Asian Thanksgiving

A hands-on cooking class culminating in family-style dinner served with wine and beer.

For many, Thanksgiving means the iconic meal of roast turkey, green bean casserole, potatoes, stuffing, and pumpkin pie. However, many of our teachers and staff, and we assume many of those in our community, interpret Thanksgiving meal ways that widely vary from this American tradition. Join Linda Tay Esposito for a exciting, fast-paced class, to learn her menu for an Asian-inspired Thanksgiving meal that centers around a different kind of bird and a variety of sides that riff on the American tradition, but are infused with flavors from various Asian cuisines. All students will get hands-on experience with every dish on the menu!

MENU

Five-Spice Roast Duck
Lotus-Leaf Wrapped Sticky Rice with Chestnuts, Shiitake, Lap Cheong Sausage, Salted Duck Eggs, Dried Shrimp, Smoked Oysters
Oven-Roasted Brussels Sprouts with Lap Cheong Sausage and Crispy Shallots
Pumpkin Custard

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. Most recently, she was head of operations and chef at Bay Area's artisan tofu maker, Hodo Soy. She writes a food blog at www.flavorexplosions.com

(Photo courtesy of Pexels.com)