A hands-on cooking class culminating in a family-style dinner served with wine and beer.
There are endless inspirations for small bites and finger food from Asia, perfect for entertaining. Consider some of these suggestions from Linda's repertoire to be a welcome snack for your guests this holiday season, or make it a spread for a festive, flavor-packed cocktail party!
Shrimp Toast Points with Sweet Chili Jam
Moo Sarong - Noodle Wrapped Meatballs
Crispy Rice Paper with Vegetable Acar
Satay Baby Back Ribs
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)