Wedding Cake

For years, Leah and I have wanted to try remaking our wedding cake at home. We were recently feeling a serious sweet tooth and decided it was finally time. We cobbled together a recipe from a few sources, including Alton Brown's excellent A Far, Far Better Cake. The results were fantastic; possibly even better than the cake from our actual wedding!

The cake itself is spiced with cinnamon, ginger, nutmeg, cloves, allspice, and thyme. Each round is topped with a thin layer of apple butter. The center is filled with cooked apples (basically apple pie filling) and the whole thing is frosted with maple buttercream. Outstanding!

Jungsik with Al & Megan

My best friend and long-time dining partner Al turned forty this year. While he and I had already enjoyed our annual dinner back in July at the excellent Chef's Table at Brooklyn Fare, Al's wife Megan decided she wanted to treat him to a surprise night out with them, myself, and my wife Leah. The last time we enjoyed such an occasion was the year we were all married, when, instead of wedding gifts, we went to Eleven Madison Park together. 

Jungsik was a restaurant that had been on mine and Al's shortlist for years. We also considered some other options, but Jungsik had availability on the date and time that fit our schedule, and we liked the idea of their very quaint outdoor cabins.

The meal was wonderful and the dining experience in the cabin was unusual but fun. Though we agreed the food mostly didn't feel very Korean, it was all delicious nonetheless and made for a memorable celebratory evening. 

A note up front - unfortunately, Jungsik's post-meal printed menu takes the fashionable approach of only describing the main ingredient in each dish. As such, I'm left solely with my memory to recall the other components that went into each course, which in most cases is very limited. I also missed three wine photos, but that's not as big a deal!

Jungsik
2 Harrison St, New York, NY

Leah and I arrived first, as the dinner itself and our participation in it was a surprise for Al. We only got a brief glimpse of the restaurant interior, but it looked lovely and inviting, especially with this beautiful Christmas tree in the foyer. 

We were brought to one of a dozen+ "cabins" out on the sidewalk. We thought it was nice! Very minimal but cozy and well done, all things considered. 

Al was not so surprised but was nevertheless delighted by the reveal!

Banchan 반찬

While each bite ranged from very good to extraordinary, we would never have guessed that this was supposed to represent banchan rather than a French amuse-bouche. 

I included the "after" shot, showing all the empty plates that our poor server had to clear when we were finished! He was a champ though, and managed the get all but one of them on one little tray, Tetris-style. 

Cocktails and Champagne
Left: Busanhaeng - Calvados, Omija Molasses, Lime, Bitters

Right: Old Fashioned - Rye Whiskey, Macallan 12 Year, Su Jeong Gwa Syrup

Both cocktails were great and represented fun, yet subtle, twists on the classic Manhattan and Old Fashioned. Al didn't order a cocktail, but was offered a glass of champagne instead. 

Corbon, Brut Blanc de Blancs, Avize, Grand Cru 2010

Osetra Caviar 케비어

Our first course was a satisfying blend of buttery and salty flavors, pairing caviar with langoustine and a creamy, tangy sabayon. 

Benanti, Nerello Mascalese Etna Rosato, Sicilia 2019

Scallop 관자

Light and velvety, with a bit of tartness and earthiness from the beet. A very refreshing second course. 

Alvear, Pedro Ximénez, "Tres Miradas", Andalucía 2018

I'm not much of a wine drinker, but was particularly excited by this pour, as I actually knew what the server was talking about for once! Reason being that I am a big cocktail enthusiast, so I was already familiar with Pedro Ximénez sherry, a common cocktail ingredient. It was interesting to hear about how the grape was used in an untraditional manner to make this wine instead of sherry. 

Octopus 문어

We were told this was Chef Yim's signature dish and once we took a bite, we realized it was for good reason. This was quite simply the best octopus dish any of us had ever eaten. It was unclear how exactly the kitchen managed to get the cephalopod this tender, but the flesh was almost creamy, with a beautiful thin crust on the exterior. Served simply with gochujang sauce, this was both the most delicious course thus far, and also the first in which we could finally taste the Korean influence. 

