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BEVERLY KIM,
Parachute chef and James Beard winner and
EMILY JOHNSON,
Chicago magazine's host, held an
interactive Zoom dinner party and cooking event
on Thursday, February 4, 2021 @ 6:30pm.

Home chefs enjoyed a four-course dinner from Michelin-starred Parachute alongside James Beard winner Beverly Kim as she showed how to prepare her signature dishes, broccoli salad, spicy pork sofrito with ddukbokki and cream puff.

Tickets included a carryout meal kit for two provided by Parachute featuring fresh, pre-measured ingredients for a four-course meal, cooking instructions, bottle of 90+ Cellars, two bottles of Stella Artois, giveaways, tax and gratuity, and exclusive access to the live Zoom interactive cooking class.

MENU — Dinner for two

FIRST COURSE
Bonchon (pickled chayote, cucumber pickles, and potato jjorim) and baked potato bing bread with sour cream butter

SECOND COURSE (Cook along with Beverly Kim)
Broccoli salad with ras el hanout, pistachios, and dates

THIRD COURSE (Cook along with Beverly Kim)
Spicy pork sofrito w/ ddukbokki

FOURTH COURSE (Cook along with Beverly Kim)
Cream puff with butternut squash puree

Wine
90+ Cellars Lot 148 Reserve Cabernet Sauvignon, Alexander Valley CA

Beer
Stella Artois

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