Flavors of Indonesia: Bali
A hands-on, collaborative cooking class culminating in family-style lunch served with wine and beer.
Discover the flavors of Balinese foods that reflects Bali’s unique heritage and environment. With its Hindu heritage and abundance of seafood and fertile soils, Balinese food is tantalizing, sumptuous and showcases the bounties from one of the most beautiful islands in the world. We will use lots of ingredients to make spice pastes for seafood, meats and vegetables. If you've been planning a trip (or have visited this island), join us for an adventurous class and learn how to make these dishes in your own home kitchen!
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Sate Lilit - Grilled Seafood on a Stick (pictured)
Tum Bebek - Duck Wrapped in Banana Leaf, with Candlenuts and a Gingery Spice Paste
Babi Guling - Spice Roasted Pork
Sayur Urab - Spicy Salad with Long Bean, Mung Bean Sprouts, Coconut, Lemongrass, and Lime Leaf
Sambal Matah - A Spicy Condiment made with Shallots, Chilies, Ginger, Torch Ginger, Lime Leaf, and Dried Shrimp
Steamed Coconut Rice - Long Grain Rice with Coconut and Pandan
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)
