Asian Thanksgiving

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

We are all familiar and fond of the traditional Thanksgiving meal of roast turkey, green bean casserole, potatoes, stuffing, and pumpkin pie. However, many a Thanksgiving dinner have transformed through the influences of cuisines beyond the American border and we celebrate the diversity of our culinary histories at the dining table. Join Linda Tay Esposito for a exciting, fast-paced class, to learn her menu for an Asian-inspired Thanksgiving meal.

MENU

Winter Melon Soup with Meatballs

Crispy Salted Duck Yolk Kabocha

“Beggar” Lotus-Wrapped Cornish Hens Stuffed with Mushroom Lap Cheung Sticky Rice

Baby Bok Choy with Garlic and Soy

Coconut Tart

Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim.  For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions

_{(Photo courtesy of Pixabay)}