A hands-on cooking class culminating in a family-style lunch served with wine and beer.
When the fog rolls into the city, Vietnamese pho is an easy option for taking off the chill; we can't wait to inhale the steam from the bowl of aromatic broth, slippery rice noodles, tender steak, and the garnish of fresh herbs and lime. If you haven't made a bowl of pho from scratch before, now's the time to try! Chef Linda will guide you through the steps of making a perfect bowl of pho, as well as a few dishes to round out a lovely lunch spread: delectable rice cakes, a crispy crepe, and a creamy dessert.
Banh Beo — Steamed Rice Cakes with Pork and Dried Shrimp
Banh Xeo — Mung Bean Crepe with Herbs and Shrimp
Silken Tofu with Coconut Milk and Palm Sugar
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