As autumn begins, EVETT's owner-chef Joseph visited a pine nut farm in Gapyeong, Gangwon Province. Gapyeong is renowned for its high-quality pine nuts, and early autumn is the optimal time to harvest the freshest and most flavorful nuts.
The pine nut harvesting process requires delicate and precise work. Farmers climb the pine trees to hand-pick the pine cones or use tools to harvest the nuts, which are then naturally dried and stored. This time-consuming and labor-intensive process results in the production of high-quality pine nuts.
Pine nuts are widely used in both traditional Korean cuisine and modern cooking. They are versatile ingredients used in making porridge, sauces, or as garnishes in various dishes. Chef Joseph gained much inspiration from participating in the pine nut harvest and is now preparing new fall menu items with the EVETT team.
Firedoor X EVETT
On November 1st, Restaurant EVETT will host a four-hands dinner event featuring Chef Lennox Hastie from Australia's Firedoor and EVETT's Chef Joseph Lidgerwood.
Firedoor, led by Chef Lennox, has been recognized in the World's 50 Best Restaurants list and maintains Two-Hats in the Good Food Guide. Firedoor's philosophy centers on cooking exclusively with fire, focusing on the interaction between fire and ingredients to bring out deep flavors.
The two chefs originally from Australia will meet in Korea, Chef Joseph's new home. They plan to present a special course menu that combines Firedoor's unique cooking method using fire with Korea's seasonal ingredients. Along with that expect wines reflecting the chefs home country
