Restaurants all over the country have started to embrace Korean flavors and techniques creating dishes that are not quite Korean, not quite American. What is this new contemporary American cuisine? The beauty is there is no definitive answer. Chefs are being allowed and encouraged to increase their culinary curiosity leaving diners delighted and full. Chef Clara Park will demo and prepare baby kale salad with toasted sesame vinaigrette, kimchi bacon fried rice, seafood pancake, poached fish with kimchi beurre blanc, and misugaru cake with seasonal fruit.

Poached fish with mushrooms and kimchi beurre blanc