A four hour hands-on class culminating in dinner served with wine and beer.
In this hands-on class, Linda Tay Esposito will lead you through selected dishes from various parts of Vietnam. Whether or not you've eaten Rice Paper Salad, a Saigon street food favorite, or Hanoi's famous Turmeric Fish with Dill, you'll walk away with the tools and experience to create these meals at home (not to mention a full belly!).
Bo Luc Lac - Shaking Beef - Lemongrass-Fish Sauce Marinated Seared Sirloin, Pickled Red Onions, Watercress
Cha Ca - Turmeric Infused Catfish, Dill, Asian herbs, Rice Noodles, and Nuoc Cham Dressing
Sweet Potato, Taro and Sago in Sweet Coconut Milk - Warm Broth of Sweet Coconut with Creamy Garnet Sweet Potatoes, Purple Yams and Tapioca Pearls
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