WBEZ | sandor katz http://www.wbez.org/tags/sandor-katz Latest from WBEZ Chicago Public Radio en Not your ajumma's kimchi http://www.wbez.org/blogs/louisa-chu/2013-03/not-your-ajummas-kimchi-106093 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7562249012/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchigravesrib.jpg" style="height: 413px; width: 620px;" title="Bulgogi glazed spareribs with kimchi and pickles by Red Door chef Troy Graves at Green City Chef's BBQ 2012 in Chicago (WBEZ/Louisa Chu)" /></a></p><p>Kimchi is the new pickle! Fermentation is the new canning! So the food trend forecasters say. But in Chicago, we&#39;ve &nbsp;been putting up and down for years. And at Saturday&#39;s <u><a href="http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/">inaugural Kimchi Challenge</a></u> at the <a href="http://goodfoodfestivals.com/"><u>Good Food Festival &amp; Conference</u></a> which kicks off three days starting today, fermentation revivalist and author of <a href="http://www.amazon.com/gp/product/160358286X?ie=UTF8&amp;creativeASIN=160358286X&amp;tag=lklchu-20"><u><em>The Art of Fermentation</em></u></a>, Sandor Katz himself, will crown our first Kimchi Champion.</p><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/2371673024/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchikahansturgeon.jpg" style="height: 413px; width: 620px;" title="Beet-cured sturgeon with ramp kimchi by Blackbird chef/owner Paul Kahan at RampFest 2008 in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">Our best known Korean crossover <a href="http://www.urbanbellychicago.com/"><u>chef Bill Kim</u></a> has created a kimchi kingdom with Urban Belly, Belly Shack, and bellyQ. And Will Song,&nbsp;<u><a href="http://bngrill.com/">chef/owner of&nbsp;bopNgrill</a></u>&nbsp;slings Korea&#39;s traditional national dish on burgers and fries.&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8556505779/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchikahanpork_0.jpg" style="height: 413px; width: 620px;" title="Braised heritage pork belly, smoked eel, Marcona almonds, wild leek kimchi, and green grapes by chef Paul Kahan at James Beard dinner 2008 in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">But even non-Korean, non-Asian chefs here have been dipping into kimchi jars. Red Door chef and veteran Troy Graves learned to make kimchi from a barracks-mate, and Paul Kahan has upped the game using ramps, our native namesake wild stinking onion.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">I&#39;m one of the judges at the Kimchi Challenge and have promised to smuggle back samples to WBEZ. And don&#39;t worry, they won&#39;t be forgotten in the office fridge.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;"><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/7562234074/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchivirantsausage.jpg" style="height: 413px; width: 620px;" title="Duck sausage with housemade kimchi, steamed bun, and relish by Perennial Virant chef/partner Paul Virant at Green City Market Chefs' BBQ 2012 (WBEZ/Louisa Chu)" /></a></div></div></div></div><p>&nbsp;</p></p> Thu, 14 Mar 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-03/not-your-ajummas-kimchi-106093 Whose kimchi will reign supreme? http://www.wbez.org/blogs/louisa-chu/2013-03/whose-kimchi-will-reign-supreme-105966 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7562234074/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/virantkimchiduck.jpg" style="height: 413px; width: 620px;" title="Duck sausage with housemade kimchi, steamed bun, and relish by Perennial Virant chef/partner Paul Virant at Green City Market Chefs' BBQ 2012 (WBEZ/Louisa Chu)" /></a></p><p><strong>Saturday, March 9</strong></p><p>The&nbsp;<a href="http://chicagoculturalalliance.org/events/eventDetails.asp?a=v&amp;e=1663"><u>Chicago Cultural Alliance</u></a>&nbsp;presents&nbsp;<u><a href="http://www.wbez.org/heritage-matters-food-fire-family-105746">Heritage Matters: Food, Fire &amp; Family</a></u>&nbsp;at&nbsp;<a href="http://www.dankhaus.com/events-german-cultural-center-chicago.php"><u>DANK Haus German American Cultural Center</u></a>. Germany meets Japan in this cultural demonstration event. DANK Haus makes&nbsp;<em>Feuerzangenbowle</em>&nbsp;(flaming mulled holiday wine) and the&nbsp;<a href="http://www.cjahs.org/cjahs/index.php?option=com_content&amp;view=frontpage&amp;Itemid=1"><u>Chicago Japanese American Historical Society</u></a>&nbsp;makes o-z┼Źni (savory samurai mochi New Year soup), with interactive demos, tastings, and a conversation about family meals. This event will be recorded for WBEZ&rsquo;s&nbsp;<a href="http://www.wbez.org/series/chicago-amplified"><u><em>Chicago Amplified</em></u></a>. Admission $10.