Makgeolli Cocktail presented at the pairing event—The Power of Fermenation Makgeolli Cocktail by Juno Moon Makgeolli is a fermented rice wine that is representative of Korea, and is a source of [...]
Kkakdugi—Radish Kimchi / Photo Credit: theeast.org Kkakdugi is a very popular variation of the standard cabbage kimchi, and is made with radish cubes. It is often enjoyed with various non-spicy [...]
Jeotgal / Photo Credit: blog.daum.net/ajikang Jeotgal is a salted condiment that is prepared with diverse seafood ingredients such as shrimp, fish, oysters and shellfish. The flavor of Jeotgal [...]
October 20-21, 2015 TOWARD AN AMERICAN FOOD POLICY Join in the Second Annual New York Times Food for Tomorrow Conference on October 20–21, hosted by Sam Sifton, Food editor at The New York Times, [...]
October 19-20, 2015 Established in 2010, the JBF Food Conference investigates critical issues that face the food industry, such as sustainability, economics, and media. This two-day event [...]
October 17, 2015 11 am-4 PM Join in The 6th Annual Taste of the Seaport, an annual fall festival that celebrates the amazing food & beverage scene nestled in Lower Manhattan comprising the [...]