![]() ![]() ![]() “It was really important to my dad that we eat together on Thanksgiving, because he was always working,” says Meichih, 40, also chef-owner of Maum. Growing up, Meichih’s Thanksgiving tradition was more about family togetherness than about the food. Adding to the international mix, guests also bring celebratory dishes from their own diverse backgrounds. The bronzed bird is orbited by shiitake-flecked Taiwanese sticky rice, intended as dressing galbijjim, Korean short ribs braised in smoky-sweet Taiwanese black vinegar kimchi stew with pork jowl and a savory Korean scallion pancake called jeon. In a nod to tradition, the couple usually anchor the table with a handsome turkey, circumventing its bland reputation by basting it with soy sauce and mirin. Michael Short / Special to The ChronicleĮmboldened by the Bay Area melting pot, Kim and his wife, Meichih Kim, a first-generation Taiwanese American, host multicultural Friendsgivings. Korean-Taiwanese Thanksgiving spread at Maum restaurant with jeon pancake, bottom left, Taiwanese green beans, Taiwanese sticky rice, kimchi jjigae, galbijjim braised short ribs, and a turkey, in Palo Alto, California, Thursday, November 14th, 2019. ![]() Unmoored in the long - and quite controversial - history of Thanksgiving, new generations of immigrant families create their own rituals around the holiday, staying faithful only to its fundamental tenets: A gathering. His parents spent the occasion - still spend the occasion - working at their clothing shop in Diamond Bar, the mostly Asian suburb of Los Angeles where Kim grew up.īut cultural limbo has its advantages. In fact, watching the grandiose Macy’s Thanksgiving Day Parade on the tube was influential on Kim’s early grasp of the holiday’s importance. society - after all, they’re new to the 400-year-old tradition and have almost no cultural context around it, save for what they’ve seen on television. This divide is commonly felt among Asian Americans and other immigrants in modern U.S. “When I was younger, I always felt on the outside of the tradition,” says Kim, 36, chef-owner of Palo Alto’s newly Michelin-starred modern-Korean restaurant, Maum. So, Kim, the American-born son of Korean immigrants, took over the new family custom, and for a few years manifested the meal from a Thanksgiving box kit purchased at Albertson’s grocery store. The previous year, he had quietly disapproved of his grandmother’s first well-intentioned attempt to celebrate the holiday with a bucket of Kentucky Fried Chicken. ![]() Michael Kim began cooking Thanksgiving dinner when he was only 13 years old. Gil Payumo Show More Show Less 9 of9 Gil Payumo Show More Show Less Michael Short / Special to The Chronicle Show More Show Less 7 of9 Gil Payumo Show More Show Less 8 of9 On a surface covered with banana leaves, the different foods are methodically arranged, using temporary labels as guides. Michael Short / Special to The Chronicle Show More Show Less 6 of9 A bowl of galbijjim, or black-vinegar braised short ribs, is displayed with dishes making up a Korean-Taiwanese Thanksgiving spread at Maum restaurant in Palo Alto, California, Thursday, November 14th, 2019. Michael Short / Special to The Chronicle Show More Show Less 5 of9 A Jeon, or Korean pancake, is displayed with a Korean-Taiwanese Thanksgiving spread at Maum restaurant in Palo Alto, California, Thursday, November 14th, 2019. Michael Short / Special to The Chronicle Show More Show Less 4 of9 Taiwanese green beans are displayed with dishes making up a Korean-Taiwanese Thanksgiving spread at Maum restaurant in Palo Alto, California, Thursday, November 14th, 2019. Michael Short / Special to The Chronicle Show More Show Less 3 of9 Chef Meichih Kim uses chop sticks while eating food in a Korean-Taiwanese Thanksgiving spread at Maum restaurant in Palo Alto, California, Thursday, November 14th, 2019. Michael Short / Special to The Chronicle Show More Show Less 2 of9 Guests during a Korean-Taiwanese Thanksgiving spread presented by chefs Michael and Meichih Kim at Maum restaurant in Palo Alto, California, Thursday, November 14th, 2019. 1 of9 From left, Clint Tan, chef Michael Kim and his wife and chef Meichih Kim, and Jose Maria toast their Korean-Taiwanese Thanksgiving spread at Maum restaurant in Palo Alto, California, Thursday, November 14th, 2019. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |