This menu will showcase dandelion kimchi, acorn jelly salad, soy-cured prawns, aged kimchi stew and grilled rice cakes with doenjang caramel - all made with love.
$50 per person
$10 service charge
$5.20 taxes and fees
As a child, Seung ate everything from foraged greens to frog legs. Seung's grandmother, who was her caregiver when her mother was at work, never left the kitchen. Naturally, that's where she hung out. Seung's grandmother was a culinary wizard, and together they foraged dandelion greens to make kimchi, dried acorns on the balcony for acorn jelly, and much more. The kitchen was Seung's playground. On February 24, Seung will showcase all things "Grandmother," in celebration of her own Grandmother's 99th birthday. She will create a wholesome menu that expresses the joy they shared -- forage, grow, preserve, ferment and share. Seung's courses will be accompanied by stories that are cultural and educational. It will be true culinary experience. Do not miss this event.
Ticket link: https://resy.com/cities/atl/a-mano?date=2019-02-24
Cost: $65 Limited to 12 seats.
Tickets for purchase at: https://www.thelearningkitchenatl.com/events/the-everyday-korean-kimchi
Time & Location
Jan 27, 2019, 2:00 PM – 5:00 PM
The Learning Kitchen, 209 Edgewood Ave SE, Atlanta, GA 30303, USA
What You’ll Experience:
Seung, the author of Everyday Korean, will teach you everything you need to know about kimchi. Expect to learn three different types of kimchi.
First, a classic napa cabbage kimchi using her Everyday Kimchi paste that can be used to make kimchi with any vegetables that your heart desires - from cucumbers and cabbage to mangos and tomatoes!
Second, a vegan "white" winter radish kimchi that does not use any chili flakes. It is mild and filled with good probiotics. Made with crunchy white turnips that are just beautiful this time of the year.
Third, when you don't have time to wait a few weeks for your kimchi to be ready, she will show you how to whip up something quick that mimics the kimchi deliciousness. Let Seung show you her mom's trick in making kimchi slaw, that her close friends refers it to the gateway drug to Korean food.
What You'll Take Home:
1 jar of napa cabbage kimchi
1 jar of winter radish "white" kimchi (not spicy)
Join us on Sunday for some banging Korean food and natural wines!
Chef Seung Hee Lee (aka Korean Fusion) will be cooking up a feast for us, and Heidi Nam Knudsen (A Thousand Decisions) will be pairing it with some beauties from our cellar.
No reservations, just come by from 2pm. We’ll be going until the food runs out!
Hope to see you there!