A hands-on cooking class culminating in a family style dinner served with wine and beer.
A trip to the Malaysian island of Penang always include a street food tour...visiting the various hawker stalls dotted throughout the island, each one famed for their own special dish - whether it is the sisters' famous char kuey teow, or the Penang Road famous Assam Laksa or the lobak master at Kheng Pin. We will try to imagine an evening on Gurney Drive and recreate some of island's most beloved dishes in this class.
Lor Bak – Fried Pork Roll and Crispy Tofu with a Five Spice Dipping Sauce
Pasembur – Indian Mamak Salad with Shrimp Coconut Fritters, Jicama, Sprouts and Spicy Dressing
Assam Laksa – Rice Noodles with Fish in a Tamarind Broth with Pineapples and Cucumber, and Hae Ko Shrimp Paste
Char Kuey Teow – Flat Rice Noodles with Chinese Sausage, Shrimp and Egg
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. Most recently, she was head of operations and chef at Bay Area's artisan tofu maker, Hodo Soy. She writes a food blog at www.flavorexplosions.com
(Photo of Char Kuey Teow courtesy of Linda Tay Esposito)