The September potluck was held on Sunday the 24th in northeast Austin. Not only did we celebrate the fall, good food, good company and being alive to enjoy all these things, we also celebrated one of our students who will be venturing off to be a sous chef at a new restaurant in California. Good luck, Rachel!
The photos are of the handrolls I made for the potluck. I used a 2:1 ratio of short grain brown rice to sweet brown rice, which I soaked, then pressure cooked. The filling is homemade tempeh that was simmered in shoyu and water, then panfried, along with fresh cucumber, avocado, blanched carrots, pickled shiso leaf, and green onions. I garnished with edible marigolds, chive flowers, and toasted black sesame seeds. I served with a dipping sauce(not pictured), which I made by diluting shoyu with water and adding ginger juice and toasted sesame oil.
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