Goldeneye Snapper 금눈돔

At this point I unfortunately forgot to take photos of the wine, but I recall it pairing well with this juicy, delicate snapper. 

Tuna Kimbap 참치김밥

I was introduced to kimbap in middle school by Korean friends, though I always enjoyed it less than Japanese makizushi, probably due to its emphasis on vegetables rather than fish. This roll was on another level, however, with crunchy, toasty nori and beautiful tender tuna, though the use of fish made it feel more Japanese than Korean.

The paper wrapper presentation was cute but unnecessary, given that the nori didn't leave any mess or residue on the fingers in the first place, and we all agreed that the honey mustard was an extraneous addition. I'm aware that kimbap is sometimes served with this condiment, though with the change from vegetable to tuna, it simply didn't work in this straight up approach - maybe it would have benefited from a more creative integration? 

Seaweed Stew 미역국

A small bowl of rich stew was served to Al, as per the Korean tradition of eating this dish on one's birthday. We each had a spoonful and found the flavors to be extraordinary. 

One of the "bee knives" we were given in anticipation of our final savory course. 

Lamb 양갈비

The flavors of this lamb dish with black truffles were fantastic. Al, who is effectively unable to taste truffle for genetic reasons (it's true, look it up) was gracious enough to share his extraneous truffle slices with us! That said, I'm not a fan of the sous vide method for cooking most meats, as I feel it often imparts an almost gummy texture. I also miss the outer crust that forms from searing or grilling, which I think imparts a key textural mouthfeel when enjoying high-quality meat. 

Palette Cleanser

A tiny palette cleanser which looked deceptively like a confection rather than the frozen sorbet it actually was. 

Donnafugata, "Ben Ryé", Passito di Pantelleria 2017

I love dessert wines and found this Italian variety paired wonderfully with our next course. 

Apple 사과

Apple is one of my favorite subjects for dessert (Leah and I had an apple wedding cake). The version here included a deeply caramelized, almost gel-like apple, with rich sweetness. It was a delight next to the oat ice cream and crisp biscuit. 

Mignardise

The first piece on the left was unremarkable, but we thoroughly enjoyed the black sesame macaron. The third bite was liquid inside and burst with explosive flavor, though I can't remember what it was! 

Menu

As I said, the final menu was a little disappointing since it didn't describe any of the additional elements that were on each plate. Nevertheless, the meal was wonderful, if not as top-notch or memorable as some other restaurants at this price point. 

One note was that while we saw a lot of creativity and refinement in Chef Yim's cuisine, we felt the Korean aspects of it were very minimal and overly restrained. This isn't an issue on its own, as Yim is free to create any food he likes (and the food certainly was delicious), but Jungsik does bill itself as offering "a modern and unique understanding of contemporary Korean cuisine." The promise of "New Korean" was a bit lost, as we felt that only a small handful of the dishes delivered on this goal rather than presenting the more familiar genres of modern French or New American cuisine. 

Epcot Food & Wine Festival 2021

Leah and I visited Disney World this year for the first time since we were both kids. We were accompanied by my friend from work, as well as his (now) fiancée, who he proposed to on our first day while we were in Star Wars: Galaxy's Edge. My friend is a big amusement park aficionado, so he was able to serve as a guide during the trip. This worked particularly well during the huge Food & Wine Festival at Epcot. The whole experience was an absolute blast and the food was, on average, surprisingly good - and affordable - across the board!

When we arrived at the entrance to the festival, we picked up these handy "passports," which contained a list of all the different food and drink offerings. For those unfamiliar with the park, Epcot features various recreations of lands from all over the globe. During the festival, each land had a sidewalk kiosk selling a handful of small plates and drinks that (in theory) represented the corresponding culture, though many were very Americanized and played to a "safer" audience (which I thought was fine given the context of this being an amusement park). 

