Southeast Asian Seafood

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

The coastlines of Southeast Asian countries boast beautiful beaches and views, but they also provide people with a variety of seafood for their kitchen tables. Inspired by the flavors in Linda's favorite part of the world, this menu is a seafood walkabout (swimabout?) across borders to teach you how to cook seafood every which way to Sunday.

MENU

Cambodian Fish Amok

Thai Curry Crab (pictured)

Malaysian Clams with Lemongrass, Garlic, Chili and Taucheo Fermented Soybean

Singaporean Shrimp with Salted Duck Yolk

Steamed White Rice

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 courtesy of Linda Tay Esposito}