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KoreanFeast |
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News and Reviews Hi Soo on the Web
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Hi Soo's Schedule: Talks, Book Signings, Demonstrations October 27, 2003--Lecture, Korean Food Institute, Graduate School, Sookmyung Women's University, Seoul, Korea, 7 PM, Public Welcome November 3, 2003--Talk and Book Signing, Yongsan Library, U. S. Army Base, Yongsan, Seoul, Korea, 7 PM, Public Welcome January 11, 2004--Talk and book signing, Culinary Historians of Washington, George Washington University, Mt. Vernon Campus, 7 PM, Public Welcome February 18, 2004--Korean Food Tasting, KitchenAid The Book and Cook 2004 Festival, Loews Philadelphia Hotel, Regency Ballroom, Philadelphia, PA, 5:30 to 8:00 PM, Public Welcome March 19, 2004--Korean Dinner and Book Signing, KitchenAid The Book and The Cook 2004 Festival, Restaurant Series, Bubble House Restaurant, 4304 Sansome Street, Philadelphia, PA; Public Welcome; From 6 PM; Reservations: (215) 243-0804 April 23, 2004--Workshop and Cooking Demonstration, "Korean Cuisine: Its Flavor and Flair," 26th Annual Conference, International Association of Culinary Professionals, Convention Center, Baltimore, MD; 10:30 AM to 12:00 Noon; Members and enrolled guests welcome June 2, 2004--Book Signing, New York City, Korea Agricultural Trade and Information Center of New York event at the Minetta Lane Theatre October 3, 2004--Cooking Demonstration and Book Signing. Fourth Annual New York City International Pickle Day. Orchard Street, Lower East Side, Manhattan October 17, 2004--Lecture and book signing at the University of Virginia October 26 & 27, 2004--Korean cooking demonstration and book signing. All Asia Food Expo,Jacob K. Javits Convention Center, New York, New York
March 1, 2005--Asia Society of Washington DC, Spices and Rices Program, Four Course Korean Dinner, at Teaism, 7:00 to 9:00 PM, 400 8th Street NW, Washington DC The evening's repertoire is highlighted by grilled red snapper filet (seangson kwi) with hot red pepper sauce (yaknyom koch'ujang). The meal begins with a pine nut porridge (chtjuk) and then a five vegetable variety Royal Appetizer (ojulban). It finishes 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 accompanies the dinner. Hi Soo will present an overview of Korean food, especially its essential ingredients and sauces. Book sales and signing will follow the program. MENU Patpul Kwaja and Chat--Puffed Rice Crackers and Pine Nuts Panch'an--Side Dishes Deep-Fried Kelp (Twigak Chaban), Seasoned Mung Bean Sprouts (Nokdu Namul), Cucumber Salad (Oi Saengchae), Whole Cabbage Kimchi (Paech'u Kimchi), White Cabbage Kimchi (Paek Kimchi) Chatjuk--Pine Nut Soup Ojolban-Five Variety Royal Appetizer Sauteed oyster mushroom slivers, zucchini matchsticks, mung bean sprouts and egg threads, all wrapped in flour pancakes. Served with Spicy Hot Yellow Mustard Sauce (Kyojajip). Tomi Kui--Red Snapper Filet with Hot Red Pepper Paste Sauce (Yaknyom Koch'ujang) Garnished with Paengi Mushrooms, Egg Threads and Sil Koch'u. Served with white rice wine. Or Poached Tubu Nuggets Bean Curd Nuggets with Hot Red Pepper Paste Sauce (Yaknyom Koch'ujang). Garnished with Diced Kimchi, Paengi Mushrooms, Egg Threads and Sil Koch'u. Paesuk and Yakbap Korean Poached Pear and Korean Rice Fruit Cake. Topped with strawberries and toasted pine nuts Korean Plum Wine, Green Tea and Insam Ch'a
