View allAll Photos Tagged tumeric,
Finally getting home after time away from home to a lot of seasonal vegetables in the vege box. , but not a lot in the fridge , however using some general store cupboard spices and tins . Not traditional curry vegetables but it definitely worked well
Lightly heat cumin , crushed fresh ginger , tumeric, paprika in a dash of oil in the pan, stir in chopped onions , finely chopped garlic, chopped red chilli and seasonal vegetables here ( courgette , green beans , sugar snap peas red pepper)
Add a tin of chopped tomatoes . Simmer together , before serving stir in 4 tbsps coconut milk. Cover over with chopped mint.
Serve with rice or warmed pitta bread
Bottom, clock wise. The woody sticks is cinnamon, star anise, cardamons, yellow tumeric , cloves and the slices is betel nut. In the middle, those round things are nutmeg seeds.
Last year it was a Carl Clerkin (and friends) cardboard pub, now it is a fantastical curry house - well almost.
Coming up for air is Rudi Johnson, the original cheeky chappie and so very friendly. He is the son of Sam, just one of the furniture makers I met at an unmissable guerrilla event. Clarke, Clerkin and Kaur: The Thing With Maltasingh. As always it's the kids that steal the show.
A bunch of furniture-making mavericks (headed by the inimitably subversive Carl Clerkin) persuaded Sheridan Coakley (the beneficial godfather of London furniture design) to donate any unwanted content of his warehouse - scrap timber, bits of old chairs, broken returns, string, fabric, the lot. Then a design gang of usual suspects (think Marriott, Hellum, Harrison, Warren, Neal, Kurrein and more) dedicated themselves with typical anarchic zeal (some over many days) to transforming this rejected "rubbish" into the most humerous, poetic bits of furniture you have ever seen. Oh, I should mention that this is to implement a fabulous story of a deceased Indian curry maestro ("who must have lived for 193 years"), who came from Malta, to print wallpaper with tumeric (on show), peel potatoes, polish leather, wear a turban to conceal hair-loss (there's one on the coat-stand), and put a hole in a beigal. If you believe that, you will believe anything, I feel, but Carl, who tells the tale over two take-away (what else) pages of closely-lined script, has sworn me to secrecy on the finer points. However I can report that the furniture though imaginative par excellence is not a figment of anyone's imagination.I have posted pics of individual pieces and there will be an auction of the furniture at SCP (135-139 Curtain Road, EC2, 020 7739 1869) hosted by Max Fraser on Monday October 11th at 7pm. Previews from Sunday 9th.
Selling estimates are between £90 and £400, and 10 per cent will be donated to cancer support centre Maggie's.
See catalogue here
cdn.shopify.com/s/files/1/0638/4395/files/SCP_Auction_She...
follow me @sunnygran on instagram; www.instagram.com/sunnygran/
Chef Kosaka describes the best way to chop lemongrass
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
This is the product of marrying two recipes. One that has been presented in a local media and the other is from my cookbook, “Buku Masak Wanita”, Women’s Cookbook. - Jenny
Dosa (that's a pancake made of rice flour, black lentil flour, yeast, and a little salt) with potato curry filling (potatoes, mustard seed, black lentils, cumin seeds, tumeric, cashews, jalapenos, red onion, peas, tomato, salt, and a little lime juice).
I am going to have to foist some of this off on my friends, since I made too much dosa batter. As usual.
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.
Paneer stuffed Yukon Potatoes with pine nuts, chives and topped with a silky saffron sauce
Fresh Mountain Goat with purred organic rapini, spinach and kale
Spicy Shrimp (Balti Style) sealed with fresh garlic, sundried Kazmere chili, Curry Patta, tumeric and finished with reduced jhol curry broth
Accompaniments:
"Saffron Basmati pilav with studded cashew nuts, cumin, cloves, cardamoms and bay leaf."
"Fresh in-house baked sesame garlic Naan and chilli mint paratha"
Image taken with the iPhone.
In the morning I made a pot of red pinto beans. In the afternoon I made an Indian spiced bean & tomato soup. After it cooled off I put the pot of soup in the fridge and let let the spices and flavors to blend. Tonight I will reheat and serve for dinner.
