Handmade Asian Noodles: Belt Noodles

When: 
Sunday, February 7, 2021 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
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.

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 serving it two ways. With the crunch of cucumbers to round out the symphony, this class will be a full-sensory outlet for your weekend. 

 

MENU

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!

Smashed Cucumbers

 

Equipment and Ingredient List for the class found here; check before buying a ticket.

This menu contains the following common allergens: Wheat, Soy, Sesame. 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 by Linda Tay Esposito