BUSAN: Taste of Chicago Sister Cities: Busan
Chicago Sister Cities International continues its tradition of creating global relationships through cultural connections with Taste of Chicago Sister Cities: Busan, presented by the Busan Committee of Chicago Sister Cities International. Chicago food lovers will have the opportunity to dine on a five-course Korean feast prepared by renowned Chicago husband and wife chef team Beverly Kim and Johnny Clark.
Chefs Kim and Clark will create the meal in collaboration with Kendall College’s Monday Night Dining Series class, providing an educational experience while astounding diners’ taste buds.
Taste of Chicago Sister Cities: Busan takes place on Monday, September 9, 2013 from 6–9 p.m. in the Dining Room at Kendall College, 900 N. North Branch Street. A wine and appetizer reception will take place from 6–7 p.m. followed by the sit-down dinner.
Tickets to the event are $100. Tickets include the dinner, reception and wine. Proceeds benefit the cultural initiatives of the Busan Committee of Chicago Sister Cities International.
pacific kushi oyster, korean melon and soju granita
mackerel, sesame salad, gardiniere, shiso
flash cooked squid, gochujang, pickled onion, pomelo, charred scallion
swan creek farm chicken roulade, chicken fat sticky rice, confit garlic, jujube dates, consomme
smoked ny strip, savoy cabbage, yuzu kosho, bone marrow, roasted garlic ssamjang
cured egg yolk, chrysanthemum pavlova, citrus curd, white peaches
Chef Beverly Kim has enjoyed an illustrious career, working at some of Chicago’s premiere restaurants and hotels, including the Ritz-Carlton Hotel, Charlie Trotter’s, Red Light, Opera and Aria. Influenced by her mother’s cooking, her culinary style is modern Asian cuisine that incorporates many locally sourced products. She studied at Kendall College’s School of Culinary Arts and has spent time visiting and studying the culinary scene of South Korea and Japan. She spent two months eating out around Seoul, taking Korean Royal Cuisine classes, and staging at Shilla Hotel and Top Cloud restaurant. Stops in Tokyo and Kyoto gave her a further immersion into Japanese food culture. She was a contestant on Top Chef Season 9, finishing fourth overall and was the first winner of the program’s companion series Last Chance Kitchen.
Born and raised in Cincinnati, Chef Johnny Clark got his start in the restaurant industry at the age of 15. After working at a number of local favorites in Cincinnati, he decided to attend the Culinary Institute of America and headed to New York. After graduating, he spent the next eight years working in some of New York’s finest restaurants, including such notables as La Côte Basque and Chef Geoffrey Zakarian’s Town. He continued with stints at Aureole in Las Vegas and Pigall’s in Cincinnati and staged in a rustic pastry shop in the countryside of Alsace, France. He has worked in Korea for Chef Yim Gi Ho at his rural nature-focused restaurant, Sandang, where he learned to incorporate the nature philosophy into his methods to create a cuisine all his own.