A hands-on cooking class culminating in dinner served with wine and beer.
The thought "I'm craving dumplings" often makes you think "Where can I get dim sum?" but really, tender dumplings are found in multiple Asian cuisines. If you think they're too fiddly to be bothered, join our class and you won't be alone in making a variety of mouth-wathering dumplings (including one sweet dumpling for dessert). With Linda's recipes and her guidance to boost your confidence and get you practicing, you'll be ready to host your own dumpling making party at home!
Korean Tofu & Kimchi Mandu
Tibetan Lamb Momo - Cumin Spiced Lamb in Beet Dumpling Skin
Vietnamese Banh Bot Loc - Pork and Shrimp Dumpling in Tapioca Rice Skin
Teochew Fish Dumplings - Fish Dumpling Skin Filled with Salted Fish & Pork
Sweet Black Sesame Soup with Tang Yuan
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