Stuffing:
4 idaho potatoes
one onion finely diced
1 chile
1 1/2 tsp salt
1 tsp sugar
1/2 tsp tumeric
1 1/2 tsp ajman seeds
3 tbsp canola or other vegetable oil
2 tsp chutney
Boil 4 idaho potatoes. Peel and cut into chunks.
Heat canola oil in pan add a few mustard seeds. Once oil is hot and seeds pop, add 1 chile, cut in pieces.
Add onion and cook til translucent.
Add potatoes, salt, sugar, tumeric, and ajman
Stir all ingredients together. Add chutney. Potatoes will absorb turmeric and other flavors.
Set filling aside in bowl.
Preparation
Use large tortillas, cut in half
place several spoonfuls of stuffing in center of tortilla. (Tortilla will look like a half moon.)
Fold in one side of tortilla and seal with paste made of flour and water.
Fold in other side of tortilla to make a triangular shape. Seal open edges with flour paste.
Fry and turn in canola oil (about 1/2 " deep in large frying pan.) until browned. Drain on paper towel.
new lamp
(online the color is called tumeric, but this one I bought in the store and it is definitely a true bright yellow, but it was called yellow in the store, not tumeric.)
Original recipe from here: Laksa
Instead of using fishcakes, I had used fishballs in its place. I had included an extra stalk of lemon grass in the ground spice paste; used factory made coconut cream and had reduced the blachan to half a tablespoon. As the amount of water used to cook the prawns was not stated, I cooked the prawns in some water and discarded the prawn stock. I used 1.7 litres of boiling water in the laksa gravy instead. As to how creamy, or lemak as we said it locally, you want the laksa gravy to be, just adjust this by adding more or reducing the amount of coconut cream to your liking.
Though my family said this home cooked laksa was not bad, somehow I felt a little oomph was missing. May be I will test it out by adding extra dried shrimps; blachan, coriander powder and chilli powder to the remaining gravy.
Laksa ingredients I used:
30 fishballs [homemade]
300g medium prawns
10 tofu puffs
2stalks lemon grass, white stem portion, crushed
4 tbsp oil
2 packets of 200 ml coconut cream
Salt and ajinomoto to taste
1 tbsp sugar
Pepper
500g (1 lb) dried thick rice noodles
300g bean sprouts, scalded
Ground ingredients into a paste:
12 shallots, peeled
15 dried chillies, softened in hot water
3 red chillies
½ tbsp blachan (shrimp paste)
3 tbsp dried shrimp, soaked for a while in water to soften
6 buah keras (candlenuts)
1 thumb size turmeric or 1 tsp turmeric powder
½ tbsp roasted coriander powder
1 stalk lemon grass
View LargeOn Black -- If you dare... heehee
Boneless chicken breast tenderloins - marinated 24 hrs in a jerk marinade, then battered and fried.
Jerk Marinade includes: Orange juice, dry caribbean jerk seasonings ( sugar red pepper, thyme, all spice, onion powder, tumeric), jamaican style jerk sauce (corn syrup, molasses, soy sauce, vinegar, raspberry juice concentrate, habenero peppers)...
Marinate 24 hrs.
Batter with flour (seasoned with seasoning salt & lots of black pepper), and egg wash (eggs, milk, dry jerk seasonings), then fry in 350F hot oil.
MMMMMMmmmmmmmmmmmmmMMMMM
Serve with a side of jamaican style jerk sauce for dipping.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Ravioli roasted wild mushrooms in black squid ink & tumeric parcels with tomato basil sauce, truffle oil
theplebeianpalate.wordpress.com
Group Therapy
49 Duxton Road #02-01
(above Etna Italian Restaurant)
Tel: +65 6222 2554
Email: events@gtcoffee.com
Opening Hours
Tues - Thurs: 11:00 am - 6:00 pm
Fri: 11:00 am - 11:00 pm
Sat: 11:00 am - 11:00 pm
Sun: 9:00 am - 6:00 pm
Closed on Mondays
Parking: Street parking along Duxton Road and multi-story parking at Craig Place (along Craig Road – $2 flat rate after 5pm weekdays and Saturdays and all day Sundays/PH)
MRT: 7 min walk from Tanjong Pagar MRT
Chef told us how his experience of working at Alan Wong's for 17 years he learned that the simpler your dish is, the harder it is to make since it depends on just those few ingredients.. You need to start with good ingredients.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
A tumeric, cinnamon, ginger, vegan latte.
