A hands-on cooking class culminating in a family-style lunch served with wine and beer.
Jook, the Cantonese name for rice porridge, is the perfect canvas for all your favorite ingredients. It is a top choice for breakfast and the easiest comfort food to cook in a big batch. You will learn the secrets behind making a silky smooth congee, plus make some of the most popular toppings from scratch.
You Tiao (Asian churro)
Tea Eggs, or 65C Eggs
Rolled Pork Chashu
Crispy Anchovies & Peanuts
Pickled mustard (demo)
This menu contains the following common allergens: wheat, sesame, soy, egg, fish, peanuts. 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