**2010 Smithsonian Annual Folklife Festival, “Classic Kimchi” and “Cooking with Kimchi,” Lectures and Book Signings, the National Mall in Washington, D.C.,July 1, 2010
**Kojo Nnamdi Show, WAMU 850, Local Restaurant World Tour: Korean Food, Guests: Hi Soo Shin Hepinstall, cookbook author; Terry Hong, Media Arts Consultant, Smithsonian Asian Pacific American Program; Todd Kliman, Food and Wine Editor, “Washingtonian” magazine; October 14, 2009
**Asia Society, New York City, “Kimchi, Kalbi and Kimbap: Kuisine Kaptures America’s Palate,” January 17, 2007, Panelists: David Chang, Chef, Momofuku Noodle and Ssam Bar; Hi Soo Shin Hepinstall, cookbook author; Dan Reiser, General Manager, Woo Lae Oak Restaurant, NYC; Rachel Yang, Chef, Coupage, Seattle, Washington; Moderator: James Oseland, Editor in Chief, Saveur Magazine.
**Ministry of Agriculture and Forestry and Embassy of the Republic of Korea and the Agriculture and Trade Center New York, “A Taste of Korea” National Press Club Ballroom, Washington, D.C., November 7, 2006, More than 400 guests. Menu by Hi Soo Shin Hepinstall; Lectures by Dr. Larry Hepinstall and Hi Soo Shin Hepinstall, Participating Chefs: Professor John Nihof, Culinary Institute of America; Executive Chef, Jim Swensen, Forth Estate, National Press Club; Hi Soo Shin Hepinstall. Hi Soo’s Menu for “A Taste of Korea”: Appetizers: Mil Ssam with Gyeojajang (Mini Crepe Rolls with Korean Mustard Sauce; Sangch’u Kotjori (Leaf Lettuce Salad); Antrees: Galbi Neobiani (Grilled Rib Eye Medallion); Domi-gui (Grilled Red Snapper Fillet wtih Korean Hort Red Pepper Sauce); Dubu-sobaegi with Putgochu Yangnyeomjang (Stuffed Bean Curd); Haetkongbap (Rice Cooked with Green Soybeans); Banchan (Side Dishes): Samsaek Namul (Three Colored Cooked Vegetables; Assorted Kimchi; Dessert: Yakbap (Korean Sweet Rice Fruitcake; Baesuk (Naju Pears Poached in Rice Wine.
**The 12th Annual Han Moo Sook Colloquium on Korean Humanities, The Elliott School of International Affairs, George Washington University,“Korean Food Colloquium”, Hi Soo Panel Presentation,” and catered Korean Lunchboxes for one hundred and twenty participants, George Washington University, Washington, D.C., October 28, 2006
**Korean Agriculture and Trade Association, New York, “Korean Ginseng Seminar,” audience: Korea Ginseng producers, sellers and buyers. “History of Korean Ginseng” by Dr. Larry Hepinstall and Hi Soo Shin Hepinstall, New York City, N.Y., August 8, 2006
**Twenty-second Annual Kitchen Aid “The Book and the Cook Festival”, Korean Night at the Bubble House Restaurant, as Guest Chef, Hi Soo prepared dinner for 50 patrons. Philadelphia, Pennsylvania, March 20, 2006
**Meeting with Korean Embassy Minister of Agriculture, Dr. Kim Jae-soo and wife at the National Press Club, Washington DC, November 18, 2005, (photo, from left to right: Dr. Larry Hepinstall, Mrs. Kim, Minister Kim, Hi Soo Hepinstall)
**All Asia Food Expo, Javits Center, New York City, September 12 and 13, 2005: Hi Soo’s Korean food demonstrations; Asian Food Panel “Asian Ingredients: Menus for Success,” Panelists: Suvir Saran, Hiroko Shimbo, Robert Danhi, Jacqline Newman and Hi Soo Shin Hepinstall
**Korean Agriculture and Trade Center New York, Presentation to New York Media, “Introduction and History of Korean Cuisine,” Lectures by Hi Soo and Dr. Larry Hepinstall, Don’s Pogam and Wine Bar,” New York City, N.Y., August 31, 2005
**2005 Smithsonian Folklife Festival, Food Culture USA, four Korean Cooking Demonstrations and Book Signings, on the National Mall, Washington, D.C., July 2, 3 and 4, 2005
**Hi Soo’s Mandoo Making Class, Singapore International School, April 11, 2005
**Asia Society of Washington DC, Spices and Rices Series, Lecture, Four Course Korean Dinner for fifty people, Teaism Restaurant, Washington, D.C., March 1, 2005.The highlight of the evening was Grilled Red Snapper (Sengsun Kwi) with Hot Red Pepper Sauce (Yangnyom Koch’ujang). The meal began with Pine Nut Porridge (Chajuk) and then a Five Vegetable Royal Appetizer (Ojulban). It culminated with a refreshing and delicious Poached Pear (Paesuk) and Korean Sweet Rice Fruitcake (Yakbap). Korean plum wine, tea and several tasty side dishes, including Hi Soo’s homemade kimchi, accompany the dinner. A book signing followed.
**All Asia Food Expo, 2004, two day Korean Cooking Demonstrations and Book Signings, Jacob K. Javits Convention Center, New York City, N.Y., October 26-27, 2004
**University of Virginia, The Launa Sundberg International Center, Korean Food Tasting and Book Signing, Charlottesville, VA, October 17, 2004
**Korean Agricultural Trade and Information Center of New York, Food Demonstration and Tasting in conjunction with theater performance of “Nanta,” Minetta Lane Theater, New York City, N.Y.,June 2, 2004
**International Association of Culinary Professionals (IACP), 26th Annual Conference, Workshop and Cooking Demonstration, “Korean Cuisine: Its Flavor and Flair,” Convention Center, Baltimore, Maryland, April 23, 2004
**”KitchenAid, The Book and the Cook 2004 Food Festival,” Guest Chef, Korean Dinner for fifty guests, with book signing Restaurant Series, Bubble House Restaurant, Philadelphia, P.A., February 22, 2004
**”KitchenAid, The Book and the Cook 2004 Food Festival,” Korean Food Tasting, Loews Philadelphia, Hotel,Regency Ballroom, Philadelphia, P.A., February 18, 2004
**Culinary Historians of Washington, George Washington University, Mt. Vernon Campus, Washington, D.C., Lecture and Book Signing, January 11, 2004
**Korean Food Institute, Graduate School, Sookmyung Women’s University, Seoul, Korea, Lecture, October 27, 2003
**Virginia Festival of the Book, Charlottesville, VA, Lecture and Cooking Demonstration at the Market Place, March 22, 2003
**”A Taste of Korea,” Korean Ambassador’s Residence, Reception, Dinner and Presentations, Sponsored by the Korean National Tourism Organization, Washington DC, Presentations by Dr. Manjo Kim and Ms. Hi Soo Shin Hepinstall with cooking demonstration by Hi Soo, December 7, 2001
**Korean Embassy, Korean Information Service, Washington DC, “Evening with the author of Growing Up In A Korean Kitchen: A Cookbook,” Lecture and Book Signing, November 14, 2001