Simple Sichuan - Im Moment Kaffee
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A hands-on in-person cooking class culminating in a light dinner. Chef knives will be provided to students for in-class use. This class is limited to 10 students. Review our registration and cancellation policies here.
Sichuanese cuisine is famous for its "Ma" numbing and "La" spicy flavors. In the heat of the summer, these bold sensations pair beautifully with cooler options, offering both intensity and refreshment. In this class, you’ll explore a range of cold Sichuan dishes, including Bang Bang Chicken and cold mung bean jelly noodles, both dressed with Chef Linda’s signature red oil. You’ll learn the secrets behind her mix of Sichuan peppercorns and perfect ratio of spices, all infused into a deeply aromatic oil. You'll also prepare Coir-Style Cucumber, a crisp and garlicky sliced cucumber salad, and finish with a delicately set Konjac “Bing Fen” jelly topped with haw flakes, toasted peanuts, and brown sugar syrup. Along the way, we’ll break down the flavor layering, textural contrasts, and preservation techniques that define Sichuan’s cold dish repertoire.
MENU
Linda's Red Oil - the predecessor to modern day chile crisp
Coir-Style Cucumber (a Garlicky Quick Pickle)
Mung Bean Cold Jelly Noodles (with Sesame Sauce and Red Oil)
Bang Bang Chicken (Chicken with Red Oil)
Konjac "Bing Fen" jelly dessert (Jelly dessert with peanuts, haw flakes and brown sugar syrup)
This menu contains the following common allergens: Peanuts, Soy, Sesame 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.
Im Moment Kaffee is more than just a café; it's a place to pause, relax, and appreciate the beauty of now. Created from the heart of owner, Semret (Semy) Tecle and our family, the café’s food and drinks reflect our family’s rich, multicultural heritage, influenced by German, Eritrean, and Italian traditions. Each dish is a personal creation, perfected with love and attention. We combine German bread with Eritrean spiced fillings and toppings, creating unique offerings. We also make in-house Eritrean honey wine and serve imported Italian Lambrusco, German Riesling, and a selection of German and Eritrean beers. At Im Moment, we strive to create a space where worries and screens are left at the door, where you can truly be in the moment; a space that feels like home—for us and for you.
Photo credit: Linda Tay Esposito
