The Korean Laundry

The Korean Laundry The Culinary Institute of America (CIA) 내 한국인 조리 연구 모임으로 시작.

욘트빌의 위치한 셰프 토마스 켈러의 레스토랑 프렌치 런드리. 그 곳은 레스토랑이 되기 이전, 실제 프랑스인이 운영하는 세탁소여서 이름을 그리 사용하게 되었다고 한다.
이에 영감을 얻어, 첫째 미국 사회에서 세탁소를 운영하는 한국 교민들이 많고, 둘째, 여러가지 옷들을 한 번에 세탁기에 넣듯이, 여러 가지 다양한 요리를 이 한 모임에서 진행하고자 하여 코리안 런드리라는 이름을 사용하게 되었다.

15th project// Hot and Iced Tea from the Fat Duck cookbook
08/11/2014

15th project// Hot and Iced Tea from the Fat Duck cookbook

14th project// Verjus, Lemon Thyme, Beets, Olive Oil from Alinea cookbook
08/08/2014

14th project// Verjus, Lemon Thyme, Beets, Olive Oil from Alinea cookbook

13th project// Tuna Marinated with Asparagus, Egg Yolk, and Sorrel from the Eleven Madison Park cookbook.
07/16/2014

13th project// Tuna Marinated with Asparagus, Egg Yolk, and Sorrel from the Eleven Madison Park cookbook.

12th project// Palo Cortado Oyster from El Celler de Can Roca
04/23/2014

12th project// Palo Cortado Oyster from El Celler de Can Roca

11th project// Cooked Green Peas with Shoots of Garlic and Sweetbreads from the Noma recipes.
04/15/2014

11th project// Cooked Green Peas with Shoots of Garlic and Sweetbreads from the Noma recipes.

10th project// Rabbit Fantasy with Bacon and Mustard from the Eleven Madison Park cookbook.
03/25/2014

10th project// Rabbit Fantasy with Bacon and Mustard from the Eleven Madison Park cookbook.

9th project// Pigeon, Licorice, Bitter Onion, Celery from Origin cookbook by Ben Shewry
03/25/2014

9th project// Pigeon, Licorice, Bitter Onion, Celery from Origin cookbook by Ben Shewry

8th project// Sautéed Monkfish Tail with Braised Oxtails, Salsify and Cèpes from the French Laundry cookbook.
03/25/2014

8th project// Sautéed Monkfish Tail with Braised Oxtails, Salsify and Cèpes from the French Laundry cookbook.

7th project// Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mus­tard Vinai­g...
03/25/2014

7th project// Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mus­tard Vinai­grette from Under Pressure by Thomas Keller.

6th project// Egg Poached with Frog Legs, Ramps, and Vin Jaune from the Eleven Madison Park cookbook.
03/25/2014

6th project// Egg Poached with Frog Legs, Ramps, and Vin Jaune from the Eleven Madison Park cookbook.

5th project// Duo de Boeuf from Daniel cookbook.
03/25/2014

5th project// Duo de Boeuf from Daniel cookbook.

4th project// Black Truffle Explosion, Romaine, Parmesan from Alinea & "Cornet" Salmon Tartare with Sweet Red Onion Crè...
03/25/2014

4th project// Black Truffle Explosion, Romaine, Parmesan from Alinea & "Cornet" Salmon Tartare with Sweet Red Onion Crème Fraîche from The French Laundry cookbook.

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58-13, 2FL, 44 Avenue
Queens, NY
11377

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