Mid-Autumn Festival Mooncakes - In Person

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.

Mid-Autumn Festival is around the corner, so let's celebrate with mooncakes! Mooncakes are typically eaten during this festival, though they come in different forms. We've chosen two for this class. In Hong Kong, a popular form of mooncake is a light, no-bake snow skin mooncake. As it evolves in Chinese diaspora in SE Asia, durian was added, and it became an overnight hit. Similarly, the flaky Teochew mooncake became an Instagram darling when it took on rainbow pastel color.

We will spend most of the class making the mooncakes, and then sit down for a bowl of Hong Kong-style beef noodle soup. Lastly, each student will take home a mooncake mold to make more at home!

MENU

Spiral Mooncake with Shallot Mungbean Filling

Durian Snow Skin Mooncake

Hong Kong Beef Noodle Soup (Demo only)

Poached Gailan with Crispy Shallot

This menu contains the following common allergens: 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 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 courtesy Linda Tay Esposito}