Bao: Pork Belly and Chili Crab Cakes

When: 
Saturday, December 12, 2020 10:00am to 12:30pm
Add to Calendar
Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
8 slots available

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

It's time for a classic recipe to comfort and celebrate with: buns! Filled with braised pork belly and baked crab cakes, this is the kind of holiday food to get excited about! You'll learn to make the dough from scratch and Linda's recipe for flavorful pork belly and crab cakes. After steaming the pillowy buns to perfection, you'll stuff the buns, and stuff your stomach with good eats!

 

MENU

Gua Bao - Braised Pork Belly "Sandwiched" in Homemade Bao 

Chili Crab Cakes Bao

 

Equipment and Ingredient List for this class will be linked here soon.

This menu contains the following common allergens: Shellfish, Soy, Dairy, Peanuts (garnish), 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.

 


If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.


 

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