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How to Make the World’s Best Korean BBQ (Cooking Class) - Make it stand out Bulgogi with steamed rice, lettuce and ssamjang https://www.eatceteraphilly.com/upcoming-events/2025/8/1/korean-influences-in-restaurant-dining-hbg4j-sxsks monthly 0.5 2025-07-21 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/8a9ab7bf-3318-4943-b374-23abfa22a98e/poached+fish+with+kimchi+beurre+blanc.jpg Events - Korean Influences in Restaurant Dining: A Quintet of Dishes (Culinary Experience) - Make it stand out Poached fish with mushrooms and kimchi beurre blanc https://www.eatceteraphilly.com/upcoming-events/2025/7/19/cooking-class-trio-of-summer-pastas-hz2lg monthly 0.5 2025-07-21 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/71756e40-02d9-4458-b586-4179b80dd0c3/bulgogi.jpg Events - How to Make the World’s Best Korean BBQ (Cooking Class) - Make it stand out Bulgogi with steamed rice, lettuce and ssamjang https://www.eatceteraphilly.com/upcoming-events/2025/8/1/korean-influences-in-restaurant-dining-hbg4j monthly 0.5 2025-07-21 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/8a9ab7bf-3318-4943-b374-23abfa22a98e/poached+fish+with+kimchi+beurre+blanc.jpg Events - Korean Influences in Restaurant Dining: A Quintet of Dishes (Culinary Experience) - Make it stand out Poached fish with mushrooms and kimchi beurre blanc https://www.eatceteraphilly.com/upcoming-events/2025/8/1/korean-influences-in-restaurant-dining monthly 0.5 2025-07-21 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/8a9ab7bf-3318-4943-b374-23abfa22a98e/poached+fish+with+kimchi+beurre+blanc.jpg Events - Korean Influences in Restaurant Dining: A Quintet of Dishes (Culinary Experience) - Make it stand out Poached fish with mushrooms and kimchi beurre blanc https://www.eatceteraphilly.com/upcoming-events/2025/7/19/cooking-class-trio-of-summer-pastas monthly 0.5 2025-07-21 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/71756e40-02d9-4458-b586-4179b80dd0c3/bulgogi.jpg Events - How to Make the World’s Best Korean BBQ (Cooking Class) - Make it stand out Bulgogi with steamed rice, lettuce and ssamjang https://www.eatceteraphilly.com/upcoming-events/2025/7/18/cooking-class-trio-of-summer-pastas monthly 0.5 2025-07-18 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/1750694206844-QDE2GWCA7GY983TTJJOA/spaghetti+and+clams.jpg Events - 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Generous Unpretentiousness - Recently came back from a really beautiful and innovative art exhibit featuring the works of Yayoi Kusama at the NY Botanical Garden Some of the art was stand alone like the pumpkin, while others integrated the natural landscape like the polka dot fabric wrapped trees and the shiny silver balls floating on the pond. What struck me pretty hard was the placard in front of the pumpkin. The artist described loving pumpkins for their "generous unpretentiousness". Now I have never thought about what personality traits a pumpkin has but I would have to agree with Kusama that pumpkins are indeed quite unpretentious. I've never stopped to think about the different adjectives I would use to describe produce, but it struck me as uncanny that she seemed to nail the personality of the fall mainstay so clearly. For pumpkins, what you see is what you get. They are heavy, brightly colored and have an easy going flavor. Not to be mistaken for "pumpkin spice" flavor, the pumpkin can be used in a variety of ways from simply roasted, baked into a pie to made into a satisfying soup. Are there fruits and vegetables that are pretentious? Would that translate to being fussy and high brow like Belgian endive (they are spotless for about 30 seconds before a cracked leaf or delicate edge begins to oxidize and brown). I think we can all agree that a russet potato is a humble vegetable. Are star fruit flashy and shallow since they are beautiful but never have much flavor? I fell hard down this rabbit hole and realized that I too am a huge fan of unpretentious vegetables. Give me a delicious baked potato, pumpkin bisque or roasted carrot any day of the week and I am a happy camper. In cooking as in life, often times you don't want to be bothered with that pretentious nonsense. https://www.eatceteraphilly.com/blog/blog-post-title-four-52tka monthly 0.5 2025-07-15 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/1752543335000-ZNZF6PBHGASVDGH5P89M/unsplash-image--cP94oiK2tI.jpg Blog - Mind your Manners - Went for a long run to the Art Museum this morning and decided to reward myself with a croissant from an excellent French bakery in town Right after I asked for a chocolate croissant/pain au chocolat the woman behind the counter asked me a question but I was too busy reading the sign on top of the glass case to respond. The sign simply read: This is not a table, please do not eat here. I almost burst out laughing. Who would dare to eat their pastry on TOP of the glass display case? The fact that there is a sign indicates that it became such a problem they had to create a sign to discourage