Events / Dinner

New York City Buzz

Mon, December 04, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

Esther Choi

Ms. Yoo and Mokbar, NYC

From her Korean grandmother’s kitchen to New York City’s La Esquina and ILILI, Esther Choi’s rich culinary experiences led her to open her own venture, the critically acclaimed Mŏkbar. For her Beard House premiere, this Zagat “30 Under 30” chef will give guests a taste of her buzzed-about vibrant fusion cooking with a unique menu that reflects global dishes through a Korean lens. 

Menu

Hors d’Oeuvre

Korean-French > Soondae–Foie Gras Blood Sausages with Glass Noodles, Sticky Rice, and Black Hawaiian Salt

Korean-Mexican > Chicken Liver Tostadas with Kimchi Pico de Gallo and Micro-Cilantro

Gochu Michelada with Habanero, Tokki Soju, Hite Korean Lager, Lime Juice, and Dried Citrus–Salt Rim

Sac Sac White Cosmopolitans

Dinner

Korean-Lebanese > Labne with Wild Sesame Oil, Gochugaru, and Perilla Leaf; Baba Ghanoush with Crispy Eggplant, Korean Plum Vinaigrette, and Sesame Oil; Soybean Hummus with Tahini, Lemon, and Spicy Shrimp; Falafel with Mungbean, Tofu, and Shiitake Mushroom; and Pita Bread

Banana Aryan Makoli Cocktail

Korean-Korean > Bossam Kimchi Jewel Box with Polipetti, Rock Shrimp, Bluepoint Oysters, and Clams; Green Kimchi with Cilantro, Dehydrated Green Chile, and Salted Shrimp; Chile Kimchi with Jujube Date and Chestnuts; Baek White Kimchi with Bell Peppers; Stewed Eggplant Kimchi with Garlic Chives, and Butter; and Salt-Baked Pork Belly Crackling with Homemade Sprouted Tofu 

Soju Shot with Sasparilla Soda

Korean-Japanese > Lobster Ramen with Handmade Noodles, Spicy Lobster Broth, Korean Squash, and Lime

Mizu Lemongrass Shochu Vesper

Korean-Italian > Oxtail Osso Bucco with Gochujang, Kimchi Gremolata, Gomtang Risotto, Vialone Nano Rice, Oxtail Bone Broth,  and Parmigiano-Reggiano

Hwayo Gassosa with Citron and Sicilian Finger Lime–Pepper Fizz

Korean-American > Persimmon–Apple Pie with 17-Grain Misugaru Ice Cream, Dehydrated Persimmon, and Salted Caramel

Sujeonggwa Toddy

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