{"id":2019,"date":"2016-06-13T17:25:36","date_gmt":"2016-06-13T21:25:36","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22.jpg"},"modified":"2016-06-13T18:35:22","modified_gmt":"2016-06-13T22:35:22","slug":"koreanyc-fermentation-hansik-korea-top-chefs-22","status":"inherit","type":"attachment","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/hansik-deconstructed-korean-fine-dining-takes-new-york\/koreanyc-fermentation-hansik-korea-top-chefs-22\/","title":{"rendered":"Hyun-Seok Choi-KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs"},"author":1,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"description":{"rendered":"

\"Hyun-Seok<\/a><\/p>\n

Chef Hyunseok Choi\u2019s Fried Foie Gras with Ganjang Ice Cream was the night\u2019s playful dish. Drawing on traditional Korean seaweed snacks, he coated balls of ricotta or foie gras with seaweed flakes, then fried until crispy. His ganjang dipping sauce, chilled with liquid nitrogen to become ice cream coated the savory donut in an earthy cool. <\/p>\n"},"caption":{"rendered":"

Chef Hyunseok Choi\u2019s Fried Foie Gras with Ganjang Ice Cream was the night\u2019s playful dish. Photo by @Chefs Society<\/p>\n"},"alt_text":"Hyun-Seok Choi-KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs","media_type":"image","mime_type":"image\/jpeg","media_details":{"width":600,"height":400,"file":"2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-e1465859415825.jpg","sizes":{"thumbnail":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-150x150.jpg","width":150,"height":150,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-150x150.jpg"},"medium":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-300x200.jpg","width":300,"height":200,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-300x200.jpg"},"medium_large":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-768x512.jpg","width":768,"height":512,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-768x512.jpg"},"large":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-1024x683.jpg","width":1024,"height":683,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-1024x683.jpg"},"shop_thumbnail":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-180x180.jpg","width":180,"height":180,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-150x150.jpg"},"shop_catalog":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-300x300.jpg","width":300,"height":300,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-300x300.jpg"},"shop_single":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-600x600.jpg","width":600,"height":600,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-768x512.jpg"},"full":{"file":"KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-e1465859415825.jpg","width":600,"height":400,"mime_type":"image\/jpeg","source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-e1465859415825.jpg"}},"image_meta":{"aperture":"1.2","credit":"\u24b8Chefs Society by SB GROUPE","camera":"Canon EOS 5D Mark III","caption":"June 11th, 2016, New York, NY-Hansik Deconstructed: Korean Fine Dining Takes New York: Hyun-Seok Choi \u2013 Elbon The Table, Seoul, Jinmo Jang \u2013 A&ND Dining, Seoul, Mingoo Kang \u2013 Mingles, Seoul, Tony Yoo \u2013 24 Seasons, Seoul, Jungsik Yim \u2013 Jungsik, Seoul & NYC, and their Korean Fermentation Themed fine dining took over New York City tonight at Jungsik. KoreaNYC is organized by The World's 50 Best Restaurants and Korea's fine food magazine La Main. \u24b8Chefs Society by SB GROUPE","created_timestamp":"1465669562","copyright":"\u24b8Chefs Society by SB GROUPE","focal_length":"50","iso":"800","shutter_speed":"0.004","title":"","orientation":"1","keywords":[]}},"post":1925,"source_url":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/06\/KoreaNYC-Fermentation-Hansik-Korea-Top-Chefs-22-e1465859415825.jpg","_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/2019"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/attachment"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=2019"}]}}