Flavors of China: Handmade Noodles
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
For this noodle-centered class, Linda chose dishes influenced by the one of the Muslim ethnic groups in China - the Hui people. Living mostly in Northwestern China, they have a 1200 year old history, and are decendants of settlers along the Silk Road. This class will get you working on doughs to make a variety of noodles: silky smooth wheat starch and rice noodles, and two wheat noodles, one stretched, and one ripped. If you enjoy slurping up noodles in all forms, join us!
MENU
Celtuce / Cucumber Salad
Liang Pi Cold Skin Hand Cut Noodles in Sesame Sauce with Cucumber and Peanuts
Lan Zhou Niu Rou Hand Stretched Beef Noodle Soup
Biang Biang Spicy Cumin Lamb Hand-Ripped Belt Noodles
Red Chili OIl Base
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