Recipe: www.parislovespastry.com/2020/11/golden-milk-tumeric-latt...
more homemade soup. made today.
lentils. kale. butternut squash. carrots. onions. cumin, corriander, tumeric. garlic. deliciousness.
veggies all from my greensgrow csa.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
35th instalment in the Food project series
A vegetarian couscous. Consisted of Italian Tofurky sausages (see project 31) with a ratatouille of eggplant, zucchini, chickpea, raisins, Chinese cabbage (not very Middle Eastern, I know), and a can of diced tomatoes with herbs. I used for the first time a new kind of whole wheat organic couscous. I didn't like the latter, required different cooking directions than I am used to. I topped the ratatouille with Hungarian paprika and curcuma (tumeric). Overall, still pretty tasty.
Please comment
Blueberries for the blue...tumeric for the yellow...and a mix of the two for green. Everything else I tried didn't work! (spinach and hibiscus tea)
bánh xèo
beer battered, tumeric crepe with dungeness crab, shiitake mushrooms, bean sprouts, lettuce cups, nuoc mam
@ East Borough (Culver City, CA)
Not bad. The chicken porridge is mixed with soto broth with lots of tumeric. Its a decent 5/10 on the board.
Green Wellies put up a very inspiring photo of her green tomato and red onion pie...with such an easy pastry recipe.
Look here:
www.flickr.com/photos/greenwellies/2857554995/
Anyway I was so inspired to make it..unfortunately I didn't have a red onion so I used a white one-and bunged on some spinach as well as we have so much right now-as well as loads of green tomatoes..spiced up a bit with a marinade made of chilly powder, ginger, paprika nad tumeric with a dash of olive oil and balsamic vinegar-and salt. And cheese on top...Co-Op value mild cheddar
It was yummy if I say so myself..
05.20.2010
Third Course:
Soto Madura - Beef in Madura's Tumeric Soup (That chili sambal on the side is the bomb!!!)
As an early celebration for my friend's birthday, we decided to try out a new restaurant in my neighborhood, Bromo Satay House. We ordered the $50 Rijjstafel for two people which is sort of a tasting menu and was completely stuffed to the gills by dessert time.
Bromo Satay House
83-25 Broadway
Elmhurst, NY
Ginger - Chili - Cinnamon - Tumeric
Kochi is a city in the Indian state of Kerala. Kochi is located in the district of Ernakulam. Old Kochi loosely refers to a group of islands including Willingdon Island, Fort Kochi and Mattancherry. Today Kochi includes Ernakulam, old parts of Kochi, Kumbalangi, and outlying islands.
For many centuries up to and during the British Raj, the city of Kochi was the seat of the eponymous princely state. Kochi traces its history back many centuries, when it was the centre of Indian spice trade for hundreds of years, and was known to the Yavanas (Greeks and Romans), Jews, Arabs and Chinese since ancient times. Kochi earned a significant position on the world trading map after the port at Kodungallur (Cranganore) was destroyed by massive flooding of the river Periyar in 1341.
The earliest documented references to Kochi occur in the books written by Chinese voyager Ma Huan, during his visit to Kochi in the 15th century as part of the treasure fleet of Admiral Zheng He. There are also references to Kochi in accounts written by Italian traveller Niccolò Da Conti, who visited Cochin in 1440 . Today, Kochi is the commercial hub of Kerala, and one of the fastest growing second-tier metros in India.
PREHISTORY
Not much is known about the prehistory of Kochi. There has been no clear evidence of Stone Age inhabitation. Quite ironically, Kochi forms the central part of the Megalithic belt of Kerala. The only trace of prehistoric life in the region is the menhir found in Tripunithura.
