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The Korean Food Foundation (KFF) will participate in the 2013 New York City Wine & Food Festival (NYCWFF) as a sponsoring partner of the renowned charity food festival. The sixth annual NYCWFF benefits the hunger-relief programs of Food Bank for New York City and Share Our Strength’s No Hungry Kid Campaign. Since the inaugural launch of NYCWFF, the festival has raised $6 million with 100% of the proceeds directly donated to community-based programs combating hunger. The Korean Food Foundation joins the 2013 NYCWFF in an effort to spread greater awareness of social issues such as poverty while enhancing the globalization of Korean cuisine. Chef de Cuisine Deuki Hong joins the Korean Food Foundation in representing Korean fermentation as the iconic custom of Korean cuisine culture.
Historically, fermented foods have been an integral element of Korea’s development as a nation. The country of Korea is known to have a very cold climate while having mostly mountainous land with few fertile plains. The Korean peninsula adopted an agricultural culture accordingly by developing an early form of zymology which aided the preservation and consumption of salted vegetables. After the successful Joseon Dynasty in Korea (1392-1910) and increased cultural diffusion, the modern form of Kimchi was developed along with over 90 other variations. Kimchi captured headlines and greater interest from all over the world and in early 2013, Michelle Obama shared her very own Kimchi recipe via Twitter. The First Lady of the United States tweeted: ““Last week, we picked Napa cabbage in the garden. Now we’re using it to make Kimchi in the kitchen. Make it at home.” while posting pictures of her jarred Kimchi.
Chef de Cuisine Deuki Hong will represent the efforts of the Korean Food Foundation by demonstrating the preparation of a unique Kimchi Dubu that embodies the abundant taste produced by fermented foods. Flavor profile of Kimchi Dubu is enhanced by three foundational fermented ingredients which are Kimchi, Gochujang and Saeu Jeotgal. The Kimchi Dubu also incorporates a bacon and Kimchi compote that is served alongside a soft, homemade Dubu (tofu) to complement the savory and spicy flavoring of the fermented condiments. Despite the common perception of Kimchi as a side dish or an appetizer in Western society, Chef Hong intends to introduce his Kimchi offerings as a main dish for the 11,000 Grand Tasting attendants over the three day event.
Chef de Cuisine Deuki Hong is greatly passionate about Korean cuisine and specializes in fermented food through his development as a talented Korean-American chef from the Tribeca area. Deuki Hong is known for his sophisticated palette and modern approach to appraising traditional Korean flavors, developed through his past experiences with world-renowned chefs such as Jean Georges, David Chang of Momofuku and Aaron Sanchez. He began his education in the culinary arts at the ripe age of 15 in one of New York’s finest restaurants, Centrico in Tribeca. Chef Hong studied at the Culinary Institute of America where he graduated near the top of his class at the young age of 19.
Join the Korean Food Foundation in celebrating the expansive culture of fermented foods and the globalization of Korean cuisine. The Korean Food Foundation sponsored booth at the Grand Tasting will host a Kimchi Dubu sampling exhibition by Deuki Hong along with Kimchi fermentation demonstrations by Melissa Clark of The New York Times (on Friday, October 18th from 1:30-2:30 PM) and MIL Kimchi Founder, Lauryn Chun (on Saturday & Sunday, October 19-20 from 1:00-2:00 PM). The Grand Tasting showcase of the 2013 New York City Wine & Food Festival will take place on October 18-20, 2013 at the Pier 94.
About Korean Food Foundation at the Grand Tasting & Culinary Demonstrations during 2013 NYCWFF
The Grand Tasting presented by ShopRite Featuring KitchenAid ® and Culinary Demonstrations presented by MasterCard ® will take place on October 18-20, 2013 at the Pier 94 where Deuki Hong, on behalf of Korean Food Foundation participating in with Silver Sponsorship, showcases the cultural brilliance of Korean cuisine alongside culinary superstars such as Bobby Flay, Rick Bayless and Masaharu Morimoto.
