Community Dinner: Italian and Malaysian Noodles (Second Seating)
A dinner with beer and wine available for sale. This is not a cooking class. This seating is limited to 40 guests. Review our registration and cancellation policies here.
April's Community Dinner a partnership of two beloved 18th St. Kitchen teachers, Viola Buitoni and Linda Tay Esposito. Their third cross-cultural menu draws from their Italian and Malaysian culinary knowledge. This menu plays on the comforting, umami-rich combination of noodles, pork, and mushrooms. While these countries may be far away on the globe, Linda and Viola's inventive, collaborative menu will be a delicious harmony!
This ticket page is for the second seating from 7:30-8:30 pm. We do not have reserved seating and dining will take place at communal tables. For our first seating at 6 pm, please click here.
MENU
Rigatoni alla Norcina—Umbrian Rigatoni with Italian Sausage and Mushrooms
Bee Tai Mak—Stir Fried Loh Shi Fun (Silver Pin Noodles) with Pork, Shrimp, Mushroom and Egg
This menu contains the following common allergens: Eggs, Fish, Shellfish, Soy, Wheat. If you have allergies or dietary restrictions that concern your ability to attend, please e-mail info@18reasons.org before purchasing a ticket. Because we are cooking in large batches, we are very limited in accommodating allergens and dietary restrictions.
Viola Buitoni, chef instructor and food writer, was born in Rome and raised in Perugia, Italy. With stories and knowledge from six generations, her dishes cross the best of California agriculture with the finest Italian food imports. After moving to the US to attend NYU, Viola started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking remotely for Boston-based Milk Street, and in person for 18 Reasons and The Civic Kitchen in San Francisco. She leads immersive foraging and cooking workshops in off-the-beaten-path Italy. She has contributed to La Cucina Italiana US and to italysegreta.com. Her opera prima, Italy by Ingredient, released in the Fall 2023 (Rizzoli). In 2020, the President of the Italian Republic awarded her the title of Cavaliere dell’Ordine della Stella d’Italia for her work to further the culture and business of Italian food. She lives in SF’s Mission District with her husband and tiny dog, while her son is away at college.
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.
ABOUT COMMUNITY DINNER
A longstanding tradition at 18 Reasons, Community Dinner welcomes friends new and old to our dining tables. We fill every seat possible to create a cozy and joyful experience where guests of all ages build connection. If you are new to our organization, we invite you to join us and learn more about our mission while tucking into a hearty plate. Wine and beer will be available for sale. Kids welcome!
