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>
• Custom HTML field 2 content: About the Moderator

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>
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An Evening with Hooni Kim, Chef-Owner of Danji

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One Reception: Two Openings

Vegetarian Korean Cooking with Haelin Lee at Whole Foods Culinary Center

• Event Link: <p style="text-align: justify;"><strong><strong id="internal-source-marker_0.9937332682311535" style="font-weight: normal;">Accomplished Korean traditional chef</strong> Haelin Lee<strong id="internal-source-marker_0.9937332682311535" style="font-weight: normal;"> learned the art of traditional Korean cooking in the Blue House as an assistant to Master Chef Jungyoung Sun, where she aided with meal preparations for the President of South Korea and his guests. Princess Julia Lee, the daughter-in-law of Prince Yeong of the Empire (the last Korean Prince of the early 20th century) mentored Mrs. Lee on traditional Korean food presentation and taste based on personal accounts of traditional cuisine in Naksunjae Palace.</strong></strong></p> <p style="text-align: justify;"><strong><strong id="internal-source-marker_0.9937332682311535" style="font-weight: normal;">For the past five years, Mrs. Lee’s private catering business has provided homemade Korean food to a growing clientele. Her goal is to introduce the complex flavors of Korean food to those unfamiliar with the cuisine. She is prepares high-quality dishes with a strong attention to detail.</strong></strong></p> <p style="text-align: justify;"><strong><strong id="internal-source-marker_0.9937332682311535" style="font-weight: normal;">In September of 2011, Mrs. Lee displayed her work at the Lee Younghee Museum in New York City. The exhibition showcased traditional beauty, color, and shape of traditional Korean food. </strong></strong></p>
• Custom HTML field content: About the Instructor

Korean Flavor Exposed with Angelo Sosa

• Event Link: <p style="text-align: justify;">Having trained with Jean-Georges Vongerichten and Alain Ducasse, Angelo Sosa is a fascinating blend of a rigorously traditional culinary background and a modernist, hipster vision of food’s future—all with an intriguingly sensual Asian spin. This combination garnered him raves for his NYC restaurant, Xie Xie, and has had the food scene buzzing over his current restaurant Social Eatz, which brings Asian flavors to American comfort food. Angelo remains one of Top Chef’s fan favorites. Angelo has been featured in GQ, Departures, Crain’s New York, Los Angeles Times, TV Guide, Time Out New York, and Manhattan. He is currently involved in national campaigns for brands such as Porsche. Visit him online at www.angelososa.com.</p>
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A Morning with AMOREPACIFIC, Skincare from Korea