Seoul Eats: December 2009

My Accomplishments in 2009

1. Wrote 691 Blog Posts on Seouleats.com
2. Appeared on 48 episodes of the Steve Hatherly Show for TBS eFM.
3. Was the dining editor for Eloquence Magazine for 5 months.
4. Became the dining editor for Groove Magazine.
5. Appeared in an episode of Bizarre Foods with Andrew Zimmern.
6. Helped organize and market the 7th Annual Tteok Festival in Seoul for Dr. Yoon Sook-ja.
7. Met Chef Rachel Yang when she came to the Tteok Festival
8. Met Robyn Lee from Serious Eats when she came to do a story for the Tteok Festival.
9. Met the 9-year old guitar sensation Sungha-jung.
10. Appeared in Gourmet's Diary of Foodie episode: Korea: Ancient world, modern food.
11. Traveled for 3 weeks in America. I started in Seattle and then went to Philadelphia; Winter Haven, Florida; Utah, and then San Francisco, California.
12. I met Jonathon Kauffman from the Seattle Weekly.
13. I met Chef Anna Kim at the Kimchikhan Documentary filming.
14. Was a featured speaker at the G'OAL Adoptee Conference at Sogang University.
15. Wrote 30+ articles for the Seoul Tourism Website.
16. Featured in an article in the Korea Herald.
17. Appeared in an episode of KBS's 30 Minute Documentary.
18. I took a photography class with Michael Hurt.
18. Went to Chez Panisse.
19. Went to Sandang Restaurant and met Chef Im Ji-ho.
20. Wrote a food brochure for KTO (Korea Tourism Organization) to encourage the Michelin Group to come to Korea.
21. Appeared on KBS Radio to talk about my blog and work.
22. I took 8 months of Korean Classes at Sookmyeong Woman's University.
23. Met Jenny and her husband Matt from the Hummingbird Appetite.
24. Appeared in Donpo News.
24. Met Massimo Botturo, Pierre Gagnaire, and Corey Lee at the Amazing Korean Table Event.
25. Started writing food articles for the Korea Herald.
26. Started to hold weekly Seoul Eats Meet-Ups.
27. Wrote an Illustrated Book on How to Eat Korean Food.
28. Appeared in Korean Newsweek.
29. Went to Junju.
30. Gained 10 pounds.
31. Didn't catch swine flu.
32. Fed and kept Hubble well.
33. Made many good friends.
34. Ate at over 400??? restaurants.
35. Stayed Happy and had fun.

Happy New Years everyone!

Next year, I have even bigger plans.

Dan

4Comments

, by Daniel Lee Gray

In New Year's 2010,

5 hours till 2010: Last Minute Party Updates

These are the places having parties tonight:

Berlin in Itaewon

Le Quartier Latin in Sinchon

Beer O'Clock in Sinchon

I'll be watching a salsa competition in Apgujeong^^

Have a Happy New Year Everyone!

Dan

0Comments

, by Daniel Lee Gray

In vinestock,

Italian Wine Tasting at VineStock January 9, 2010

* 4 Items of Wine from Luca ABRATE(Piemonte/ITALIA) *

- 2007 Barbera d'Alba D.O.C. "Castelve", 100% Barbera

- 2007 Nebbiolo d'Alba D.O.C. "Brico Rotondo",100% Nebbiolo

- 2006 Barbaresco D.O.C.G. "Clarin", 100% Nebbiolo

- 2001 Nebbiolo d'Alba D.O.C. "Ceisa", 100% Nebbiolo

* 장소 : 바인스톡 와인테이스팅 룸
* 참가비 : 35,000 원(15명 선착순)
(바인스톡에서 아직 정식 수입하고 있지 않은 4 아이템 루카씨 와인과 신선한 바게트, 미니 샌드위치류 포함입니다.)
* 계좌번호 : 신한은행 110-274-423290, 예금주-바인스톡
(입금시 반드시 이름을 남겨 주시고,행사 당일 및 전날에는 입금 금액이 환불 되지 않습니다.)
* 문의 : 바인스톡 서래마을 매장 02-536-6081
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

* Place : Wine Tasting Room at VineStock
* Fee : 35,000 won (15 persons first-come first-served)
(We would showcase 4 wines from Luca Abrate from winery, not yet imported by VINESTOCK CO.,LTD. among them his incredible 2001 Nebbiolo d'Alba "Ceisa" ; Fresh French Baguette and mini sandwiches)
* Account Number : Shinhan Bank 110-274-423290, Holder's Name-VineStock
(Please leave your name, and the event day or before the amount of deposit would be not refunded.)
* Contact : VineStock 02-536-6081 (Speaking Korean, French, English)

