Spicy Gifts: Asian Chili Condiments - In Person

A hands-on in-person cooking class culminating in a meal served with wine and beer. This class is limited to 10 students. See our registration policies here and our rules for in-person events here.

Asian chili crisps, oils, and sambal make beautiful holiday gifts! They are versatile and delicious; a drizzle can elevate a simple dish. For busy people, adding noodles to a chili condiment can make a quick meal.

In this fun workshop, Linda will lead you through a grand tour of chili condiments from around Asia. Working with your fellow classmates, we will make large batches; every guest will leave class with a little jar of each condiment! We'll also save some of each condiment to enjoy with a simple meal together. 

MENU

Vietnamese Sate Sauce

Burmese Balachung 

Sichuanese Red Chili Oil

Malaysian Sambal Tumis

In addition to making the condiments listed above, Linda will demonstrate a few dishes for our meal together:

• Taiwanese Lou Rou Fan Braised Pork Belly (We can include a tofu option. If interested, please email info@18reasons.org after purchasing your ticket).
• Tea Lava Eggs
• Quick Pickled Coir-Cut Cucumber

This menu contains the following common allergens: Shellfish, Egg, Soy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org 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 15 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

_{Photo credit: Linda Tay Esposito}