Sound and Savor, a Phoenix Rises from Hallowed Ashes


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Chef and host Philip Gelb (right) presides as Mark Dresser (left) and Ben Goldberg (center) prepare to play at Sound and Savor

Last year I wrote an article (here) which lamented the demise of a bay area series which I have attended pretty regularly for the last several years.  Well the series is back and it has been renamed and reconstituted.  The West Oakland venue is the same and the ever creative chef has created another incarnation of one of my favorite reasons to be in the East Bay.  I greet the debut of Sound and Savor.

Another absolutely delicious multi-course vegan meal punctuated with a concert by some of the best musicians working today made for an experience that convinces this writer (and eater and listener) that Philip has taken his efforts to a new level.

soundsav5160001The beautiful as well as tasty culinary creations combined with some creative BYOB are as easy on the eyes as they are stimulating to the pallet.

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This meal, a revisioning of Passover featured Phil’s take on traditional Passover fare.

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These seemingly small portions combine to produce a very filling gustatory experience in which the break between the last course and dessert pausing for the musical interlude is a necessary part of the experience.

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And with this main course, featuring the delicious locally made Rhizocali Tempeh we paused to hear the guests for the evening.  Mark Dresser, sporting his beautiful new custom built double bass and Ben Goldberg.  These two musicians know each other but this is their first ever collaboration.  That is the kind of musical magic which accompanies the food on these events.

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Dresser and Goldberg kicked out some serious jams and also participated in some discussion of Passover and its meaning for them, a very personal touch.

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They played several pieces and did so with a passion and understanding that suggested they had been playing together for years.  I spoke with these genial men after their performance and only then did I learn they had never played together.

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Hand made waffle cones and vegan ice cream capped a spectacular evening.  Thank you, Phil.  Looking forward to more.

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End of an Era and a Summation: In the Mood for Food Dinner/Concert Series


Philip Gelb performing at the June 21, 2015 Garden of Memory Concert at Oakland's Chapel of the Chimes.

Philip Gelb performing at the June 21, 2015 Garden of Memory Concert at Oakland’s Chapel of the Chimes.

For a variety of reasons I have not been able to spend any time with this blog for the last month or two but recent events tell me that I must find the time to get back online and publish.  My apologies to all who are awaiting reviews and such.  They will now be forthcoming.

This past Saturday night June 27, 2015 is among the last of this East Bay series which has been with us for the last 10 years.  Philip Gelb, vegan chef extraordinaire, shakuhachi player and teacher has announced that he will be relocating to New York in the next few months.

I personally discovered this series shortly after I moved to the bay area.  In a nondescript West Oakland neighborhood in a modest loft live/work space I found a vegan dinner which also featured a performance by Bay Area composer/performer Pamela Z.  One concert/dinner and I was hooked.   The opportunity to meet and hear many wonderful musicians and enjoy the amazing culinary magic was just too much to resist.  I have been a regular attendee at many of these concerts and they all are valued memories.

Philip Gelb with Joelle Leandre at one of his dinner/concerts.

Philip Gelb with Joelle Leandre at one of his dinner/concerts.

Phil, who studied music, ethnomusicology and shakuhachi has been a familiar performer in the Bay Area.  In addition to performing and teaching the Japanese bamboo flute, Phil has run a vegan catering business and began this series some ten years ago modeled on a creative music series founded in part by the late Sam Rivers.  As a musician Phil has gotten to know many talented and creative musicians who performed on his series.  Phil is a friendly, unpretentious man with great talents which he successfully combined here.

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Phil and sous chef Cori preparing the evening’s feast.

The 20 seats were sold out for the annual Masumoto Peach dinner.  At the peak of the harvest each year Phil has put together multiple course dinners featuring locally grown organic peaches from the now four generation Masumoto family orchard near Fresno .  In fact a recent film (information on the Masumoto page linked above) has been made about them called, “Changing Seasons” and one of the filmmakers was in attendance.  There was a short discussion with Q and A at one point.

Happy diners anticipating the next course.

Happy diners anticipating the next course.

No music this night but wonderful food and friendly conversations filled the evening.  The meal began with, of course, a taste of the actual peaches.

sous chef Cori serving the peach halves that began the dinner.

sous chef Cori serving the peach halves that began the dinner.

The next course, a peach tomato gazpacho.

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Followed by a grilled peach salad with cashew cheese balls, arugula radicchio,, pickled red onions, and a cherry balsamic dressing.

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Oh, yes, a nice Chimay to quench the thirst.

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And then tempeh char siu wontons (from the local Rhizocali Tempeh), flat tofu noodles, a really great hot peach mustard and peach sweet and sour sauce.

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The main course: peach grilled seitan, peach barbecue sauce, roasted corn and peppers, and some crunchy fried okra.

