Breakfasts of Southeast Asia

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

We are always looking for healthy and hearty breakfasts, and instructor Linda Tay Esposito makes a convincing case for turning towards Southeast Asia for inspiration. In this unusual and compelling course she will teach us how to prepare five of her favorite morning meals:

Chai Kueh - Steamed Jicama Dumplings

Nasi Lemak - Coconut rice with eggs, sambal, anchovies and peanuts 

House Made Yu Tiao with Egg Drop Sweet Soup

Banana Roti Paratha 

Masala Chai Tea

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