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X-WR-CALDESC:Events for The Depanneur
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DTSTART;TZID=America/Halifax:20161022T193000
DTEND;TZID=America/Halifax:20161022T223000
DTSTAMP:20260426T114958
CREATED:20161004T005207Z
LAST-MODIFIED:20161004T022515Z
UID:28936-1477164600-1477175400@dev.thedepanneur.ca
SUMMARY:SUPPER CLUB: Franco-Korean Fusion by Hyun Jung Kim
DESCRIPTION:Hyun Jung Kim is a classically-trained professional chef\, with a resume spanning some of Toronto’s best restaurant kitchens. Here Hyun delves into his Korean hertiage for inspiration\, combining rigorous French techniques\, seasonal Canadian ingredients and uniquely Korean flavours to produce an innovative and personal tasting menu.\n—– \nLightly Cured Steelhead Trout\, Trout Caviar\, Watercress\, Dill\, Cucumber\, Seaweed and Yuja\nThis dish is inspired by Miyeokguk (Seaweed Soup) in Korea. Seaweed and cucumber are classic combination in Korean cooking. This dish features Canadian steelhead trout gently cooked sous-vide with trout caviar\, watercress leaves and puree\, cucumber\, different types of seaweed\, dill flower and gel of yuja (a citrus know as yuzu in Japan). \nCrispy Red Snapper\, Korean Soybean\, Zucchini and Onion Variations\nDoenjang is a Korean fermented soybean paste is similar to Japanese miso\, and it is very widely used in Korean cooking. Here fresh red snapper is cooked in a unique way\, where extremely hot oil is poured over the fish to create crispy skin while cooking the meat. It is garnished with a delicate doenjang-infused foam and accompanied by paper thin zucchini rounds\, charred pearl onions\, onion puree\, chive oil and leek ash. \nDuck breast\, Korean Chili\, Carrots and Brussel Sprouts\nGochujang is Korean fermented chili paste that is one of the most very widely used ingredients in Korean cooking. Here this Korean chili gives a little bit of spiciness to a dish of seared sous vide duck breast\, baby carrots confit in duck fat and a vibrant carrot reduction. \nPanna Cotta with Korean Pears\nThe best bae\, or Korean pears\, are a speciality of the Naju region of South Korea\, where they are prized for their fragrance\, sweetness and juiciness. These special pears will be prepared in different ways – poached\, sliced\, and gelled – and served alongside a cream panna cotta. \n—– \n$50 +HST \n—–\nHyun Jung Kim (simply “H.” to his friends) is currently a Junior Sous Chef at George restaurant. H graduated from George Brown College in 2010\, and has worked at Scaramouche\, Globe Bistro\, C5\, The Chase and George restaurants\, as well as stages at several Michelin-starred restaurants in London\, UK. \n—–\nEvery weekend The Depanneur invites a guest chef to host a fun\, informal dinner party.
URL:https://dev.thedepanneur.ca/event/supper-club-franco-korean-fusion-by-hyun-jung-kim/2016-10-22/
LOCATION:1033 College Street\, Toronto\, Ontario\, m6k 2b5\, Canada
CATEGORIES:Supper Clubs
ATTACH;FMTTYPE=image/jpeg:https://dev.thedepanneur.ca/wp-content/uploads/2016/10/facebook_event_1244077008997896.jpg
ORGANIZER;CN="The Depanneur":MAILTO:info@thedepanneur.ca
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