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And, for dessert, peach rosewater cake with peach walnut sorbet.  As is his custom Phil went around offering more of that sorbet which most folks, present writer  included, availed themselves.

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This was a thoroughly enjoyable evening.

But, as I said, this tradition is coming to an end.  Not to fear, however.  Phil is in the process of writing a cookbook sharing the secrets of his culinary mastery and the book will also document some of the many musicians whose talents graced many an evening here.

La Donna Smith and India Cooke playing an improvised duet.

La Donna Smith and India Cooke playing an improvised duet.

Bassists Mark Dresser and Barre Phillips play together for the first time at In the Mood for Food.

Bassists Mark Dresser and Barre Phillips play together for the first time at In the Mood for Food.

The amazing Stuart Dempster at Phil's loft a few years ago.

The amazing Stuart Dempster at Phil’s loft a few years ago.

Gyan Riley, Terry Riley and Loren Rush attending the dinner/concert which featured Stuart Dempster.

Gyan Riley, Terry Riley and Loren Rush attending the dinner/concert which featured Stuart Dempster.

Pauline Oliveros and her partner Ione performing at a recent dinner.

Pauline Oliveros and her partner Ione performing at a recent dinner.

So this little sampling of photos provides some idea of the scope and significance of this series.  Happily it is being documented in a book for which an Indiegogo campaign is presently in process.  You can donate and receive any or many of a variety of perks ranging from a copy of the book for $40 and perks including an invitation to celebratory dinners planned in both New York and Oakland.  My copy and my dinner invite are reserved.

There are 34 days left in the campaign at the time of this writing and the project is now at 106% of its funding goal.  This is a piece of Bay Area music and culinary history that will please music enthusiasts and those who appreciate creative vegan cuisine.

Here is a list of musicians taken from the campaign site to give you an idea of the scope of the series:

Tim Berne – alto saxophone (Brooklyn)

Shay Black – voice, guitar (Berkeley via Ireland)

Cornelius Boots shakuhachi/bass clarinet

Monique Buzzarte – trombone, electronics (NYC)

Chris Caswell (2) – harp (Berkeley)

Stuart Dempster – trombone (Seattle)

Robert Dick (flute) NYC

Mark Dresser (2) – bass (Los Angeles)

Mark Dresser/Jen Shyu duet – bass, voice/dance

Sinan Erdemsel – oud (Istanbul)

Sinan Erdemsel/ Sami Shumay duet – oud, violin

Gianni Gebbia – saxophones (Palermo, Italy)

Vinny Golia- winds (Los Angeles)

Lori Goldston – cello (Seattle)

Frank Gratkowski (2) – clarinets, alto sax (Berlin)

Daniel Hoffman/Jeanette Lewicki duet violin, voice/accordion (Berkeley, Tel Aviv)

Shoko Hikage – koto (Japan-San Francisco)

Yang Jing – pipa (Beijing)

Kaoru Kakizakai (4) – shakuhachi (Tokyo)

Marco Lienhard shakuhachi (Zurich-NYC)

Mari Kimura – violin, electronics (Tokyo-NYC)

Yoshio Kurahashi (5) – shakuhachi (Kyoto)

Joelle Leandre – contrabass (Paris)

Oliver Lake – alto sax (NYC)

Riley Lee (2) shakuhachi (Australia)

Jie Ma – pipa (China, LA)

Thollem Mcdonas Jon Raskin duet piano/sax (wanderer/Berkeley)

Roscoe Mitchell – alto, soprano saxophones (Oakland)

David Murray – tenor sax (Paris)

Michael Manring (5) – electric bass (Oakland)

Hafez Modirzadeh – winds (San Jose)

John Kaizan Neptune – shakuhachi (Japan)

Rich O’Donnell – percussion (St. Louis)

Pauline Oliveros (2) – accordion (NY)

Tim Perkis/John Bischoff duet computers (Berkeley)

Barre Phillips solo and duet with Mark Dresser – contrabass (France)

Alcvin Ramos shakuhachi (Vancouver)

Tim Rayborn/Annette duet oud, strings, recorders (Berkeley/Germany)

Jon Raskin/Liz Albee duet sax/trumpet (Berkeley/Berlin)

Jane Rigler – flute (Colorado)

Gyan Riley (5) – guitar (NYC)

Terry Riley (2) – voice, harmonium (universe)

Diana Rowan (2) – harp (Berkeley/Ireland)

Bon Singer/Shira Kammen duet (voice, violin) (Berkeley)

LaDonna Smith/India Cooke duet (2) violin, viola (Birmingham, AL, Oakland)

Lily Storm/Diana Rowan – voice, harp (Oakland/Ireland)

Lily Storm/Dan Cantrell (2) – voice/accordion (Oakland)

Howard Wiley – tenor Saxophone solo and duet with Faye Carol voice

Theresa Wong/ Ellen Fullman duet

Amy X (3) – voice, electronics (Oakland)

Pamela Z – voice, electronics (San Francisco)

In the Mood for Food, a unique underground dinner/concert series returns to the east bay


The door is open to the underground restaurant.

