Maeuntang and Cooking with Seafood

• About the Speaker Title: Maeuntang and Cooking with Seafood
• About the Speaker: 2014-12-03 18:00:00
• Event Name: Members $30 | Non-members $45
• Event Time: ../tickets/2014/2014_12_03__maeuntang__ticket.html
• Event Link: <p dir="ltr" style="text-align: justify;"><span id="docs-internal-guid-d4396f27-9a24-00a4-8443-b63b338e3b88" style="color: #000000;"><strong> Walter Rhee</strong> is a Korean native who currently teaches cooking science (à la &nbsp;Alton Brown and Bill Nye) at the University of Hawaii food science department. Walter received his Bachelor's degree from Cornell in marine biology and a Master's degree in food science from the University of Hawaii. He has taught for 20 years.</span></p>
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• Custom HTML field 2 content: About the Moderator
• Third Tab Title: Join The Korea Society
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Holiday Rice Cakes for Chuseok

Korea’s Taste of Summer

Discover Mandoo: Korea’s Dumpling

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>
• Custom HTML field 2 content: About the Moderator
• Third Tab Title: Join The Korea Society
• Custom HTML field 3 title: <p><img width="237" height="102" alt="JoinTKS" src="images/photos/JoinTKS.jpg" /></p> <p><strong style="color: #000; text-transform: uppercase; font-size: 15px;">Become a Member</strong><br />   • <a style="color: #045fb4;" href="index.php? option=com_k2&amp;view=item&amp;layout=item&amp;id=271&amp;Itemid=432" target="_blank">Individuals</a><br />  • <a style="color: #045fb4;" href="index.php? option=com_k2&amp;view=item&amp;layout=item&amp;id=186&amp;Itemid=440" target="_blank">Corporations</a></p>
• Registration Form: FOLLOW US
• Summit External URL: <p style="padding: 20px 0 0 35px;"><a href="forms/newform.html" target="_blank"><img width="53" height="52" style="float: left; margin-right: 20px; margin-top: -20px;" alt="email icon" src="images/Join_Support/email_icon.png" /></a><span style="color: #000000;"><strong><a href="forms/newform.html" target="_blank"><span style="color: #000000;">E-News sign-up</span> </a> </strong> </span></p> <hr style="clear: both; margin: 40px 0 20px 0;" /> <p><a href="https://www.facebook.com/koreasociety" target="_blank"><img width="53" height="53" style="margin-right: 8px;" alt="facebook icon" src="images/Join_Support/facebook_icon.jpg" /></a><a href="https://twitter.com/koreasociety" target="_blank"><img width="53" height="53" style="margin-right: 8px;" alt="tweeter icon" src="images/Join_Support/tweeter_icon.jpg" /></a><a href="http://vimeo.com/koreasociety" target="_blank"><img width="53" height="53" style="margin-right: 8px;" alt="vimeo icon" src="images/Join_Support/vimeo_icon.jpg" /></a><a href="http://www.youtube.com/user/TheKoreaSociety" target="_blank"><img width="53" height="53" alt="YouTube icon" src="images/Join_Support/YouTube_icon.png" /></a></p>

Cooking with Shin & the Kimchi Family

• Youtube Video:

Mama O’s Premium Kimchi

• About the Speaker Title: Mama O’s Premium Kimchi
• About the Speaker: 2013-07-27 10:30:00
• Event Name: This event is held at The American Museum of Natural History
• Event Time: http://www.amnh.org/exhibitions/current-exhibitions/our-global-kitchen-food-nature-culture/taste
• Event Link: <p style="text-align: justify;"><span style="color: #000000;"><strong style="line-height: 1.3em;">About Mama O’s Premium Kimchi</strong></span></p> <p style="text-align: justify;"><span style="color: #000000;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><b id="docs-internal-guid--28d79fa-d72c-09ea-6939-a2d4c98ce864" style="font-weight: normal;">Kheedim Oh founded <a href="http://www.kimchirules.com/"><span style="color: #000000;">Mama O’s Premium Kimchi</span></a> in 2008 to quench an appetite for his mother’s kimchi and, most importantly, to share his family’s delicious and healthy recipe with others. Mama O’s Premium Kimchi is made in small batches, with all natural ingredients and no artificial preservatives. </b></b></span></p> <p style="text-align: justify;"><span style="color: #000000;"><b style="font-weight: normal;">&nbsp;</b></span></p> <p dir="ltr"><span style="color: #000000;"><strong>About Mother-in-Law's Kimchi</strong></span></p> <p style="text-align: justify;"><span style="color: #000000;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><b id="docs-internal-guid--28d79fa-d72d-d8ee-33c7-5618a498a164" style="font-weight: normal;">Lauryn Chun is the founder of <a href="http://milkimchi.com/"><span style="color: #000000;">Mother-in-Law's Kimchi,</span></a> a line of artisan kimchi made with the finest ingredients and chili peppers and based on an original recipe from Jang Mo Jip’s Mother-in-Law’s House, her mother’s beloved restaurant established in Garden Grove, California, in 1989. 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.</b></b></span></p> <p style="text-align: justify;"><b style="font-weight: normal;">&nbsp;</b></p> <p style="text-align: justify;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><br />Culinary programs are generously sponsored by SK.</b></p> <p style="text-align: justify;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><img width="117" height="93" src="https://lh3.googleusercontent.com/C_TQRiFkBRsZHpG-dFc0A42OWVr4ZadasAT4RlMeC0F3Q44yVV5B_o5ar8ASVNKmOjj7HpavSAWtrK7NnMtm_NAXuFHxRROaxpd9d5Pj_5nxS4-T_y3UOMgzhg" /></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>

Korean Temple Food

• Event Name: Members $20 | Non-Members $35 | Advanced ticket purchase required for this event. Space is limited.
• Event Time: ../tickets/2013/2013_05_01__korean-temple-food__ticket.html
• Event Link: <p style="text-align: justify;"><b id="internal-source-marker_0.48116589174605906" style="font-weight: normal;"><img src="images/headshots/Venerable-Dae_An.png" alt="Venerable-Dae An" height="131" width="100" /><span style="color: #000000;">Born in the Korean culinary mecca of Jeonju, Venerable Dae Ahn entered the monastic life in 1986 Guk-Il-Ahm at Hae-In Temple. She trained as a Buddhist nun and, taking an interest in the unique food culture of Korea’s Buddhist temples, majored in food science at a Buddhist university run by Bongryeong Temple and received her PhD in dietetics from Dongguk University. </span><br /><br /><span style="color: #000000;">Ven. Dae-Ahn is the General Manager and founder of Balwoogongyang, a temple-food restaurant operated by the Chogye Order of Korean Buddhism and is also the director of the Geumdang Temple Food and Culture Institute in Sancheong, Gyeongsangnam-do. She is a sought-after lecturer, frequent television guest, and author of several books on Buddhist cuisine and healthy eating, including <span style="font-style: italic;">The Temple Food Diet that can Reduce the Fat in Your Mind</span>, <span style="font-style: italic;">Meditation at the Dining Table</span>, and <span style="font-style: italic;">Twelve Months of Temple Meals</span>.</span><br /><br /><span style="color: #000000;">Culinary programs are generously sponsored by SK.</span></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 Ven. Dae Ahn

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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Everyday Korean Food

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