This summer, Chefs’ Choir(SM) is taking the conversation from the farm to the kitchen — and to Platform by JBF.
For a special Farm-to-Fork event, chefs from Great Performances will come together to celebrate the relationship between what’s growing in the fields and what ultimately lands on the plate. It’s a natural extension of the Chefs’ Choir(SM): different culinary voices coming together around great ingredients, seasonality, and the creative possibilities of the harvest.
And, of course, it starts at the farm.
From Katchkie Farm to Platform by JBF
The menu starts 120 miles north of New York City, at Katchkie Farm in Kinderhook, NY.
What’s ready to harvest helps shape what our chefs cook. Cucumbers, peppers, tomatoes, zucchini, cabbage, beets — the cast changes as the season moves, and each chef brings a different point of view to what comes out of the fields.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, For Farm-to-Fork at Platform by JBF, members of the Chefs’ Choir® are taking that idea downtown, turning the Katchkie harvest into dishes that reflect their own culinary backgrounds and styles.
First up: a cold, spicy Bibim Guksu built for peak summer produce.
Bibim Guksu
To get us started, we’re sharing one of the recipes inspired by the event: Bibim Guksu, a refreshing Korean cold noodle dish dressed with kimchi and a spicy-sweet gochujang sauce.
The beauty of this recipe is that the vegetables don’t need to be prescribed. Think of the noodles and sauce as a canvas for what’s coming from the farm. Savoy cabbage, sweet peppers, zucchini, cucumbers, beets, and cherry tomatoes are all wonderful possibilities — but the best combination is the one dictated by the harvest.
Recipe: Bibim Guksu
by Guo Hao Pang, Chef, Platform by James Beard Foundation
Cold Korean Somyeon Noodles with Kimchi, Gochujang & Seasonal Vegetables
Yield: Serves 10
Ingredients
Gochujang Sauce
- 3 oz (100 g) gochujang
- 2 oz (35 g) soy sauce
- 2 oz (26 g) sesame oil
- 2 oz (23 g) distilled white vinegar
- 1 clove garlic, finely grated
- 2 oz (33 g) honey
Noodles & Seasonal Vegetables
- 10.5 oz (300 g) dried somyeon noodles
- Chopped kimchi
- A generous assortment of seasonal vegetables
- Toasted white sesame seeds, for finishing
Procedure
- Whisk the Sauce ingredients together until smooth and well combined. The finished sauce should have a balance of heat, sweetness, acidity, and savory depth.
- For the vegetables, use what’s fresh and abundant. Thinly sliced Savoy cabbage, julienned sweet peppers, zucchini, crisp cucumbers, raw beets, and halved cherry tomatoes are great places to start.
Bring a large pot of water to a boil and cook the somyeon according to the package directions. Drain and rinse thoroughly under very cold water, then chill in an ice bath and drain well.
Prepare the vegetables, keeping them thinly sliced or julienned so they’re easy to toss with the noodles.
Place the chilled noodles in a large bowl and toss with enough gochujang sauce to coat generously. Fold in the kimchi and a colorful assortment of prepared vegetables.
Divide among bowls and finish with additional vegetables and toasted sesame seeds. Serve cold.
More Voices, More Recipes to Come
This is only the first taste.
As our Chefs’ Choir(SM) prepares for Farm-to-Fork, we’ll be sharing more recipes and perspectives from the chefs — each offering a different way to interpret the season and the ingredients coming from Katchkie Farm.
Different chefs. Different inspirations. One harvest.
Stay tuned for more from the Chefs’ Choir(SM) — and join us at Platform by JBF for Farm-to-Fork.
