{"product_id":"supper-club-modern-seoul-a-modern-korean-evening-with-jon-lee","title":"SUPPER CLUB: Modern Seoul by Jon Lee","description":"\u003cp\u003eJoin \u003cstrong\u003eJon Lee\u003c\/strong\u003e for an intimate evening celebrating contemporary Korean cuisine through a thoughtfully curated multi-course menu, set against live music from local musician \u003cstrong\u003eDale Ross\u003c\/strong\u003e. Jon's approach blends flavours and ingredients that stay true to Korean cooking — some very traditional — with techniques and ideas borrowed from other cuisines. This isn't fusion for its own sake: everything on the table is unmistakably Korean, filtered through Jon's own internationally-informed cooking style. Served family-style around a shared table, this is an evening of bold flavours, live music, conversation, and connection, Modern Seoul is an invitation to slow down, share a meal, and experience the warmth of Korean hospitality.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLotus Bite\u003c\/strong\u003e\u003cbr\u003eCrispy lotus root layered with a soy-marinated quail egg and cucumber kimchi. Jon thinks of this course almost as a stack of \u003cem\u003ebanchan\u003c\/em\u003e in a single bite. Banchan are often described simply as Korean \"side dishes,\" but that undersells their role at the table, where they're meant to interact with the meal, lending acidity, fermentation, texture, heat and balance to each bite. Here, that idea is compressed into one composed dish: crisp lotus root, savoury soy-marinated egg and bright, fermented cucumber kimchi, each distinct but built to balance one another.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDoenjang Orzo\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eCreamy orzo built around \u003cem\u003edoenjang\u003c\/em\u003e, Korean fermented soybean paste, with crispy pork belly and shimeji mushrooms, finished with Parmigiano Reggiano. Probably the clearest Korean-Italian crossover on the menu — doenjang brings a deep fermented savouriness that works surprisingly naturally in the same role aged cheese or miso might play in a risotto. Rich, creamy and very umami-forward.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNaengguk\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eA chilled Korean cucumber soup with radish, nori and green onion. This one stays much closer to its Korean roots — light, cold, tangy and refreshing, serving as a palate cleanser between the richer courses.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eYeoneojang\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eSoy-marinated salmon sashimi served over rice with a rich egg yolk. Drawn from the Korean tradition of \u003cem\u003ejang\u003c\/em\u003e-marinated seafood, where seafood is cured in a seasoned soy-based mixture — the salmon takes on a sweet-savoury depth while staying silky and delicate, with the egg yolk adding richness once everything is mixed into the rice.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eInjeolmi\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003eJon's take on the traditional Korean rice cake, normally coated in roasted soybean powder. That nutty, roasted flavour stays front and centre, but paired here with pistachio and milk chocolate to turn it into an \u003cmeta charset=\"utf-8\"\u003eplayful, modern dessert.\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003e\u003cstrong\u003eJon Lee\u003c\/strong\u003e is the personal chef and owner of Aromas by Chef Jon. His culinary journey was shaped in two kitchens: professionally, where he trained in Italian and European restaurants, and at home, where he immersed himself in the traditions and techniques of Korean cooking. These parallel experiences have shaped a style that respects classical technique while celebrating the vibrant flavours of his Korean heritage. Whether hosting a communal supper club or cooking in clients' homes, Jon believes food is at its best when it creates connection and conversation. \u003ca href=\"https:\/\/www.instagram.com\/aromasbychefjon\"\u003e@aromasbychefjon\u003c\/a\u003e | \u003ca href=\"http:\/\/aromasbychefjon.ca\"\u003earomasbychefjon.ca\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e-----\u003cbr\u003eDrawing on the colourful lyricism of Paul Simon, the earnest rock n’ roll of Tom Petty, and the modern whimsy of Ben Howard, \u003cstrong\u003eDale Ross\u003c\/strong\u003e is influenced by sound and style from across the decades. Born on the west coast of British Columbia, and living in 4 provinces from west to east, he has woven his way across the country and back more than a few times now, crafting songs that tell of travel, of real places and times and people. \u003ca href=\"https:\/\/www.instagram.com\/dalerayross\/\"\u003e@dalerayross\u003c\/a\u003e | \u003ca href=\"https:\/\/dalerayross.com\/\"\u003edalerayross.com\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites Toronto's best culinary talents to lead fun, hands-on workshops and supper clubs. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default","offer_id":50142803394808,"sku":null,"price":89.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/Yeoneojang.jpg?v=1786466362","url":"https:\/\/thedepanneur.ca\/products\/supper-club-modern-seoul-a-modern-korean-evening-with-jon-lee","provider":"The Depanneur","version":"1.0","type":"link"}