Talking About Noodles

• About the Speaker Title: Talking About Noodles
• About the Speaker: 2013-11-13 18:30:00
• Event Name: Explorers and Above $10 | Members $20 | Non-members $30
• Event Time: ../tickets/2013/2013_11_13__Noodles_banner__ticket.html
• Event Link: <p style="text-align: justify;" dir="ltr"><span style="color: #000000;"><strong>Michael Pettid</strong> is Professor of Asian and Asian American Studies and Coordinator of Korean Studies at the State University of New York at Binghamton where he teaches courses on Korean literature, culture, and history. In his studies of Korean history, he took a special interest in the food that was eaten, authoring <em>Korean Cuisine: An Illustrated History</em>, a beautifully illustrated historical account of Korean food and its intricate relationship with Korea’s culture.</span></p> <p style="text-align: justify;" dir="ltr"><span style="color: #000000;">Dr. Pettid received his Ph.D. in Korean literature from the Department of East Asian Languages and Literatures at the University of Hawaii at Manoa. &nbsp;</span></p> <p style="text-align: justify;" dir="ltr">&nbsp;</p> <p style="text-align: justify;" dir="ltr"><span style="color: #000000;"><strong>Tony Yoo</strong> currently works as a freelance chef and instructor for <span style="color: #800000;"><a href="http://contemporarykoreankitchen.com/" target="_blank"><span style="color: #800000;">Contemporary Korean Kitchen</span></a></span>. Yoo apprenticed in restaurants throughout South Korea before venturing into Japan, Australia, America,&nbsp;and Europe. Classically trained, Chef Yoo began his professional career at the Aqua Restaurant in San Francisco and eventually returned to Korea as a head chef at D6, a contemporary Korean restaurant. During the 2012 London Olympics, he served as an Executive Chef at the Embassy of the Republic&nbsp;of Korea in the United Kingdom, where he created and executed menus for gala dinners and other embassy functions. Chef Yoo was also the mentor chef of “Miracle Project”, a program organized by the Ministry of Agriculture and Forestry to develop food based on rice, and received a commendation for his contribution to national food.</span></p> <p style="text-align: justify;">&nbsp;</p>
• Custom HTML field content: About the Presenters
• Custom HTML field 2 title: <p style="text-align: justify;" dir="ltr"><span style="color: #000000;"><span style="color: #000000;"><span id="docs-internal-guid-120a3175-3989-2923-0845-d298f9005f9c"><strong>Nancy Christensen Hall</strong> is a book producer based in New York City. Her company, The Book Shop, Ltd (<span style="color: #800000;"><a href="http://www.thebookshopltd.com/"><span style="color: #800000;">www.thebookshopltd.com</span></a></span>) develops books for a wide variety of publishers and distributors, including Race Point, the publisher of <strong>The World's Best Asian Noodles</strong>. This cookbook, which was published last month, is full of delicious, healthy recipes, including some of the best Asian noodle recipes from notable chefs around the world.</span></span></span></p> <p style="text-align: justify;">&nbsp;</p> <p dir="ltr">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p>
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Cooking with Shin & the Kimchi Family

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International Film Premiere of Secretly Greatly

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All About K-Pop

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K-Town Up Close

• About the Speaker Title: K-Town Up Close
• About the Speaker: 2013-04-17 18:30:00
• Event Name: Members/Conference Attendees $10 | Non-Members $20 | Young Professionals' Network and Explore Korea members, and above attend this program for FREE with registration
• Event Time: ../tickets/2013/2013_04_17__K-town_up_close_ticket.html
• Event Link: <p style="text-align: justify;"><b style="font-weight: normal;"><img src="images/headshots/2013_04_17__K-town_up_close__Hae-Wha-Pak.png" alt="Hae-Wha-Pak" height="131" width="100" /></b><strong>Hae Wha Pak</strong> is the owner of Kunjip, an always-packed, authentic Korean restaurant “full of fabulously fiery food,” which opened in 2001 to great reviews. Prior to Kunjip, she owned a deli and worked at two other Korean restaurants as a manager and waitress after immigrating to the U.S. in 1989. She is well known to visitors of K-Town and has been involved in its rich history for over two decades now. She got her entrepreneurial start in Korea, where she owned and managed two restaurants.</p> <p style="text-align: justify;">&nbsp;</p> <p dir="ltr" style="text-align: justify;"><b style="font-weight: normal;"><img src="images/headshots/2013_04_17__K-town_up_close__Christina-Jang.png" alt="Christina-Jang" height="131" width="100" /></b><strong>Christina Jang</strong> established herself as one of the next generation of K-Town restaurant owners when she successfully bought an old K-Town restaurant, revitalizing its image and menu before reopening in 2009 as the New Wonjo. Although there are more than 100 dishes on the menu, Wonjo, open 24 hours a day, is justifiably famous for its barbeque cooked over hot coals. Prior to owning her own restaurant, Ms. Jang worked at Kunjip for almost ten years. Ms Jang has a BFA from Chung-Ang University, a BA from Fashion Institute of Technology, and a MBA from Baruch College’s Zicklin School of Business.</p> <p style="text-align: justify;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><b id="internal-source-marker_0.27616863534785807" style="font-weight: normal;"><br /><b style="font-weight: normal;"><img src="images/headshots/2013_04_17__K-town_up_close__Jinbae-Park.png" alt="Jinbae-Park" height="131" width="100" /></b></b></b><strong>Jinbae Park</strong>, Ph.D., currently teaches aspiring designers as a professor of Interior Design at Fashion Institute of Technology, while continuing his work as an independent interior designer and a restaurateur. Combining his food and interior design backgrounds, Park has completed numerous up-scale restaurant projects, most notably “Le Club de Vin,” “Min's Club,” “Jungle Jim Bar &amp; Grill,” and “FRAME gourmet eatery.” He is a consultant to businesses in the field of design, marketing, and hospitality management, and currently is a consultant to the Korean Cuisine Globalization Committee. Park has authored multiple books on design and has been a frequent contributor to design periodicals and magazines. Dr. Park has a B.A. in Economics from Yonsei University, a M.S. in Interior Design from Pratt Institute, and a doctoral degree in Architecture from Yonsei University.</p> <p style="text-align: justify;"><b style="font-weight: normal;"><b style="font-weight: normal;">&nbsp;</b></b></p> <p style="text-align: justify;"><b style="font-weight: normal;"><b style="font-weight: normal;">&nbsp;</b></b></p> <p style="text-align: justify;"><b style="font-weight: normal;"><b style="font-weight: normal;"><b id="internal-source-marker_0.27616863534785807" style="font-weight: normal;">Culinary programs are generously sponsored by SK </b></b></b></p> <p style="text-align: justify;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><img src="https://lh3.googleusercontent.com/C_TQRiFkBRsZHpG-dFc0A42OWVr4ZadasAT4RlMeC0F3Q44yVV5B_o5ar8ASVNKmOjj7HpavSAWtrK7NnMtm_NAXuFHxRROaxpd9d5Pj_5nxS4-T_y3UOMgzhg" height="93px;" width="117px;" /></b></p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p>
• Custom HTML field content: About the Speakers
• Custom HTML field 2 title: <p style="text-align: justify;"><b id="internal-source-marker_0.01014357921667397" style="font-weight: normal;"><span style="font-weight: bold;"><img src="images/headshots/2013_04_17__K-town_up_close__Louie-Elaine.png" alt="2013 04 17 K-town up close Louie-Elaine" height="131" width="100" />Elaine Louie</span> is a staff member of the New York Times who writes for the Dining, Home and Styles sections of the paper. &nbsp;She won the 1995 James Beard Journalism Award for a series of stories on ethnic foods, including Korean, in New York City, that was published in the Times. &nbsp;&nbsp;She is the author or co-author of fifteen books on food, entertaining and design. &nbsp;She is the author of The Occasional Vegetarian (Hyperion, 2011), and Savoir Fare: Stylish Dining for Under $25 (The Little Bookroom, 2008), and is the co-author of The Shun Lee Cookbook (Harper Collins, 2007)</b></p>
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An Evening at the New Museum: Korea’s Cyber World

