cuisine - Results from #50

Korean Temple Food

Wednesday, May 1, 2013 | 6:30 PM

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: <img src="images/headshots/Venerable-Dae_An.png" alt="Venerable-Dae An" height="131" width="100" />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. 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 The Temple Food Diet that can Reduce the Fat in Your Mind, Meditation at the Dining Table, and Twelve Months of Temple Meals. Culinary programs are generously sponsored by SK. <img src="https://lh3.googleusercontent.com/C_TQRiFkBRsZHpG-dFc0A42OWVr4ZadasAT4RlMeC0F3Q44yVV5B_o5ar8ASVNKmOjj7HpavSAWtrK7NnMtm_NAXuFHxRROaxpd9d5Pj_5nxS4-T_y3UOMgzhg" height="93px;" width="117px;" />
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(The Wednesday, May 1 program at The Korea Society is sold out. However, Venerable Dae Ahn will also be giving cooking classes at Contemporary Korean Kitchen on May 2, 4, and 5 so please visit CKK’s web site for further information.) Korean Temple Food with Venerable Dae Ahn from The Korea Society on Vimeo. For over 1,700 years, in Buddhist temples across Korea, monks and nuns have prepared meals using only fresh, seasonal vegetables in accordance with Buddhist principles. Today,... Read More

K-Town Up Close

Wednesday, April 17, 2013 | 6:30 PM

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: <img src="images/headshots/2013_04_17__K-town_up_close__Hae-Wha-Pak.png" alt="Hae-Wha-Pak" height="131" width="100" />Hae Wha Pak 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.   <img src="images/headshots/2013_04_17__K-town_up_close__Christina-Jang.png" alt="Christina-Jang" height="131" width="100" />Christina Jang 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. <img src="images/headshots/2013_04_17__K-town_up_close__Jinbae-Park.png" alt="Jinbae-Park" height="131" width="100" />Jinbae Park, 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 & 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.     Culinary programs are generously sponsored by SK <img src="https://lh3.googleusercontent.com/C_TQRiFkBRsZHpG-dFc0A42OWVr4ZadasAT4RlMeC0F3Q44yVV5B_o5ar8ASVNKmOjj7HpavSAWtrK7NnMtm_NAXuFHxRROaxpd9d5Pj_5nxS4-T_y3UOMgzhg" height="93px;" width="117px;" />
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Custom HTML field 2 title: <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 is a staff member of the New York Times who writes for the Dining, Home and Styles sections of the paper.  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.   She is the author or co-author of fifteen books on food, entertaining and design.  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)
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What makes K-Town one of the most vibrant cultural neighborhoods in New York City? Mother and daughter Hae Wha Pak and Christina Jang, owners of the popular K-Town restaurants Kunjip and New Wonjo, respectively, share the history, successes, and challenges that have transformed 32nd Street from a one restaurant neighborhood in 1979 to the densest restaurant block in NYC today (with thirty-three restaurants!). These two generations of K-Town restaurateurs provide an up-close and personal look at K-Town. They... Read More

Everyday Korean Food

Tuesday, February 26, 2013 | 6:00 PM

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

--SOLD OUT-- Worried that Korean cuisine is too complex to cook at home? In this demonstration, Chef Walter Rhee shows how easy it is to make Korean classics, like fresh sautéed spicy cucumber (oi moochim), spicy fried rice cake (tteokbokki), Korean rice dumpling soup (tteokguk), chap chae, beef bulgogi, and pork bulgogi. Using shortcuts and tricks developed from years in the kitchen and a food science background, Rhee will amaze you with how simple it is to whip up all these dishes—simple enough for a... Read More

Holiday Teas and Sweets from Korea

Thursday, December 6, 2012 | 6:30 PM

Chef Haelin Lee returns to The Korea Society for a special holiday cooking demonstration and hands-on workshop on seasonal teas and Korean sweets. We’ll brew Omija and Honey Tea; prepare several traditional Korean sweets (Walnut and Persimmon Roll Gotgamssam, Chestnut Paste Yullan, and Sesame Candy Kang Jung); and discover how to bake dried fruit. Chef Lee will also share some holiday packaging ideas so you’ll be able to take home the perfect holiday gift to family or friends. As an added bonus, all workshop... Read More

Kimchi and Wine: Where Fermentation Roads Meet

Wednesday, November 28, 2012 | 6:30 PM

Event Link: <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 Mother-in-Law’s House, 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. 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 <a href="http://www.MILKimchi.com" target="_blank">www.MILKimchi.com</a>. It has received accolades in the New York Times; Tasting Table; O, the Oprah Magazine; Wall Street Journal; Elle; WNYC; USA Today; Rachel Ray; Real Simple; KCRW; Food & Wine; Bon Apètit; and more, and has been featured on the Cooking Channel’s FoodCrafters. 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.     <hr />   <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 Wine & Spirits 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 Denver Post, Gastronomica and Real Food. The author of The Complete Idiot's Guide to Wine Basics, she lives in Brooklyn.
Custom HTML field content: About the Speakers
Custom HTML field 2 title: <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, The Kimchi Cookbook takes the champagne of pickles to new heights.
Custom HTML field 2 content: About The Kimchi Cookbook

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... Read More

An Evening with Hooni Kim, Chef-Owner of Danji

Wednesday, October 24, 2012 | 6:30 PM

Youtube Video:

Hooni Kim elevated Korean cuisine in New York City when he opened his restaurant Danji in December of 2010, and promptly received a Michelin star in 2011 for his inspired traditional, as well as modern, Korean food. Danji was conceived as a Korean tapas bar and The New York Times described his small plates as “magical,” “luscious,” and “pretty great” while praising him as a “terrific cook.” Hear how Hooni discovered cooking and went on to champion Korean food. He’ll take you inside the New York restaurant world and tell... Read More

Vegetarian Korean Cooking with Haelin Lee at Whole Foods Culinary Center

Wednesday, July 25, 2012 | 6:00 PM

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... Read More

Korean Flavor Exposed with Angelo Sosa

Tuesday, June 5, 2012 | 6:30 PM

Restaurateur and Top Chef contestant Angelo Sosa brings Korean spices to his award-winning cuisine in his first cookbook, Flavor Exposed, 100 Global Recipes from Sweet to Salty, Earthy to Spicy. A collaboration with renowned food and health writer Suzanne Lenzer, Flavor Exposed was inspired by Sosa’s travels in Asia, and lists recipes according to his own “Flavor Map” of ingredients. Sosa, a student of chefs Jean-Georges Vongerichten and Alain Ducasse, will demonstrate recipes from the new cookbook, and... Read More

An Evening with the Bibimbap Backpackers

Wednesday, December 7, 2011 | 6:30 PM

Did you ever dream of quitting your job and traveling the world? Well, the Bibimbap Backpackers did just that. Come meet these five travellers who journeyed to 4 continents, 15 countries, and 22 cities in over 8 months in pursuit of their goal of introducing Korean food by serving “100 tables” of bibimbap. New York is the backpackers’ final destination and they will visit The Korea Society to share their experiences and celebrate the conclusion of their crazy adventure. Join us for an entertaining evening! Learn... Read More

Korean Cuisine Workshop: The Art of Kimchi

Friday, October 28, 2011 | 6:00 PM

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. Every Friday, October 7-28, 2011 6 PM-8... Read More