03
Aug

South Indian Vegan Food w/ Wine Pairing Experience

South Indian Vegan Food w/ Wine Pairing Experience

About

HUNT & GATHER presents DOZAZZ with Apsara Srivats

 
Over the years, the San Francisco Bay Area has been​ ​increasingly exposed to the rich Southeast Asian culture. Join us​ ​for an evening of culinary journey of home-cooked South Indian​ ​Vegan cuisine. Savor a five-course meal cooked with fresh,​ ​seasonal, organic ingredients with regional wine pairing from the​ ​Napa/Sonoma valley. Your afternoon includes a hands-on​ ​cooking demo, peppered with conversations about a typical day in​ ​Chennai/Madras (a beautiful, culturally rich, south Indian city).​ ​
 
A sample menu starts with a welcome drink – a lemonade with a​ ​signature Indian ingredients such as rose or tamarind.​ ​Introductions will be followed by casual conversations about life in​ ​Chennai. Apsara grew up in Chennai and will talk about​ ​everything from places to see, cool shopping haunts, secret picnic​ ​spots, ​and suggestions about day trips from the area.​ ​Together, we learn to prepare the appetizer course that consists of​ ​a traditional kosumari​ ​salad.
 
The entree will showcase a​ ​traditional South Indian Tiffin thali; a crispy rice crepe is the star of​ ​this plate served with tingling chutneys and a curry made with​ ​potato. Our guests can try their hand at spinning the crepes and​ ​learn the secret to making flavorful chutneys. The entree is paired​ ​with a pick of wines from local wineries, not available in retail​ ​stores. We top off with a traditional dessert infused with saffron,​ ​paired with a dessert wine.
 
You will leave with a copy of some of the recipes enjoyed during​ ​lunch and a sampling of Indian spices, so you can recreate this​ ​lovely memory at home.
 
Please let us know if you have specific dietary restrictions or allergies.
 
A Culinary Journey of South Indian Vegan Food
 
-MENU-
 
WELCOME DRINK Lemonade soda with rose essence
 
FIRST COURSE Rasam A thin tomato + lentil soup made with tamarind + spices
 
SECOND COURSE Kosumari a South Indian salad of carrots + pulses tossed with mustard seeds
 
THIRD COURSE Sundal White + green peas tossed with raw mango, coconut, and spices
 
FOURTH COURSE Idli A savory, steamed rice + lentil cake tossed in spicy powder and soaked in sambar (a lentil-based vegetable stew)
 
ENTREE Masala Dosai Savory rice crepe served with potato, chutney Sambar (a lentil-based vegetable stew)
 
DESSERT Badam Kheer A rich, creamy non-dairy drink garnished with saffron
 
WINE PAIRING Served with each course, (includes dessert wine)

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Sat, Aug 03 2019 - Sat, Aug 03 2019
16:30 pm - 19:00 pm
HUNT & GATHER, 1108 Irving Street, San Francisco, CA 94122
$48 – $58

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