Joule makes it into the Wall Street Journal

Congratulations to Rachel Yang (and Seif Chirchi), as their precious Joule was included in Friday’s Wall Street Journal article “The Hot New Cuisine: Korean.”

The article makes mention of Kogi, the Korean taco truck that’s all the rage in Los Angeles (when do we get one of those in Seattle?), the popularity of Korean frozen yogurt (Pinkberry, Red Mango, and the like – though I think froyo is going through another passing phase), and the integration of Korean ingredients like kimchi and kochujang into non-Korean cooking.

I believe that Joule is one of the more underappreciated restaurants in the city, so I’m pleased to see it get some publicity – even if overlooked by the on-fire Rachael Ray during her recent visits to Seattle. And, for the record, I’ll take Rachel Yang’s cooking over Rachael Ray’s cooking anytime.

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One Response to “Joule makes it into the Wall Street Journal”

  1. April 19, 2009 at 9:59 pm #

    Dear Jay Friedman,

    My name is Dan and I’m a foodie from Seoul, South Korea. I just wanted to let Seattle know that Rachel Yang will be visiting Seoul to be the special guest at a rice cake fair.

    Thanks!

    Dan
    7th Seoul International ‘Tteok’ Fair

    The 7th Seoul International ‘Tteok’ Fair, held on May 8th and 9th, will be a celebration of this time-honored Korean delicacy. Tteok or Korean rice has significant importance in Korean culture. The rice cake is eaten on the wintry, New Year’s Day to signify luck, purity, and another year of life. It is decorated with flowers to welcome spring. To battle the summer heat, rice cake pearls swim in honeyed water with pine nuts. In fall, red bean tteok is eaten to ward off bad luck.

    This year’s fair will have seminars, exhibitions, and activities for all ages. This year will truly be an international competition because it will have the first international rice cake competition. This competition will be open to non-Korean nationals and the first place contestant will win 2 million won (1,800 dollars). This competition will be on May 8th at 3pm. There will be competitions for Koreans as well on both days.

    The special guest for the event is Chef Rachel Yang. Her Seattle restaurant Joule (www.joulerestaurant.com) was recently featured in the Wall Street Journal (http://online.wsj.com/article/SB123639056889058949.html). Her dish, Dorade with Almond Piccata, was picked by Food and Wine as one of the best dishes of 2008. (http://www.foodandwine.com/articles/best-restaurant-dishes-of-2008)
    Her restaurant Joule has won awards and accolades from many publications in Seattle including the Seattle Times, Seattle Post and the Seattle Magazine. Chef Rachel Yang was also a semi-finalist for the 2009 James Beard award.

    This graduate of Brown University has worked at the prestigious Alain Ducasse restaurant in New York and she has also had the good fortune to work with Chefs Daniel Boulud and Thomas Keller. This French-trained chef will be giving cooking demonstrations of her Korean inspired dishes on both days of the fair.

    Doors open at 10am and the event will be held at the aT Center in Yangjae-dong, Seoul, South Korea. Please visit http://www.kfr.or.kr for more information.

    Contact Soo Hyang Choi at soochoi@paran.com or call at 02.741.5477 / 010.4272.1900 to ask questions and to make reservations for the rice cake making classes.

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