Podcasts about sohui kim

Sohui Kim is the chef of The Good Fork and Insa in Brooklyn. This week, she and associate editor Christina Chaey talk about re-embracing the Korean comfort food of their childhoods. Get the recipes from this episode: Kimchi Jigae Spicy Soft Tofu and Seafood Stew Red Wine and Soy-Braised Short Ribs Soy-Marinated Eggs Dashi-Steamed Egg Custard Crunchy Gochujang Fennel Quick-Cooked Kale Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Sohui Kim is the chef and co-owner of Gage & Tollner, one of the most celebrated restaurants in New York City. It's also one of the most historic restaurants, as it dates back to 1892. The legendary Edna Lewis cooked there in the 1980s and ‘90s, the interior and exterior are landmarked, and many New Yorkers marked important moments there. Sohui, her partners, and her team are breathing new life into the space, earning rave reviews and spots on multiple best-of lists. But this latest incarnation of Gage & Tollner almost didn't happen because of the pandemic. Sohui joins host Kerry Diamond to talk about the resilience and community support it took to re-open the restaurant. Don't miss their chat! Thank you to Kerrygold, makers of milk and cheese from Irish grass-fed cows, and to Sir Kensington's and their new Fry Sauce, which you can order here. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in the heart of New York City. Our theme song, All Fired Up, is by the band Tralala.

An award-winning writer, bartender and owner of Red Hook's beloved Fort Defiance, St. John Frizell is part of the team—with partners Sohui Kim, and Ben Schneider—that has re-opened Gage & Tollner. After years of fundraising, research, blood, sweat and tears, the trio were set to re-open the landmark restaurant on March 15 2020—the week the world went into lockdown. The restaurant finally officially reopened on April 15 and it is, by just about any measuring stick, a triumph. Frizell discusses that roller coaster, plus Fort Defiance's own innovative pandemic pivot. Brooklyn news and views you can use: bkmag.com Email: hello@bkmag.com Follow along on Facebook: Brooklyn Magazine Twitter: @brooklynmag Instagram: @brooklynmagazine Follow Brian Braiker on Twitter: @slarkpope

Restoration is defined as the act of returning something to its former condition or, in this case, grandeur. The team behind Gage & Tollner worked tirelessly throughout 2019 and into 2020 to restore a legend of the Brooklyn dining scene. They were slated to open on March 15th (dare I call into conversation the famous Julius Caesar line?). We all know what happened next. While the world is anxiously awaiting our opportunity for restoration within our own businesses the team behind Gage and Tollner is doing so just as eagerly to share this gem with the city of New York.Our guests today are Sohui Kim and St. John Frizell; partners in Gage & Tollner and seasoned restauranteurs with several beloved establishments in BK between them.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Photo Courtesy of Lizzie MunroOpening Soon is Powered by Simplecast.

**This re-release from 2018 is meant as a Call to Action to motivate everyone to support your local businesses, especially the Mom and Pop places you know and love in your community. They are all struggling and we are likely a year away from them operating with full staff and patronage. If you have the financial means, or time to help fund-raise, there is no more important time. Our communities will look and feel vastly different without them.**In this episode, Jeremy has a conversation with Chef and Restauranteur, Sohui Kim. Sohui shares her story of emigrating to the US from Korea at 10, her family food traditions, and how she got started in restaurants. They also talk about what she learned about the role of restaurants in communities. After her first restaurant, The Good Fork, was devastated by Hurricane Sandy, the community stepped in and raised funds to help them rebuild the restaurant. Sadly, this weekend, due to the strain of Covid and the Good Forks remote location, this will be their last week of take out, and last service of brunch will be served on Sunday. See details at https://www.goodfork.com.Their 2 new restaurants will remain open - please support:https://www.insabrooklyn.comhttps://www.gageandtollner.comSupport the show (http://patreon.com/highwaytohealth)

