Five Ingredients: Cantonese - In Person

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.

In the "Five Ingredients" series, our aim is to make Asian recipes accessible to anyone intimidated by unknown ingredients, a lack of storage, or a lack of time. In this class, we will make some comforting dishes from Linda's Cantonese repertoire of recipes - simplified to reduce complexity, but still full in flavor! Cantonese cuisine is the cuisine of the Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. The popularity of this cuisine outside of China is due to the widespread influence of Cantonese emigrants. The cuisine is known for mild, fresh, and slightly sweet flavors, where the ingredients' natural flavors are given center stage. Deep frying, braising, stir frying, and steaming are key techniques covered in this class, plus how to cook rice without a rice cooker!

You will use a pantry of salt, sugar, sesame, soy sauce, and a high-heat neutral oil (ex. grapeseed, rice bran) and add to it no more than 5 other ingredients per recipe. If you're looking for new weeknight meal ideas or feel overwhelmed by the breadth of Asian pantry ingredients and don't know where to start, join us. Let's cook classic Cantonese dishes together!

MENU

Salt & Pepper Shrimp with Wok Salt

Soy Sauce Chicken with Ginger Scallion Sauce

Pea Shoots with Garlic

Steamed Minced Pork with 3 Kinds of Eggs

Almond Mungbean Cookie

Perfect Stovetop Rice

This menu contains the following common allergens: Shellfish, Egg, Soy, Tree Nuts, Peanuts, Wheat. 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 a 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 and Southeast Asian cuisines in the Bay Area by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda expanded the distribution for artisan tofu maker, Hodo Soy, and led the development of La Cocina’s municipal marketplace, where she uses food as a creative approach to economic development. Linda's specialties include Malaysian cuisine, Chinese cuisine, various Southeast Asian cuisines, and private classes and dinners at 18 Reasons.

_{Photo credit: Linda Tay Esposito}