Join us on Sunday, September 11th from 10:30am-1pm for an intimate gathering on the farm. This event is open to vegetable and flower CSA members and those who purchased single farm boxes or bouquets with limited seating.

10:15am: Arrive and Gather

10:30-11:00: Farm Tour with Farmer Leslie Wiser

11:00am-12:00pm: Learn to make your own Snow Skin Mooncakes with Linda Esposito. Take home 4 mooncakes for your household!

12:00pm-1:00pm: Lunch with Henry Hsu serving his infamous farm-to-table Taiwanese Beef Noodle Soup and side of seasonal pickles. Henry’s Taiwanese Beef Noodle Soup uses locally sourced ingredients featuring Beef, Tendon, Bone Broth (all Stemple Creek) and featuring New Girl Tomatoes & Bok Choy from RFF

Cost for the event is $50 per person includes Beef Noodle Soup (includes farm tour and mooncake making)
Children 10 and under or Adult vegetarian is $25 includes Sesame Noodles instead of Beef Noodle Soup for lunch (includes farm tour and mooncake making)
Farm Tour and Mooncake making is $15, no lunch

Meet the Chefs

About Henry Hsu: Henry is a former public health advocate, architect, designer and current dumpling maker who most recently worked at Oakland tofu maker, Hodo Foods. His life has been molded by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he has been seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. When he transitioned to the food world he jumped in whole-hog, so to speak, and has led food tours here in the Bay Area,, taught dumpling making classes, hosted Taiwanese pop-up dinners & worked for Green Gulch Farms for years at the farmers’ market.

Henry has been an RFF CSA member for three years and his favorite veggies are the Taiwanese Flat Cabbage and White Bittermelon! Besides dumpling making, he’s known for his local Northern Californian version of the national dish of Taiwan, Beef Noodle Soup, utilizing ingredients locally, responsibly, and deliciously sourced!. Follow him at @oramasamadumplings on IG to see where he might be popping up near you!

About 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 Southeast Asian cuisines in the Bay Area. Besides 18 Reasons, Linda also teaches at Milk Street Kitchen and SF Cooking School. Previously, she taught at Cavallo Point, Sur La Table, Whole Foods Market and Parties That Cook.

Outside of teaching, Linda is a food business consultant with a focus on building equitable food systems through the intersectional lens of food, sustainability and equity. She currently leads the food program at the Presidio Tunnel Tops. She led the development of La Cocina Municipal Marketplace, an innovative model of conscious, community-led development, offering economic opportunity for low income, women entrepreneurs, while creating jobs and delicious, affordable food for the community. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, as well as a long career in product development and marketing in consumer technology, banking and CPG.

Linda is a member of the Good Food Foundation Advisory Board, and sits on their equity task force. In her free time, she plants hard-to-find Asian herbs at the community garden at Fort Mason.