0Comments

, by Daniel Lee Gray

In dan can cook,

Dan Can Cook: 30 minute Herbed Pork with Garlic Mashed Potatoes

These days I have been cooking quite a bit more. Now before I start, I set a budget of the amount of money I can spend and a time limit. Doing this really helps me to focus. About a week ago, I invited my friend Hoya to my house and I decided to make a roasted pork loin dish. Pork loin in Korea is quite cheap. You can get about 2 pounds for around 6,000 won ($5.50). Strangely, this lean cut of pork is cheaper than the fatty cuts of pork belly. My time limit for this dish was 30 minutes and 10,000 won. My cost for ingredients was 9,500 won.

Here is my beautiful friend Hoya. You can catch her food adventures at www.hoyacooks.com

To make the dish, I first made a cut down each pork loin. I made my slice a little more than half deep. I then seasoned the inside with some salt, some herbs de provence, lots of garlic, and butter. Then I sealed it up but bringing together the edges of the pork and running toothpicks through the ends of pork. (BE SURE TO REMOVE TOOTHPICKS BEFORE EATING)

I then seared the top of it--shaking the pan occasionally so the meat didn't stick. Once the top was seared, I flipped over the meat and threw it into a 200C oven for 25 minutes. Then I cleaned and peeled some potatoes and through in 2 tablespoons of butter, 1/4 cup milk, 1 tablespoon garlic, and 1 teaspoon salt into a pressure cooker. Oh, I added a 1/4 cup of extra water in the pressure cooker and then cooked the potatoes for 20 minutes. Once they come out, they can be easily smashed with a wooden spoon. The potatoes are silky smooth.

For dessert, I made mango rice pudding.

I apologize, but I never cook with recipes. I just throw it all together and hope it works out. Hoya liked the food, so it must have been edible.

Dan

1Comments

, by Daniel Lee Gray

In kebab, kebap

Korea Herald: Best Kebabs in Korea

Yakup Baraym, 35, from Turkey prepares a kebab at Sultan Kebab in Jongno, Seoul yesterday. Sultan Kebab came in second in foodie Daniel Gray`s "Top 5 kebabs" list. [Matthew Lamers/The Korea Herald

The Korea Herald published my story on the best kebab in Korea. You can see it online here or pick up a copy of today's Korea Herald to read it.

Dan

Seoul Eats If you happen to run into Rami Mohammed from Yemen, don't mix up kebabs and shwarma.
Mohammed didn't call the chicken or lamb dish cooked on a rotating spit and wrapped in tortilla with pickles, lettuce, tomatoes and a sauce "kebab." He called this dish shwarma.

"Kebab is usually made with ground meat, while shawarma is made with whole meats such as chicken," he said. Also, a kebab - which he called doner kebab - is not supposed to be served on a thin tortilla. Rather, it should be served on a hearty bread he called ekmek arasi.

While I respect his scruples, this did not stop me on my search to find the best shwarma/kebab in the Itaewon area. It's no longer a fad, but a movement. On Friday and Saturday Nights, you'll see restaurant after restaurant and truck after truck on the street selling these spit-seared delights.

On the search for the best shwarma/kebab, I decided to stay away from the street trucks. I feel the trucks charge the same price as the brick and mortar establishments and their roving nature makes them difficult to track down. My criterion for rating was: bread, toppings, quality of meat, service, price and overall experience.

5. Mr. Kebab - The newest addition to Itaewon is doing well in their freshman effort. The sauces had good flavor, the usual suspects of toppings were there: lettuce, tomato, onion and cucumber. The bread was homemade and toasted as well. It's your run-of-the -mill kebab. They are open late at night and they have Turkish ice cream, dondurma, for dessert.
Cost: 4,000 won
Phone: 010-7758-1997
Website: www.mrkebab.co.kr
Location: Next to Dunkin Donuts, adjacent to fire station

4. Anakara Picnic - This place is always hopping with people. The fast turnover keeps the ingredients fresh and the meat juicy. The sauces bring out the flavor of the meat and the wrapping. I really enjoyed the tangy yogurt sauce, the zip of the pickle, and the juicy roasted lamb.
Cost: 4,000 won.
Location: By subway exit No. 3

