Mushroom season arrived at last and Chef Joseph has been busy hunting wild mushrooms in the mountains.

Bringing inspiration on the way back down, the team showcased them in not one but three new dishes this month. Still a chance to catch our amazing Mushroom and Korean date dessert before the season ends.

Following last spring's planting event, Chef Joseph and Chef Summer of the Evett Team joined in the native rice harvest at Woobo farm in Yapgpyeong, Gyeonggi-do. The Team were grateful to be able to witness the whole cycle of the rice first hand, and really appreciate the dedication that goes into growing such amazing produce.

Woboo farm has restored over 450 native rice species back into Korea and we are proud to work so closely with such amazing suppliers.

This month, Head Sommelier Shin Ho-Chul and the Evett Service team paid a visit to Sool Master Kim Geun-Hong. The trip took them to Cheonan, Chungcheongnam-do, an area popular for the production of the traditional liquor Dosolbiju. The master explained how the liquor is carefully made with natural rock water from Gwangdeoksan Mountain, and traditional yeast made using local rice Heungtaryeoung, and walnuts. Master Kim Geoun-Hong is well known for his perfected cave aging process of the liquor.

After listening to the experiences and stories of the master and his devotion to preserving the traditional methods of Dosolbiju production, Head Sommelier Shin Ho-Chul was inspired to add it to our Korean Sool pairing menu.

We look forward to you trying it next time you are in.

The team has been working hard on adding some amazing new dishes and techniques to the menu. Join us this month to indulge in the unique flavors of autumn, including our beef tart finished with fresh Korean dates and Chestnut and our Hawthorne and Persimmon pre-dessert.

Contact : reservation@restaurantevett.com