Flavors of Hong Kong

A hands-on cooking class culminating in a family-style dinner served with a glass of wine or beer.

The streets of Hong Kong are packed and the restaurants are highly competitve, working to make their mark in one of the most populated places on the planet. Save on an air ticket to China and join us for a fun weeknight class with Linda, who'll guide you through these essential dishes of a region consider to be a "gourmet's paradise"!

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Char Siu - Cantonese Barbeque Pork (pictured)
Shui Gow "Water Dumpling" Soup - twice the size of wontons, this is a pork and shrimp dumpling soup of large proportions!
Braised Brisket Wonton Noodle
Steamed Ginger Milk Pudding

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 Linda Tay Esposito)}