Southeast Asian Vegetarian

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

Many New Year's resolutions involve vegetables and we understand that this is the time to think of fresh new starts and healthier eating. Here at 18 Reasons, we think vegetables are a 365-day kind of habit, and we fully support these delicious Southeast Asian recipes to become part of your repertoire and perhaps expand your pantry. We're not to blame if these flavors from Malaysia, Indonesia, and Singapore become a year-round habit for you! 

MENU

Otak-Otak -  Banana-leaf Wrapped Steamed Silken Tofu in Spiced Coconut Mousse
Lion's Mane Mushroom and Yuba Satay with Peanut Sauce
King Trumpet Briyani
Vegetable Acar - spiced pickles

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 Linda Tay Esposito)