Famed winemaker Philippe Melka meets with Korean sommeliers to create two special wines Napa Valley-based winemaker Philippe Melka did his research starting in 2005 to create two wines tailored for Korean palates. “I talked to mostly Korean sommeliers and restaurant managers,” the 46-year-old told The Korea Herald. A pattern emerged. It looked like 80 to 90 percent of the market was cornered b...

WASHINGTON ― The U.S. government’s fascination with America’s eating predates the nation itself, and the National Archives can prove it. On display at a new exhibit, “What’s Cooking, Uncle Sam? The Government’s Effect on the American Diet,” is a recruiting poster from 1776 that lists the rations the Continental Congress offered to the soldiers: beef, peas, beer and candies. Tucked away on the f...

Three spots near Gangnam Station dole out wallet-friendly, tasty grub Gangnam ― as in the area near its namesake subway station ― is not necessarily the first place that springs to mind when a foodie is out looking for a gastronomic treat. More known for its “pojang machas” (street food stalls), karaoke and clubs, this is a spot famed for attracting night owls eager to socialize, de-stress and ...

Gujeolpan is the name of a nine sectioned platter in which eight different vegetables and meats are placed in each compartment and wheat flour pancakes in the center. Gujeolpan was originally the name of the platter but it later became the name of the food. Gujeolpan is a good dish for travel or a picnic because it can serve several foods at the same time. Ingredients ● 50 g beef (top round), 1...

Dumplings and extra-chewy noodles called jjolmyeon, the favorite after-school snacks of Korean students are given grown-up treatment at Mito in Samseong-dong. The restaurant run by the 40-year-old Sinpori Mandu company plays up its heritage, serving up sophisticated variations of basic dumplings and noodles. There are several interesting interpretations of dumplings ― called Damon at Mito. Crea...

LOS ANGELES ― After two years of sluggish wine sales, consumers are starting to reach for ― and spend more on ― their favorite vintages. U.S. domestic wine retail sales grew 7 percent in 2010 over the previous year, according to the Wine Institute in San Francisco. And the country’s wine exports also jumped to a record $1.14 billion in 2010, up nearly 26 percent from 2009. For the first time, t...

Peking Duck has been prepared since China’s imperial era, and is now considered one of the country’s national foods. Do not miss the opportunity to try this amazing dish if you ever visit Beijing. If it is your first time trying the meat, Da Dong Roast Duck Restaurant in Beijing’s Dongcheng district might give you a great start. Through a clear glass window, anyone can watch the ducks being roa...

Francesco Rinaldi, one of the oldest estates in Piedmont, is known for its classic Barolo. Those who prize the elegance and earthiness of Piedmontese reds should seek out Rinaldi’s single-vineyard Dolcetto d’Alba “Roussot.” In Piedmont, you’ll find winemakers drinking Dolcetto at their own tables ― with salumi, pasta or panini. But this Dolcetto, made with grapes from a vineyard near the famous ...

Jeungpyeon is a type of rice cake made by kneading rice powder with milky rice wine, garnishing it with jujubes, chestnuts, pine nuts and stone mushrooms, and then steaming it in a cake mold. Jeungpyeon is a good rice cake for the summer because it is fermented with wine, and does not spoil easily. It has a unique wine aroma, slightly sour taste and soft texture. It is enjoyed on Dano, the countr...

Korean consumers showing increased interest in beauty food products In Korea, the desire to reverse time, to stall its effect on our appearance has spurred the growth of the beauty food market. Supplements, jellies and drinks all promising to help rejuvenate skin have been edging their way into an industry dominated by cosmetics, treatments and surgery. “About two to three years ago, I believe...

Rubs, brines, marinades make thrills for the grill WALNUT CREEK, California ― We may grill all year round, but summer traditionally signals the start to barbecue season. And something about that barbecue grill, says Food Network star Guy Fieri, conjures up all the best parts of summer. “I think we all have an addiction to grilling,” the Santa Rosa, California, chef says by phone, halfway throug...

Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and red pepper paste. The dish is known to have come from the customs of memorial services and rural villages. It is very easy to prepare by just mixing together cooked white rice with various vegetables and red pepper paste. Ingredients ● 450g (2½ cups) non-glutinous rice 600g (3 cups) water ● 300g young pumpkin (½ tsp...

Located down a hill in a wealthy neighborhood in northern Seoul, Mr. 8 (Palseonsaeng in Korean) might make customers wonder whether they have just stepped into an old tavern from a period Chinese movie. A single-story wooden house with a small front yard welcomes customers while red lights and wooden furniture such as long-legged chairs and a round table create an exotic feel. Named after China...

Wine of the Week: 2009 Domaine Faury Saint-Joseph ‘Vieilles Vignes’ The 2009 old-vines Saint-Joseph from Domaine Faury is a stunner. Classic northern Rhone Syrah in all its intricate glory, dark plums overlaid with exotic sweet spices and violet. Grapes grown on steep hillside vineyards and meticulous winemaking from Philippe Faury and his son Lionel yield a Saint-Joseph that drinks beautifully...