Five Ingredients: Chinese Seafood - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 10 students. See our registration policies here and our rules for in-person events here.

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 seafood driven dishes from Linda's Chinese repertoire of recipes - simplified to reduce complexity, but still full in flavor! The cooking techniques vary with the goal of  highlighting the delicate sweetness of seafood. You will use a pantry of sugar, salt, sesame oil, soy sauce, and a high-heat neutral oil (ex. grapeseed, rice bran) and add to it no more than 5 other ingredients per recipe. At the end of class, we'll gather over our dining table to connect, though we will be individually plating the meals in the kitchen for guest comfort. 

MENU

Salt & Pepper Squid

Shrimp in "Lobster" Sauce

Steamed Lobster with Garlic over Vermicelli

Conpoy Dried Scallops & Egg White Fried Rice

This menu contains the following common allergens: Shellfish, Egg, 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.

Let’s Cook Together! 

Linda Tay Esposito is a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions

_{Photo credit: Linda Tay Esposito}