Come celebrate Chuseok (Korean Mid-Autumn Festival) at HVBH, with a book talk & tasting event with chef & author Caroline Choe and Senior Editor at Serious Eats, Genevieve Yam! From the kitchen of chef Caroline Choe, "Banchan: 60 Korean American Recipes for Delicious, Shareable Sides" (Chronicle Books) offers 60 mouthwatering recipes for classic and modern banchan dishes. As banchan are the shared side dishes that accompany a Korean meal, they are often the real stars of the table, and it's time we celebrate them! From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small dishes. In this conversation, Choe discusses her first cookbook that shares her own experiences, the global emergence and evolution of Korean American cuisine, and the importance of women's contributions to this movement. During the event, Banchan: 60 Korean American Recipes for Delicious, Shareable Sides will also be available for purchase.

About Caroline

Caroline Choe is a chef, artist, teacher and writer based in New York City, and is a proud daughter of Korean American immigrants. After a long career in education, she continued her journey into a culinary and creative career. She recently published her debut cookbook, "Banchan: 60 Korean American Recipes for Delicious, Shareable Sides" with Chronicle Books, which was named as one of "The 26 Best Cookbooks for 2024" by Serious Eats She is also the founder of Create & Plate, a business devoted to helping create community through arts and food education. Both she and her work have been featured in Food & Wine, NPR, Food52, Glamour, Cherry Bombe Magazine, NBC's Today Show, and Good Morning America. For more information, visit CreateAndPlate.com

About Genevieve

After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She worked on the most recent edition of The Essential New York Times Cookbook with Amanda Hesser and has contributed to Food52, Bon Appétit, and Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats. You'll often find her at the farmers market with a tote bag full of vegetables or at home burying her nose in a wrinkled copy of Nigella Lawson's How to Eat.

About the book

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. And, of course, a favorite: Kimchi! Use Mom and Dad's Kimchi, a favorite recipe passed down through Caroline's family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal--add to a quiche, wrap in a kimbap, pile on a sandwich--Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing.

MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.

DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!

FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.

A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.

Perfect for: Home cooks of all skill levels interested in learning more about Korean American cooking, Korean food enthusiasts, First-generation cooks, Shoppers who frequent H-Mart and other popular Asian markets, Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp.

Contact the host of Chuseok Celebration, booktalk, and tasting event with chef and author Caroline Choe–featuring Genevieve Yam