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18 Reasons: Thai Soups and Salad
January 14 @ 4:00 pm - 8:00 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.
Thai Beer Nuts with Kaffir Lime Leaves, Lemongrass, and Chili (not a salad or a soup, but a snack that can easily become a salad topping!)
Tom Kha Gai – Lemongrass and Galangal Soup with Coconut, Mushrooms, and Chicken
Easy Northern Thai Sausage with Lychee Salad
Unicorn Cellophane Noodles with Crab Salad
Grilled Flank Steak with Romaine Lettuce and Sweet Chili Sauce Dressing
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. Most recently, she was head of operations and chef at Bay Area’s artisan tofu maker, Hodo Soy. She writes a food blog at www.flavorexplosions.com
(Photo courtesy of Linda Tay Esposito)