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Breakaway Cooking with Tea

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Eric Gower
Ikushin Dana Velden
with Eric Gower and Ikushin Dana Velden
May 31 - June 3  (Thursday-Sunday)

$240 ($204/Member)

Beginners especially welcome.

Discover and explore an entirely different culinary universe through the lens of fine teas.

Enjoy the taste, health benefits, and ritual of tea by learning to cook with it! We'll explore all kinds of unusual uses of favorite teas, including matcha, rooibos, genmaicha, oolong, jasmine, hojicha, and lapsong souchong. We'll learn how to make flavored tea salts and sugars, tea sparkling waters, tea crusts for proteins, tea infusions in soups, and much more. We'll also introduce the notion of mindfulness while cooking and preparing tea, and discover the focused, yet relaxed, energy brought on by good tea.

Related Bio(s):

Eric Gower

Eric Gower developed his "breakaway cooking" style in the US after living in Japan for 15 years. He is the author of The Breakaway Cook and The Breakaway Japanese Kitchen. He was a pioneer of lay Zen practice at Mt. Baldy alongside Sasaki Roshi in the early 1980s.

Ikushin Dana Velden

Ikushin Dana Velden was ordained by Ryushin Paul Haller in 2002. She lived and practiced at San Francisco Zen Center and Tassajara for over 16 years and recently moved to the East Bay where she continues to sit, teach and write. You can read her thoughts about food, cooking and practice on her Weekend Meditation blog in The Kitchn.