Master Chef featuring Magpie and the Tiger Chefs Caleb Jang and Roren Choi: Mastering the Fundamentals of Kimchi

Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often Napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal

Participants will learn to prepare two different Kimchis and two Kimchi-based dishes

Chefs Jang and Choi will share their expertise, offering insights into Korean culinary traditions and modern techniques. You’ll gain a deeper understanding of Korean flavors and its history, cooking methods, and their ingredients, empowering you to recreate these dishes at home and experiment with your own creations. Don’t miss this opportunity to learn from talented Korean American chefs and take your cooking to the next level!

Magpie and the Tiger, the beloved Petworth, DC eatery, opened in January 2022. Touting creative food, it garnered immediate success and stellar reviews. Read The Washington Post’s Tom Sietsema’s review here: Washington Post Review

The name references Korea’s national bird, a symbol of good fortune and the belief, stemming from folklore, of the tiger’s protective character. Magpie and the Tiger closed its brick-and-mortar location, leaving its legion of fans clamoring for more, so Jang and Choi have pivoted, and have numerous ambitious plans for their new brand – including Hill Center cooking classes.

Roren Choi began her professional cooking career slinging ramen at Momofuku DC. After a year of working there, she moved on to become a cook at Tail Up Goat, where she moved her way up quickly to become sous chef of this Michelin-starred kitchen. She eventually left and helped open their sister restaurant Reveler’s Hour as the pasta, bread, and butchery chef.

Caleb Jang spent time as the sous chef of DC’s late restaurant darling, Himitsu. Craving a desire to expand his skill set, Caleb then moved on to become one of the pastry chefs at Seylou Bakery – inching closer every day to become better at making their famed whole grain croissants. From there, Caleb opened Magpie and the Tiger as the executive chef and co-owner/operator and enjoyed many successes and rave reviews.

Complimentary beer and wine will be served.

PLEASE NOTE: Tickets are non-refundable. We apologize for any inconvenience.