3. Istanbul - This kebab place has been a mainstay for years, and for good reason. They don't skimp on meat or toppings at this little joint. It has a friendly local bar feel to it and you'll often see locals enjoying their kebab with a beer. The kebab has been modified a bit and the addition of thinly sliced white cabbage adds a pleasant crunch. Istanbul has the best beef/lamb of the bunch and the yogurt sauce cools down the spice of the charred lamb and beef. They give you the option of having your kebab on tortilla, but I recommend the hearty ekmek arasi bread.
Cost: 4,000 won
Phone: (02) 796-0271
Location: Noksopyeong Station, Exit No. 2, walk straight

2. Sultan Kebab - This is one of the original Turkish Kebab places in Itaewon and they've made a consistent, quality product for years. The owner, Omer Yilmaz, is a robust bomb of energy and his kebab's are a sizable feast. He uses fresh ingredients, the meats are moist and his toasty bread has nice body. I recommend adding a little lemon juice; it adds a sharp accent to this delicious snack.
Cost: 4,000 won
Phone: (02) 749-3890
Location: Loop around Itaewon Station, Exit No. 3, make a left at the Coffee Bean and then take the next left (Also a new location downtown)

1. Petra Shwarma Palace - This place is the best. Why? For one, the homemade bread is a feathery pillow for the delicious fillings. The guys there artistically assemble each shwarma. They swab a little green sauce on the right side of the bread, then a little tahini in the middle and a little cucumber yogurt sauce on the right. Then they pile the crisp, yet moist chicken on top with paper-thin slivers of lettuce, pickle, onion and tomato and then wrap cloth the whole thing in wax paper. It's almost too beautiful to eat. The first one was so delicious; I had to have a second just to make sure it wasn't a fluke.
Cost: 4,000 won
Phone: 010-2660-6117
Location: Go out Itaewon Station, exit No. 2, walk straight

8Comments

, by Daniel Lee Gray

In cooking, dan can cook

Christmas at an Orphanage

Instead of spending Christmas at an expensive hotel, I decided to go to an orphanage on the outskirts of Seoul to help prepare lunch.

Christmas dinner isn't what you might expect, but we did have mash potatoes, turkey with grazy, and cranberry sauce. To this we added panini pizza, pickled radish, and pasta.

So...do you think Korean children like turkey and mashed potatoes? Well...they liked the mashed potatoes, but they didn't really care so much for the turkey. The big hit of the day was pizza and pasta. They kept on asking for seconds.

Here they come.

One was left outside, but we brought him in.

Here is one volunteer making pizza.

Merry Christmas everyone!

3Comments

, by Daniel Lee Gray

In christmas 2009, sandwiches

Leftovers: Turkey Cranberry Sandwich

This is my favorite part of the holidays. The day after-- and the the next week-- I get to have Turkey sandwiches. My favorite sandwich is just a roll with a dab of butter on one side, some cranberry sauce and turkey. It is essential that the sandwich is seasoned with lots of black pepper.
Dan

2Comments

, by Daniel Lee Gray

In chef meilinger, dessert

CLOSED: Dessert: Kaiser Schmarren and Hot Chocolate at Chef Meili's in Itaewon

Chef Meili's in Itaewon is not well known for his desserts, but he should be. This dessert menu shows his range of skills. His Apple Strudel is the best in Seoul. My personal favorite is the Kaiser Schmarren.

The Kaiser Schmarren is a fluffy Austrian pancake that is topped with apple sauce. The apple sauce at Chef Meili's is homemade.

Here it is. It's a thousand times better (and healthier) than a silly waffle you often find these days in Seoul.

Oh, and have the hot chocolate at Chef Meili's. It's amazing.

I am experimenting with video again. I'm going to get better over time. The camera only has manual focus, so it's a bit harder than my old camera. The good thing is that the quality is much better. This video was taken after the Seoul Eat's Meet-up at the Wolfhound.

Dan

0Comments

, by Daniel Lee Gray

In bibimbap, New York Times

The bibimbap ad in the New York Times is embarassing

Here is the text:

How about bibimbap for lunch today?

Bibimbap is a dish mixed of cooked
rice with various vegetables, beef, garnishes, and
fried pepper paste. It is said that this dish came
from the customers of memorial service and rural villages.
This dish is very convenient to provide, just mixing of cooked
rice with various vegetables, namul, and red pepper paste together.