</p><p>I&#39;ll be at the source of the <a href="http://www.wbez.org/blog/louisa-chu/2012-03-07/amber-waves-national-maple-syrup-festival-97081"><u>best maple syrup in the world</u></a> for the final weekend of the 2013 <u><a href="http://nationalmaplesyrupfestival.com/">National Maple Syrup Festival</a></u> at&nbsp;<u><a href="http://www.burtonsmaplewoodfarm.com/default.asp">Burton&rsquo;s Maplewood Farm</a></u> in Medora, Indiana, benefitting the <u><a href="http://www.headsupfoundation.org/">Heads Up!!! Foundation</a></u>. I&#39;m judging the&nbsp;<u><a href="http://www.sweetvictorybakeoff.com/">Sweet Victory Challenge</a>,</u>&nbsp;presented by King Arthur Flour. As mentioned on <u><a href="http://www.burtonsmaplewoodfarm.com/Articles.asp?ID=154"><em>Late Night by&nbsp;Jimmy Fallon</em></a></u>, &quot;They&#39;ve been getting a lot of calls about whether or not dogs are allowed. Yes, they are.&quot; So yes, I will be back with <u><a href="http://www.flickr.com/photos/louisachu/6956981933/">my dog Kiba</a></u>.&nbsp;Admission $10 adults, $8 seniors (65 and over), $6 youth (5 to 15), FREE children (4 and under). Donate one canned good for a $2 discount; all donations benefit local food pantries.</p><div><strong>Monday, March 11</strong></div><p><a href="https://twitter.com/imaginefoodies"><u>Imagine Festivals</u></a> presents&nbsp;<u><a href="http://chowdahfest2013.eventbrite.com/">Chowdah Fest</a></u> on the <u><a href="http://www.columbiayachtclub.org/viewCustomPage.aspx?id=27">MV Abby, the Columbia Yacht Club ship</a></u>, benefitting <u><a href="http://www.chicagoyachtclub.org/Default.aspx?p=DynamicModule&amp;pageid=366938&amp;ssid=278531&amp;vnf=1">Sea Scouts</a></u>. Over a dozen chefs, including iNG&#39;s Homaro Cantu, Acadia&#39;s Ryan McCaskey, and GT Fish &amp; Oyster&#39;s Giuseppe Tentori&nbsp;will battle for the title of best seafood chowder. Admission $40.</p><p><a href="https://twitter.com/heathersper"><u><em>Tasting Table</em>&#39;s Heather Sperling</u></a> and <a href="https://twitter.com/ChandrasPlate"><u><em>Plate Magazine</em>&#39;s Chandra Ram</u></a> present <a href="http://foodtriviachicago.eventbrite.com/"><u>Food Trivia, A Night of Cutthroat Culinary Competition</u></a> at <a href="http://www.jparkerchicago.com/"><u>the J. Parker</u></a>, benefitting <a href="http://www.mealsonwheelschicago.org/"><u>Meals on Wheels Chicago</u></a>. Chef/partner Paul Virant is serving snacks and his best game. Compete against Virant and surprise guests to win an edible prize. Admission $20.</p><p><strong>Wednesday, March 13</strong></p><p><a href="http://soupandbread.net/"><u>Soup &amp; Bread</u></a> presents this week&#39;s theme,&nbsp;<u><a href="https://docs.google.com/spreadsheet/ccc?key=0ApPhpdY9KXzPdDRfMUk3WFFoZlRNd2VvR0RJcjdJS1E#gid=0">&quot;Noodles, Dumplings, and Kreplach: Oh My!&quot;</a></u><u>,</u> <a href="http://www.hideoutchicago.com/event/223265-soup-bread-chicago/"><u>at the Hideout,</u></a> benefitting <a href="http://bentonhouse.org/"><u>Benton House</u></a>. Very special soup chefs this week include <a href="http://www.verachicago.com/"><u>Vera chef/owner Mark Mendez</u></a>. Plus bread from Publican Quality Meats and La Farine Bakery. Admission FREE, by donation.</p><p><strong>Thursday, March 14</strong></p><p>The <a href="http://goodfoodfestivals.com/"><u>Good Food Festival &amp; Conference</u></a> kicks off at UIC Forum. The ninth annual three day event features Localicious, the local food and drink dinner of the season, with 40 chefs and local producers. The Festival includes workshops in fermentation with guru Sandor Katz, canning and pickling with Paul Virant, foraging with Elizabeth Restaurant&#39;s Iliana Regan, sausage-making with The Publican&#39;s Kim Leali, plus a Chefs at Play demo with Rick Bayless, and much, much more. I&#39;m judging the inaugural <a href="http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/">Kimchi Challenge</a> with an esteemed panel including Katz, author of&nbsp;<u><em><a href="http://www.amazon.com/gp/product/160358286X?ie=UTF8&amp;creativeASIN=160358286X&amp;tag=lklchu-20">The Art of Fermentation</a></em></u>. Admission from $10 for the Saturday Good Food Festival only to $220 for an All-Access Pass.</p><p><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></p></p> Fri, 08 Mar 2013 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2013-03/whose-kimchi-will-reign-supreme-105966