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May 19, 4:00 P.M. Talk and Taste: Banchan and Pintxos with Chef Jeffrey Kim and Matthew Lee

May 19, 2024 04:00 PM

Korean and Spanish Tapas and Tipples with the Team from Nudibranch. 

25 11th Ave, New York, NY 10011, USA

The pre-dinner ritual in the Basque region of Spain is touring pintxos (tapas) bars to devour small bites and down booze with friends and family. A tradition that resonated with chef Jeffrey Kim who grew up in a Korean family and trained at New York’s Atoboy, Eleven Madison Park, Jua, and the famed, three-star Michelin restaurant, Celler de Can Roca in Girona, Spain. In Spain, Jeffrey drew similarities between his own culture, where one can’t drink without eating, and Spanish culture, where one can’t eat without drinking. Though the flavors and ingredients used vary, the celebration and purpose are the same. It is at Nudibranch where he was able to realize this intersection (and the pleasures) of Anju—Korean drinking snacks—and pintxos.  For this demonstration and tasting afternoon, guests will be treated to the combinations of the two cuisines and understand how the culture of small plates (both banchan and Basque tapas) are harmoniously intertwined at Nudibranch.

General Admission: $95    

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MENU

Spring Onion Tortilla with Chive Ganjang
Gim Bugak
Country Ham Rice Cake
Roasted Pepper Tofu with Capers and Boquerones
Pickled Mussels and Olives
Fried Chicken
Patatas Bravas with Ssam Jang Aïoli
Pickled Daikon
Cucumber and Carrots with Cilantro Sauce
Pork Belly with Gochujang–Romesco Ssam
Kimchi
Water Kimchi
Soy-Braised Lotus Root
Anchovies with Marcona Almonds

Omija Iced Tea
Yaksik

Beverages generously donated by Springs Brewery and Brooklyn Cider House 

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About Jeffrey Kim and Matthew Lee:
Jeffrey Kim is chef and co-owner of Nudibranch in New York City. What started as a pandemic pop-up evolved into a critically acclaimed Korean-Spanish restaurant, named one of Esquire’s top new restaurants in America in 2022. Inspired by his travels and tastes of the world, his food is focused on global flavors seen through the lens of a Korean-American kid from New York. Born on Long Island, Jeffrey began his restaurant career bussing tables at Momofuku Ssam Bar. He worked his way up through many kitchens in New York City and in Girona, Spain at the three-Michelin-starred Celler de Can Roca.
Chef and co-owner of Nudibranch, Matthew Lee was born in South Korea and grew up in the Washington, D.C. Metropolitan Area. A graduate of the Culinary Institute of America Napa Valley, he began his career as a line cook at Joule in Seattle. Inspired, he moved his talents to New York City and joined the kitchen teams at Jungsik, Momofuku Ko, and Jua.  


Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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