I assume this was written by Seo Kyoung-duk - an honorary professor at Sungshin Women's University.

The title is ok. It grabs your attention and so does the picture. However, I'm not sure if the text matches the picture because there is raw beef and a raw egg. (I guess the egg is the "garnishes".)

Here are my problems with the text:

I have a major issue with the following line, "It is said that this dish came from the customers of memorial service and rural villages."

Customers at a funeral? What are they buying? Oh, and death does evoke pleasant feelings, nor does it make me think of delicious food. "Rural Villages" is ok, but I don't think a funeral and a farm should be in the same sentence. The rural village should have been a separate idea and I think the idea of using "farm" or "locally grown" would have been better.

The last line is just a repeat of what was said earlier. And why say cooked rice? Of course the rice is going to be cooked. It could be confusing because it implies that the vegetables might not be cooked.

The last line also uses a Korean word: namul. People that don't know Korean won't know what it is. It should have been taken out.

Overall, this advertisement that went in the New York Times looks like something a middle school student might have written. Seo Kyung-duk should have done a little research, got the piece proofread, or contacted a marketing company to help write the ad.

Also, why promote bibimbap? I think Korean Barbecue would have been a homerun something a majority of people could embrace.

Dan

15Comments

, by Daniel Lee Gray

In dan can cook,

Dan Can Cook: Deonjang Penne

Deonjang Penne.

I love deonjang: Korea's robustly flavored soybean paste. It's stonger and more pungent than the sweet Japanese miso. I like to use deonjang to make a sauce with shrimp paste, peppers, garlic, and seaweed. It makes a delicious and healthy sauce for penne.

3Comments

, by Daniel Lee Gray

In christmas 2009, dessert

Pictures of Christmas Cakes

Cakes and Hats are like eggnog and mistletoe in Korea.

They are lavishly decorated. It's like a christmas tree you can eat.

cute, huh?

The decorations on top are made out of hard sugar and I wouldn't recommend you eat it.

Korean Christmas Cakes look almost too good to eat.

Here is Kim Tae-Hee with her hat.

Here are an army of cakes.

Dunkin Donuts even got into the fray this year. They had a polar bear theme.

Baskin Robbins went with penguins.

You can't celebrate Christmas in Korea without a Christmas cake. The Korean blogosphere has had numerous posts on the subject...here, here,, and here.

I think it's pretty cool that Korea is so into Christmas Cakes. The cakes represent the Korean idea of Christmas. Gift exchange is not big here, but the idea of getting together and sharing is.

The hats...I don't know what that represents. The hats are all marketing. Paris Baguette did campaign 2 years ago where they sold Christmas hats and now everyone has jumped on board.

1Comments

, by Daniel Lee Gray

In coffee, donuts

Cinnamon Bun at Doughnut Plant in Ichon

Meh. Damn do I miss Cinnabon. What's the big deal about Doughnut Plant? I think the donuts are overpriced and bready and the coffee is watery.
The only good thing they have are the salted caramel lattes.

2Comments

, by Daniel Lee Gray

In New Year's 2010, seoul

New Year's 2010 Celebrations in and around Seoul from The Korea Herald

Perhaps the best way to shed the skin of an old year and step into a new one is on the dance floor.

Here's a selection of Seoul's prime countdown fiestas.

Top pick: Steve Aoki

Most know him as the long-tressed brother of model sister Devon Aoki and as the son of the Benihana goliath, the late Rocky Aoki. They also know him as the CEO who moonlights as a DJ by night and runs Dim Mak Records (the label that released artists from Diplo and MSTRKRFT) by day.

Steve Aoki made the top of the list, not just because of his pedigree or because he pours complimentary vodka down the gullets of partygoers, but because he mashes a wicked mix.

Just pop on over to his MySpace page (myspace.com/steveaoki) for a sample of his remixes and addictive beats.

Joining him at the party, which is running under the moniker Milk 2010 NYE, is New York producer and rapper Pete Rock (real name Peter Phillips). Known for his jazz-hip hop sound, he landed on the scene in the early 1990s as one half of the act Pete Rock and C.L. Smooth, before going solo.

Never far from his "partner in crime," Steve Aoki, the Cobrasnake (photographer Mark Hunter) will be snapping pics at the three-stage venue so those who miss out can check out the madness at thecobrasnake.com later.