The door is open to the underground restaurant.

This past Monday October 7th there was a gathering of twelve people at a small loft space in West Oakland.  This is not a neighborhood known for about anything but light industry and cheaper rents.  But there are gems to be found in nasty old Oakland, CA and this is one of them.  It was the return of an irregular (approximately monthly) series of dinners and dinner concerts hosted by local vegan caterer and chef extraordinaire (and shakuhachi teacher as well) Philip Gelb.  These concerts, according to Mr. Gelb, were inspired by the Creative Music Studio which flourished in Woodstock, New York from 1971 to 1984 which featured many of the brightest and most innovative musicians in jazz, free improvisation and experimental music.  But the inclusion of such high quality creative cooking is unique here.

View through a glass, lightly.

View through a glass, lightly.

It has been many months since he last hosted one of these at his loft space.  Phil has chosen to combine his substantial cooking talents with his interest and connections with the music community to create this unique blend of freshly shopped and created vegan dishes with local and visiting musical talent.  This series, dubbed “In The Mood for Food”, is named after one of his favorite films, “In the Mood for Love” by Wong Kar-Wai.  The series has occurred more or less monthly for the last 8 years. To date I have enjoyed the creative and varied multi-course meals (which are frequently themed to the season or to the performer’s preferences) and have enjoyed both dinner conversation and performances by Pauline Oliveros, Terry Riley, Stuart Dempster, Gyan Riley, Tim Rayborn, Michael Manring, Barre Phillips, Mark Dresser, Amy X Neuberg and Pamela Z to name just a few.

The meals are always multi-course, locally created, sourced and shopped meticulously by Phil himself.  He serves only farm fresh ingredients, never canned or packaged and the recipes are his personal creations.  Food is served by the chef and one or two assistants depending on the size of the audience (maximum capacity is about 20 people).  Cost ranges from $40 to $60 per person, about what you would pay at a good area restaurant.  The musicians are either people with whom Phil has collaborated or found by word of mouth from other musicians and friends.  He has had many musicians call him to ask if they can play at his venue.  Why would that be?  There is no significant publicity or profit to be had here.  The answer, I believe, is the intimacy which is a combination of the loving creation of both food and music, both raised to an art form by their execution as well as their content.

There is reportedly a cook book in the works which, in addition to many carefully tested vegan recipes, will tell some of the history of this series.  Phil is occasionally soliciting recipe testers via Facebook.  He is also known for his hands on cooking classes.

As it happened, Monday’s event did not include music but it did include some familiar faces who I frequently encounter at these dinners as well as an overall interesting collection of guests who make for great conversation and frequently share their BYOB offerings.  In fact the bartender from the great San Francisco vegan restaurant, ‘Millenium’, asked to attend and to prepare some delicious cocktails specially designed by him and incorporating some of the food ingredients to enhance the experience.  Two of the guests were the operators of a local new tempeh making business called Rhizocali and their superior product was featured in the night’s food offerings.

Unfortunately I forgot to get a picture of the wonderful dessert course which consisted of pumpkin waffles, spiced pumpkin sorbet and maple tea poached pears.  Characteristically the attentive chef went around offering more scoops of the refreshing pumpkin sorbet which no one appeared to refuse as they engaged each other in pleasant conversations.  It is good to have this series back again and, well, let’s just say no one walked away unsatisfied.

Appetizer- Fresh rice noodles wrapped with apple smoked tofu and miso glazed, grilled pumpkin hijiki salad

Appetizer- Fresh rice noodles wrapped with apple smoked tofu and miso glazed, grilled pumpkin hijiki salad

First course- Kim chi soup with rice cakes, homemade kim chi in a seaweed/pumpkin broth and a little side dish of Pumpkin tempura brushed with gochujang

First course- Kim chi soup with rice cakes, homemade kim chi in a seaweed/pumpkin broth and a little side dish of Pumpkin tempura brushed with gochujang

Entree- Dumpling pumpkin stuffed with Thai red curry with Rhizocali Tempeh, gai fan, snap peas and Thai eggplant; jade pearl rice, green mango salad and lotus root pickles
Entree- Dumpling pumpkin stuffed with Thai red curry with Rhizocali Tempeh, gai fan, snap peas and Thai eggplant; jade pearl rice, green mango salad and lotus root pickles

Happy diners chatting after a fantastic dinner.

Happy diners chatting after a fantastic dinner.