{"id":84,"date":"2014-10-16T16:26:12","date_gmt":"2014-10-16T20:26:12","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=84"},"modified":"2015-10-13T12:49:51","modified_gmt":"2015-10-13T16:49:51","slug":"2014-new-york-city-wine-food-festival","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/2014-new-york-city-wine-food-festival\/","title":{"rendered":"2014 Food Network New York City Wine &#038; Food Festival"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-578 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/nycwff2014-2-e1443142716266.png\" alt=\"nycwff2014-2\" width=\"800\" height=\"426\" \/><\/p>\n<p><a href=\"https:\/\/www.hansik.org\/en\/index.do\"><strong>Korean Food Foundation<\/strong><\/a> exhibited at the <strong>2014 <a href=\"http:\/\/nycwff.org\">Food Network New York City Wine &amp; Food Festival<\/a>&#8216;s Grand Tasting<\/strong> to promote increased awareness and reception of Korean food, culture, and the power of Korean\u00a0fermentation in New York City and beyond, through the presentation of <i>Bossam<\/i> and <em>Ssamjang<\/em><i>. <\/i>Chef Sungchul Shim&#8217;s\u00a0modern and sensible presentation of a traditional food item Bossam made appeals to the\u00a0craving and curious NYCWFF festivalgoers.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-581\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/NYC-WFF-Bossam-Final-WEB-011-300x200.jpg\" alt=\"NYC-WFF-Bossam-Final-WEB-01\" width=\"343\" height=\"228\" \/><img loading=\"lazy\" class=\"alignnone wp-image-582\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/NYC-WFF-Vegetable-Dip-Final-WEB-01-300x200.jpg\" alt=\"\" width=\"343\" height=\"228\" \/><\/p>\n<p>Through this event, Korean Food Foundation offered a new insight into Korean cuisine and culinary techniques and traditions, extending boundaries beyond well-known Korean dishes as well as other aspects of Korean culture.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-577 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/08\/nycwff2014-e1443142726348.png\" alt=\"nycwff2014\" width=\"800\" height=\"411\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Korean Food Foundation exhibited at the 2014 Food Network New York City Wine &amp; Food Festival&#8216;s Grand Tasting to promote increased awareness and reception of Korean food, culture, and the power of Korean\u00a0fermentation in New York City and beyond, through the presentation of Bossam and Ssamjang. Chef Sungchul Shim&#8217;s\u00a0modern and sensible presentation of a traditional [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,5],"tags":[70,84,86,13,58,63,23,61,62,12,11,24,85,25],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/84"}],"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=84"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/84\/revisions"}],"predecessor-version":[{"id":1092,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/84\/revisions\/1092"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/597"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=84"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=84"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=84"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}