{"id":381,"date":"2015-09-24T11:49:32","date_gmt":"2015-09-24T15:49:32","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=381"},"modified":"2015-10-14T11:48:34","modified_gmt":"2015-10-14T15:48:34","slug":"samhap-three-combinations","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/samhap-three-combinations\/","title":{"rendered":"Samhap\u2014Three Combinations"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-382 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/04_11_2013_BJ_New_Food_WEB027-e1443199953404.jpg\" alt=\"\" width=\"467\" height=\"241\" \/><\/p>\n<p style=\"font-size: 10px;\">Samhap \/ Chef David Lee<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-383\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/04_11_2013_BJ_New_Food_WEB029-682x1024.jpg\" alt=\"\" width=\"467\" height=\"702\" \/><\/p>\n<p style=\"font-size: 10px;\">Samhap \/ Chef David Lee<\/p>\n<p><strong>Samhap<\/strong> directly translates to\u00a0mean\u00a0\u2018three combinations\u2019 or \u2018three tastes,\u2019 and in the Korean culinary world, it refers to a\u00a0combination platter\u00a0of\u00a0braised\u00a0pork, well-aged kimchi, and Hongeohoe,\u00a0raw fermented skate. Chef David&#8217;s Samhap is a modern creation that rolls the three in one body.<\/p>\n<p><a href=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/chefs-society-david-lee1.jpg\"><img loading=\"lazy\" class=\"alignnone wp-image-253\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/chefs-society-david-lee1-1024x1024.jpg\" alt=\"chefs-society-david-lee\" width=\"467\" height=\"467\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/chefs-society-david-lee1-1024x1024.jpg 1024w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/chefs-society-david-lee1-150x150.jpg 150w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/chefs-society-david-lee1-300x300.jpg 300w\" sizes=\"(max-width: 467px) 100vw, 467px\" \/><\/a><\/p>\n<p><strong>Chef David Lee<\/strong>,\u00a0born and raised in Korea, is an alumnus of the International Culinary Center and specializes in New American Cuisine. He has worked in the kitchens of leading restaurants in New York City including Artisanal Fromagerie and Bistro, Spitzer\u2019s Corner, Mermaid Inn, Spotted Pig, and Barn Joo. He is currently the Executive Chef at Goggan in Hell\u2019s Kitchen, New York City, a restaurant serving upscale Korean cuisine.\u00a0Chef David Lee\u2019s New American cooking draws from his background coming from a Korean family of restaurant professionals, as he infuses his modern culinary knowledge into his popular dishes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Samhap \/ Chef David Lee Samhap \/ Chef David Lee Samhap directly translates to\u00a0mean\u00a0\u2018three combinations\u2019 or \u2018three tastes,\u2019 and in the Korean culinary world, it refers to a\u00a0combination platter\u00a0of\u00a0braised\u00a0pork, well-aged kimchi, and Hongeohoe,\u00a0raw fermented skate. Chef David&#8217;s Samhap is a modern creation that rolls the three in one body. Chef David Lee,\u00a0born and raised in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,7,4],"tags":[51,53,283,279,280,154,65,61,284,12,92,11,282,281],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/381"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"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=381"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/381\/revisions"}],"predecessor-version":[{"id":874,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/381\/revisions\/874"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/383"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}