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Hill Center is thrilled to launch our new culinary concept: Tiny Cooking School. Our motto is “efficient, compact, and functional.” Join our favorite Korean American Chefs Caleb Jang and Roren Choi of Magpie and the Tiger on three consecutive Fridays, beginning September 20th, for an immersive three-part series on the Fundamentals of Korean Cooking. This hands-on experience will take you on a unique culinary journey through the essential elements of Korean cuisine, allowing you to master key techniques and flavors.

September 20^th: Banchan and the Korean Table
Dive into the heart of Korean dining culture by learning to prepare four easy yet delicious banchan (side dishes) that are essential to any Korean meal table (bapsang). These small, flavorful dishes are the cornerstone of Korean cuisine, offering a variety of tastes and textures that complement the main course.

September 27th: Gochujang: The Soul of Korean Flavor
Discover the art of making gochujang, the fermented red chili paste that forms the backbone of many Korean dishes. In this class, you’ll create this fundamental ingredient from scratch and learn to harness its complex, spicy-sweet flavor in two signature dishes.

October 4th: Mandu: The Art of Korean Dumplings
Master the technique of crafting mandu, traditional Korean dumplings. Learn to prepare the filling and the wrappers by hand, fold the wrappers, and cook these versatile treats in a variety of ways.

Throughout the series, 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. Whether you’re a novice cook or an experienced home chef, this series will enhance your culinary skills and deepen your appreciation for the rich tapestry of Korean cuisine. 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.

Jang and Choi, second generation Korean-Americans, explore their heritage while weaving in their relationships with food here at home.

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, and now inaugurating our Tiny Cooking School series.

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.