A hands-on, collaborative cooking class culminating in family-style lunch served with wine and beer.
Dragon Boat Festival is celebrated on the 5th day of the 5th month of the lunar calendar. Learn how to make Zongzi - the pyramid shaped rice dumplings wrapped with bamboo leaves that are eaten on this holiday!
Cantonese Joong: Sticky Rice with Mung Beans, Pork Belly, Duck Eggs and Five Spice Powder
Nyonya Chang: Sticky Rice, with Pork, Winter Melon and Spices
Taiwanese Style: Sticky Rice with Pork Belly, Peanuts, Crispy Shallots and Soy Sauce
Sweet Alkaline Dumplings with Red Bean: Sticky Rice with Sweetened Adzuki Beans
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)