Ten ladies gathered at the home of Viki Brown to explore the cuisine of Korea at the July Culinary Arts luncheon. Each of the group prepared a dish from a pre-assigned recipe to create a full menu. Lots of hot peppers, sesame oil and garlic in this food which made it spicy and very flavorful. Fire chicken, fermented soybean paste stew, garlicky bean sprouts and pan fried marinated eggplant are examples of the recipes. Lots of cold beverages helped cool down our palates. Some mango sorbet and fresh fruit rounded out the meal as dessert. Thanks to Sharyn Close who served as co- host and all the guest chefs. The photo shows our beautiful dining table setting.