Canada

"Le Cellier" Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce

Canadian Cheddar and Bacon Soup with Pretzel Roll

My friend's favorite Epcot restaurant is Le Cellier in the Canada area, though reservations were booked two months out so we couldn't eat a formal meal. Fortunately, some of the restaurant's normal menu was represented at Canada's festival kiosk. 

This was in our top three favorites for the whole day. The filet was a perfectly tender medium-rare (surprising for amusement park cuisine) and the sauce (really a béarnaise) and mushrooms were delicious. The soup was wonderful as well, though the pretzel roll could have been more flavorful. 

Appleseed Orchard

Cider Flight:

Blake's Hard Cider Co. Saint Chéri Bourbon Barrel Aged Cherry

Original Sin Hard Cider McIntosh

Collective Arts Brewing Circling the Sun Hard Cider

Beer Flight:

Ivanhoe Park Brewing Company Apple-y Ever After Green Apple Sour Ale

3 Daughters Brewing Apple Pecan Brown Ale

Big Storm Brewing Co. Apple Blonde Ale

Next up was the Appleseed Orchard, where a variety of apple-themed products were offered, including beer and cider. I was disappointed but not surprised by the cloying sweetness of the three ciders, which were much closer to soda. The beers were better, but still middle-of-the-road at best. I enjoyed the Big Storm Apple Blonde the most, which had a definite apple flavor but was still crisp and not too sweet. 

Ireland

Warm Chocolate Pudding Cake with Irish Cream Liqueur Custard
Guinness Bailey's Shake

At Ireland, we enjoyed some early dessert. The cake was warm and moist, while the shake had a pleasant bitterness from the beer, which cut through the sweetness.

Refreshment Port

Traditional Poutine: French Fries, Beef Gravy, Boursin Cracked Black Pepper Crumbles, Cheese Curds

Maple Boursin Cheesecake with Whipped Boursin Maple Bourbon Cheese and Candied Pecans

I was initially surprised that the Canada kiosk wasn't selling poutine, but the nearby Refreshment Port (hosted by Boursin) had several options. We opted for the "traditional" which, despite the name, included the untraditional addition of soft Boursin goat cheese blobs. It was a welcome spin, though, as the dish was absolutely delicious, with crispy fries, hot, rich gravy, and pleasantly bouncy cheese curds.

The cheesecake was a big disappointment - it reeked of cloying, artificial maple flavor. After a couple bites, we discarded the rest. 

Japan

Teriyaki Chicken Bun: Steamed Bun filled with Chicken, Vegetables, and Teriyaki Sauce

Tempura Shrimp Sando: Crunchy Shrimp served with Yuzu Crab, Green Onions, and Eel Sauce

Frozen Kirin Ichiban

By midday, the sun was scorching and we were starting to hit our food consumption limit. We made one last stop in Japan (which, incidentally, was one of the more visually impressive lands in Epcot) for some food and a frozen beer. 

The food was ok - the bun was good but kind of one-note. The sando was more interesting, but the tempura wasn't very crunchy and there was a bit too much bread for the amount of filling. The frozen beer was an interesting novelty. It's normal beer topped with a thick foam that looks like soft serve ice cream but is really just aerated cold beer (no sweetness at all). It was an absolute mess to consume, but I can't argue that it wasn't refreshing. 

After this, we took a food break for a few hours to do other park activities, then picked up later in the afternoon once we had digested a bit. 

The Alps

Warm Raclette Swiss Cheese with Alpine Ham, Baby Potatoes, Cornichons, and Baguette

Leah and I absolutely love raclette, so we were really looking forward to this one. It didn't disappoint - the cheese was rich and gooey as expected, with buttery, soft potatoes and salty, juicy ham. Yum. 

A quick glimpse of one of several traveling Remys from Ratatouille, this one sitting on top of the Refreshment Outpost. 

