A three hour hands-on cooking class culminating in dinner served with wine and beer.
Fondly called Chinese tamales, these pyramid bamboo leaf-wrappped pyramid bundles of glutinous rice, beans and meat fillings are usually eaten during the Chinese Dragon Boat Festival on the 5th day of the 5th month of the lunar calendar. Folks throw these dumplings into the waters as an offering to the dragons and river gods. Come and learn the art of wrapping Zongzi.
Cantonese style with mung beans and pork belly
Sichuanese style with pumpkin and pork belly
Nyonya Style - pork, candied wintermelon and spices
Sweet Alkaline Dumplings with Red Beans
Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."
A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting. She started her teaching career at Whole Foods Market Culinary Center. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy, where she is now head of operations. She writes a food blog at www.flavorexplosions.com