Everyday Korean Food

• About the Speaker Title: Everyday Korean Food
• Event Name: Members $30 |Non-Members $45
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  About Chef Walter Rhee

Kimchi and Wine: Where Fermentation Roads Meet

• Event Link: <p style="text-align: justify;"><img src="images/icons/2012/2012_11_28_kimchi-and-wine_lauryn.png" alt="2012 11 28 kimchi-and-wine lauryn" height="131" width="100" />Lauryn Chun is the founder of Mother-in-Law's Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip’s&nbsp;<em>Mother-in-Law’s House</em>, her mother’s beloved restaurant established in Garden Grove, California, in 1989. Having worked in her mother’s kitchen as well as the fine-dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley to Spain to the hills of Italy, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.<br /><br />Mother-in-Law’s Kimchi, the first artisan kimchi in the national specialty foods marketplace, is available at fine retailers, natural foods markets, and online at&nbsp;<a href="http://www.MILKimchi.com" target="_blank">www.MILKimchi.com</a>. It has received accolades in the&nbsp;<em>New York Times; Tasting Table; O, the Oprah Magazine; Wall Street Journal; Elle; WNYC; USA Today; Rachel Ray; Real Simple; KCRW; Food &amp; Wine; Bon Apètit;</em>&nbsp;and more, and has been featured on the Cooking Channel’s&nbsp;<em>FoodCrafters</em>.<br /><br />With rave reviews from national media and a loyal fan base, Mother-in-Law’s Kimchi has established a place in the national consciousness by introducing the versatility of a delicious, authentic kimchi to audiences far and wide.</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <hr /> <p>&nbsp;</p> <p style="text-align: justify;"><img src="images/icons/2012/2012_11_28_kimchi-and-wine_sara.png" alt="2012 11 28 kimchi-and-wine sara" height="131" width="100" />Since Tara Q. Thomas joined&nbsp;<em>Wine &amp; Spirits</em>&nbsp;in 1997, she's traveled the wine world from Argentina to Australia, Austria, France, Germany, Greece, Hungary, Israel, Italy and North America. A former cook and graduate of the Culinary Institute of America in Hyde Park, New York, she’s the magazine's resident food maven as well as critic for the wines of the Mediterranean, Germany, Austria and Eastern Europe. In her spare time, she writes a wine column for Culture: The Word on Cheese and contributes to publications as diverse as the&nbsp;<em>Denver Post, Gastronomica</em>&nbsp;and&nbsp;<em>Real Food</em>. The author of&nbsp;<em>The Complete Idiot's Guide to Wine Basics</em>, she lives in Brooklyn.</p>
• Custom HTML field content: About the Speakers
• Custom HTML field 2 title: <p style="text-align: justify;"><img src="images/icons/2012/2012_11_28_kimchi-and-wine_book.png" alt="2012 11 28 kimchi-and-wine book" height="196" width="150" />Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you, step-by-step, through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi, intended to spice up bleak months, to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat,&nbsp;<em>The Kimchi Cookbook</em>&nbsp;takes the champagne of pickles to new heights.</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;">&nbsp;</p>
• Custom HTML field 2 content: About The Kimchi Cookbook

An Evening with Hooni Kim, Chef-Owner of Danji

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One Reception: Two Openings