Asian Thanksgiving

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

We are all familiar and fond of the traditional Thanksgiving meal of roast turkey, green bean casserole, potatoes, stuffing, and pumpkin pie. However, many a Thanksgiving dinner have transformed through the influences of cuisines beyond the American border, and these non-traditional Thanksgiving spreads symbolize the diversity in our community. Join Linda Tay Esposito for a exciting, fast-paced class, to learn her menu for an Asian-inspired Thanksgiving meal. All students will get hands-on experience with every dish on the menu!

MENU

Spatchcocked Lemongrass-Turmeric Koji-Marinated Turkey 

Whole Roasted Smoked Cauliflower with Sambal 

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 Pixabay)}