Malaysian Pop-up

A seated dinner. Guests are welcome to BYOB wine and beer; we will also have bottles for sale.

For those of you who haven't had teacher Linda Tay Esposito's cooking, this is your chance! Linda is cooking up a unique and complex, three-course Malaysian meal for us. The coastal Peninsula Malaysia meal showcases Malay heritage cuisine incorporating lots of aromatic Asian herbs and fish.

Gather around our communal table and indulge in the experience of good food, good drink, and great people!

MENU

Rojak: Savory Fruit Salad with Green Mangoes, Jicama, Cucumber, Beansprouts, Pineapples, Chinese Churro and Haeko Fermented Shrimp Paste

Nasi Kerabu on Banana Leaf

Nasi Ulam Kerabu: Pilaf of Blue-Pea Flower tinted Jasmine Rice with Laksa Leaves, Kaffir Lime Leaves, Sorrel, Perilla, Cilantro and Mint, and Salted Fish 

Ayam Percik: Roast Chicken infused with Malay Spices and Turmeric, slathered  with Creamy Chili-Coconut Sauce

Acar Pickles: Cauliflower, Eggplant, Cabbage, Carrot and Cucumber Chutney with Peanut, Chili and Tamarind

Sides: Keropok Lekor Fresh, Chewy & Crispy Fish Crackers, Candied Anchovies, Spiced Peanuts, Sambal, House-Preserved Duck Eggs

Sweets: Choice of Durian or Mango Crepes with Whipped Cream

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