How Chef Tae Strain Went from Cook to Executive Chef to Opening a Popup | Eater
"A Baltimore-based pop-up that presents intimate, curated tasting experiences once a month: a single seating for 22 guests offering a six-course tasting menu with beverage pairings from local artisans at rotating locations. The project is meant to explore the chef's experience as a Korean American adoptee—its Korean name means 'little one' and was chosen to claim identity rather than to denote a specific cuisine—and is intended to grow into additional dates and ultimately a brick-and-mortar venue, though those plans were delayed by the pandemic. The dinners emphasize a sense of time and place and allow the chef to refine his food in a small, focused setting." - Morgan Goldberg
