Five Ingredient Thai

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Come join us for one of Chef Linda’s quintessential Five-Ingredient classes! This month we are featuring the five primary Thai pantry staples; fish sauce, salt, sugar, oil, and an acid. Each recipe uses no more than five additional fresh ingredients, resulting in an approachable menu that is bursting with flavor. Chef Linda will share tips and strategies to build a pantry that includes ingredients that may be unknown, or ways to work around having limited storage or time to cook. This series will also focus on essential techniques within Asian cooking methods, such as braising, steaming, stir frying, and cooking in leaves. 

MENU

Tod Mun Goong - Thai Shrimp Cakes

Cucumber and Pineapple Ajaad

Kra Pow Moo Krob - Pork Belly and Basil Stir Fry

Salmon Red Curry

Fish Sauce Cabbage

Coconut Sticky Rice
 

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy, Peanuts. 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}