Join me this week as we journey to Downtown Brooklyn.  My guests will be Rediscovering New York regular and the show’s Special Consultant, David Griffin of Landmark Branding; and St. John Frizell, Sohui Kim and Ben Schneider, founders and partners of the recently restored iconic Brooklyn restaurant Gage & Tollner. Segment 1 Jeff introduces the first guest of the show, Rediscovering New York regular, David Griffin, and the two begin the talk of Downtown Brooklyn, back to the Native and pre-colonial history, its start gaining an identity in the Revolutionary era and detailing its timeline all the way through the eighteenth and nineteenth centuries. Segment 2 David discusses the functions of Landmark Branding and his blog, which details every building on Fifth, and an upcoming book he is writing. The talk continues with when and how modern Downtown Brooklyn started to take shape, David citing a few examples with skyscrapers, landmarks and avenues that are staples of the neighborhood today, starting back to the late nineteenth century. They talk about the impact of the Great Depression on the area and how it continued to develop in the decades following WWII as well as the gentrification and the recent changes starting back in the nineties. The rest of the segment is dedicated to Downtown Brooklyn in current day. Segment 3 Jeff introduces the second group of guests of the show, St. John Frazel (Fort Defiance), Sohui Kim and Ben Schneider (The Good Fork), a group of restaurateurs all operating out of Red Hook. St. John and Ben talk about their origins in the area and Sohui talks about her move from Korea to New York City. Sohui and Ben discuss how they met, St. John talking about how he met them. They all talk about their history as partners and how they reached the partnership they all worked together on their project of renovating an old Brooklyn restaurant. Segment 4 The talk continues with the renovation of Gage & Tollner, Frazel talking about what they decided to change and keep, what needed work and projects they planned to put into motion, as well as why they decided to keep the name of the restaurant. They talk about how they enjoy the neighborhood the restaurant is rooted in. The segment closes with the three talking about the current palette of the restaurant and Jeff giving out information on the restaurant which is planned to open after the pandemic.

Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread. (Originally aired January 31, 2019.) Get this week's recipe for Ancho Chili Salsa Roja: https://www.177milkstreet.com/recipes/ancho-chili-salsa-roja This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass.

Ofer sits down with two of the Brooklyn restaurateurs breathing new life into the historic restaurant, Gage & Tollner. The restaurant first opened in Downtown Brooklyn in 1879 and shut its doors in 2004. The 125-year-old Brooklyn institution was known for its landmarked decor and impeccable service. In the 14 years since it closed, Downtown Brooklyn has transformed into a lively neighborhood with tens of thousands of new residents. Husband and wife team Ben Schneider and Chef Sohui Kim along with their business partner, friend, food writer and bar owner St. John Frizell helped put Red Hook and Gowanus on the foodie map. Now, they are reviving Gage & Tollner while preserving its historic charm.

Sohui Kim is a James Beard-nominated chef, and owner of The Good Fork and Insa in Brooklyn. Sohui has a 12-year-old daughter, a 9-year-old son, and a third restaurant on the way.

One of Brooklyn’s most storied restaurants, long vacant, is reopening later this year. Gage & Tollner is coming back, and bringing with it more than a century of experiences and landmarked style. We’re going to review the restaurant’s iconic rise and speak with its new owners, Ben Schneider, Sohui Kim and St. John Frizell, on what they see for G&T’s future. We're also speaking with Brooklyn Eagle reporter Mary Frost, who dined at Gage and Tollner on several occasions and recently attended an open-house in the restaurant’s dining room where she heard anecdotes from multiple residents who have been impacted by the restaurant.Interview with Schneider, Kim and Frizell at 2:02Interview with Mary Frost at 7:09

Sohui Kim is the chef of The Good Fork and Insa in Brooklyn. This week, she and associate editor Christina Chaey talk about re-embracing the Korean comfort food of their childhoods. Get the recipes from this episode: Kimchi Jigae Spicy Soft Tofu and Seafood Stew Red Wine and Soy-Braised Short Ribs Soy-Marinated Eggs Dashi-Steamed Egg Custard Crunchy Gochujang Fennel Quick-Cooked Kale Learn more about your ad choices. Visit megaphone.fm/adchoices

Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread.

Cathy is joined in the studio by Rachel Wharton, a James Beard Award-winning food writer and veteran co-author of cookbooks. Having co-written cookbooks from local chefs like Sohui Kim on her recent "Korean Home Cooking," to Action Bronson's and Freddie Prinze, Jr.'s cookbooks. Rachel divulges what it's like to be behind the scenes of cookbooks, what skills and tasks it entails, and what makes, overall, a great cookbook. She also shares tidbits about the upcoming book of her own, on American food. Photo courtesy of Amazon Eat Your Words is powered by Simplecast

Jeremy has a conversation with Chef and Restauranteur, Sohui Kim. Sohui shares her story of emigrating to the US from Korea at 10, her family food traditions, and how she got started in restaurants. They also talk about what she learned about the role of restaurants in communities. After her first restaurant, The Good Fork, was devastated by Hurricane Sandy, the community stepped in and raised funds to help them rebuild the restaurant, and it's still going strong today. Support the show (http://patreon.com/highwaytohealth)

