By Seung Hee Lee & Kim Sunée from Every Day Korean
SUGGESTED RECIPEThis is a quick and delicious appetizer or snack for any time. We highly recommend using a heavy-bottomed pan, such as a well-seasoned cast-iron skillet. Even though the green onion pancake is perhaps the most well-known of all the jeon, you can make these with leftover ingredients from making kimchi, which usually includes equal parts green onion, Korean chive, and minari. Our favorite is to stud the pancakes while in the skillet with fresh oysters or shrimp. Traditionally these are served with Soy-Vinegar Dipping Sauce but are equally delicious with Gochujang Vinaigrette.
4 servings / 15 minutes preparation time & 8 minute cooking time INGREDIENTS
3 cups loosely packed green onions, or combination of green onions and chives
1 cup plus 1 tablespoon all-purpose flour
1 cup water
1 large egg
1 teaspoon fish sauce, or ½ teaspoon fine sea salt
Neutral oil, such as canola or grapeseed, duck fat, or beef tallow, for panfrying
1 pint fresh raw oysters, drained, or fresh raw shrimp or bay scallops (optional)
1 to 2 red or green chiles, cut into thin slices (optional)
FOR SERVING – Soy-Vinegar Dipping Sauce (page 21) or Gochujang Vinaigrette (page 18)
Wash, trim, and pat dry the green onions. Cut into 2-inch-long pieces and then into thin matchsticks; place in a large bowl. Add the flour, water, egg, and fish sauce. Mix gently just to combine, preferably using your hands to carefully incorporate the ingredients and to not overwork the batter.
Heat about 1 ½ tablespoons of the oil in a heavybottomed skillet over medium-high heat; the oil should dance and sizzle. Scoop one-half of the batter into the very hot skillet and press down with the back of a spoon or spatula to make an even pancake. If the pancake is steaming and not sizzling, increase the heat and add another drop of oil.
If adding seafood and chiles, lightly dust them with flour (as they’ll adhere better to the pancake) and then stud the pancake with them. When the bottom turns golden brown, about 4 minutes, flip and press gently with the spatula. Lower or increase the heat depending on whether they are browning too quickly or not sizzling enough.
Cook for another 3 to 4 minutes, until crispy around the edges and golden all over. Transfer to a wire cooling rack or wooden cutting board and let cool slightly. Slice with a knife or kitchen shears into wedges before serving. Serve with Soy-Vinegar Dipping Sauce or Gochujang Vinaigrette. Reheat any leftovers in a dry skillet.
What is Wine? What a question. To quote the great wine writer Jancis Robinson, “Wine is quite simply the most delicious, most varied, and most complex drink on the planet.” Wine is part of our everyday life. It's served with dinner, it participates in business meetings, it's paired with Friday, but mostly, it's enjoyed all over the world. It's like an international language - one that many of us don't understand. We get it, and we want to help change that. After months of planning, we created a wine course that will leave you with the confidence and knowledge you need to further your wine explorations.
And without further adieu, we present to you...
Course Details: In this course, students will gain a solid foundation upon which to build their wine knowledge. The course will cover topics such as how wine is made, tasting and taking notes, recognizing a balanced wine, and developing a vocabulary to express how each student feels about wine: what they enjoy, what they don’t, and why.
Join 3 Parks Wine Shop + B&L Brands next door at The Shed at Glenwood! Wednesday, December 4th for a tasting of over 30+ wines to sample and order for all of your holiday and cellar needs! Come early so you have plenty of time to taste through a large selection of wines represented and imported by B&L Brands. $20 per person includes gratuity, small bites and access to the 2019 Holiday Tasting Payment Upon Entry
Stay for Dinner! The Shed at Glenwood will be offering a 10% off discount to everyone who attends the wine tasting.
Altos las Hormigas, Mile Post Wine Co, Mont Marcal, Vespres, Ghostwriter, Legado del Conde, Folk Machine, Can Feixes R. Stuart, Huguet Gran Reserva, Camp Winery, and soooo many more!
Alright, alright, alright. It’s our favorite time of the year! The time of year where we get to pair so many wines with so many meals. We love every second of it. We put a lot of thought into the pairings we selected. We always take into account how the wines will pair with the meal, but also whether the wines are good for a group. It’s all fun and games until you show up with a wine that nobody wants to drink. Don’t be that person. We’re here to help! Plus Tomorrow! Don't miss our Thanksgiving Tasting Extravaganza! We will taste 8, wines that will pair perfectly with any Thanksgiving meal!
Brut Sparkling Pop your favorite sparkling as guests arrive, with hors d’ouerves, with anything on the table, or as a palate cleanser between courses! We’re a firm believer that bubbles are fitting for almost all foods and occasions. For a larger group, we recommend having a few bottles of no-frills delicious sparkling wine such as Bouvet Cremant de Loire, or splurge on a nice bottle of Champagne Dosnon Blanc de Noir Brut for a smaller crowd. Red Sparkling That’s right. Red Sparkling. It’s our favorite! Sparkling red wine is a fun, festive option that is sure to spark a conversation at any dinner. Lambrusco - or Lambo for short - is a perfect fall wine and goes well with pretty much everything on the Thanksgiving table! It’s great before, during and after dinner. This sparkling Italian red from Reggio Emilia is made in different styles, ranging from sweet to just slightly sweet or totally dry. We have one for every category - the Medici Ermete Dolce for a sweeter option, the Medici Ermerte Secco for just a hint of sweetness, or our favorite, the Cavicchioli Vigna del Cristo that’s light and dry with great acidity. It’s perfect with charcuterie, ham, hard cheeses or anything with a tomato sauce.
