Flavors of China: Hakka

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

Hakka cuisine is known for being salty and fatty (in a very good way). Yet it is also incredibly complex, owing its unique depth of flavor to the relatively large proportion of preserved ingredients that are a result of the cuisine's migratory heritage. Let the talented Linda Tay Esposito tell you all about it!

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Pork Belly with Wood Ear and Furu Tofu
Taro Abacus with Minced Pork
Braised Yuba, Egg Tofu, Mushroom and Yu Choy
Lei Cha - Pounded Tea Rice

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