Runner-up: Designer Drugs

Hailing from New York, this electro duo (Michael Vincent Patrick and Theodore Paul Nelson) may not rack up the awards or star power of some of the acts playing into 2010, but that doesn't matter.

Their music is solid.

For the partygoer who wants something a little bit rougher and harder, new tracks off Designer Drugs MySpace site (myspace.com/designerdrugsclubmusic) will inspire some serious head-banging and fist-pumping action on the dance floor.

Described by a press release as "just poor boys who love helicopters and pop banger music," their original stuff is as good as their remixes, though their "LITTLE BOOTS Meddle" manages to fuse an '80s-style sound with a throbbing backbeat, easily making it a top track to bust a move to.

Third place: Busy P

Pedro Winter, head of French label Ed Banger, has received a lot of press for his stellar career as the former manager of the iconic Parisian duo Daft Punk and for unearthing hot talent like French DJ duo Justice, but he also mixes his own tracks under the moniker Busy P.

Some classic tracks of his include the oft-played "Chop Suey." If only they would play the music video version at the event. There's nothing like a man wearing a violet-colored wig and a blue tube top to get a party going.

Partygoers can catch his flair at the One&Only party at Mansion near Hongik University.

Hardstyle pick: Showtek

Dutch brothers Wouter Janssen and Sjoerd Janssen of Showtek are the go-to act for fans of hardstyle (something like a cross between hardcore and hardtrance music).

Producing the kind of tracks that might induce some aggressive head-nodding to keep up with those uber-fast beats, the Janssens live up to their reputations as a top hard dance act.

Joining them is actor Kim Min-jun. Known for his roles in dramas like "Damo" and "Lovers in Praha," the thespian is making his musical debut as DJ Vesper MJ at Club Volume.

More countdowns

Old favorite Fantastic Plastic Machine is back and will be performing at the Sheraton Grande Walkerhill Theatre. The solo project of Japanese native Tomoyuki Tanaka, FPM straddles everything from bossanova to techno to hip hop.

Japanese DJ Daishi Dance, reportedly a co-producer of BIGBANG's "Haru Haru," will be joining FPM at the Walkerhill Theater.

At Club Eden, Japanese actor Asano Tadanobu and radio DJ Bryan Burton-Lewis will be performing.

Party details

Milk 2010 New Year's Eve Party

Set-up like an indoor festival, this three-stage party will be taking place at Samsung-dong's Grand Intercontinental Hotel Grand Ballroom on Dec. 31 and will feature Steve Aoki and Pete Rock. Tickets purchased by Dec. 30 cost 55,000 won and cost 65,000 won at the door. For more information visit www.milkfestival.com. Call (02) 798-2584 to make table reservations.

Designer Drugs

Designer Drugs will be performing at the WooBar at W Seoul-Walkerhill on Dec. 31. Tickets cost 60,000 won in advance and 70,000 won at the door. For more information call (02) 2022-0333.

One&Only Party

Busy P will be performing at the One&Only Party at Mansion near Hongik University on Dec. 31. Tickets cost 50,000 won in advance and 60,000 won at the door. For more information visit www.5oundation.com or call (02) 3444-9989.

Heineken Party: Toast to the World

Showtek and Vesper MJ will be performing at Club Volume (reportedly DJ Mag Top 100 Club #29) in Itaewon on Dec. 31. The event's main sponsor is Heineken. Tickets cost 30,000 won in advance and 40,000 won at the door. For more information visit www.clubvolume.com or call (02) 1544-2635.

FEVER vol. 5 - FPM, Daishi Dance

Fantastic Plastic Machine and Daishi Dance will be performing at the Sheraton Grande Walkerhill Theater on Dec. 31. Tickets cost 44,000 won in advance and 55,000 won at the door. For more information call (02) 450-6543.

