Sunday Harvest Dinner with Chef Seung Hee Lee | October 15th, 3pm - 7pm
To join the waitlist for any of our Sunday Harvest Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Given the dearth of local Korean food options, we’re especially looking forward to our dinner with Seung Hee Lee - Korean chef, cookbook writer, pop-up guru, nutritionist, and natural wine lover. These identities come together in her Instagram account, @koreanfusion, and in her acclaimed book, Everyday Korean, which she co-authored with Kim Sunee, a former Southern Living editor and food writer.
Trained in Korean Royal Court cuisine, Chef Seung Hee’s cooking adapts traditional Korean recipes to modern kitchens to introduce Korean flavors to everyday home cooks. Fresh-food markets and seasonality factor strongly into her cuisine. She relies on the best local ingredients to give her dishes, many of which she learned from her grandmother in Korea, a contemporary feel. You’ll find her at pop-ups in Paris, New York, New Orleans, and Atlanta where she lives. Her food is accessible, personal, robust, and satisfying, and her sensibilities toward texture and flavor layers are lauded by gourmets around the globe.
Seung Hee studied traditional Korean cuisine at the Taste of Korea Research Institute in her homeland before moving to the United States in 2008 to enroll at Johns Hopkins University, where she earned a degree in Human Nutrition. Her parents, both academics, were not keen on her becoming a chef. But having a PhD from Johns Hopkins and as a working epidemiologist at the Centers for Disease Control in Atlanta, Seung Hee is far from your typical chef!
Wine pairings are a big part of Seung Hee’s cooking, her pop-ups, and her life in general. She always has some kind of skin contact whites, grower Champagne, or light and earthy Gamay alongside her dishes and strongly believes that natural wine is a natural fit for Korean foods. As a result, her pop-ups are intimate experiences for lovers of both food and natural wine.
For her dinner with us at Stonewood, Seung Hee will create an of-the-moment menu, featuring wild ephemera and garden-grown fare, using peak ripe elements to both seduce and feed our souls. Of course, the meal will be paired with natural wines and a healthy side of personal storytelling. The evening promises to be a one-of-a-kind experience that brings the inspiration and flavor of Seung Hee’s Korea to our table.
To make a donation and reserve a place at the October 15th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to seven common allergens - gluten/wheat, milk/dairy, egg, peanuts, tree nuts, finfish, and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the event. Note that this meal will include soy in many different forms and will not be suitable for people with that specific food allergy. Please include your phone number in the email so that we may call you to discuss the options we can offer.
To join the waitlist for any of our Sunday Harvest Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Given the dearth of local Korean food options, we’re especially looking forward to our dinner with Seung Hee Lee - Korean chef, cookbook writer, pop-up guru, nutritionist, and natural wine lover. These identities come together in her Instagram account, @koreanfusion, and in her acclaimed book, Everyday Korean, which she co-authored with Kim Sunee, a former Southern Living editor and food writer.
Trained in Korean Royal Court cuisine, Chef Seung Hee’s cooking adapts traditional Korean recipes to modern kitchens to introduce Korean flavors to everyday home cooks. Fresh-food markets and seasonality factor strongly into her cuisine. She relies on the best local ingredients to give her dishes, many of which she learned from her grandmother in Korea, a contemporary feel. You’ll find her at pop-ups in Paris, New York, New Orleans, and Atlanta where she lives. Her food is accessible, personal, robust, and satisfying, and her sensibilities toward texture and flavor layers are lauded by gourmets around the globe.
Seung Hee studied traditional Korean cuisine at the Taste of Korea Research Institute in her homeland before moving to the United States in 2008 to enroll at Johns Hopkins University, where she earned a degree in Human Nutrition. Her parents, both academics, were not keen on her becoming a chef. But having a PhD from Johns Hopkins and as a working epidemiologist at the Centers for Disease Control in Atlanta, Seung Hee is far from your typical chef!
Wine pairings are a big part of Seung Hee’s cooking, her pop-ups, and her life in general. She always has some kind of skin contact whites, grower Champagne, or light and earthy Gamay alongside her dishes and strongly believes that natural wine is a natural fit for Korean foods. As a result, her pop-ups are intimate experiences for lovers of both food and natural wine.
For her dinner with us at Stonewood, Seung Hee will create an of-the-moment menu, featuring wild ephemera and garden-grown fare, using peak ripe elements to both seduce and feed our souls. Of course, the meal will be paired with natural wines and a healthy side of personal storytelling. The evening promises to be a one-of-a-kind experience that brings the inspiration and flavor of Seung Hee’s Korea to our table.
To make a donation and reserve a place at the October 15th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to seven common allergens - gluten/wheat, milk/dairy, egg, peanuts, tree nuts, finfish, and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the event. Note that this meal will include soy in many different forms and will not be suitable for people with that specific food allergy. Please include your phone number in the email so that we may call you to discuss the options we can offer.
To join the waitlist for any of our Sunday Harvest Dinners, please email us at chef@stonewoodny.org with your name, phone number, the dinner you are interested in, and desired number of seats.
Given the dearth of local Korean food options, we’re especially looking forward to our dinner with Seung Hee Lee - Korean chef, cookbook writer, pop-up guru, nutritionist, and natural wine lover. These identities come together in her Instagram account, @koreanfusion, and in her acclaimed book, Everyday Korean, which she co-authored with Kim Sunee, a former Southern Living editor and food writer.
Trained in Korean Royal Court cuisine, Chef Seung Hee’s cooking adapts traditional Korean recipes to modern kitchens to introduce Korean flavors to everyday home cooks. Fresh-food markets and seasonality factor strongly into her cuisine. She relies on the best local ingredients to give her dishes, many of which she learned from her grandmother in Korea, a contemporary feel. You’ll find her at pop-ups in Paris, New York, New Orleans, and Atlanta where she lives. Her food is accessible, personal, robust, and satisfying, and her sensibilities toward texture and flavor layers are lauded by gourmets around the globe.
Seung Hee studied traditional Korean cuisine at the Taste of Korea Research Institute in her homeland before moving to the United States in 2008 to enroll at Johns Hopkins University, where she earned a degree in Human Nutrition. Her parents, both academics, were not keen on her becoming a chef. But having a PhD from Johns Hopkins and as a working epidemiologist at the Centers for Disease Control in Atlanta, Seung Hee is far from your typical chef!
Wine pairings are a big part of Seung Hee’s cooking, her pop-ups, and her life in general. She always has some kind of skin contact whites, grower Champagne, or light and earthy Gamay alongside her dishes and strongly believes that natural wine is a natural fit for Korean foods. As a result, her pop-ups are intimate experiences for lovers of both food and natural wine.
For her dinner with us at Stonewood, Seung Hee will create an of-the-moment menu, featuring wild ephemera and garden-grown fare, using peak ripe elements to both seduce and feed our souls. Of course, the meal will be paired with natural wines and a healthy side of personal storytelling. The evening promises to be a one-of-a-kind experience that brings the inspiration and flavor of Seung Hee’s Korea to our table.
To make a donation and reserve a place at the October 15th dinner, please select the number of seats you’d like and then click the DONATE button. We ask that you read and accept the “fine print” at checkout.
We will attempt to accommodate special dietary requests related to seven common allergens - gluten/wheat, milk/dairy, egg, peanuts, tree nuts, finfish, and shellfish - provided that you email us at chef@stonewoodny.org at least two weeks in advance of the event. Note that this meal will include soy in many different forms and will not be suitable for people with that specific food allergy. Please include your phone number in the email so that we may call you to discuss the options we can offer.