Smoky duck and prosciutto over crisp potato chips with warm confit yolk, cool perilla yogurt, bright radish, and sharp fig gochujang.
Service note: Build three shared platters at pickup, add and lightly pierce two warm yolks per platter, then send within 5 minutes.
A small Korean-seasoned rice bowl with three contrasting sashimi cuts, crisp vegetables, perilla, and bright chojang mayo.
Service note: Keep the rice layer shallow and the six fish pieces visible; plate the separately prepared seafood-free bowl first.
A quiet reset course: crisp scorched rice softened by clear savory broth and lifted with herbs.
Service note: This course should feel restorative, not rich.
Sous-vide pork belly with crisp skin, fresh wraps, Korean banchan, ssamjang, raw garlic, and bright Lao jeow som.
Service note: Serve the pork unglazed so the crackling stays crisp; arrange the wraps and condiments before the skin-only fry for a controlled 14-cover pickup.
Two warm shell-shaped brown-butter rice cakes with overnight kinako mascarpone cream and salted rice-syrup caramel.
Service note: Reheat the shells together, brush with brown butter, and plate them casually against cold spooned cream with a restrained amount of fluid caramel.
A consolidated buy list for the 14-guest base recipes. Tick items off as you shop—the list stays checked on this device. Pantry quantities are rounded to sensible pack sizes; recipe pages keep the exact amounts.