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Buckwheat Crêpes with Mushrooms, Brie and Thyme

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Buckwheat Crêpes with Mushrooms, Brie and Thyme | Ginger & Toasted Sesame

In the past few days the weather has cooled considerably and I’ve need a light jacket in the mornings and evenings when outside. Fall has arrived! Despite having an unseasonably cool summer here in the DC area I’ve eagerly anticipated the first signs of fall. Fall is my favorite season both here and in Korea. Cooler weather, a more relaxed pace of life, my favorite dishes and the leaves changing are all reasons I love fall. In Korea it was a short sigh of relief after the long and stifling monsoon season filled with unbearable humidity and unrelenting rain and a gentle period before the long winter with cutting Siberian gusts coming off the Han River.

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Fresh Tomato and Goat Cheese Mousse Tart + Goodbye Nabi

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Fresh Tomato and Goat Cheese Mousse Tart | Ginger & Toasted Sesame

The scorching hot weather of the past week seems to be the last gasp of summer. With it came what I expect to be some of the last tomatoes that will come in my weekly CSA. The tomatoes this season have been truly gorgeous and I think that having invested a share in a farm and seeing the progression week to week has really made me appreciate the seasonality of fruits and vegetables. Every time I make a meal of this produce I think of where it came from, Waterpenny Farm in Rappahannock County, Virginia and all the work and care the farmers took to bring this to my table. It makes me feel grateful and humbled.

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Fire, Flour & Fork – A Gathering For the Food Curious

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Although I do not live in Richmond, VA any more I try to keep myself updated on the restaurant scene there as much as possible through the recommendations of friends, blog posts and Twitter. Through Twitter I found out about a new event to be held in Richmond during the first weekend of November called Fire, Flour & Fork. This event is held over four days and features highly curated dining and culinary events from meals prepared by celebrated chefs from the Richmond region to viewings of films, demonstrations of cooking techniques and the presentation of food products and ingredients. Its mission is not only to educate and inform attendees of all that the Richmond region has to offer in terms of food, but also to raise money for the many non-profit organizations that serve the Richmond community. Each ticketed lunch or dinner has a non-profit beneficiary so are you able to sample the cuisine of central Virginia and also help raise funds for some great causes.

I’m excited to spend this food-filled weekend in Richmond checking out some interesting events, especially on Saturday, November 1st which is slated to have the most attendees. There are four time slots and several sessions to choose from covering a wide range of topics. It took a lot of time to decide which four events I will attend and I went back and forth for a while, asking a few friends which events they’d attend. I’m confident that no matter what events you choose to attend you’ll walk away having learned a lot and with a greater appreciation for the craft of producing great food and drinks.

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Korean Style Skirt Steak + First Blogiversary

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Korean Style Skirt Steak-15

Today marks the first anniversary of the start of Ginger and Toasted Sesame. My very first post was published on August 11, 2013. It seems that this past year has flown by so quickly and it’s difficult to remember the place I was in last year. I had moved back home after living in Seoul, Korea for five years and I was dealing with reverse culture shock, a painful and prolonged break up, unemployment and a general sense of feeling utterly lost and directionless.

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