Kenya

Kenyan Coffee Barbecue Beef Tenderloin with Sweet Potato & Corn Mealie Pap and Kachumbari Slaw

Some of the upcoming lines were incredibly long, so we decided to split up and order separately to cover more ground. On our way to China and Mexico, we passed by Kenya, which had virtually no line, and decided to order. We were so happy we did, as this tenderloin was one of our favorite dishes of the day - another top three. 

It was a perfectly cooked piece of beef with rich mealie pap (basically corn grits) and refreshing slaw. The seasoning was great and made this dish stand apart from many of the other more conventional offerings. 

Mexico

Chilaquiles con Chorizo: Crispy Corn Tortillas tossed in Salsa Verde and Monterey Jack Cheese topped with Crema Mexicana, Queso Cotija, Pickled Onions, and Ground Chorizo

La Clásica Reyes Margarita: Centinela Blanco Tequila, Ancho Reyes Chile Liqueur, Abasolo Corn Whiskey, Lime Juice, and Agave Nectar with a Chile Piquín Salt Rim

Another dish that Leah and I normally love, but here, unfortunately, the chilaquiles were very soft and congealed into a dense cake. The flavors were great, but not the texture. I braced myself for an overly sweet margarita and, though it was very sugary, the other flavors were quite good. 

China

ZiRan Beef Bao Bun: Grilled Beef with Cumin

Mango Bubble Milk Tea: Assam Black Tea, Whole Milk, and Mango Syrup

The items we got at China were ok. The bao was straightforward and the bubble tea (originating from Taiwan, not China, despite what Beijing may say) was less sugary than expected. 

The Swanky Saucy Swine

Crispy Pig Ear Salad with Fire Roasted Tomatillo Sauce, Pickled Red Onions, Queso Fresco, Roasted Corn Salsa, and Avocado Cream

We almost didn't stop at this pork-themed America outpost but wow wow wow, that pig ear "salad" was the last of our top three for the day - maybe my number one. I loved the contrast of the crunchy, porky pig ears against the bright vegetables. This is one of my favorite styles of food, where a rich, fatty item is paired with something very herby, clean, and acidic. 

Hawai'i

Kalua Pork Slider with Sweet-and-Sour Dole Pineapple Chutney and Spicy Mayo

Passion Fruit Cheesecake with Toasted Macadamia Nuts

These plates sounded really good on paper, but both were a little disappointing. The slider tasted nice but was very wet and needed something crunchy and acidic to contrast the richness. The cheesecake was fine (and way better than the maple version earlier in the day), but the passion fruit, which is normally such a strong flavor, was missing. 

Brazil

Crispy Pork Belly with Black Beans, Tomato, and Onions

Frozen Caipirinha

We were looking forward to Brazil all day, as it was listed early in the passport. It was another slight disappointment, though, as the pork belly was tough and the black bean side was too thick; almost a paste. The caipirinha was - you guessed it - very sweet and, to top it off, the machine was broken so it was served merely cold instead of frozen. Not the end of the world, but I would have imagined the sugary drink would work better in frozen form, where the flavors are usually dulled. 

Flavors From Fire

The S'mores Whoopie Pie-lon: Smoked Chocolate Cake, Graham Cracker, Marshmallow, Chocolate Ganache, and Candied Bacon

We made sure to save room for one last dessert, having seen this ridiculous s'more in the passport at one of the final kiosks (hosted by the NFL of all things). It was fantastic - soft, chocolatey, and lighter than expected. My only gripe was that some of the candied bacon was incredibly tough - a piece stuck in my teeth was a chore to wrestle out. 

The end! It was a delicious finale to an amazing trip. The experience of eating many small plates at a variety of stands was extremely novel and fun, minus the scorching heat and high humidity. Despite all of the calories we took in, we didn't feel overly full and were still able to head out in good spirits to enjoy our last remaining night in Orlando, which we spent soothing our aching feet and backs in the hotel pool and hot tub.