Asian Recipes for the Instant Pot

When: 
Sunday, January 17, 2021 4:00pm to 6:30pm
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Where: 
Zoom Meeting Online PST
San Francisco, CA 94110
United States
Price: 
$50.00
Member Price: 
$40.00
No slots available

SOLD OUT

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

January presents the intersection of two culinary trends: Instant Pots received as gifts and the desire for cozy meals. If you received an Instant Pot as a gift this season or it's a well-loved tool in your kitchen arsenal, join us for a class that is inspired by this very popular kitchen appliance. Linda scanned through her wide repertoire of Asian recipes to pull out two meals that benefit from the Instant Pot's capabilities. Good eats ahead!

 

MENU

White Cut Chicken with Ginger Scallion Sauce

Spicy Oxtail Stew

 

Equipment and Ingredient List for this class will be linked here

This menu contains the following common allergens: none. 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