Flavors of China: Handmade Noodles and Noise

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. 

Taking this class will not just guarantee good food, but also some active noise-making in the kitchen! You'll be slinging and bouncing long belt noodles across your counter and banging on chicken to create the flavors of Western China. With the crunch of woodear mushrooms to round out the symphony, this class will be a full-sensory outlet for your weekend. 

MENU

Woodear Mushroom Salad 

Bang Bang Chicken - Cold chicken in Ma la Sesame Sauce

Handmade Belt Noodles with Cumin Lamb  - Belt noodles stir-fried with lamb and chives
*the grainy screencapture above shows the action from our last in-person class. Make sure you have space to spread your arms!
 

Equipment and Ingredient List for the class will be posted here.

This menu contains the following common allergens: Soy, Wheat 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

_{Photo credit: Linda Tay Esposito}