Chef Roy Choi with a jar of fresh sesame leaves that taste minty, which makes sense since he said they are in the mint family.
Roy Choi, executive chef and co-founder of Kogi Korean BBQ-To-Go, a Los Angeles area operation that has become well known for its Korean "taco trucks," has lines forming in the show's Korean-foods area. Tomorrow, he says, he will be serving kimchee quesadillas. Choi says he's in Chicago to help "globalize and offer a fresh new face to Korean food." Korean food is where Spanish cuisine was a few years ago, he says. Ingredients are hard to find and many menus don't translate dishes into English. "I'm here to shake it up."
Menu maven Nancy Kruse says if you have time to get to just one area of the show floor, go to the Korean pavilion.
Pamela Parseghian pparsegh@nrn.com
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