmesan crisp
sushi roll: ume, shiso, gomasio, avocado, horseradish
(sushi rice with ume vinegar and mirin)
apricot fig gelato with anise-hazelnut shortbread and limoncello jelly (june)
pizza: porcini, tomato, chard stem-anise confit, manchego, humboldt fog
avocado, cucumber, tomato, tequila, agave syrup, gomasio, coriander
terra chips with picholine-horseradish-caper-green garlic-cress puree
salad: mung sprout, spoonmeat, tamarind, mint, ginger, serrano, curry leaf, black cumin
coconut water, thai chile, ginger, lemongrass, lime leaves, tamarind
miso soup with english peas, turnip root/greens, green garlic, horseradish, ginger, yuzu, green tea, shiso, ume vinegar, toasted sesame oil
bomba rice with saffron, smoked paprika, manchego, caramelized spring onions, fried artichokes
yam chips
nora pepper-saffron-roasted garlic flan
pan seared cod with dried morel crust
asparagus with argan oil and fleur de sel
kumquat mustard vinagrette
melon with gelled rose water and horseradish
one-bite burnt orange, olive, and avocado
square of jelled sweet potato and another of jelled bourbon, both stuck onto a cinnamon-stick skewer that was lightly torched
Broken slabs of dark Venezuelan Ocamari chocolate wait beneath a lamp all evening, heated to 94 ºF, until they are transferred to a dessert plate with dehydrated chocolate pudding, cassia mousse, and figs braised with port; the shards just hold their shape but melt in the mouth like s’mores.
soup: green garlic, spring onion, thyme, turnip, celery root, rosemary, hazelnut, white wine, olive oil
salad: 2 salad greens, grapefruit, beets, arugala flowers, shiso, almonds with a mustard kumquat vinagrette
fresh hand cut noodles with sea palm, dinokale, napa cabbage, chard, rapini, mushrooms, green garlic, spring onions, sake, miso, sesame seeds, sunflower seeds
lotus chips with horseradish sauce
oolong/mandarin sorbet, apple cider-maple kanten, ginger mousse, kiwi segment, whole date
soup: black bean, hominy, epazote, beer, tamarind, mexican oregano, cilantro, cotija, mirepoix, garlic, lime juice, bay leaf, dried and fresh chiles, fennel seed, coriander seed, cinnamon
salad: savoy,frisee, and radicchio dressed in a citrus-basil vin, pickled, roasted,and fried beet, nasturtiums, humboldt fog, marcona almonds
roasted carrot, celery root, turnip, potato, garlic puree with butter
sauteed red cabbage, chard, mustard greens, spring onion, garlic
roasted mushrooms
blanched asparagus with garlic, olive oil, gomasio
sauce with cream, white wine, thyme, green garlic, shallot, saffron
apple-beet gallette, nutmeg ice cream, candied hazelnuts, and apricot-calvados sauce
