Tingle and Spice: Vegetarian Sichuan

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.

Get your hands ready to make Sichuan cuisine from scratch! You’ll knead dough for slippery noodles, create your own silken tofu, and blend spices to make flavor-packed condiment. Linda’s Red Oil is the star of his menu; it is an aromatic, mildly spicy chili oil. Unlike chili crisp, chili oil is about infusing the spice flavors into the fat, where you end up with a beautifully fragrant oil that takes your food to the next level.

We will use the tingling spice, Sichuan peppercorn, generously donated by 50 Hertz, for that unforgettable ma la taste of Sichuan cooking.

MENU

Green Onion Guo Kui Pancake - Layered Pancake with Green Onion

Tofu & Leek Wonton in Chili Oil

"Mouth-Watering" Seitan and Pea Jelly Noodles - Slippery Noodle and Seitan in Sesame Peanut Chili Sauce

Mapo Tofu - Mushroom, Fermented Chili, Miso, Salted Black Bean and Tofu

Linda’s Red Oil - Fragrant Chili Oil

Coir-Raincoat Cucumber Salad in Green Onion and Sichuan Peppercorn Oil

Dou Hua - Silken Tofu Dessert
 

This menu contains the following common allergens: 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 a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

_{Photo by Linda Tay Esposito}