A hands-on cooking class culminating in family style lunch served with wine and beer.
Dim sum, "a little touch of the heart," is central to the Southern Chinese Cantonese tea house tradition. In the old days, folks would gather at the tea gardens in the evenings and enjoy these delectable morsels of steamed dumplings over tea and Chinese opera. Join Linda Tay Esposito for an active hands-on class on Saturday morning! We will make some of the popular dim sum items, but without the drama of the opera (or the long lines!)
Shrimp Crystal Dumplings
Xiao Long Bao
Crispy Taro Puffs
Pork Spareribs with Garlic Black Beans
Taufufa Silken Tofu
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 courtesy of Pexels.com)