About this event
In our local chef series, we explore recipes from here at home to around the world and the plants that bring these recipes to life. This month, chefs Caleb and Roren demonstrate shikhye (Korean rice punch) and hwae-dup-babp (Korean fresh bowl with raw fish), highlighting the use of rice, perilla, cucumber, and more! Join us to discover dishes and cuisines that celebrate how plants shape our food and culture.
Intended Audience: All-Levels. Suitable for all learners, this program will provide a variety of content. Program providers will answer both introductory and more advanced questions.
If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Steeped in history, rich with tradition, the United States Botanic Garden (USBG) is a living plant museum that informs visitors about the importance, and often irreplaceable value, of plants to the well-being of humans and to earth's fragile ecosystems.
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