Princely rule
PRINCELY RULE
The history of Kochi prior to the Portuguese is not well documented. Though places north and south of Kochi are mentioned in quite detail in many accounts by ancient travellers, even a mention of Kochi is absent prior to the arrival of the Portuguese. Kochi's prominence as a trading port grew after the collapse of the port at Kodungallur in 1341 AD.
The Cochin State came into existence in 1102 AD after the breaking up of the Kulasekhara empire.
FOREIGN RULE
Kochi was under the rule of many foreign empires, during which the Raja of Kochi still remained the titular head.
PORTUGUESE PERIOD (1503-1663)
Kochi was the scene of the first European settlement in India. In the year 1500, Portuguese Admiral Pedro Álvares Cabral, landed at Cochin after being repelled from Calicut. The King of rival Kochi welcomed his guests and a treaty of friendship was signed. Promising his support in the conquest of Calicut, the admiral coaxed the king into allowing them to build a factory at Cochin. Assured by the support, the king called war with the Zamorins of Calicut. However, the admiral retreated in panic on seeing the powers of the Zamorin. The Zamorins, on the other hand, eager to win the favor of the Portuguese, left without a war. Another captain, João da Nova was sent in place of Cabral. However, he too faltered at the sight of the Zamorin. The consecutive retreats made the King of Portugal indignant. The king sent Vasco Da Gama, who bombed Calicut and destroyed the Arab trading posts. This invited the anger of the Zamorin, who declared a war against the Kochi Raja.
The war between Calicut and Cochin began on 1 March 1503. However, the oncoming monsoons and the arrival of a small Portuguese fleet under Francisco and Afonso de Albuquerque alarmed the Zamorin, and he called back his army. The Zamorin resorted to a retreat also because the revered festival of Onam was near, and the Zamorin intended to keep the auspicious day holy. This led to a triumph for the king of Kochi, who was later re-established in the possession of his kingdom. However, much of the kingdom was burnt and destroyed by the Zamorins.
After securing the king in his throne, the Portuguese got permission to build a fort – Fort Kochi (Fort Emmanuel) (after the reigning king of Portugal) - surrounding the Portuguese factory, in order to protect it from any further attacks. The entire work was commissioned by the Cochin Raja, who supplied workers and material. The Raja continued to rule with the help of the Portuguese. Meanwhile, the Portuguese secretly tried to enter into an alliance with the Zamorins. A few later attempts by the Zamorin at conquering the Kochi port was thwarted by the Cochin Raja with the help of the Portuguese. Slowly, the Portuguese armory at Kochi was increased, with the presumed notion of helping the raja protect Kochi. However, the measured led to decrease in the power of the Cochin Raja, and an increase in the Portuguese influence. From 1503 to 1663, Kochi was ruled by Portugal through the namesake Cochin Raja. Kochi remained the capital of Portuguese India till 1510. In 1530, Saint Francis Xavier arrived and founded a Christian mission. This Portuguese period was difficult for the Jews installed in the region, since the Inquisition was active in Portuguese India. Kochi hosted the grave of Vasco da Gama, the Portuguese viceroy, who was buried at St. Francis Church until his remains were returned to Portugal in 1539. Soon after the time of Albuquerque, the Portuguese rule in Kerala declined. The failure is attributed to several factors like intermarriages, forcible conversions, religious persecution etc.
DUTCH PERIOD (1663-1773)
The Portuguese rule was followed by that of the Dutch, who had by then conquered Quilon, after various encounters with the Portuguese and their allies. Discontented members of the Cochin Royal family called on the assistance of the Dutch for help in overthrowing the Cochin Raja. The Dutch successfully landed at Njarakal and headed on to capture the fort at Pallippuram, which they handed over to the Zamorin.
MYSORE INVASION
The 1773 conquest of the Mysore King Hyder Ali in the Malabar region descended to Kochi. The Kochi Raja had to pay a subsidy of one hundred thousand of Ikkeri Pagodas (equalling 400,000 modern rupees). Later on, in 1776, Haider captured Trichur, which was under the Kingdom of Kochi. Thus, the Raja was forced to become a tributary of Mysore and to pay a nuzzar of 100,000 of pagodas and 4 elephants and annual tribute of 30,000 pagodas. The hereditary Prime Ministership of Cochin came to an end during this period.