Rosé It’s hard to have a Thanksgiving meal without at least one bottle of Rosé on the table. There isn’t a soul on earth who won’t fall in love with a glass of Rosé paired alongside stuffing and gravy! The fruit forward nature of the wine makes it easy drinking for and pleasing for everyone. Be sure to pick up a dry bottle of Rosé such a La Fete Rosé from St. Tropez or Clos Cibonne Rosé made predominantly from the Tibouren grape!
White You can’t go wrong with any Alsacetian white for Thanksgiving, or any time to be honest. A Riesling or Pinot Blanc are great options, and we especially like the lesser known Sylvaner varietal by Albert Seltz. It has a balance of rich, lush fruit and crisp acidity making it a delicious companion to any of your sides, from sweet potatoes to cranberry sauce and casseroles. We also think white Burgundy will steal the show at any meal. Alain Chavy is our choice for this feast. This white Burgundy made of Chardonnay grown in Puligny-Montrachet way over-delivers for the price. It’s full-bodied with great, food-friendly acidity and a touch of French oak. This would be an awesome white option for turkey and stuffing. This is the Chardonnay for the person in the room who doesn’t like Chardonnay.
Gamay We couldn’t have a list of Thanksgiving wines and leave out Beaujolais! This is a classic Thanksgiving wine. In the region of Beaujolais, just on the southern tip of Burgundy, the first wine of the year comes out right after it’s harvested and fermented with minimal aging time - Beaujolais Nouveau. Nouveau gets to the United States around mid November so it’s a tradition to have Beaujolais Nouveau on Thanksgiving Day. It’s light, fruity and extremely easy-drinking - exactly what you want with turkey and all the rich foods on this holiday. The Raisins Gaulois is Beaujolais’ legend, Marcel Lapierre’s “entry-level” wine. This cheerful wine pops with red cherry, cranberry and raspberry fruit with bright acidity. Serve it with a slight chill, relax and enjoy. Or stop in and see if we have any Beaujolais Nouveau in stock. It comes and goes so quickly each year!
Alternative Reds Luigi Giordano, fourth generation wine-making family, makes this Nebbiolo/Arneis blend in the Barbaresco region located in Piedmont, Italy. You get all the quality and terroir from classified Barbaresco, but at a fraction of the price. This Langhe Rosso is younger, lighter and less serious, aged for about six months instead of the standard minimum of two years for Barbaresco. It’s fruity with an herbal edge and a hint of spice and wet stone.
Northern Rhone Syrah is one of our go-to winter reds. It’s weighty and powerful with dark fruits, savory black olive and meaty notes, earthy, spicy, leathery and cozy. For those having beef, pork or lamb instead of turkey this Thanksgiving, the Domaines des Remizieres “Cuvee Particuliere” from Crozes-Hermitage is the move.
Wednesday, November 20th It's almost time to set the table! Join us for our Our Biggest Tasting of The Year!! Join us as we taste 8, YES, 8 wines that will pair perfectly with any Thanksgiving meal. We have put a lot of thought into the wines, and we are very excited to share our suggestions with you.
You don't want to miss this extraordinary tasting! $10/person
As you probably know, we're big supporters of natural wines at 3 Parks Wine! It's kind of our thing. 💁🏽♀️ We’re extra excited to introduce our new wine club just for the naturals, VERO! If you're a natural wine fan, or just natty-curious, VERO is for you!
• Vero means "true" in Italian which perfectly describes these wines. Natural wines are pure using no pesticides, herbicides, chemicals or any artificial crap in the winemaking process, a.k.a. real, clean wine! They express the place where they're grown. They're fun, funky and of course delicious.
• Bonus to being part of the club: we’ll always have natural wines open on the Friday pickup day. Kinda like a Wine Club Pickup Party!! ⚡️🍾
It's time for some serious summer fun at 3 Parks! We've got lots of exciting events coming up to add to your summer plans. Cool down with crisp wines and spritz cocktails at these tastings and parties. We'll see you there!
Wednesday, July 17:
We'll be pouring a selection of Holloran Winery wines from one of our favorite regions, Willamette Valley in Oregon! These are all pure, expressive, sustainably grown wines that are small production and delicious! 5:30 - 7pm
Friday, July 26:
That's right! We're making ALL the refreshing spritz cocktails for you to enjoy! Just think...Vermouth Spritz, White Port Spritz, Aperol Spritz, White Wine Spritzer... you get the idea. All the fun summer cocktails for you to try and make at home! And snacks of course. Come stir things up with us. 5:30 - 9pm $25/per person
Slovenian Wine Tasting with Laureate Imports! Explore the unique wines from this lesser known European region with Slovenian Specialist, Manjula deSilva 5:30 - 7pm $5/per person*
Friday, August 2nd:
Albariño Extravaganza celebrating International Albariño Week! In Spain, there are so many parties centered around this mouthwatering, fresh white wine. We are in love with this crisp, zippy, aromatic, perfect summer white wine and can't wait to taste a whole bunch of them! Salud! 5:30 - 8pm $20/per person*
“People are caring about what they’re drinking now, more so than in the past,” says Sarah Pierre, owner of 3 Parks Wine Shop in Glenwood Park. “But these techniques go back hundreds and hundreds of years.”
Click through to read the full article in Atlanta Magazine! Pét-nats aren’t your grandma’s sparkling wine (but great-great-grandma would approve)!