Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, at The Korea Society on Wednesday, November 28. A superb introduction to making kimchi, the evening will inspire you to try Chun’s inventive Kimchi-inspired recipes, like Kimchi Oven-Baked Baby Back Ribs, and make many different kinds of kimchi at home.
Lauryn, joined by Tara Q. Thomas, Senior Editor for Wine & Spirits, will not only discuss the book but, befitting kimchi’s status as “the champagne of pickles,” will pair different types of kimchi with an appropriate wine. Enjoy a guided tasting, and leave with an appreciation for live-culture foods and an understanding of how to match food with wine!
Wednesday, November 28, 2012
Kimchi and Wine: Where Fermentation Roads Meet
Presenting The Kimchi Cookbook
with
Lauryn Chun
and
Tara Q. Thomas
Culinary programs are generously sponsored by SK.
Learn to make two complete traditional vegetarian Korean meals during this two session hands-on workshop and demonstration at Whole Foods Market (Bowery Culinary Center). Chef Haelin Lee, a student of Blue House chef and Korean Master Jungyoung Sun, is a dynamic, young and accomplished traditional Korean chef, catering to clientele in the New York area. Chef Lee will demonstrate how to prepare various types of Korean banchan, or side dishes and how to incorporate them into flavorful main dishes with traditional spices and homemade sauces. Chef Lee will also provide hands-on instruction for a variety of seasonal desserts and appetizers.
Learn to make cabbage, radish, cucumber and white cabbage Kimchi during this four session hands-on workshop at The Korea Society. Korean Chef Haelin Lee also demonstrates how to prepare various types of banchan, or side dishes, to accompany Kimchi at any Korean meal. Haelin Lee, a student of Master Jungyoung Sun, is a dynamic, young and accomplished traditional Korean chef, catering to clientele in New York and New Jersey.
