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18 Reasons: Bo 7 Mon: Vietnamese 7 Courses of Beef – In Person
March 24 @ 6:00 pm - 10:00 pm
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. Masks are recommended.
Let’s feast on this traditional Bò 7 món, which translates to “seven courses of beef.” It’s been a few years since we’ve done this class and we’re excited to cook up this menu together again! This is a fun dining experience! In the kitchen, you will grill, broil, and steam a variety of beef dishes. At the dinner table, you’ll make your own spring rolls at the table, drawing from all the different beef preparations. To round out the experience, you’ll also make a beef salad to start the meal, and end with a warming bowl of congee. Seven dishes in all; holy cow, for sure! A wide variety of textures, aromatics, flavors make this memorable feast of the senses!
Bò Lúc Lắc Gỏi—Shaking Beef over a Salad of Pickled Carrot, Daikon & Lettuce
Bò Nứơng Sả—Grilled Beef Wrapped on a Lemongrass Skewer
Bò Nướng Hành—Grilled Green Onions and Enoki Mushrooms Wrapped Beef
Bò Nướng Mỡ Chài—Broiled Lemongrass Galangal Beef Sausages wrapped in Caul
Bò Lá Lốt—Broiled Ground Beef Rolls in La Lot or Perilla Leaves
Bò Chả Dùm—Steamed Ground Beef Meatballs with Woodear Mushrooms, Cellophane Noodles
Cháo Bò—Beef Congee
Served with a garden of Vietnamese herbs, dipping sauces, vermicelli and rice paper, shrimp chips and two varieties of Nước Chấm: Nước Mấm and Mắm Nêm
This menu contains the following common allergens: Fish, Soy, Peanuts, Shellfish. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail email@example.com before purchasing a ticket.
Let’s Cook Together!
Linda Tay Esposito is a teaching chef whose food represents a tribute and commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools – Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.
An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions