Community Kitchen: Korean Spring Specialty
Join us June 11; 1-3 p.m. for some Korean specialties! The May Rainier Beach Community Kitchen is being moved to the first weekend of June so we can all enjoy the memorial day weekend.
Tina Thomson (a.k.a. Kyong Jae Lee), the head chef for the Seattle Korean Elders Association, and our chef from last July, is returning to create spring on a plate. Come enjoy a beautiful meal together, learn about the dishes, and after we all enjoy the meal Tina will lead us in a demo on how to make a quick kimchi! You’ll even get the chance to bring home the recipes so you can practice seasonal, delicious and nutritious Korean cooking that highlights food waste prevention.
If you’d like to learn how to make these dishes, please sign up to volunteer and help prepare the meal or help set up/clean up below.
Lunch will be served at 1 p.m. Please RSVP for this event below!
- Korean spare ribs
- Spring vegetarian stir fry with mushrooms, asparagus, green onion, onion and carrots
- Fresh kimchi (contains anchovy sauce)
- Dessert: rice cakes
What to Expect
- Following public health guidelines, masks are optional and proof of vaccination is not required.
- We will have limited indoor space and additional outdoor, covered seating areas. Please dress for warmth and comfort.
- Everyone is welcome, invite friends and family to share a meal with us by registering for yourselves and others!
- Suggested cash donation during the event of $3/person or $10/family, but no one will be turned away for lack of funds.
- On-site parking is available, but we encourage visitors to walk, bike or take the bus, if possible.
Guests are welcomed and encouraged to volunteer beforehand to help prepare the food, set-up, or afterwards to help clean.
Please provide information for each guest in your party.