Showing posts with label GBKF. Show all posts
Showing posts with label GBKF. Show all posts

Tuesday, March 30, 2010

Greater Boston Kimchi Festival 2010 Wrap-Up

Greater Boston Kimchi Festival

Sustainable, traditional, fermented!

This is the final post on the subject. Rather than doing more posts, I will update this post as new bits come in.  

If there's anything missing here, please put it in a comment and I'll add it.



Press and blogs:


Winners:
  • Best Professional Kimchi: Jum Nam of Shabu Ya Restaurant, Cucumber Kimchi
  • Most Innovative: Il Sun Jeon, Fruit Kimchi
  • Most Innovative: Didi Emmons, Lemon Kimchi
  • Best Traditional Cabbage: Tom Novotny, Kiss Me Kimchi
  • Best Traditional Non-Cabbage: Patricia Yu, Radish Kimchi
  • Best In Show: Patricia Yu, Radish Kimchi


Photos etc:


Stats:
  • 300 attendees (press estimates)
  • 24 kimchis
  • $1500 raised for the building fund of the Theodore Parker Church


Sponsors:

    Monday, March 22, 2010

    Kimchi Press: Stuff Boston magazine


    Stuff Boston is a variety magazine serving the Boston area.

    Award-winning food writer Louisa Kasdon penned this excellent and hilarious article:

    http://stuffboston.com/feed/archive/2010/03/22/kiss-my-kimchi.aspx

    An excerpt:
    The kimchi craze is the kind of thing that makes food writing addictive: there is no greater fun than reporting on the passion of zealots with highly developed palates.

    Kimchi Press: bostonist.com

    bostonist is "a website about Boston and everything that happens in it". This great post by Rick Sawyer appeared a few weeks ago, and somehow we missed it.

    The headline was Get Fermenting: The Greater Boston Kimchi Festival Wants Your Cabbage.

    And the funniest line: "…the largest kimchi festival this Bostonist has ever heard of." Hah! Awesome.

    http://bostonist.com/2010/03/03/get_fermenting_the_greater_boston_k.php

    Sunday, March 21, 2010

    Greater Boston Kimchi Festival Sponsors

    Huge thanks to the sponsors and supporters of the Greater Boston Kimchi Festival, who donated prizes and/or services. Their donations helped make the Festival possible.

      Greater Boston Kimchi Festival Winners

      The First Annual Greater Boston Kimchi Festival has concluded!

      Twenty-one kimchis entered the contest, and as I said during the awards ceremony, I would have been psyched to have had any of them on my dinner plate next to my favorite barbequed something. I was thrilled with the event.

      Here are the award-winners:
      • Best Professional Kimchi: Jum Nam of Shabu Ya Restaurant, Cucumber Kimchi
      • Most Innovative: Il Sun Jeon, Fruit Kimchi
      • Most Innovative: Didi Emmons, Lemon Kimchi
      • Best Traditional Cabbage: Tom Novotny, Kiss Me Kimchi
      • Best Traditional Non-Cabbage: Patricia Yu, Radish Kimchi
      • Best In Show: Patricia Yu, Radish Kimchi
      Thank you again to everyone who entered and everyone who attended.

      A HUGE thank-you to the community of the Theodore Parker Church, who lent their space, their tables, and most of all, their time and energy to this event. Without their work, the Greater Boston Kimchi Festival would truly never have happened.
       
      I would also like to acknowledge the other organizers, Cora Roelofs, Steve Greene, and Phil Paik of JP Seafood. It was a fantastic experience working with such passionate, like-minded people to help realize our vision of the Greater Boston Kimchi Festival.

      Wednesday, March 10, 2010

      Kimchi Festival In The News: Boston Globe

      With a week and a half to go before the Greater Boston Kimchi Festival, the Boston Globe have covered it, on page 10 of the Food section (and also on their web site). Click here to see their article, A spicy cabbage pitch!

