A hands-on class culminating in dinner served with wine and beer.
It's Dungeness Crab season and we're going to celebrate it, Singapore style! Let's save a ticket to Asia, and travel gastronomically over our tables at 18 Reasons with Linda as your guide. Roll up your sleeves because you're going to make these crabs smothered in chili, ginger, garlic and herbs and a few sides to round out the meal with a feast of finger-licking fried shrimp and other feastworthy sides, just like they do it at those seafront restaurants in Singapore.
Singapore Chili Crab with Chili, Ginger, Garlic, Cilantro, Green Onion and Flower Egg Sauce
Golden Salted Egg Yolk & Curry Leaves Jumbo Shrimp
"Kam Heong" Tofu with Dried Shrimp, Black Pepper, Curry Powder & Curry Leaves
E Fu Mushroom - Shiitake, Straw and Enoki Mushroom Braised with E-Fu Noodles
This menu contains the following common allergens: egg, shellfish, wheat, soy. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
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