Eden New Year Eve Party

Asano Tadanobu and Bryan Burton-Lewis will be performing at Club Eden. Tickets cost 40,000 won. Club Eden is located on the basement floor of the Ritz Carlton in Kangnam. For more information call (02) 6447-0042 or visit www.eden-club.co.kr

(oh_jean@heraldm.com)

By Jean Oh

Via the Korean Herald

2Comments

, by Daniel Lee Gray

In 10 magazine, New Year's 2010

New Year's Celebrations in and around Seoul from 10 Magazine

Via 10 Magazine

Celebrate the New Year Korean fashion by staying up all night (or getting up in the wee hours) to see the last sunset of 2009 and the first sunrise of 2010. No matter where you live in Korea, there’s bound to be a festival close to you. So unless you’re set on a night out with friends or a jaunt down to Bosingak in Seoul to hear the bell tolled, read on!
Seoul

January 1st
Dobong Mountain Sunrise Festival
Make your way to Meeting Rock at Dobong Mountain in northern Seoul to see the first sunrise of 2010. Visitors will make New Year’s wishes, the Korean equivalent of New Year’s resolutions. tour.dobong.go.kr, 02-2289-1114

Heaven Park Sunrise Festival
Join the crowds at Mapo-gu’s yearly festival at Heaven Park near World Cup Stadium (line 6, ex. 2). 7 am – 8 am. mapo.go.kr, 02-3153-8354

Acha Mountain Sunrise Festival
Get off the subway at Gwangnaru St. (line 5, ex. 1) and follow the winding path up the hill for about 15 minutes till you reach the Sunrise Plaza. You’re standing on Acha Mountain, the first spot in Seoul from which you can see the sun rise. 7 – 8:20 am. gwangjin.go.kr, 02-450-1300
Gyeonggi Province

December 31st
Paju Sunset Festival
See the sun go down at the meeting place of the Imjin and Han Rivers. Simhak Mountain in Paju. 4 pm – 7 pm. tour.paju.go.kr, 031-940-8522
Gangwon Province

Donghae sunriseDecember 31st – January 1st
Sunrise Festivals on the East Sea
This New Year’s Eve, why cough on someone else’s smoke in a murky bar when you could be watching the first sunrise of 2009 with the fresh morning wind whipping off the sea? Gangwon offers you the best options for the New Year with great scenery, exciting concerts, and loads of fireworks.

Gyeongpo (Gangneung): On the white sands of Gyeongpo Beach, find out why Gangneung is one of the best places to see the sunrise in Korea. gntour.go.kr, 033-640-5128

Jeongdongjin (Gangneung): Famous not only as the location of the drama Hourglass but also for its rugged natural beauty. gntour.go.kr, 033-640-5128

Donghae: The Chuam and Mangsang beaches here host a Korean flag parade and a fireworks show. dhtour.go.kr, 033-532-2801

Taebaek Mountain: Weary and aching from your climb, you reach the summit in time to see the sun rise above a sea of clouds. Concerts and other events held at Danggol Plaza. festival.taebaek.go.kr, 033-550-2081

Okkye (Gangneung): As well as offering a fine view of Okkye Harbor and Mangsang Beach, the Okkye rest stop hosts a singing contest, fireworks, and more. gntour.go.kr, 033-640-5129

Yangyang: There’s an old saying that if you make a wish as you watch the sun go down at Naksan Beach at Yangyang, it will come true. sunrise.yangyang.go.kr, 033-670-2723

Chungcheong Province

December 31st
Daecheon Sunset Festival
Daecheon Beach, perhaps more famous for the yearly summer mud festival held there, is the site of this sunset festival. Enjoy the samulnori performance, a choir concert, and a candle procession as the sun sinks behind the horizon in Boryeong, west of Daejeon. ubtour.go.kr, 041-933-7051
Gyeongsang Province

December 31st – January 1st
Busan New Year’s Sunset and Sunrise Festival
If you’re not watching the ball drop or partying with friends, why not head down to the beach with the tens of thousands of Koreans who join in Busan’s Sunset and Sunrise Festival? As one of Busan’s most distinctive winter events, the festival is composed of the sunset fest at Dadaepo Beach, the bell tolling ceremony at Yongdusan Park, and the sunrise fest at Haeundae Beach. Tons of activities and games will keep you busy from 11 pm until the first daylight of 2010. festival.busan.kr, 051-888-3392

Via 10 Magazine
">Read more at here at 10 magazine

0Comments

, by Daniel Lee Gray

In New Year's 2010,

New Year's Celebrations in Seoul 2010: Ritz-Carlton

더 가든 야외에서 펼쳐지는 New Year Count Down Party로 여러분을 초대합니다.
연예인 MC가 진행하는 키스 & 프로포즈 타임, 카운트다운 이벤트 등 다양한 볼거리가 제공됩니다.
사랑하는 연인에게 잊을 수 없는 2009년 마지막 밤을 선사하시기 바랍니다.