      For full details on the Kimchi Festival, including how to enter your kimchi in the contest and how to get an early-bird discount, go to http://kimchi.lactoferment.com.

      Sunday, February 14, 2010

      Kimchi Festival In The News At BostonKorea.com

      An article at BostonKorea.com about the Greater Boston Kimchi Festival (or at least I hope that's what it's about...):

      http://bostonkorea.com/news.php?code=&mode=view&num=8802

      UPDATE: Click below for English (from the print edition):

      Wednesday, February 10, 2010

      Greater Boston Kimchi Festival

      Sustainable, traditional, fermented!

      Announcing the Greater Boston Kimchi Festival. 3PM-6PM, Sunday March 21, 2010.

      There will be kimchi, a kimchi contest, and a whole lot of kimchi-related activities and entertainment.

      The awards ceremony will take place at 5:30PM.

      Contest And Attendance
      If you would like to attend the Greater Boston Kimchi Festival, it is $5. No advance registration is required.

      If you would like to enter your kimchi in the Greater Boston Kimchi Festival kimchi contest, please click here for the Entry Information and Guidelines, and click here for the official Entry Form. For every batch of kimchi you enter, the fee is $10 if you register in advance, or $15 at the door. (So please register in advance, and save yourself some money!) Contestants must arrive and submit their kimchi to the judges between 3:00PM and 3:30PM.

      The kimchi contest judges will be restaurateur Phil Paik, proprietor of JP Seafood Cafe in Jamaica Plain, a rave-reviewed Korean restaurant; and Alex Lewin, food educator, health strategist, blogger, and fermentation advocate. They will judge the following categories:
      • Best In Show
      • Best Professional Kimchi
      • Best Traditional Cabbage Kimchi
      • Best Traditional Non-Cabbage Kimchi
      • Best Innovative Kimchi
      Location And Transportation
      The Kimchi Festival will take place in the Parish Hall of the Theodore Parker Unitarian Universalist Church, at the corner of Centre and Corey Streets in West Roxbury, Boston. Enter through the door marked 70 Corey St:

      Driving directions are available here: http://www.tparkerchurch.org/directions.htm.

      There is ample free parking in lots and on the streets near the church, including at the Bank of America parking lot across Corey St. and at the public lot on Corey across Centre St. The commuter rail does not run on Sundays. To get to the church by public transportation, you can take the Orange Line to Forest Hills and take the 37/38 or the 36 bus, both of which stop in front of the church. On Sunday, the following buses are available from Forest Hills: 37/38 (2:15pm, 3:15, 4:15) 36 (2:25pm, 3:05, 3:25, 4:05, 4:25, 5:05).

      For More Information
      Web: http://kimchi.lactoferment.com/
      Facebook: http://www.facebook.com/event.php?eid=256529670892
      Inquiries: kimchi-info@lactoferment.com 
      Press: click here for the press release, or email kimchi-press@lactoferment.com
      Press coverage to-date: click here to see what the press are saying

      Thursday, January 28, 2010

      Kimchi Festival IN THE NEWS AGAIN! (boston.com)

      In Dishing, her regular blog on boston.com, Boston Globe food reporter Devra First writes about the Greater Boston Kimchi Festival:

      Kimchi: the new cupcake? So posit the folks behind the upcoming Greater Boston Kimchi Festival. Kimchi is everywhere these days, though perhaps not quite as ubiquitous as cupcakes, and I say yay. For the fermented spicy cabbage that is a mainstay of the Korean diet is one of my favorite foods…

      For her full blog, click here:

      http://www.boston.com/lifestyle/food/dishing/2010/01/kimchi_the_new_1.html

      Greater Boston Kimchi Festival details:

      Date and time: March 21, 2010, 3PM-7PM
      Location: Theodore Parker Unitarian Universalist Church, Boston
      Press inquiries: kimchi-press@lactoferment.com
      For more information: kimchi-info@lactoferment.com
      Web: http://kimchi.lactoferment.com/

      Saturday, January 16, 2010

      Greater Boston Kimchi Festival IN THE NEWS

      The West Roxbury - Roslindale Bulletin has published an article about the Greater Boston Kimchi Festival and Workshop. Click on the images below to see the article. Event info follows.







