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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

**During the summer of 2017, I hosted dinner events in Pasadena, CA. Similarly to Sprouted Radish Supper Club, the guests were chosen out of a lottery; however, the multi-course dinner was "pay what you wish". The menu brought to life my childhood memories and explored the strange awkwardness that comes with growing up as a minority in America.

 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 at Marble House Project 2018

Charred eggplant, homemade yogurt, foraged fiddlehead, black sesame, preserved lemon at Marble House Project 2018

 Borscht soup dumpling, pickled cabbage, ramp tops *   

Borscht soup dumpling, pickled cabbage, ramp tops *

 

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

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

 Okara tomkatsu, unagi sauce, cilantro aioli, shrimp, micro cilantro **

Okara tomkatsu, unagi sauce, cilantro aioli, shrimp, micro cilantro **

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 Eggs & toast: mango puree, coconut panna cotta, toasted brioche *

Eggs & toast: mango puree, coconut panna cotta, toasted brioche *

 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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 Sushi trio: miso cod with kimchi puree, beef tongue with wasabi, glazed oyster mushrooms with unagi sauce with pickled ginger **

Sushi trio: miso cod with kimchi puree, beef tongue with wasabi, glazed oyster mushrooms with unagi sauce with pickled ginger **

 Korean Banchan *

Korean Banchan *

 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 at Marble House Project 2018

Soy milk panna cotta, roasted corn, mushrooms, pea tendrils, chive blossoms at Marble House Project 2018

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 Ants on a log: raisin water sorbet, peanut butter, candied celery, cayenne peanut brittle **

Ants on a log: raisin water sorbet, peanut butter, candied celery, cayenne peanut brittle **

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