Abe Fisher Gives Us A Little Taste of Korean

If Ben Puchowitz has taught Philadelphia anything at Cheu Noodle Bar and Bing Bing Dim Sum, it’s that Asian flavors and Jewish ones pair perfectly. Expect more of that natural partnership with a decidedly Korean twist on March first when Abe Fisher and its chef Yehuda Sichel invite chef Deuki Hong of New York’s beloved Korean barbecue hotspot, Kang Ho Dong Baekjeong, down for dinner. The occasion for the event is the release of Matt Rodbard and Deuki Hong’s new book, Koreatown: A Cookbook, for which the pair spent more than two years traveling to Koreatowns all over the U.S. interviewing home cooks and chefs, alike. In celebration of the completion of this collection of recipes and essays, all tables at the event will be sent home with a copy of the book to continue feeding a hunger for Korean flavors.

The event itself will happen in two seatings, one at 5:30 and one at 8:30, for $150 per pair, excluding tax, tip, and beverages. Dinner is four courses beginning with Sichel’s chicken liver mousse with pickled mackerel, followed by Rodbard and Hong’s kimchi-bacon fried rice with gochujang butter and Korean-style short ribs with "Walk-in-Kimchi." Dessert is collaborative,  raisin bread pudding with toasted rice ice cream.

Seats are going fast for this one night only event, so reserve your tickets now.