Let’s get this out of the way first. Jeremiah Stone and Fabian Von Hauske are sweet dudes: extremely hardworking, generous, with lots and lots and lots of friends in the food world—in the United States, France, Mexico, and the darkest corners of the Noma fermentation lab (all spots the pair have worked in their short and ambitious careers). They own a trio of influential restaurants on New York’s Lower East Side: Contra, Wildair, and the newly reopened Una Pizza Napoletana. And they have just released their first cookbook, A Very Serious Cookbook (there’s a wink in there somewhere).On the show we dive into their story (how they met in a chat room that may or may not be branded America Online) and explore how they organized their very serious cookbook into very unique chapters. Plus, Jeremiah Stone in praise of Maryland blue crabs: “It’s in your blood when you grow up around Washington, D.C.”Also on the show, we talk with Sohui Kim, the chef behind Brooklyn's Insa and the Good Fork, as well as the author of the new book Korean Home Cooking. We chat about karaoke, kimchi, and why we should all eat more tomatoes for dessert.

Caroline Schiff (@pastryschiff) is a self-taught pastry pro whipping up gorgeous layer cakes, glazed donuts, countless cookies, and more for The Greene Grape in Brooklyn. She talks to host Kerry Diamond (@kerrybombe) about her mentors, like Chef Sohui Kim of The Good Fork and Insa; why she’s birthday cake obsessed; and what she’s doing with browned butter these days. We also talk about her awesome Instagram account and her equally awesome head of hair, which is part Kate Bush, part Anne of Green Gables. Also stopping by is cocktail authority Maggie Hoffman (@maggiejhoffman). Maggie’s new book, One-Bottle Cocktail, features dozens of recipes for cocktails you can make at home with easy-to-find ingredients. Maggie talks about being a mom and not being a bartender, and she name checks a few of her favorite female mixologists. Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting Radio Cherry Bombe. Visit emmiusa.com for more. Radio Cherry Bombe is powered by Simplecast

On this week's episode of Eat Your Words, host Cathy Erway is joined in the studio by Sohui Kim and Rachel Wharton, who have teamed up to write The Good Fork Cookbook. Sohui Kim is the chef and co-owner of The Good Fork. She trained at ICE, cooked under Dan Barber and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. Rachel Wharton is a James Beard Foundation award-winning journalist and the co-author of The Di Palo’s Guide to the Essential Foods of Italy.

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ten years is a milestone for any business and an especially gratifying one in the increasingly competitive restaurant landscape. This week we visit with Sohui Kim and Ben Schneider of Brooklyn's beloved The Good Fork, which hits the one-decade mark this month. (The pair also operate the newish Insa, also in Brooklyn.) In our second segment, Sohui and Ben join Jimmy and Andrew for our first ever Book Club--a discussion of Eric Ripert's recently released memoir 32 Yolks.

Emshika Alberini Emshika is the chef/owner of Chang Thai Cafe and M-ZO Tea & Co, both located in Littleton, New Hampshire. She’s been a generous supporter of Radio Cherry Bombe and Heritage Radio Network, so we invited her to join us as our first-ever guest host. Emshika grew up in Bangkok and learned to cook from her mother and grandmother. She moved to New York in the early 2000s and earned a master’s degree in organizational management from Russell Sage College in Troy, N.Y. She then moved to Littleton and opened her cafe in 2008. Unable to get a loan, she financed the entire thing on her credit card. Chang Thai found an audience and in 2014, Emshika opened M-Zo Tea & Co next door. Business NH Magazine recently named the establishments as two of New Hampshire’s five best women-led establishments. Sohui Kim Sohui is the chef and co-owner of Good Fork, a neighborhood institution in Red Hook, Brooklyn, and Insa, the new Korean bbq and karaoke spot in Gowanus. Sohui was born in Seoul, Korea, and lived there until the age of 10. In 1981, she immigrated to the United States and took up residence with her family in the Bronx. She later graduated from Barnard with a degree in liberal arts. After working in the architectural publishing business, Sohui was close to applying to law school when she got bit by the cooking bug and attended The Institute of Culinary Education instead. She completed her education with an externship at Blue Hill under chefs Dan Barber and Michael Anthony and went on to work for Anita Lo at Annisa in the West Village. She and her husband Ben Schneider opened the Good Fork in order to express her unique culinary perspective: a hybrid of her time in Korea, the Bronx, and the fine dining kitchens of Manhattan. Her favorite karaoke song is “We Belong” by Pat Benatar.