The Korea Tourism Organization (KTO) is showcasing the best of Korean cuisine at Chicago Gourmet’s prestigious Grand Cru event. Renowned chefs Bill Kim and Beverly Kim will be representing Korean cuisine with their signature dishes, offering attendees a taste of Korea’s rich culinary heritage.
Inspired by Korean kimchi jjigae, Ed Smith’s flavorful eggs showcase the robust flavors of kimchi and chewy tteok. The convenient dish is a perfect meal in itself, or paired with rice or bread. In a different culinary adventure, Smith introduces us to a fragrant pork laab, traditionally made with minced meat or fish. He innovatively transforms sausage meat into a laab, enveloped in soft brioche buns and topped with a crispy fried egg. With its aromatic blend of lemongrass, ginger, and Thai basil, this dish is a delightful fusion of flavors.
Previously desolate at night, Temple Place has transformed into a bustling culinary destination, showcasing a diverse array of bars and restaurants. At the helm of this transformation is the BCB3 restaurant group, led by award-winning chef Jamie Bissonnette, who has opened three distinct yet interconnected concepts: Somaek, a Korean restaurant; Temple Records, a listening bar inspired by Japanese establishments; and Sushi @ Temple Records, featuring a menu designed to highlight the freshest fish. Each concept offers its own unique ambiance and culinary experience, contributing to the vibrant nightlife atmosphere of Temple Place.
