Hainanese Chicken Rice

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

Fragrant, comforting, delicious, Singapore's favorite meal is Hainanese Chicken Rice. Join Linda for a in-depth class to delve into this classic dish, cooked in three different styles. Learn how to butcher chickens and her tricks to the accompanying sauces, which elevate the dish from tasty to outstanding!

MENU

Poached White-Cut Chicken
Oven-Roasted Chicken
Sous-vide Chicken Breast
Pandan Chicken Fat Rice
Ginger-Scallion Sauce
Chili-Garlic Sauce
Pineapple Tartlets
Barley Lime Drink

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