May 4, 2005--United States Department of Agriculture, Washington D.C., Lecture on Korean Ingredients, 11: 00 AM to 2:00PM July 2, 3 and 4, 2005--Smithsonian Folklife Festival, Food Culture USA, National Mall, Washington D.C. Korean Cooking Demonstrations and Book Signing July 2--Demonstrations : 1100AM to 12:00PM and 2:00PM to 3:00PM, Book Signing: 12:00PM to 1:00PM July 3--Deonstrations: 11:00AM to 12:00PM and 2:00PM to 3:00PM, Book Signing: 12:00AM to 12:00PM and 2:00PM to 3:00PM July 4--Demonstrations: 12:00PM to 1:00PM and 3:00PM to 3:00PM, Book Signing: 1:00PM to 2:00PM July 20, 20-05--George Mason Library, Annandale, VA "Flavors of Korea," Demonstration, Tasting, Talk and Signing August 31, 2005--Don's Pogam Korean Barbecue and Wine Bar, 17 East 32nd Steet, New York City, Press Dinner, Talk September 12 and 13, 2005--All Asia Food Expo, Jacob KJ. Javits Center, New York City, Panel "Asian Ingredients: Menus for Success," Panel Member October 2, 2005--Fifth Annual International New York City Pickle Day,Manhattan, Lower East Side, Orchard Street, between Houston and Stanton Streets, 1100 AM to 4:30 PM. Tasting and sale: Hi Soo's Kimchi Pancakes and Tubu Pancakes Under sponsorship of H-Mart Supermarkets and Korean Agro Center December 2, 2005--Demonstration: Kimchi Tasting at the Korean Cultural and Information Service, 5:00 PM to 7:00 PM, Embassy of the Republic of Korea, 2370 Massachusetts Ave. NW, Washington, DC 200008. For information call: (202) 812-7127 February 29, 2006--The Washington Post, Sunday Source, Interview and Kimchi Pancakes Recipe, "The Insder: Korean Cook Hi Soo Shin Hepinstall" ' March 4, 2006--Demonstration and Book Signing at Super H-Mart, Book Singing--10:00 AM to 6:00 PM; Food Demonsration--11:00 AM, 2:00 PM and 4:00 PM; 10780 Lee Highway, Fairfax, VA. For information call (703)273-0570 March 10, 2006--National Public Radio interview with Therese Madden at H-Mart, 7050 Terminal Square, Upper Darby, PA 19092 March 20, 2006--The 22nd Annual KitchenAid The Book and the Cook Festival in Philadelphia, PA; Korea Night, Hi Soo collaborates with the staff of the Bubble House Restaurant, 3404 Sanmon Street, Philadelphia, PA; For reservations, call: (215) 243-0804 August 8, 2006--Korea Ginseng Seminar; The Roosevelt Hotel, 45 East 45th Street, New York City, 12:00 Noon - 2: 00 p.m. Including lecture on Ginseng by Larry Hepinstall and Hi Soo Shin Hepinstall October 13, 2006--Korean Lunchbox Menu for 50th Class Reunion, Albion College, Albion, Michigan October 28, 2006--The 12th Han Moo Sook Colloquium in the Korean Humanities, Korean Food, Hi Soo Shin Hepinstall, Korean food panel commentary and lunchbox catering. George Washington University, Lindner Family Commons, 6th Floor, The Elliott School of International Affairs, 1957 E Street, NW, Washington, DC 20052 November 7, 2006--"A Taste of Korea," National Press Club Ballroom, Washington, D.C., Menu by Hi Soo Shin Hepinstall-- APPETIZERS: Mil Ssam with Gyeojajang (Min 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 with Korean Hot Red Pepper Sauce) Dubu-sobaegi with Putgochu Yangnyeomjang (Stuffed Bean Curd) Haetkongbap (Rice Cooked with Green Soybeans) DESSERT: Yakbap (Korean Sweet Rice Fruitcake) Baesuk (Naju Pears Poached in Rice Wine) BANCHAN, SIDE DISHES: Samsaek Namul (Thee Colored Cooked Vegetables) Assorted Kimchi Chefs: Professor John Nihoff, Culinary Institute of America, Hyde Park , NY, Chef Jim Swensen, Executive Chef, Fourth Estate Restaurant, National Press Club and Hi Soo Shin Hepinstall, Chef and cookbook author. Sponsored by the Ministry of Agriculture and Forestry, Republic of Korea and the ATCenter New York
January 17, 2007, Asia Society, New York City, "Kimchi, Kalbi & Kimbap: Korean Kuisine Kapures America's Palate," Panelists: David Chang, Chef, Momofuku Noodle Bar and Ssam Bar, Hi Soo Shin Hepinstall, Chef and Author, Dan Reiser, General Manager, Woo Lae Oak, New York, Rachel Yang, Chef Coupage, Seattle, WA. Moderator: James Oseland, Editor in Chief, Saveur Magazine.Asia Society and Museum, 725 Park Avenue, New York City, 7:00 to 9:00 PM
October 8, 2007, Guest chef, Hi Soo Shin Hepinstall will prepare Tak Sanjok: Chicken and Vegetable Skewers at Pellegatta's Eatery, 15 Main Street, Sperryville, VA 22740. Dinner will be served from six until nine PM. For reservations, please call (540) 987-8316. Sperryville is near the Thornton Gap entrance to the Shenandoah National Park.
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