A perfect Atlanta spring evening found us in the garden of our gracious hosts Paul and Kendrick Dopp. With twinkling lights, lush foliage, antique china and crystal, the tables sparkled all evening.

We welcomed Chef Seung Hee Lee, also known as @KoreanFusion on Instagram, and co-author of Everyday Korean. Trained in Korean Royal Court cuisine, Seung’s cooking adapts traditional Korean recipes to the modern kitchen.

Vice-Échanson Kendrick Dopp expertly paired our five courses, featuring wines that complemented the Korean-influenced flavours.

The amuse bouche was a trio of flavours: soondae balls (blood sausage with rice) with Korean fusion aioli; quail eggs and caviar and fried oysters paired with a 2012 Domaine Carneros Sparkling that balanced out the fat.

The first course was Bibim-guksu, a salad combining Korean and local farmers’ market vegetables including mustard, pea shoot, bamboo, radicchio with acorn noodles and estate gochugaru chili flakes, paired with a 2019 Zilliken Butterfly Riesling.

Duckhorn Napa Valley Chardonnay 2014 was paired with the second course of spring risotto which featured poached tiger shrimp, local peas and asparagus with crème fraîche, lemon and
48-month matured Comté cheese.

The main courses were either perfectly crisp magret of duck or gochujang (Korean red chili paste) roasted salmon with roasted mushrooms and kumquat ginger sauce. A 2013 Willamette Pinot from Ponzi rounded out the food.

Finishing up the meal was a sublime strawberry panna cotta with sesame crumble, paired with a Jansz Sparkling Rosé.

A lovely evening was had by all!

Dawn McGreevey
Vice-Chargée de Presse

Photographer: Mike Schwietz

Based on an article published in the June 19 edition of “Cuvée”, the online magazine of the Bailliage of USA