Asian Vegetarian Flavor Explosions

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Asian Vegetarian meals are not reduced to blanched vegetables! With the help of a few fermented sauces and condiments - homemade or store-bought - you can make exciting meals.  Learn how to make and use sauces that will enhance your home-cooked meals. If you’re looking to cook with more plant-based ingredients, or want to have a pantry that packs a punch, join us!

MENU

Steamed Soft Tofu with Preserved Radish, Sesame Soy and Crispy Shallots

Spinach with Sesame Hoisin Dressing

King Trumpet Mushroom with Black Bean Sauce

“Fish” Fragrant Eggplant with Dou Ban Jiang, Dou Chi Salted Black Bean and Sichuan Peppercorn

Noodles with Cucumber, Chili Crisp, Furu-Sesame Sauce, HK Olive Vegetable, Peanut and Ginger-Scallion Sauce

Housemade Sauces: Hoisin, Ginger Scallion, Chili Crisp

Steamed Rice
 

This menu contains the following common allergens: Soy, Peanuts, Wheat. There are options available if you're allergic to peanuts, but they involve tree nuts. 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}