A hands-on cooking class culminating in dinner served with wine and beer.
In traditional Chinese households, food is consumed for both its taste and its therapeutic properties. In this course, Linda Tay Esposito will show us how to use some of the more “common” Chinese herbs, such as ginseng (for fortifying energy), melons (for cleansing), and fresh ginger (for “chasing” wind from the body). The art of Chinese healing foods is about balancing eneriges (yin and yang) while creating absolutely delicious and satisfying meals. We think this is just the kind of food we need during the cold-ridden, short days of winter!
Snow Fungus Salad
Bitter Melon Stir Fry with Salted Duck Eggs
Braised Fish Maw with Shittake
Chinese Herbal Chicken Soup
Jacob's Tears with Yuba, Gingko and Egg
Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions