Earlier this year, I got to travel to Seoul to film this show and a special opportunity to cook with and against some of the best chefs in all of Korea.
It has been a really long time since I have cooked competitively and I wasn't sure about doing this show at first. But it was a rare chance to connect back to my heritage in a way that was meaningful to me. I have never really spent so much time in Korea immersed in the food and the chef community and the culture. It really changed how I look at Korean cuisine.
But at the end of the day, it is a competition show so there's going to be some high pressure cooking on display and some of the most creative dishes you will ever see on TV.
Culinary Class Wars only on @netflix
Starts Sept 17
@netflixkr
And, yes, it will be subtitled. And, no, my Korean is not awesome.
Here it is folks, my new book, BOURBON LAND, hits stores April 2 and it's now available for pre-order online.
It took me 2 years and lots of drinking and cooking with bourbon (I know it's tough work but someone's gotta do it) to arrive at these pages that I am so proud to share with you all. I've been in Louisville for 21 years and in that time I have absorbed so much about what Bourbon means, not just as a spirit but as an ingredient to make your cooking deeper, more complex and well more bourbony which is a good thing.
I hope you will pre-order this book and share it with anyone who loves whiskey.
If you want to order a signed copy (makes a great Father's Day or Mother's Day gift), you can order as many as you want from my local bookstore @carmichaelsbookstore .
Link in bio for direct links to to where you can order, no matter where you live.
Happy Bourbon!!
This is our version of jook @shia_dc made with roast quail, barley and Job's Tear, preserved parsnip, spring snap peas, ginko nuts and a puree of kimchi.
It is our homage to a traditional dish with something new and fun
#tradition
EN FERMENTATION (FERMENTED)
Jonathan Cianfrani · États-Unis · 2017 · VO anglais STFR
Kimchi. Miso. Pain au levain. Kombucha.
Rien ne semble lier ces aliments, sinon le temps et l’action du vivant. Sous la conduite du chef Edward Lee, ce savoureux voyage explore la fermentation sous toutes ses formes : un processus invisible, presque impossible à dompter, qui demeure l’un des plus vieux gestes de l’humanité.
Une œuvre à l’image de son sujet : discrète et précise, prenant le temps d’atteindre l’essentiel.
Réalisé par Jonathan Cianfrani, primé aux Emmy Awards.
📅 SAMEDI 13/06 - 14:30
🎟 Ouverture de la billetterie prochainement
@chefedwardlee@le.ciney
#EATFILM #Fermented #CinémaDocumentaire
Dessert at The Roof @capellaresidences.seoul is our signature Boricha Soft Ice Cream with a Barley Brown Sugar Syrup, Marcona Almonds, Barley Meringue Drops and a light drizzle of Maesil which is a fermented Green Plum extract.
Perfect spring weather for patio dining.
Happy happy birthday to my sweet Arden.
You have brought so much joy to your mother and I over the years.
Time really does fly by and we cherish every moment together.
I am so proud of the strong and dedicated person you have become. Keep riding and keep smiling.
#daughtersarethebest
Here are a few highlights from our spring menu @capellaresidences.seoul
1
봄나물 Spring Wild Greens Risotto - this gently cooked rice dish is somewhere between a Korean jook 죽 and a risotto with flavors of mushroom and lotus root. It is cooked until the rice forms a creamy texture but still holds its texture. We top it with crispy 달래 or wild chives and 냉이 which is a ginseng like herb called Shepherd's purse that includes the root and leaves. It is only available for a short time while the greens are in season. The dish is finished with a perilla oil for brightness.
2
This is our take on the popular Rhode Island fried calamari but in a Korean style. Fried squid and whelk 곫뱅이 sit atop a lobster tail roasted in a garlic doenjang butter. The two sauces are gochujang and a lemon aioli. We top the dish with roasted peppers, pickled onions and flying fish roe 날치알.
3
This is one of my favorite recipes. We use Jeju Black Pork Chops seared and roasted, then topped with a grain mustard sauce spiked with Korean whiskey. We accompany the dish with smashed potatoes, boy choy and 고추장아찌 which is Korean green chili peppers marinated in a sweet and vinegary soy sauce that balances the richness of the pork.
The rooftop is finally open and the view is incredible. See you soon in Hannamdong 한남동 Seoul.
In celebration of Earth Day, we chatted with @chefedwardlee , chef and owner of @shia_dc , to discuss the small everyday decisions that shape what sustainability looks like within a restaurant. Link in bio to read more 🌱
A plate is a chef's canvas. It must be strong, durable, beautiful and elegant. A well crafted plate makes the work of composition a joyful experience in the chef's hands. Thank you @mujagi_official for the plates that we use @shia_dc
Our newest dessert features a lovely composition of Korean rice cakes or Ddeok. Our ddeok is hand made and paired with flavors of seasonal fruit and omija which is a dried wild berry known for its tartness and lively flavor. The dark green sauce is made from mugwort - a flavor that is often paired with ddeok and offers a bitter, herbal richness. An ice cream made of ddeok finishes this study of Korea’s most beloved traditional rice cake. This deesert will be offered through our spring menu at SHIA.
Paired with premium Korean plum wine, it is a perfect way to finish our 7-course tasting menu.
