Philip Gelb: the chef and musician hosts regular collaborative dinner popups at Tomate Caf in West Berkeley. Photo: courtesy Philip Gelb

For the past decade, vegan chef and shakuhachi master Philip Gelb has combined his passion for music and food with a movable monthly series that pairs a four-course meal with a recital featuring singular musicians such as alto sax great Oliver Lake and Irish harp expert Diana Rowan. Looking to expand into new territory, hes joining forces with Tomate Cafs Jack Wakileh, introducing a new pop-up series in West Berkeley (sans music for the time being).

Gelb kicks off the first of three scheduled events on Saturday Jan. 10 with a celebration of the culinary traditions of Southern African-Americans and the Caribbean inspired by Oakland cookbook writer/culinary historian Bryant Terry. Terry, who will be on hand speaking between courses, recently published Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed.

Bryants a guy I have great respect for, said Gelb, who is one of the first musicians to perform new music on shakuhachi, the ancient, end-blown Japanese bamboo flute. I first came across him on KPFA years ago being interviewed about food politics in the African-American community. Weve met up over the years, traded food and ideas and talked about collaborating.

Phil Gelb takes fresh-baked bagels out of oven. Photo: courtesy Philip Gelb

The tentative menu includes Jamaican patty stuffed with spicy cabbage and tamarind sauce, dandelion salad with pecan dressing, pecan-crusted tempeh, and cumin-cayenne mashed potatoes with caramelized onions. Gelb is tapping his friend Daniel Schoenfeld at Wild Hog Vineyard for the beer and wine menu.

Im using some of the recipes from Bryants cookbooks, said Gelb, noting that Terry draws connections between African-diaspora cuisine and African-diaspora music. Its a huge culinary tradition and were throwing a few ideas out. The whole idea is based on his research, and hell be discussing dishes and food in general. Hes a great speaker, a really friendly guy whos thought a lot about connections between food and music. In his book Vegan Soul Kitchen he suggests what to listen to with every dish.

Gelb returns to Tomate Caf on Feb. 7 with Miyoko Schinner, a Japanese-born, French-trained chef who recently launched Miyokos Kitchen in Fairfax. And on Valentines Day he presents a lusty vegan menu with Los Angeles chef Aylande Howell.

Gelb returns to his West Oakland digs on Feb. 15 for a dinner/concert event featuring legendary French bassist Jolle Landre, whos in town to participate in Yerba Buena Center for the Arts New Frequencies Fest.

A cheese made by Miyokos Kitchen. Photo: Miyokos Kitchen

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Philip Gelb: Popping up vegan in West Berkeley