패키지 1. New Year Count Down Party 2인 입장권 + 슈페리얼 디럭스 1박 (조식 2인):₩ 340,000
패키지 2. New Year Count Down Party 2인 입장권 + 더 가든 디너 2인: ₩230,000
패키지 3. New Year Count Down Party 2인 입장권: ₩100,000

기간:12월 31일 (Dinner 21:00 – 22:30 New Year Countdown Party: 22:30 – 23:30)
장소: 더 가든 야외

*상기 금액에는 세금, 봉사료가 별도 청구됩니다.
*문의 및 예약: 02-3451-8271

New Year Celebration Party
리츠칼튼 서울에서 새해를 맞이하시는 모든 고객님을 위해 New Year Celebration Event 를 선사합니다.
리츠칼튼 모든 임직원이 함께 하는 샴페인 타워 축배 이벤트, 행운을 상징하는 복 돼지 잡기,
행운의 종이 비행기 날리기 등 행운 가득한 프로그램으로 뜻 깊은 2010년 새해를 맞이 하시기 바랍니다.

기간:12월31일 23:30~
장소: 1F Lobby

0Comments

, by Daniel Lee Gray

In New Year's 2010, tutti matti

New Year's Celebrations in Seoul 2010: tutt! matti

TABLE RESERVATION 테이블 예약 / BOTTLE PACKAGE (10pm-5am)  includes free entrance & seats for 4 guests + anju. 4명 무료 입장 + 테이블 + 안주  
* Sparkling Package 스파클링 패키지 - W 250,000 
2 bottles champagne: VOGA Extra Brut Sparkling  

* Platinum Package 플라티늄 패키지 - W 300,000 
1 bottle champagne: VOGA Extra Brut Sparkling 
1 choice spirit: Absolut, Cuervo, Bacardi, Jack Daniels  

* Yellow Label Package 옐로 레이블 패키지 - W 425,000 
2 bottles champagne: Veuve Cliquot Yellow Label Brut 샴페인  

* Tutti Package 투티 패키지 - W 450,000 
1 bottle champagne: Veuve Cliquot Yellow Label Brut 샴페인 
1 choice spirit: Absolut, Cuervo, Bacardi, Jack Daniels  

* Black Package 블랙 패키지 - W 700,000 
1 bottle champagne: Dom Perignon 
1 choice spirit: Grey Goose, Ciroc, 1800 Tequila, Bacardi, Johnnie Walker Black  

* Gold Package 골드 패키지 - W 1,500,000 
1 bottle champagne: Armand de Brignac "Ace of Spades" Brut Gold Champagne 
아르만 데 브리냑 "에이스 오브 스페이드" 브룻 골드 샴페인 
1 choice spirit: Grey Goose, Ciroc, Patron, Ardbeg 18yr  VIP ROOM RESERVATION - VIP 룸 예약 (10pm-5am)  includes free entrance & seats for up to 30 guests in your own private 4FL loft.  30명 무료 입장 + 4층 VIP 룸에서의 프라이빗 파티  

* Your own private party-in-the-party!! - W 5,000,000  
1 bottle champagne: Armand de Brignac "Ace of Spades" Brut Gold Champagne 
1 case champagne - 12 bottles: VOGA Extra But Sparkling (1 케이스 - 12병) 
4 bottles spirit: Grey Goose, Ciroc, 1800 Tequila, Bacardi, Johnnie Walker Black

DINNER PACKAGE (6pm-9pm) 
* 5 course dinner - W 75,000 per person (appetizer, salad, pasta, entree, dessert)     * free glass of champagne 
* free entrance to New Year Party at 10pm  reservations: 02.511.0334   tuttimatti@hanmail.net

directions / map (투티마티 약도): click here 

TuttiMatti - 강남구 신사동 532-6 (가로수길) Just off of Karosugil. Enter "532-6 Shinsadong" in your GPS.

0Comments

, by Daniel Lee Gray

In christmas 2009, turkey day

Do not Covet my Turkey Leg

You can have the thigh.

This is the best part of the turkey and if I don't at least one turkey leg a year, my year will be ruined.

I cannot-- and will not-- share the leg. While I eat it I like to act like a barbarian. I tear off bits of meat with my teeth, grunt, fart, and drink beer. Now if I only liked football, then I could really have the true American experience. I remember watching my uncles act this way during our Christmas gatherings and they always stole the legs...bastards.
It's nice to live in a country where the turkey is a new concept.

Happy Holidays everyone!

Dan