The Korea Herald

Mastering wine in Asia gets easier

Oct 10, 2011

With wine consumption falling in Europe, producers are looking toward Asia as the driver of growth for the wine industry and consumers in the region have been receptive. But while there is plenty of enthusiasm for wine in Asia, consumers and sommelier students continue to struggle to understand wine
Wine of the Week: 2010 Famille Brechet Lirac ‘Plateau des Chenes’

Oct 7, 2011

The minute I poured this 2010 Lirac, the scent of dried wild herbs, ripe blackberries, olives and earth leapt out of the glass. It’s so rich and intense, it comes on like a baby Chteauneuf. In fact, the Brechet family that produces this wine, a blend of 60 percent Syrah and 40 percent Grenache, is r
Curry casualties turn up heat on British restaurant

Oct 7, 2011

LONDON (AFP) ― A British curry house was in hot water Wednesday after a competition to find out who could stomach most of its infamous “Kismot Killer” curry ended up with two participants hospitalized.Emergency services are demanding a review into the tournament after they were called to the Kismot
Soe-galbijjim (Braised beef ribs)

Oct 7, 2011

Soe-galbijjim (Institute of Traditional Korean Food)Soe-galbijjim is braised beef ribs with Korean radish or brown oak mushrooms, vegetables and seasonings. This is a typical Korean dish, loved by people of all ages. Jjim is a popular cooking method that simmers or braises seasoned ingredients with
Gochujang burger lands Iowa native for a South Korean bite

Oct 7, 2011

Jim Calhoun’s grand prizewinning glazed gochujang burger with ginger-lime aioli (Park Hae-mook/The Korea Herald)Contest winner on how the Korean condiment perfectly compliments the classic American dishSome people are just born to cook. Take burger contest winner Jim Calhoun, for instance. The Iowa
Micro-breweries take on local flavor in China

Oct 5, 2011

BEIJING (AFP) ― In a poky room in a backstreet of Beijing, self-taught brewer Carl Setzer uses spicy Sichuan peppercorns, oolong tea leaves and cinnamon to invent beer flavors suited to Chinese tastebuds.The burly American runs Great Leap Brewing, one of a small but growing number of micro-breweries
Just ask yourself, what would Ruth Reichl buy?

Oct 5, 2011

Move over paper catalogs. Online retailers with products selected by experts and sometimes tailored ― by you ― to your specific interests are the new face of food marketing.Featuring celebrity “curators” like Padma Lakshmi and editorial superstars like Ruth Reichl, the sites aim to cut through the v
Haute cuisine fueling foodie culture

Oct 3, 2011

NEW YORK (AP) ― If you snicker at the foams, edible papers and other hallmark foods of haute cuisine, you may want to reconsider.Avant garde chef Ferran Adria says that without those, there would be no Rachael Ray, no Food Network, and eating in general would be a lot less exciting.“We wouldn’t have
Bespoke meals on the rise

Sept 30, 2011

Establishments give diners option of tailoring dishes to suit their preferencesEver since Dean and DeLuca opened its first Seoul outlet in late September, the American gourmet food retailer’s brand new market-bakery-deli-espresso bar quartet has been dizzyingly busy. Customers need to hustle for one
Aperitif is a civilized way to end hectic day, begin your evening

Sept 30, 2011

As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner aperitif. Sometimes it’s all I can do to make it to that magical hour when I’m handed a Campari and soda or a glass of rose and take a first bite of dusky olive tapenade on toast.An aperitif can be as simp
Wine of the Week: 2009 Walter Hansel Russian River Valley Pinot Noir

Sept 30, 2011

From Hansel Family Vineyards comes this fine expression of Russian River Pinot. Round and silky, with a beautiful balance and taste of red plums and black cherries, the 2009 is a splurge, but worth it for a California Pinot of this quality.Save it for a special dinner party to have with roasted or b
Baechu kimchi (Cabbage kimchi)

Sept 30, 2011

Baechu-kimchi is made by fermenting brined Korean cabbage with Korean radish, vegetables, salt-fermented seafood, ground red pepper and various seasonings. Kimchi is a quintessential side dish that is served without fail on dining tables in Korea. Kimchi was approved as an International Standard Foo
Kimchi’s new chapter: Korea’s traditional condiment blurs culinary borders

Sept 30, 2011

Marja Vongerichten’s new cookbook and public television travel/culture/cooking series share the same name: “The Kimchi Chronicles.” The choice of kimchi in both titles was easy.“Kimchi is so distinct to Korea,” Vongerichten says. “It’s the first thing people think of. It’s a great attention-grabber.
Yeonhui-dong, next hip artists’ hang-out?

Sept 23, 2011

Old residential neighborhood morphing into bohemian cafe streetA brief taxi trip away from college hub Hongdae stands its significantly more serene cousin, Yeonhui-dong.Just a decade ago, the place was a quiet residential area. Then, coffee shops started springing up. The pace quickened about a year
Whisked away to another world

Sept 23, 2011

LA CADIERE D’AZUR, France ― It is day four of cooking class at La Bastide des Saveurs, and many of the 14 students are looking for chairs to catch a few minutes of rest before the whisking begins. But it is also dessert day, so a delicious reward at the end is guaranteed.Such are the joys, and chall