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18 Reasons: Crazy Rich Asians: Sweets for the Holidays
November 9, 2019 @ 10:30 am - 2:00 pm
A hands-on class culminating in a lunch with wine.
Though the first installation of Crazy Rich Asians created movie buzz last year, we patiently await the movie’s sequel with a little bit of fun inspired by the books’ copious mentions of food. To inspire fun additions to the upcoming celebration season, Linda’s put together some notable sweets from Crazy Rich Asians. You’ll work in teams to fill the dining table with sweets; Linda will make a vegetarian Mee Siam to balance out the meal.
Kuih Talam – Steamed Pandan Rice Cake with Creamy Coconut
Rainbow Kuih Lapis – Layered Steamed Rice Cake with Natural Coloring (Beets, Blue Pea, Pandan and Turmeric)
Bengka Ubi – Baked Cassava Coconut Cake
Pulut Tai Tai – Blue & White Sticky Rice with Kaya (pandan flavored coconut jam)
Ondeh-ondeh – Sweet Potato Balls with Palm Sugar and Freshly Grated Coconut
Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area’s artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions