To kick off this four class series, we'll discuss the principles of the table setting of a traditional Korean meal. Everything served, from the banchan (side dishes) and the main dish, has a rhythm and purpose where it is placed. Following this discussion, we will have a mak (sliced) kimchi-making demonstration, based on my mother’s original recipe with my personal touches. You'll be actively participating in the demonstration, so plan on getting your hands wet! Finally, we'll feast on kimchi stew dinner. You may want to bring an apron to protect your clothing. Please bring a quart sized glass jar to take home your own kimchi.

$79 Get your tickets here.