Dungeness Chili Crab

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

It's Dungeness Crab season and we're going to celebrate it, Singapore style!  Let's save a ticket to Asia, and travel gastronomically over our tables at 18 Reasons with Linda as your guide. Roll up your sleeves because you're going to make these crabs smothered in chili, ginger, garlic and herbs and a few sides to round out the meal. 

MENU

Scallops Umai -  Sarawak's Ceviche with Lime, Thai Lime Leaves, Shallots, Rau Ram and Cilantro
Cereal-Butter Prawns with Curry Leaves
Dungeness Chili Crab
Mantou Steam Buns

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)