{"id":453,"date":"2013-10-17T15:40:43","date_gmt":"2013-10-17T19:40:43","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=453"},"modified":"2015-10-13T12:37:37","modified_gmt":"2015-10-13T16:37:37","slug":"2013-food-network-new-york-city-wine-food-festival","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/2013-food-network-new-york-city-wine-food-festival\/","title":{"rendered":"2013 Food Network New York City Wine &#038; Food Festival"},"content":{"rendered":"<p>Oct. 17-20, 2013<\/p>\n<p>Chef de Cuisine Deuki Hong and the Korean Food Foundation presented Korean fermented cuisine at the <strong>Grand Tasting<\/strong> event of the <strong>2013 <a href=\"http:\/\/nycwff.org\">New York City Wine &amp; Food Festival<\/a><\/strong>. The Korean-American chef prepared a Kimchi Dubu dish to the 11,000 Grand Tasting attendants of Grand Tasting over the three day of the event. Despite the common perception of Kimchi as a side dish or a form of salad in Western society, Chef Hong introduced his Kimchi offerings as beyond just appetizer.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-595\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/nycwff2013-2.png\" alt=\"nycwff2013-2\" width=\"722\" height=\"337\" \/><\/p>\n<p>The chef\u2019s dish comprised of three main fermented components to compliment the homemade soft Dubu (tofu), which are Kimchi, Jeotgal (fermented fish) and Gochujang (fermented red pepper paste.) Kimchi fermentation enthusiasts, Melissa Clark of The New York Times and MIL Kimchi Founder, Lauryn Chun were also\u00a0present at the booth to demonstrate their acclaimed recipes to prepare Kimchi dishes.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-596\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/nycwff2013-3.png\" alt=\"nycwff2013-3\" width=\"720\" height=\"519\" srcset=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/nycwff2013-3.png 494w, http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/nycwff2013-3-300x216.png 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><img loading=\"lazy\" class=\"alignnone wp-image-594\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/nycwff2013-1024x527.png\" alt=\"nycwff2013\" width=\"719\" height=\"370\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oct. 17-20, 2013 Chef de Cuisine Deuki Hong and the Korean Food Foundation presented Korean fermented cuisine at the Grand Tasting event of the 2013 New York City Wine &amp; Food Festival. The Korean-American chef prepared a Kimchi Dubu dish to the 11,000 Grand Tasting attendants of Grand Tasting over the three day of the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":616,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,5],"tags":[46,59,60,69,13,58,66,63,65,64,61,62,68,67,12,11,24,25],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/453"}],"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=453"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/453\/revisions"}],"predecessor-version":[{"id":1098,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/453\/revisions\/1098"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/616"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=453"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=453"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=453"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}