Korean Cooking II

Date: Friday June 2nd, 2017
Time: 6:30 - 9:00 PM
Meal type:

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

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

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