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18 Reasons: Thai Soup and Salads
January 12 @ 11:00 am - 2:30 pm
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Start the new year with a flavorful approach to salads and soups, in Thai fashion! Your resolution to eat more salad/vegetables/etc. can be full of delicious punches of color, spice, acidity, and texture with these delicious recipes. Join Linda for a immersive, fast-paced experience where you’ll work in teams to make every single dish on this menu.
Beer Nuts with Lime Leaves, Lemongrass, and Chili (not a salad or a soup, but a snack that can easily become a salad topping!)
Easy Issan Sausage with Lychee Salad
Yum Hua Plee – Banana Blossom Salad*
Khao Yam – Rice Salad with Crab
Gaeng Som – Fish, Turmeric and Tamarind Soup
*menu may change due to produce availability
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