On June 5, Chef Angelo Sosa was at the Korea Society speaking about his food and cultural experiences during his visit to Korea and how the flavors from spices, herbs and ingredients intrigued and inspired him. He gave a cooking demonstration where he prepared marinated pork skewers served with pickled cucumbers. The event concluded with a book signing for his cookbook, Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy. This cookbook is filled with many Asian-inspired recipes and unlike most cookbooks, is organized by flavors, rather than meals. There’s sweet, salty, sour, bitter, umami, spicy,
earthy, and nutty.
Here are some pictures from the event. Enjoy!