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Home Cooking

Table Talk with Sohui Kim Chef, Author & Owner of Insa and The Good Fork

The Chowhound Team | Nov 1, 201610:43 AM     19

We're excited to host Sohui Kim on our eleventh episode of Table Talk.

Chef Sohui Kim was born in Seoul, Korea and lived there until the age of ten. She grew up in a house where food was of the utmost importance and entertaining was a regular event. In 1981, her family immigrated to the United States and settled in the Bronx. After acquiring a Bachelor of Arts degree from Barnard College, she was hunting for life’s meaning and discovered her quest for passion. And it was in cooking.

In March 2006, she and her husband, Ben Schneider, opened The Good Fork in Red Hook in order to express Kim’s unique culinary perspective: a hybrid of her time in Korea, the Bronx, and in the fine dining kitchens of Manhattan. As she explains, The Good Fork serves “traditional dishes heightened by a global pantry.” Sohui’s highly personal, totally accessible style of cooking continues to ensure The Good Fork’s lasting post as a beloved neighborhood eatery, and nearly a decade later she and Schneider decided to open their second restaurant, Insa, in December 2015. The Korean barbeque restaurant and karaoke bar, which the team refers to as “Korean Fun Time Place for Celebration,” continues to receive immense praise from critics and diners alike, including two stars from The New York Times’ Pete Wells.

Fun fact: her favorite karaoke song is “We Belong” by Pat Benatar.

We'll be taking your questions from now through November 14th, and Sohui will answer your questions on November 18th.

As a 'thank you', we're giving three lucky members a copy of Sohui’s first cookbook, The Good Fork Cookbook https://www.amazon.com/Good-Fork-Cook.... To participate, just send us your questions and we’ll email you a link to enter for a chance to win.

More about Sohui Kim and her restaurants here:

Insa: http://www.insabrooklyn.com/
The Good Fork: http://www.goodfork.com/

Check out the previous Table Talk with Lidia Bastianich here: http://www.chowhound.com/post/table-t....

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