with Chef-Owners Beverly Kim & Johnny Clark

Monday, March 21, 2016 –


Korean Culinary Adventure at Parachute

By Todd Arkebauer, Vice-Chargé De Presse Photos by Lorenzo Tassone

Parachute is among Chicago’s most acclaimed restaurants: recipient of a coveted Michelin star, Eater Chicago’s Restaurant of the Year, James Beard Award finalist for Best New Restaurant, and recognition from Bon Appetit and Chicago Magazine as a Best New Restaurant.  In early 2016 Parachute was named one of Eater’s 38 essential U.S. restaurants and Chefs Beverly Kim and Johnny Clark were named Rising Chefs of the Year at Chicago’s prestigious Jean Banchet Awards.

Parachute’s charming husband-and-wife team creates an exciting range of traditional to modern takes on Korean-American cuisine in their casual 48-seat eatery. On March 21 Chaîne Chicago filled every seat and experienced an unforgettable dinner inspired by Top Chef favorite Beverly’s memories growing up in a Korean household. The duo presented an astounding array of delicious dishes cooked from the heart and shared communally as dictated by Korean custom. Beverage director Matty Colston assisted with wine and beer selections that paired perfectly with the flavorful cuisine, and restaurant manager Danielle Park, along with the able support of every staff member—front and back—made certain that service was warm and efficient.

As the evening concluded, Chambellan Provincial/Bailli Mon Roldan and Conseiller Culinaire Provincial/Vice Conseiller Culinaire Chris Koetke acknowledged the Parachute crew for flawlessly executing its first private dining event with a Chaîne plaque and wine from our famed cellar. Chaîne Chicago was privileged to partake in the very personal culinary vision of Chefs Beverly and Johnny, which both preserves and advances Korean gastronomic traditions. Jal Meogeosseumnida (Bon Appetit)!


This dinner is inspired by memories of growing up in a Korean household, with a range of dishes, some seeming more traditional than others. Traditionally, Koreans like to share food communally, so we are following the same custom tonight.

We are starting with fresh oysters, as Koreans have a love for fresh seafood being a peninsula.  The granita is a mignonette made with soju, a distilled liquor from Korea.  The pickles are a mix of traditionally inspired kimchis which no proper Korean table would be without. (There are about 240 different kinds of kimchi in Korea). The funny thing is that the chili free white kimchi is the most original of all kimchis as chilies did not come to Korea until the 1700’s.  Yukhoe, raw beef tartar with Asian pear, is also a favorite Korean dish, which we modernized into a one bite snack.  The crispy tempura fried sesame leaves was one of my favorite childhood snacks that my mom used to make for me growing up.  Sesame leaf is the perilla cousin to shiso.

Wine Pair: Red Tail Ridge 2013 ‘Pétillant Naturel’ Riesling, Finger Lakes, New York

The bulgogi style cured hiramasa is also representative of the love of hwe (or hoe), or sashimi style fish in Korean culture.  It is called bulgogi style because of what we associate with the sweet soy flavors of “bulgogi.” The next two dishes are vegetable focused.  They are not traditional vegetable dishes per se, but are in line with the Korean philosophy of putting many vegetable “banchan” dishes, or side dishes in small plates, on the table.  The pork belly mung bean pancake is our take on “bindaeduk,” a snack made with kimchi, mung beans and pork.  Savory pancakes are common on Korean tables for special occasions or as snacks.  We just came back from Seoul and experienced where they would mill the soaked mung beans fresh and cook the pancakes on the griddle right after. 

Wine Pair: Schloss Gobelsburg 2014 Grüner Veltliner, Kamptal, Austria
IBW, 2015 “Pareidolia” Belgian Farmhouse-style Ale, Chicago, Illinois

The dolsot bibimbap, stone pot mixed rice bowl, with BBQ tripe are imparted with some traditional flavors of gochujang, spicy chili bean paste, and some new modern flavors such as smoked tripe.  The hot stone pot will crisp the rice which adds nuttiness and texture.  Though the bibimbop looks composed when it comes to your table, please proceed to mix it thoroughly and evenly, making sure the egg and vegetables are evenly distributed and mixed in.  The gochujang sauce will turn the rice red throughout. 

Wine Pair: Cape d’Estaing, 1999 Shiraz, Kangaroo Island, Australia

The last savory dish is a new creation, not traditional at all but taking elements of the Korean philosophy of mixing sea and land together to have a nuanced umami flavor.  This is representative of how most of the dishes are created here at Parachute… Sometimes the ingredients are not even Korean, but have the Korean philosophy of flavors and textures.

Wine Pair: Caparone 2012 Sangiovese Rosso, Paso Robles, California

Dessert in Korea traditionally consists of fresh fruit or rice cakes which are not overly sweet.  We take the same approach to making our desserts - off-sweet and light.  My mom’s walnut mochi cake mignardise is a great way to end the meal as an ode to the matriarch who inspired the way we cook here at Parachute! 

Wine Pair: Taylor 1995 Quinta de Vargellas, Portugal




16 February 2016

Cher Confrères and Consœurs,




MONDAY, MARCH 21, 2016

Parachute is Chicago’s most acclaimed new restaurant: recipient of a coveted Michelin star, Eater Chicago’s Restaurant of the Year, James Beard Award finalist for Best New Restaurant in America, and recognition from Bon Appetit and Chicago Magazine as a Best New Restaurant.  Just last month Parachute was named one of Eater’s 38 essential restaurants in the entire nation and Chefs Beverly and Jon were named Rising Chefs of the Year at the Jean Banchet Awards.

Parachute’s husband-and-wife team creates modern Korean-American cuisine with other global flavors in their casual 40-seat Avondale eatery.  But Parachute will offer Chaîne Chicago something unique. Top Chef favorite Beverly Kim has put together a special menu inspired by her favorite childhood memories in Korea that she will share with us throughout the evening.  She describes her style as “cooking from her heart,” and is quick to add that if she “. . . were food, she would be kimchi since it is funky, spicy and addictive which matches (her) eccentric, yet soulful personality.”  Without a doubt, Parachute will be one of the highlights of the Chaîne Chicago season. 

I look forward to sharing a very personal culinary adventure with you at one of Chicago’s most celebrated restaurants. This event will sell out very quickly, so fair warning:  please sign up immediately!


Mon Y. Roldan

Bailli de Chicago