Flavors of Malaysia: Chili Crab - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended, and proof of full vaccination is required upon entry.

Linda's Chili Crab has become an annual ritual at 18 Reasons for the past few years. Let's keep the rhythm going and celebrate Dungeness Crab season once again. Roll up your sleeves because you're going to smother crabs in chili, ginger, garlic and herbs and a cook up a few side dishes to round out the meal. Finger licking good!

MENU

Rojak Salad—Savory Salad of Mango, Jicama, Chinese Cruller and Peanuts

Chili Crab 

Black Pepper Tofu

Milk Bread

*Please note that supply of local dungeness crab may be limited by factors out of our control (environmental, regulatory, etc.). If no crab is available, we may make substitutions.

This menu contains the following common allergens: Shellfish, Soy, Peanuts, 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 credit: Linda Tay Esposito}