About this Event
There are more than a hundred different kinds of Kimchi. Join our workshop to learn how to make your own! Kimchi is a fermented Korean dish made of vegetables with a variety of seasonings. Kimchi delivers a natural, healthy tonic that helps feed the gut flora (microbiota) which is important to help protect our bodies every day. Let's roll your sleeves and make Kimchi!
Have you ever had a true authentic Japanese home cooked meal? It's hard to experience it unless you get invited to a Japanese house. Japanese food has been known as a healthy cuisine with simple ingredients and full of flavor. It served as a single course with several dishes presented at once which is different from the western style. Let's enjoy the southern style of Japanese home cooked meals!
Be ready to experience Korean and Japanese food from two ladies (Mai & EunYoung).
*Take home a kimchi recipe and a small bag of kimchi to take home. Bring your apron and bring your drink. Dietarily restriction may be hard to adjust (fish, meat, grains) As a general rule, tickets are non-refundable. This is because we have to use the funds to secure the event venue, and ingredients, thank you for your understanding.
Locally grown Napa cabbage and vegetables from will be used. "Choy Division is a 1 acre diversified east Asian vegetable and herb farm located in the rich black dirt of Chester, NY. We farm using regenerative and organic practices, with a focus no sprays and low tillage methods."
California grown Kokuho Rose Heirloom Brown Rice will be served. “Koda Farms is a third-generation family owned American company based in Dos Palos, California. The company was established in 1928 by Keisaburo Koda. It is the oldest family owned and operated rice farm in California. Koda Farms is a producer of Japanese style rice and rice flours.”
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Two Ladies
NYC-based Horticulturist, Landscape & Floral Designer. Born and raised in Seoul, Korea, she has had a passion for plants and followed a path that would take her to Tokyo, Japan where she practiced as a Landscape Architect for 10 years. She arrived in New York to build her plant knowledge and became certified as a professional horticulturist from New York Botanical Garden in 2006. She then worked at Randall's Island Park as a Horticulture manager and enjoyed serving and beautifying public gardens for over 16 years. In 2022, she exhibited the Philadelphia Flower Show as a Patio Garden and earned numerous recognitions.
One of her prized achievements over the last ten years has been the development of a rice educational program, including the creation of New York City's first known public rice paddy at Randall's Island 2010. This led to her building knowledge of the cultural and nutritional value of rice. She has enjoyed celebrating the significance of rice in cuisine, art and lifestyle through lectures, exhibitions and pop-up dinners.
In July of 2020, she and her husband launched a new store in the Flatiron District NYC. Kinka is dedicated to enhancing diverse cultures through art, food and plants. KINKA features potted indoor plants, art from local NYC artists and unique finds for home and lifestyle.
has loved cooking since she was a child, influenced by her mother, who runs a kimono store.Despite pursuing a career in fashion, her life's work was cooking, and the number of requests for developing menus and recipes for restaurants and cafes increased, which led her to open Wagamama, a restaurant with no menu in Fukuoka. She then relocated to Tokyo and began working as a culinary chef.
In 2014, Mai published two recipe books, “Nitosuki" and "OISHII & GLUTEN FREE FUSION AND INTERNATIONAL RECIPES FOR LIFE”. In 2015, she opened a one-year-only pop-up restaurant, "MAI'S KITCHEN”, at Ginza’s long-established wine bar "GINZA Stock", creating a unique culinary space and food that changed weekly. She was involved in a variety of activities, including menu development for corporations and hotels, cooking classes, product development, including creating original products for manufacturers and department stores, and recipe development. After getting married in 2017, she moved to New York.
In 2020, she collaborated with "Pierre Hermé" in Tokyo, and in 2021, she produced a rice ball shop called "Omusubi to Sekai no Gohan" in Nihonbashi, Tokyo.
She has been catering various private venues and collaborating with cultural event sites like galleries, schools, snowpeakUSA, etc..
Event Venue & Nearby Stays
Greenpoint, 1205 Manhattan Ave, Brooklyn, United States
USD 135.00