such egregious behavior. This brings up an interesting point for the modern day diner/eater/patron. What exactly are the rules of etiquette when enjoying food and drink these days? I will outline what mine are: 1. Always be on time, actually try to get there a little bit early. If your reservation is for 6:30, be there at 6:20. Especially in light of indoor dining restrictions, the table space allotted for you has an expiration date and it would be rude to the next reservation to eat into their time. Why should their dinner start late and possibly get cut short because you were late? 2. Tip well, especially now. My rule of thumb is to tip at least 20% on the whole check for dine in and to tip something for food and beverage you are being provided. If you're ordering a latte, a bagel, a salad to go, please tip. Most establishments took a giant hit in revenue during the pandemic and their employees have suffered greatly. An extra buck here and there makes a difference if everyone does it. You don't want to tip? Stay home. 3. Don't be a dick. If you don't like something, then you don't like it. There is no reason to complain loudly and publicly about a pasta special you thought didn't taste anything like you expected it should. In my lifetime, I have dined about a thousand times. I have sent food back twice. One time the pasta was so salty it was rendered inedible. Turns out the pasta cook had over reduced the salted pasta water and it was basically like boiling pappardelle in the Dead Sea. The entire restaurant (GM, Chef, Server, etc.) came over to apologize and then they sent out free desserts. The other time I had giant shards of crab shell in my salad. Normally I wouldn't have sent it back but the pretentious and snooty restaurant staff did everything in their power to condescend and insult my friend and I because were not famous celebrities. That was single handedly the worst "fine dining" experience of my life. 4. Manage expectations. If you're in a shot and beer bar, the ahi tuna special is probably not going to rock your world. If you're at a diner, ask yourself if the scallop pasta is a good idea. Ask questions if you're unsure of things. My favorite story of someone not managing their expectations involved a seafood salad. One of the classiest women I've ever known was driving her daughter and friends to field hockey camp. Around lunch time they got hungry and popped into a Subway franchise. The Classy Woman ordered the seafood salad. When the food arrived she exclaimed in horror, "This is imitation crab!" While it was hilarious in hindsight and she probably shouldn't have ordered it, I would guess it didn't make the employees working there feel good that someone was so disappointed in their food. 5. Don't use something for an activity it was not intended for unless you get explicit permission. Glass display cases are not tables after all. https://www.eatceteraphilly.com/blog/blog-post-title-three-spadj monthly 0.5 2025-07-15 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/aa78cae2-f63f-4afb-a4d7-e81236c53255/White+Gold.jpg Blog - White Gold - Got into a debate recently about managing expectations when dining out. Is it wrong to expect food to be delicious and well seasoned when eating at a restaurant? Apparently so. While I am not one to complain about my food, send it back or write up a scathing review online, I am always so surprised when the food is under seasoned. Sourcing the ingredients, prepping them and then cooking them take a ton of time and money. Salt is relatively cheap and easy to apply to foods. After spending all that time roasting the beets, peeling them, making a vinaigrette and then gently tossing the said beets in the vinaigrette and then adding some locally sourced greens for a pop of color, it would be so easy to add just a touch of salt to bring out all the flavors and make it a truly delicious dish. But more often than not, the final dish is begging for more salt. Whenever people ask me what the most important ingredients are when I'm cooking or why my food tastes so good, I always give the same answer: salt and pepper. A giant box of Diamond Crystal Kosher Salt costs less than 10 dollars and will last at least a year. Salting your pasta water, seasoning the greens in your salad, and adding a pinch of salt to chocolate chip cookie dough batter will make all of your food taste SO MUCH BETTER. I had the pleasure of visiting the salt marshes of Bretagne when I was in France years ago and I spent about 200 euros at the gift shop. The cashier and my French companions were shocked at the volume I purchased. They asked me why I was buying so much and I replied, (in cheap Asian fashion) "Do you know who much all this fleur de sel and sel gris would cost in the US? At least 5-10 times as much as what I'm spending today!" Even with expensive postage, I saved a pretty penny that day. My friends hoarded the salt caramels for months to savor the experience. I bought all the different wooden salt accessories like scoops and spoons to make seasoning that much