Chinese Take-out at Home

A 3 1/2-hour cooking class culminating in dinner served with wine and beer.

We understand how good it sometimes feels to dip into a white paper container of fried rice from the local take-out Chinese joint - on the couch, in that favorite pair of sweats. It is easy and satisfying, and it is a meal that lends itself as tomorrow's cold, savory breakfast bowl. 

Yet making these classic and nostalgic dishes actually takes under an hour, and the result is often more nutrious, more delicious, and -- unless you have the speediest delivery service ever -- just as convenient. And you can still eat in your sweats on the couch.

Join us as we toss the delivery menus, and prepare fast, delicious Chinese dishes at home.

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Fried Wontons with Sweet Chili Jam
Hot and Sour Soup
Candied Walnut Shrimp with Housemade Mayo
Twice Fried Green Beans
Ma Po Tofu
Yangchow Fried Rice

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. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy, where she is now head of operations. She writes a food blog at www.flavorexplosions.com