starchefs international culinary congress

November 12, 2015 sarah lee

The winning Ramen - Mihoko Obunai's 'Gyojkai Yuzu Shoyu Ramen' — The winning Ramen - Mihoko Obunai's **'Gyojkai Yuzu Shoyu Ramen'**

The last three months of my life was dedicated to this year's Star Chefs ICC-International Culinary Congress 2015 held just this past October in Brooklyn. In it's 10th year, this is the largest food conference in North America! Chefs from all over the world, mainly the U.S., gathered under one roof -to learn, to experience, and to get inspired from each other...and from everything in their line of vision. Where else will we be able to brag about being five feet away from MIchel Bras & Jose Andrès (just to name a few). This definitely was the largest event I was involved in, as this three day congress held close to 1,500 folks in one space, with one event team.

I had the amazing...let's just say one-of-a-kind opportunity getting involved at this year's ICC. Why? one of my main projects under my radar was to spearhead the first 'Ramen Battle' at ICC. Was it because I was Asian? As I jokingly asked my director. Well, that may be partially true, haha. Whatever the case may be, this was the most exciting part of my whole process. I could go on and on about Star Chefs, or what I learned from ICC in general. However, to be on the main stage and get to know some pretty freakin awesome Ramen Masters + other chefs, was truly a moment I will definitely never forget. I'll let these photos speak for themselves.

hawai'i

July 24, 2015 sarah lee

Kalua pig with poke tuna, stir fried vegetables.

Hello Hawai'i...

My honest preconception of Hawaii prior to this trip: Disneyland for adults, and don't forget the lose pants. I was really interested in the food more than anything. Like most places I travel. Fortunately, I was inspired by the help of some local bloggers and native friends who reside there, with my curiosity of these islands far away from the mainland. What was the fascination about this place? Yes, Hawai'i is as American as you can get, but not really. It provides the American 'large size' food offerings + the starbucks at every other corner. However, once you look around and absorb yourself with the people, the culture, the air, you begin to understand what it's really about. You literally have to just drop your bags, put on your sunny's, look up, and breathe. Breathe until you feel can taste the air.

the backitchen flog series episode 1-pork jowl

April 5, 2015 sarah lee

I'll be honest. I can't really count how many times I had pork jowl in my life. Lets just say I could probably count on one hand. I never met anyone who was freakish about pork jowl until I met Dave...and here is why. The first time you watch this clip, you'll want to:

a) Buy a cast iron (if don't already have one).

b) Run to the market and get the best pork jowl possible.

c) Attempt to cook it exactly the way Dave did.

One hot summer day, trying to 'clean out the fridge', along with eager to test out a new recipe...this is what happened. Dave likes to film how he eats, and the combinations he creates to make things taste event better. Brilliant. I cannot compete with this. I tried to recreate this 'pork-jowl-cast-iron-grill' method indoors on the stove top with a cast iron. Yeah, didn't quite work out.

Watch this and let me know what you think!

Music credit: Big Phony

the backitchen

November 15, 2014 sarah lee

The Supper Club...

One week to prepare, 3 seatings, 6 courses...

Why a Korean gluten free supper club? We wanted to share our interpretation of Korean cuisine. The menu was created from our hearts, offering gluten free locally sourced ingredients. This all happened on a cold January evening. Folks from all over New York trekked out hungry+filled with excitement+was ready to dive into new flavors.

It just felt right...

We wanted to share our childhood food memories with everyone. Things may change over the years, but the food memory always remains. My personal favorite? The 'Quinoa bibim bap' with stir fried anchovy, butternut squash, watercress, red cabbage, quail egg, sesame oil, with a brush of red pepper paste. Our first supper club together was just sensational! So stay tuned for more exciting projects to come:)

Thanks again for all those who came out to support the event, and for those who rooted for us from afar! We could not have done this without you~

With gratitude,

Sarah & Chef Lee

The Backitchen is a food lifestyle + film blog about food journeys.

The pilot unravels traditional Korean fare at a supper club in Williamsburg, offering an all gluten-free menu! It premieres tonight at KAFFNY film festival, Wythe Hotel Cinema and online (click here for vimeo link).

www.thebackitchen.com site coming soon!

toronto

September 29, 2014 sarah lee

Feelings come from all different places.

Food can fulfill your feeling of hunger…it could heal the feeling of sadness…it could even provide feelings of bliss.

Food to me is all of those combined. When I correlate 'my feelings' with food, I associate it with different moments…different memories. When I seek comfort, good food always entertains me.

So when I travel to different cities and I spot that one 'to-die-for' Chinese dumplings, or that one Thai dish that I never knew existed, its a pretty great feeling. Really. I'm sure most of you guys can relate, or you have your list of favorite foods.

i heart brooklyn

April 5, 2011 sarah lee

Finding my place in Brooklyn...

Made a short, but sweet visit to my close friends Christine, Jae, and their new addition Sophie in their new home-Park Slope, Brooklyn. Did I mention that I have a soft spot for Brooklyn? Only hitting a few neighborhoods on this trip, my affinity develops every visit to Brooklyn. With their amazing cafes, food, shopping, access to public transportation, and food markets, Brooklyn really does have it all!