Five Ingredients: Thai

This is a live, hands-on cooking class held online via Zoom. This is an interactive experience; if online learning is new to you, please read this guide on How to Take an Online Class at 18 Reasons.

Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class. 

In the "Five Ingredients" series, our aim is to make Asian recipes accessible to anyone intimidated by unknown ingredients, a lack of storage, or a lack of time. In this class, we will make some popular Thai dishes - simplified to reduce complexity, but still full in flavor! We hope to bring students together over a love of these familiar dishes, especially as our travel plans are on hold. You will use a pantry of sugar, salt, fish sauce, oil and add to it no more than 5 other ingredients per recipe. 

MENU

Tom Kha Gai Chicken in Lemongrass Coconut Soup

Green Beans with Pork and Basil

Roasted Salmon Red Curry

Coconut Sticky Rice

Equipment and Ingredient List for the class posted here!

This menu contains the following common allergens: Fish, Tree Nuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.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