BRITISH PERIOD (1814–1947)
In 1814 according to the Anglo-Dutch Treaty, the islands of Kochi, including Fort Kochi and its territory were ceded to the United Kingdom in exchange for the island of Banca. Even prior to the signing of the treaty, there are evidence of English residents in Kochi. Towards the early 20th century, trade at the port had increased substantially, and the need to develop the port was greatly felt. Harbour Engineer Robert Bristow, was thus brought to Cochin in 1920 under the direction of Lord Willingdon, then the Governor of Madras. In a span of 21 years, he had transformed Cochin as the safest harbour in the peninsula, where ships berthed alongside the newly reclaimed inner harbour equipped with a long array of steam cranes. Meanwhile, in 1866, Fort Cochin was made a municipality, and its first Municipal Council election to a board of 18 members was conducted in 1883. The Maharajah of Cochin, in 1896 initiated local administration, by forming town councils in Mattancherry and Ernakulam. In 1925, Kochi legislative assembly was constituted due to public pressure on the state. The assembly consisted of 45 members, 10 of who were officially nominated. Thottakkattu Madhaviamma became the first woman to be a member of any legislature in India.
POST INDEPENDENCE ERA
In 1947, India gained independence from the British colonial rule. Cochin was the first princely state to join the Indian Union willingly. Post independence, E. Ikkanda Warrier became the first Prime Minister of Kochi. K. P. Madhavan Nair, P.T Jacob, C. Achutha Menon, Panampilly Govinda Menon were few of the other stalwarts who were in the forefront of the democratic movements. Then in 1949, Travancore-Cochin state came into being by the merger of Cochin and Travancore, with Parur T. K. Narayana Pillai as the first chief minister. Travancore-Cochin, was in turn merged with the Malabar district of the Madras State. Finally, the Government of India's 1 November 1956 States Reorganisation Act inaugurated a new state – Kerala – incorporating Travancore-Cochin, Malabar District, and the taluk of Kasargod, South Kanara. On 9 July 1960, the Mattancherry council passed a resolution that was forwarded to the government, requesting the formation of a Municipal Corporation by combining the existing municipalities of Fort Kochi, Mattancherry and Ernakulam. The proposal was condemned by the Fort Kochi municipality. However, the Ernakulam municipality welcomed the proposal, suggesting the inclusion of more suburban areas in the amalgamated Corporation. Major Balagangadhara Menon, the then Director of Local Bodies was appointed by the government to study the feasibility of the suggested merger. And based on the report submitted by him, the Kerala Legislative Assembly approved the formation of the Corporation. Thus, on 1 November 1967, exactly 11 years since the conception of the state of Kerala, the corporation of Cochin came into existence, by the merger of the municipalities of Ernakulam, Mattancherry and Fort Kochi, along with that of the Willingdon Island and four panchayats viz. Palluruthy, Vennala, Vyttila and Edappally and the small islands of Gundu and Ramanthuruth.
WIKIPEDIA
On the left lime chilli hummus:
1 tin of chick peas, 1/2 a tin of butter beans
half a lime juiced
garlic
1/4 teaspoon of ground hot chilli
2 heaped teaspoons of tahini
water for consistency.
salt
pepper
stick in a chopper and scoop out when blended.
On the right Carrot butterbean and seed pate spread:
4 carrots
sunflower seeds
pumpkin seeds
linseeds
pine nuts
1/2 can of butter beans
tumeric
asefotoeda
salt
pepper
worcester sauce
mushroom ketchup
nut oil
blend all the seeds and the carrots and beans. lightly cook in the oil in a small pan with all the spices add ketchup and sauce stir well.
Chief Minister Zoramthanga told me that if protective measures had been put in place by the Burmese Government, the current crisis would have been averted:
"The government of India sent good amount of money for advance preparation to combat this - to make storage of rice and instead let us grow cash crops like ginger and tumeric which rats won't eat. With this we combat the bamboo flowering and famine."
Tagged with spice names :o)
I printed this on canvas and have it in my kitchen ... a great reminder when making dahl ... a visual but wordless recipe!
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!