Modern Korean New Year with Chef Mike Han
Coming to frame for an early January residency it’s only fitting that Chef Mike Han is creating a Modern Korean New Year’s dinner party centered around traditional foods that are not only crazy delicious but also symbolically important to good health and long life, representing a clean start to the beginning of the New Year. Pulling his inspiration from Korean flavors using Japanese techniques and his rare natural admiration for sustainable seafood, we’ll feast on 5 Korean courses including the traditional Korean New Year’s soup … tteokguk (떡국) made with thinly sliced white rice cakes and handmade dumplings. Ancient tradition tells us that spoon-fulls of this beef bone broth grants good luck and a year of wisdom. Who can’t sip on that opportunity?
( 01 ) Daeji Gogi Kimchi Pajun Pork and Kimchi Pancake
( 02 ) Hwe-Indiana Farm-Raised Tilapia Sashimi Ike Jime Bled and Aged
( 03 ) Beoseos Gimbap Korean Style Maki with Detroit Mushrooms, Black Garlic Soy, Rice, and Seaweed
( 04 ) Hwe Dup Bap Skuna Bay Salmon, Crispy East Coast Squid, West Coast Albacore Tuna, Greens, Rice, Spicy Gochujang Sauce
( 05 ) Traditional Korean New Year’s Soup Beef Bone Broth, Rice Cakes, Handmade Dumplings
( 06 ) Fresh Fruit After the Meal A semi sweet palate cleanser
Friday, January 3rd 5:30pm and 8:30pm $65 per person + tax and service fee Included: 5 Korean Courses by Chef Mike Han plus traditional fresh fruit to be served after the meal Chef is kindly requesting no dietary modifications to the menu Additional: A beverage pairing by frame’s resident wine director and sommelier, Bryan Lamorena. ++ a la- carte beer, wine, and frame cocktails.
Tickets on sale now.
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