      January 24, 2010, 1PM-3PM: Kimchi Workshop
      March 21, 2010, 3PM-7PM: Greater Boston Kimchi Festival
      Location: Theodore Parker Unitarian Universalist Church, Boston.
      Press inquiries: kimchi-press@lactoferment.com

      Registration for workshop & other inquiries: kimchi-info@lactoferment.com
      Web: http://kimchi.lactoferment.com/

       

      Thursday, May 14, 2009

      Making Kimchi

      My kimchi recipe of choice is adapted from a recipe on Epicurious, which is in turn adapted from a recipe in the book Dok Suni: Recipes From My Mother's Korean Kitchen.

      Ingredients
      • 3/4 cup coarse sea salt (or kosher salt)
      • 2 cups chlorine-free water
      • 4 lbs of vegetables: mostly Napa cabbage, plus any combination of mustard greens, bok choy, daikon, burdock root, and whatever other vegetables catch your fancy
      • 1 head garlic
      • 2 or 3 good-sized onions
      • some more chlorine-free water
      • 1 inch ginger root, peeled (a spoon works well for peeling ginger)
      • 1 cup red pepper powder, available at Korean and other Asian grocery stores
      • 2 tablespoons sugar
      • 1 small bunch scallions
      Directions
      1. In a big bowl, dissolve 3/4 cup salt in 2 cups of water to make a brine.
      2. Cut up all of the 4 lbs of vegetables. Cut leafy vegetables into 1" square pieces. Peel root vegetables and cut them into thin diagonal slices. Slice and include as much of the cabbage core as you like.
      3. Put the chopped vegetables into the brine and mix. Hands are an excellent tool for this. Leave the vegetables in the brine for 4-6 hours. Cover it to keep it free of foreign objects. Uncover it and stir it up every once in a while.
      4. Drain the vegetables pretty thoroughly in a colander.
      5. Peel the onions and garlic, and mince the ginger.
      6. Blend the onion, garlic, and ginger in a food processor with as much water as is necessary to form a smooth paste.
      7. Mix the red pepper flakes and sugar into the paste.
      8. Cut the scallions diagonally into 1" lengths, and add them to the paste. Then let the paste sit for 10 minutes.
      9. Move the chopped vegetables from the colander into a large bowl. Add the seasoning paste. Mix it up well with a wooden spoon, your hands, or whatever falls readily to hand.
      10. Pack your kimchi tightly into Mason jars. Close the jars loosely. Leave the jars on the counter at room temperature for as long as you dare, but at least 1 day. Open them every day or two to check their progress. (Or, optionally, seal the jars in plastic bags and bury them in your back yard.)
      11. Taste your kimchi periodically. When you think it's "done", close the jars more tightly and put them in the fridge. (Or bury them in the ground, or keep them in a cool root cellar.)
      Kimchi Recipe Concepts
      • New England Kimchi Canap├ęs (bite-sized cracker, cheddar cheese, apple, kimchi)
      • Kimchi Reuben Sandwich (rye bread, corned beef of known origin, kimchi, mayo, optional wasabi)
      • Baked Potato with Sour Cream and Kimchi
      • Kimchi Scramble (scrambled eggs, kimchi, sprouted grain toast with grass-fed butter)
      • Kimchi Stir-Fry (animal or tofu, animal fat or coconut oil, kimchi, other vegetables if desired)
      • Kimchi Fried Rice (similar to stir-fry, but with brown rice and scrambled egg)
      • Kimchi Buckwheat Pancakes (savory pancake recipe + kimchi)
      • Kimchi Nachos