Eater Young Guns
Eat + Drink Week
A Koreatown Experience
Eater Young Guns Chef, Deuki Hong
A Soju Experience
Eater Young Guns Class of 2017 Suzi An
At 15, Deuki Hong began working with Aaron Sanchez at Centrico, de-seeding dried chile peppers in the kitchen. After finishing high school, he left Centrico to attend the Culinary Institute of America, at Sanchez’s insistence. While there, he did a ten-month externship at Momofuku, where he worked as a line cook from the first day. Hong graduated from the CIA in March 2009, and the following day, he started work at Jean-Georges, where he spent about a year and a half. Thinking back on experiences vital to his career ” Momofuku wanted you to think outside the box, creatively,” he says. “Jean-Georges was very, ‘We’re Jean-Georges. We don’t need you, but we’ll hire you anyway, and you’re lucky to be in this kitchen.”
Fast forward, an Eater Young Guns Winner, Class of 2015, chef at Sunday Bird and Sunday at the Museum in San Francisco, Hong is high-tailing it to frame to celebrate his Korean heritage with a historically rich feast based on his New York Times-bestselling book, Koreatown: A Cookbook.
Hong spent over two years traveling to Koreatowns of the United States, gathering recipes and interpretations of 100 chefs and business owners from LA and New York to Chicago and Virginia. “It was like, damn, there’s freakin’ Koreans everywhere! And a Koreatown everywhere.”
Bringing together this Korean food, drink, and cultural experience, we welcome Seattle-based Suzi An, Young Guns Class of 2107 with an authentic Soju experience to round out the evening.
Get yourselves booked in as this frame experience promises to be one hella of a good time.
About Eater Young Guns: The Eater editors seek out the best and the brightest new restaurant industry talent to induct into each year’s class of Eater Young Guns. Their goal is to identify restaurant and bar world newcomers (Young Guns must be under 30 or in the industry for under five years) who are sure to be future stars and leaders in their fields. These Young Guns winners are forward-thinking and deeply devoted to their craft. They’re going to keep growing, inspiring, and challenging others, and we’re excited to be a part of the industry change as they blaze new trails. Learn more about the winners on Eater.com.
Thursday, August 15th
5:30pm and 8:30pm seatings
$70 per person + tax and service fee
A two-hour feast focusing on the food, drink, and culture of Koreatown. A vegetarian option is available at check-out.
A Soju Experience pairing by Suzi An of Seattle, Washington, Class of 2017 Eater Young Guns
Copies of Koreatown: A Cookbook. featuring nearly 100 recipes, essays, profiles and documentary-style photography concentrating on many of the lesser-known aspects of Korean food, drink, and culture— translated with notes and easy-to-follow directions. Deuki will be signing books at the end of each dining experience.
Tickets on Sale Now!
Thank you to our official sponsors for making this event possible.
Official Transportation Sponsor: Lyft
What is Frame?
Tucked quietly behind joebar, frame is a revolving creative hub, home to a carefully curated programs of chef residencies and all round awesome experiences.
Chef residencies, Sunday at Nonna’s Dinners, rap battles, art workshops, live acoustic sessions, cocktail pairings, you name it… explore your interests, hone your skills, master a new art craft. meet new friends, share a meal. drink cocktails. No two days here are ever the same. Seasonal, locally sourced and above all delicious, we’ve built our reputation on the food and drink we serve at frame.
We also partner up with a variety of brands on events of all different shapes and sizes, offering up top-notch food and drink and creative in-house production. frame can seat up to 50 guests dining or 80 guests, theater-style.
What are people saying?
“Tried out frame as part of the ‘grandma’s basement series’ with Chef James (Mabel Gray) and Chef John (Grey Ghost). Our Italian Family Dinner was delicious! Enjoyed every course (which kept coming). Best meatballs I’ve ever had!! Love the idea of home Cookin with a little flare, shared Family style with strangers. A wonderful evening!”
What are people saying?
Mark Kurlyandchik, Detroit Free Press
“The vibe at the Frame dinners also reflected the personalities of the chefs, who were able to interact with guests and offer stories about their food memories while cooking rustic dishes without the same expectations that come with their respective restaurants. The food was predictably great and unpretentious, but the series also highlighted the growing importance of personality and storytelling to the modern dining experience.”