Korean Cooking

Date: Thursday June 1st, 2017
Time: 6:30 - 9:00 PM
Meal type:

*All items will be Gluten-Free style. Some components may contain wheat and cannot be substituted.

Dak Bulgogi

Korean barbeque chicken in crisp lettuce wraps

 

Bibimbap

This warm bowl of steamed rice will be topped with Spiced Windy Hill Grass Fed Beef and a Local Pasture Egg. We will also prepare all of the toppings like kimchi, shitake mushrooms, bean sprout salad, pickles and plenty of spring vegetables

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