Mid-Autumn Harvest Mooncakes

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Celebrate the Mid-Autumn Festival with a hands-on class where you’ll learn to make two different, yet equally beautiful mooncakes with Chef Linda! You’ll create the colorful, spiral mooncake from the Teochew tradition and the soft snowskin mooncake that is especially popular in Taiwan and Singapore. We’ll cover techniques like pastry lamination and working with snowskin dough, with fillings like taro-shallot and sweet mung bean. In addition to the mooncakes, you’ll also make lotus leaf sticky rice as a savory bite tossed together with savory chicken, dried shrimp, and chestnut (or a hearty vegetarian version)—plus a bright, pickled cabbage side. This class is perfect for anyone curious about traditional festival foods or looking to build pastry skills with a cultural twist. Come celebrate the season with bold flavors, beautiful colors, and a little mooncake magic!

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Rainbow Spiral Mooncake with Taro Shallot Filling
Snow Skin with Sweet Mungbean Filling
Lotus Leaf Sticky Rice with mushroom, chestnut, dried shrimp, chinese sausage and chicken
Vegetarian option: mushroom, chestnut, tofu, lotus roots and peanut
Pickled Cabbage

*Email info@18reasons.org to request a vegetarian option*

This menu contains the following common allergens: Peanuts, Shellfish, Soy, Wheat. There are options available if you're allergic to peanuts, but they involve 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 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}