Flavors of China

A hands-on cooking class culminating in dinner served with wine and beer.

In traditional Chinese households, food is consumed for both its taste and its therapeutic properties. In this very special course, Linda Tay Esposito will show us how to use some of the more “common” Chinese herbs, such as ginseng (for fortifying energy), melons (for cleansing), and fresh ginger (for “chasing” wind from the body). The art of Chinese healing foods is about balancing eneriges (yin and yang) while creating absolutely delicioius and satisfying meals. 

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Bittermelon with Golden Salted Duck Yolks

Winter-Melon Soup with Fish Maw, Mushrooms, Jujube and Chinese Smoked Ham

Chicken in Rice Wine with Shiitake Mushrooms, Clouds Ears, Ginger and Soft Boiled Peanuts

Oven-Braised Whole Duck with Ginseng, Gojiberries, Dong Quai and Astralagus

Vinegar Braised Pork Trotters with Ginger and Eggs

Barley Sweet Soup with Rock Sugar, Gingko Nuts, Egg and Yuba 

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