Flavors of Korea on the Farm: Banchan Meal from the Fields

Come hang out and support Hudson Valley’s amazing small-scale farmers. We’ll spend the afternoon learning how to make a vibrant spread of Korean banchan using fresh, seasonal veggies—think pickling, marinating, and getting your hands into the mix as we prep each dish together.

Then we’ll sit down to a family-style feast featuring the banchan you helped create, perfectly steamed rice, traditional Korean pork, and a sweet treat to top it all off.

It’s all about learning something new, sharing great food, and celebrating community and the season’s best.

Menu below.

Choy Division—a vibrant 4-acre organic, no-spray vegetable farm nestled in the rich black dirt of New York’s Hudson Valley. They grow a stunning array of Asian heritage crops—like crisp gai lan, fragrant kkaenip, tender long beans, and punchy garlic chives—all with a deep commitment to the land and community.

At the core of their mission is mutual aid: making sure culturally meaningful, nourishing food reaches those who need it most. From seed to harvest, their work is rooted in care, culture, and collective resilience.

Asian Enough—a Beacon, NY–based cultural organization fostering meaningful connections across the Asian diaspora in the Hudson Valley—has once again partnered with Choy Division to present an unforgettable farm-to-table lunch. Founders Jen King (Chef) and Marisa Wu (Sous) will helm the kitchen, showcasing Choy Division's seasonal Asian produce.

Menu
Please note: no substitutions.

We’ll be serving a thoughtfully curated assortment of banchan (Korean side dishes), but please know that we will only be making a few of them by hand together on the day of the event. The final selection will depend on what’s in season and available at harvest — everything is subject to change due to weather and growing conditions.

Below is a sample list to give you a sense of what might be included. We will not be making or serving every item listed:

Allergens: soy, shellfish, wheat, sesame, eggs, peanut, dairy

• Fresh kimchi
• Braised tofu
• Seasoned eggplant
• Blistered shishito peppers
• Pickled garlic scapes
• Soy-marinated perilla leaves
• Seasoned acorn jelly
• Cilantro-radish salad

Japchae- cooked with seasonal vegetables from the farm

Rice

Traditional Korean Ssam-Pork is from Colden Springs Farm, another small scaled Asian owned local farm

Beverages

Watermelon Soju cocktail (cash bar)

Iced barley tea

Dessert - Our sweets take an untraditional twist: a rich soy-infused caramel and a chocolate-chip cookie crafted with soy sauce instead of salt. The soy’s umami perfectly balances the sweetness for a uniquely delicious finish. We’ll also serve a traditional dessert of fresh seasonal fruit to cleanse the palate and round out the meal.