Akira Back talks about where Korean food should be headedKoreans who tasted a Korean-American chef’s Las Vegas cuisine in Seoul earlier this week might have found some common ground with him. Akira Back’s seven-course Las Vegas meal was a representation of his memories of Korea and life experiences. “When they eat it, they will go like ‘I ate this when I was little,’” Akira Back, the executive chef at the Yellowtail Japanese Restaurant & Lounge at the Bellagio Hotel in Las Vegas, told The Korea

Exhaustion reigns when a new baby arrives. Between the 2 a.m. feedings, endless diaper changes and extreme sleep deprivation, merely getting dressed becomes a herculean effort. And don’t even get us started on cooking one-handed while a purple-faced infant howls in your ear.Thank heavens for grandparents, colleagues and neighbors, because one of the loveliest rituals that accompanies new motherhood is the parade of dinners, lovingly delivered by family and friends. There’s lasagna, to be sure, b

This is an elegant expression of Nebbiolo (here called Chiavennasca) from one of Italy’s smallest appellations in the mountains near the Swiss border. Valtellina has several sub-zones, the best known of which is the wonderfully named “Inferno.” Giuseppe Rainoldi’s 2007 Valtellina Superiore “Inferno” Riserva is definitely a keeper. Though these wines age well, this one is drinking beautifully right now, so why wait? The bouquet of flowers, cherries and leaves seduces right away, but it’s the flav

Oi-sobagi is a type of kimchi made with slightly fermented cucumbers that have been slit and stuffed with seasoned Korean leeks. Oi-sobagi may also be served without fermenting. Ingredients● 3 ea cucumber (white), 30 g coarse salt ● saltwater: 380 g water, 20 g coarse salt ● 50 g small wild leaks ● 1 tbsp salted shrimp ● seasoning : 2 tbsp minced green onion, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp ground red pepper, 1 tsp salt ● stuffed cucumber liquid : 3 tbsp water, 1/4 tsp salt 1.

Beyond Romanee-Conti and into the diverse world of historic French wine regionThe impact of Japanese comic book series, “The Drops of God,” on Burgundy and its wine can still be felt. When the press highlighted the bottle of wine that inspired “The Drops of God” and the series itself put the spotlight on Burgundy, the storied region in eastern France got noticed. It was a bottle of 1985 Domaine de La Romanee-Conti Echezeaux from Burgundy that fueled Shin and Yuko Kibayashi’s passion for wine, a

To celebrate a Detroit restaurant's 95th anniversary, 955 raw hot dogs were dropped from a hovering helicopter onto a soccer field Wednesday morning.The stunt, arranged by WKQI-FM, Detroit, honored the American Coney Island restaurant, whose third-generation owner, Grace Keros, noted the famed eatery has "been at the same location for the past 95 years."The hot dogs, referred to at the restaurant

Calera is best known for its compelling Pinot Noirs, but the limestone soils of the Gavilan Mountains east of Monterey Bay work their magic on Viognier too. That’s the genius of the site founder Josh Jensen chose for Calera Wine. This Viognier comes from the Mt. Harlan vineyard, first planted with the grape in 1983 and farmed organically. The bouquet of jasmine and ripe stone fruit draws you in right away. Then comes that lush texture and the tastes of honey, pear and tropical fruit. It’s got a

You have to wonder about the man who ate the first artichoke.Prickly and ugly with a giant fur ball inside, how could he have known what a treasure he had?Luckily, we can all reap the rewards of his bravery, particularly now when artichokes are in season and easy to find in the grocery store produce section.“I think it’s an intimidating-looking vegetable,” said New York-based cookbook author and Italian cooking expert Michele Scicolone.While artichokes are abundant in Italian cuisine, many home

Jeonbokjuk is a delicacy made of sliced abalone and non-glutinous rice. It has a sweet taste, pleasant aroma and is rich in nutrients. It was served as a noble dish in Joseon’s royal courts. Blue jeonbokjuk is a special delicacy cooked with abalone entrails. It is blue in color and has a bitter taste. Ingredients- 1 1/4 cups non-glutinous rice - 2 abalone - 1 tbsp sesame oil - 8 cups water - 1 tsp clear soy sauce - 1/2 tsp salt 1. Wash the rice, soak in water for 2 hours, drain for 10 min.2. Was

From catering companies to restaurants serving elaborate course meals of Korean cuisine, a new buzzword has found its way onto menus that focus on seasonal ingredients and their health-giving benefits.The word “yakseon,” literally meaning “food that is (as good as) medicine,” has spread to community centers that have set up classes teaching its basic principles and home recipes. Ahead of the regional festival season in coming months, more yakseon seems likely to be introduced in presentations an

At 18,239.5 pounds, the chocolate sculpture is the largest in the world (UPI)The Qzina Institute of Chocolate & Pastry in California announced it broke the world record for the largest chocolate sculpture by recreating a Mexican pyramid.The sculpture of the Kukulkan pyramid in Chichen Itza, created by corporate chef Francois Mellet, measures 6 feet high and 12 feet by 12 feet at its base.Guinness

Hip new Nordic cuisine showcased at Danish food event in SeoulWho would have thought that trees, hay and ashes would be the nouveau chic eats of the year? Yet, here it was, on a plate, a piece of very black bread, so black it resembled a hunk of charcoal. There was a reason why it was black. Not only had the bread been made with hay, leek and onion ash, according to AOC executive chef Ronni Mortensen, it had also been sprayed with “black burned vegetables.” “We like the nature-like thing,” expla

Barbaresco doesn’t usually come in under $30 ― and when you find one of this quality at this price, jump on it. One of the great bargains in Piedmont is the Paitin “Serra” from the Elia Pasquero family, which has been farming these hillside vineyards since the late 18th century. Very drinkable already, the 2008 has a lovely bouquet of cherries and earth. Complex and elegant, this Barbaresco has lots to reveal as it sits in the glass ― concentrated dark berries, violets, tobacco leaves and more.