tsainola

a vegetarian pop-up for New Orleans

Tag: brunch

Menu for Saturday

Spinach and Ricotta Dumplings

Pickled Beets with Parsley

Fingerling Sweet Potatoes with Duck Egg

Braised Beans with Mushrooms and Woodland Sorrel

Greens with Carrots and Radishes

Jasmine Rice

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Cinnamon Rolls

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Horchata

Raspberry Lemonade

Mint Tea

Pinolillo

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Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots

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Coffee

Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

Menu for Saturday

Olive Boules

Broccoli Black Bean Galette with Toasted Mustard Seeds and Red Pepper

Spicy Mushroom Soup with Scallions and Curried Squash

Cauliflower Soup with Garlic

Fresh Greens with Parsley-fried Black-eyed Peas and Cheese

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Strawberry Orange Clafoutis

Peppermint Fudge/Snickerdoodle/Gingerbread Cookies (2/3 Gluten-free)

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Coffee

Mint Tea

Spiced Lemonade

TSAI Brunch Sunday, Downtown

This Sunday, TSAI and friends will be hosting a brunch event from 11 a.m. to 2 p.m. at a beautiful location in the Seventh Ward, not far from the intersection of Esplanade and Rampart. We hope you’ll join us in celebration of Valentine’s Day, Sundays, good food, good music, and good company.  We’ll be posting a full menu, additional details, and new recipes mid-week. Please RSVP by emailing tsainola@gmail.com.

Pictures from the TSAI Glad Tidings Brunch

One of our guests, Joanna Sternberg, has kindly shared with us some of the pictures that she took at our holiday brunch last weekend — see below. For more pictures, see guest Nora’s account of her TSAI brunch experience. Many thanks to our hosts, musicians, and guests for a wonderful event.  

Check in the next couple of days for new recipes, and in the coming weeks for news of upcoming events. We can’t wait to feed everyone again soon, and we’d like to wish everyone the best of holiday seasons, and a great start to the new year. 

Menu for Saturday Brunch

fresh sourdough/thyme sourdough/spiced buckwheat bread with butter

apricot and ricotta-stuffed brioche French toast

wild rice grits with chard, mushrooms, queso fresco, and preserved Meyer lemons

root vegetable hash with cauliflower, homemade mustard, and baked egg

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beet mimosas

homemade bloody marys

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food served 11-2, all items $2-5, CASH ONLY, details

TSAI Glad Tidings Brunch, Saturday 12/17

Our friends Annemarie, Lucy, and Tia are hosting a TSAI holiday brunch for this Saturday at their Bayou St. John home. We hope you’ll join us for food, drinks, and live music by Hannah KB and Tom Wooten.

Details: 11 a.m. to 2 p.m.; 904 N. Lopez (2nd floor); CASH ONLY; Please email us at tsainola@gmail.com or RSVP via Facebook to let us know you’re coming.

Full Menu from Brunch on the Bayou

We continued testing our recipes throughout the week leading up to our Brunch on the Bayou in order to refine the flavors, textures, and experience of the food for our diners, the two dozen guests who had signed up to spend their Sunday morning with us over Bayou St. John. We were proud to share our interpretations of Taiwanese specialties that aren’t commonly available here on the Gulf Coast, and couldn’t have been happier with the clear skies, cooling breeze, and general good spirits that pervaded the event. Many thanks to Sarah and Danny for allowing us to stage the event out of their wee kitchen.

  1. After serving iced apple-ginger-green tea to our guests, we brought out plates of baked buns, each lightly stuffed with sweet potatoes, shiitake mushrooms, vermicelli, two types of Taiwanese greens (A-Ah Tsai and Gua Tsai), ginger, garlic, and a special barbeque sauce.
  2. Our second course consisted of salty soybean soup, shiitake mushroom beignets, and rice rolls. Salty soybean soup is essentially curdled soy milk that is flavored with sesame oil, rice vinegar, and scallions. Instead of the traditional crueller, we served the soup with shiitake mushroom beignets because we try to get mushrooms into pretty much everything we serve and because we don’t own any pans wide enough with which to deep fry cruellers. Rice rolls accompanied the beignets and soup — each a slightly sweet combination of black rice and brown rice formed around a filling of fried tofu, roasted seaweed, and salted radish. Rice rolls are ubiquitous in the streets of Taiwan, with vendors parked outside of subway stations and busy intersections ready to wrap up each customer’s choice of fillings into a delicious meal-to-go in a matter of seconds and for a buck or two.
  3. Almond tofu with mung beans, lotus seeds, and a honey sauce comprised the third course. We created the sauce by reducing the sweet broth in which we cooked the mung beans and lotus seeds, and cooking that down with local honey. The almond tofu is a traditional Taiwanese dessert that is thickened and set with agar agar (made from seaweed) rather than gelatin.
  4. We wrapped up the meal with spoonfuls of sweet fermented rice with a little orange zest on top. Our friend Alice claims that fermented rice was sick food in her childhood, but we’ve always thought of it as a special treat best enjoyed with clear sinuses, so that the hint of alcohol and the remarkable sweetness of rice unlocked through the fermentation process can be fully appreciated.

Brunch on the Bayou, 10/16

We’ll be serving brunch on Bayou St. John this Sunday, 10/16, at 11 a.m. The weather forecast looks good, and we’re eagerly anticipating a wonderful time sharing recipes inspired by traditional Taiwanese fare: adzuki beans, salted soymilk, almond tofu, fermented rice, and other such delights. For logistical reasons, we have to cap the number of diners at 30 — you can reserve a spot on our Facebook page here. Check back later in the week for menu details.

TSAI: Upcoming Events

We’re excited about the fall, and the events that we have planned for the coming months. We’ll be hosting food + music events on the first Saturday of every month, starting in October, and will have smaller gatherings in between at diverse locations around the city. More details forthcoming, but here’s what’s happening:

  •  10/1 Saturday Evening: Food + Music at an Uptown Location
  • 10/16 Sunday Brunch on the Bayou: Taiwanese-inspired menu, on the Cabrini Bridge (max. 30 spots)
  • 11/5 Saturday Evening: Food + Music at an Esplanade Ridge Location