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Dinners

This is a collection of photos from Sprouted Radish Supper Club* events as well as events I hosted separately**. Photos courtesy of Caroline Yoo, Jun Lee, Omar Dairi, and Rachel Ng

*Sprouted Radish Supper Club is a dining experience that Sachi Nagase and I created in August 2016. We wanted to recreate the smells and tastes from our Korean and Japanese childhoods that we had lost. The project turned into a monthly event, where we cooked multi-course meals for eight guests chosen through a lottery system. We charged $12 per meal in attempts to create an accessible fine dining experience that convened those from different communities. Elena Downs joined us in October 2016 and helped build Sprouted Radish Supper Club what it is today. You can find more photos and information about Elena, Sachi, and I's project here

**From the summer of 2017 to the winter of 2018, I wanted to build upon Sprouted Radish, and as a result, I hosted “pay what you wish” dinners in Pasadena, CA, Shelburne Falls, MA, and Brooklyn, NYC.

***In the summer of 2018, Sachi and I were lucky enough to be the Culinary Residents at Marble House Project. Read more about it here

 Natto, rice, quail egg, pickled radish, nest of green onion *

Natto, rice, quail egg, pickled radish, nest of green onion *

 Roasted shitake, pickled ginger, lotus root, chive *

Roasted shitake, pickled ginger, lotus root, chive *

 Charred eggplant, homemade yogurt, foraged fiddlehead, black sesame, preserved lemon ***

Charred eggplant, homemade yogurt, foraged fiddlehead, black sesame, preserved lemon ***

 Borscht soup dumpling, pickled cabbage, ramp tops *   

Borscht soup dumpling, pickled cabbage, ramp tops *

 

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  Techartista Dinner Event  October 2016 *
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 Beef tongue, apricot agrodolce, pea puree, roasted radishes, dressed frisee *

Beef tongue, apricot agrodolce, pea puree, roasted radishes, dressed frisee *

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 Menu from the last event Sprouted Radish hosted in St. Louis

Menu from the last event Sprouted Radish hosted in St. Louis

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 Korean Banchan *

Korean Banchan *

 July 2017 **

July 2017 **

 right to left: Elena Downs, Katie Yun, Sachi Nagase

right to left: Elena Downs, Katie Yun, Sachi Nagase

 Soy milk panna cotta, roasted corn, mushrooms, pea tendrils, chive blossoms ***

Soy milk panna cotta, roasted corn, mushrooms, pea tendrils, chive blossoms ***

 We had the opportunity to help Pink Boots Farm butcher a pig and talk about that experience before our 55 person dinner***

We had the opportunity to help Pink Boots Farm butcher a pig and talk about that experience before our 55 person dinner***