Vegan and Gluten-Free Cooking Around Asia - In Person

When: 
Sunday, May 1, 2022 4:00pm to 8:00pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$130.00
Member Price: 
$120.00
3 slots available

SOLD OUT

A hands-on in-person cooking class culminating in a meal served with wine and beer. This class is limited to 14 students. See our registration policies here and our rules for in-person events here.

So many dishes in Asia are traditionally vegan and gluten-free, not needing to swap for alternative ingredients. We know that Linda's repertoire of classes at 18 Reasons often feature dishes with animal products and wheat. Linda hopes to teach curious home cooks who haven't yet been able to participate in her classes, choosing a menu representing several cultures around Asia. 

 

MENU

Indian Vada—Spiced Lentil Fritters

Shanghainese Ma Lan Tu—Tofu and Chrysanthemum Greens

Korean Bindae-tteok—Mung Bean Pancake with Kimchi

Sichuan Mapo with Housemade Silken Tofu

Chinese Sweet Red Beans

 

This menu contains the following common allergens: Soy, Tree Nuts. 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 18 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