A hands-on cooking class culminating in a family-style diner served with wine and beer.
While Sichuan food in America is typically associated with fiery and numbing, there are other flavors in the cuisine - sour, sweet, flowery, fish fragrant, strange, smoky, and with lots of fermented bean, and pickled vegetables...... It's no wonder, there's a Chinese idiom on Sichuan food: "100 dishes 100 flavors."
Wontons in Red Oil—Pork and Shrimp Wontons in Homemade Sichuan Spice Chili Oil
Shui Zhu Yu—Water Boiled Fish
Fen Zheng Rou - Pork Belly & Pumpkin Sticky Rice in Lotus Leaf
Lotus Roots Stir-fry
Ma Yi Shang Shu (Ants Climbing the Tree Noodles)—Cellophane Noodles with Pork and Black Bean
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
Photo credit: Linda Tay Esposito