more ceremonial and fun. The word "salary" has its roots in the Latin word for salt, "sal". Roman soldiers used to be paid in salt rather than gold because it was so valuable. Sometimes referred to as "white gold", salt was a very important part of life for preserving and seasoning food. Many many years later, the price of salt has dropped tremendously and is sometimes even given away for free in those weird paper tube flat packets in your disposable utensil kit. There is no excuse for under seasoning your food ever. The white gold of yesteryear is now widely available, dirt cheap and comes in dozens of varieties. Let's all make our food taste and sparkle a little bit more with an added pinch of salt. https://www.eatceteraphilly.com/blog/blog-post-title-two-j2hag monthly 0.5 2025-07-15 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/1752542851155-26V2UJ35CDT81L1M8FU4/unsplash-image-e5TeqhuVODk.jpg Blog - Overcooked or "perfectly" cooked? - When I came up in restaurants in the early aughts, it was perfectly acceptable for the customer to ask for substitutions and changes when they ordered their food. The old motto, "The customer is always right." was still very much in effect. As time went on, I noticed that it was evolving into the customer doesn't matter and the chef is god. I worked at restaurants where they wasn't even a menu and people just ate what we cooked for them. At the time it seemed like the height of fine dining and culinary excellence. But essentially it was, "You are going to eat what I make and you're going to like it!" What if you don't want to eat fried duck tongues or braised rabbit? What if the texture of chicken feet makes you want to vomit? If you have celiac disease does that mean you can't enjoy the bread service or pasta course--or will you get to enjoy a delicious substitute? While I love and appreciate a good tasting menu, part of the enjoyment of dining out for me is to peruse the menu and get excited by the different offerings. I love seeing when soft shell crabs, squash blossoms or stone fruit start to creep up on menus. Maybe the bartender is making a riff on an Old Fashioned that piques my curiosity in a way that makes me forego a glass of Cotes du Rhone and start my meal off with a strong cocktail instead. For me, a great meal is one with delicious food, engaging company, fantastic drinks and a comfortable place to sit. What I am coming to truly understand as I get older is that taste is entirely subjective. I once watched in horror when my sister in law put ice cubes into her wine glass and my mom can't stand al dente pasta. She always claims it's undercooked. I poured a fantastic Lambrusco for my cousin's wife and she frowned in disgust and said it tasted "like liquor". For chefs, the funkier and weirder the ingredient, the more exciting it is to eat. For the general public, the idea of a cold beef tendon salad sounds particularly unappetizing. What I'm driving at with all of this is that there is more than one idea of good food. Whether you are enjoying frozen pizza or a 3-day-cold-rise-dough hand tossed pie doesn't matter--if you're enjoying it, that is all that matters. My mother once exclaimed to a crowd of other Korean tourists in Italy that her chef daughter's pasta was better than the pasta in Italy. This is patently false but I know she loves overcooked spaghetti and I add those extra minutes of boiling time out of love (even though it's killing me inside). "Perfectly" cooked spaghetti for my mom, prepared by her daughter, is her idea of the ultimate good food and no one can argue with that. https://www.eatceteraphilly.com/blog/cheesecoursefor2021 monthly 0.5 2025-07-15 https://images.squarespace-cdn.com/content/v1/5a6794a4d7bdce3f916e41ff/1752541719021-3J10GCB6QYS6VIO0ROZU/unsplash-image-jSejdh27tnM.jpg Blog - Cheese Course for 2021 - As someone who spends almost all of her time cooking for other people, I love it when people ask me if I'm hungry. As someone who spends almost all of her time cooking for other people, I love it when people ask me if I'm hungry. This question is usually only uttered by my parents or the occasional server trying to drum up a sense of familiarity with the table. Last night, I was asked, "Are you hungry?" and I replied, "No...wait, do you have any cheese?" He turned to the refrigerator and took out a tub of Di Bruno Brothers Port Wine Cheddar spread and fashioned a plate of matzoh leftover from Passover. A spice jar filled with grasshopper salt from Mexico was the last piece of mise en place for this late night cheese course. He shared his glass of white wine with me as I gingerly spread the cheddar onto broken shards of unleavened bread and sprinkled some grasshopper salt on top. These little snacks had a nice blend of creamy, salty, tangy and crunchy goodness in each bite. I would venture a guess that the world has never seen a matzoh covered with port wine cheddar and garnished with grasshopper salt and that is exactly what I love about food and cooking. 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