Holiday Teas and Sweets from Korea

• About the Speaker Title: Holiday Teas and Sweets from Korea
• About the Speaker: 2012-12-06 18:30:30
• Event Name: Members $40 | Non-members $50
• Event Link: <p style="text-align: justify;"><img src="images/icons/2012/2012_12_06__holiday_web_Haelin-Lee.jpg" alt="2012 12 06 holiday web Haelin-Lee" style="margin-right: 10px; margin-bottom: 10px; float: left;" height="201" width="150" />Accomplished Korean chef Haelin Lee learned the art of traditional Korean cooking in the Blue House where she aided with meal preparations for the President of South Korea and his guests as an assistant to Master Chef Jungyoung Sun. Princess Julia Lee, the daughter-in-law of Prince Yeong of the Empire (the last Korean Prince of the early 20th century), mentored Ms. Lee on traditional Korean food presentation and taste based her experience in Naksunjae Palace.</p> <p style="text-align: justify;">For the past five years, Ms. Lee’s private catering business, Art of Eating, has provided homemade traditional Korean food to a growing clientele. Her goal is to introduce the complex flavors of Korean food to those unfamiliar with the cuisine. She prepares high-quality dishes with a strong attention to detail. In September of 2011, Lee displayed her work at the Lee Younghee Museum in New York City. The exhibition showcased the traditional beauty, color, and shape of traditional Korean food.</p>
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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>
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• 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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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>
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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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An Evening with the Bibimbap Backpackers

Korean Cuisine Workshop: The Art of Kimchi

• Event Link: <p style="text-align: justify;">Accomplished Korean traditional chef&nbsp;<strong>Haelin Lee</strong>&nbsp;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.<br /><br />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 prepares high-quality dishes with a strong attention to detail.<br /><br />In September of 2011, Mrs.Lee is scheduled to display her work at the Lee Younghee Museum in New York City. The exhibition will showcase traditional beauty, color, and shape of traditional Korean food.</p>
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Korean Food in the Digital Age

• Event Link: <p style="text-align: justify;"><strong>Debbie Lee</strong> <br />Debbie Lee earned her chef chops with stints at La Folie in San Francisco, as well as Le Dome in Los Angeles and the Ritz-Carlton in Marina del Rey, before becoming a popular caterer in Los Angeles. She is currently the chef/owner of Ahn-Joo, one of LA’s most popular food trucks (www.ahnjoo.com). Season Five of “The Next Food Network Star” saw Debbie compete to the final three, garnering praise and accolades from Bobby Flay, Giada DeLaurentis, and Morimoto to name a few new fans; she returned to the network this year to appear on “Chopped All-Stars.” Debbie’s new—and stationary—restaurant will open in the fall of 2011 in Los Angeles.</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;"><strong>Steve Porto || Asia Dog</strong><br />Back in 2008, friends Steve Porto and Melanie Campbell busted ketchup and mustard’s monopoly over hot dogs by launching Asiadog, a dining concept that pairs the Western icon with Far-East toppings such as kimchi and Japanese curry. Mel and Steve turned to their Asian heritages (Mel is half Chinese-half Australian; Stephen is half Korean-half Italian) for "an Asian twist on classic American bbq foods like hotdogs and burgers." They obtained recipes for bulgogi and tsa sui (Chinese bbq pork) from their Asian mothers and "decided to basically create a dog for each of our diverse group of Asian friends, from Korean, to Japanese, to Thai, to Chinese, to Vietnamese. We even have the Hapa dog (the MelandSteve) that is a sesame Asian slaw." Coming from mixed Asian backgrounds, they celebrate NYC's diversity by incorporating flavors found in China, Korea, Vietnam, Japan, and more.</p> <p style="text-align: justify;">After several years of peripatetic pop-ups at bars, the Brooklyn Flea, and Central Park Summerstage, Porto and Campbell recently dropped anchor in Nolita. Within the sparse, Lilliputian space (about seven seats, an open kitchen, and a countertop bamboo plant for decoration), the crew griddles beef, chicken, and veggie wieners, then slides them into soft white or wheat buns and dresses them with offbeat fixings as inspired as they are flavorful. The namesake Mel+Steve wears scallions and Asian sesame slaw, while Sidney sports Thai mango relish, and Wangding is paired with hoisin-basted Char siu pork belly. If you don’t favor frankfurters, there’s a tender pulled-pork sandwich anointed with ginger-BBQ sauce and sides such as a zippy wasabi potato salad. It’s picnic fare that breaks down borders.</p> <p style="text-align: justify;">&nbsp;</p> <p style="text-align: justify;"><strong>Korilla || Eddie “3d” Song</strong><br />Launched on October 18, 2010, Korilla (a portmanteau of Korean and Grill) started with a question: who doesn’t love Korean BBQ? Eddie “3d” Song, the founder of Korilla, realized that he could introduce more people to Korean cuisine by opening a food truck. Starting with a friend, Chef James, Song began refining a fast-casual food business model, learning about the food industry, and attending a free 4-month cooking school. With just a pocketful of dreams, Song pitched his ideas to Andy and Joe Weitzel, twin co-founders of BOX Creative. Thus a new partnership was born. LET Group, which stands for Let's Eat Together, was formed to hold Korilla's intellectual properties. It's been two years in the making and Korilla has become a New York City sensation. “We change people’s lives one stomach at a time in our tiger-striped food truck. The usual suspects are the notorious Korean tacos, burritos, chompers, and Chosun bowls. More importantly, our goal is to promote Korean cuisine and culture and raise the profile of the Korean community worldwide.”</p>
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A Taste of The Kimchi Chronicles: Korean Cooking for an American Kitchen

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Making the Kimchi Chronicles

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