Inspired by Boragó’s use of local and native ingredients applied with eclectic techniques, this tart is made from dashima and filled with a roasted dashima emulsion. In the center the striped jack is encased together in a jelly made from our sous chef Daniel’s cheongju.

Inspired by the seafood dishes of Boragó, this is a cold dish that showcases a more traditional Korean seafood: the sea cucumber. It is finished with traditional makgeolli, made from organic rice and nuruk. The beautifully complex flavor profiles of the Brooklyn-made makgeolli, the balance of the deep grain flavors and the naturally occurring lactic acid rounds out this dish.

Rock clovers are endemic halophytes in Chile. They only grow three months a year, and they are in season now. They are both salty and sour, with a meaty texture. Rather than using them as a decoration, we wanted to feature them as the main component: by making cremoso of rock clovers, treating them almost as one would use rice in risotto, serving it with roasted cochayuyo, the only honeycomb seaweed, that has been roasted. Our goal with this dish is to taste the unique spring rock flavors from the beautiful coastlines near Santiago, paired with the flavors of the fresh sweet shrimp from the States.

Oftentimes the vegetable peels are easily discarded, despite their distinct flavor and the rich fragrance. The sunchoke peels add a dynamic texture and aroma combined with another easily discarded ingredient, the chicken liver.

Moo, one of Korea’s most representative vegetables, is used in a variety of ways. There is a bit of sweetness that comes through when it is dehydrated, and the part-spongy and part-crunchy texture gives it the perfect absorbency for sauces. This dish showcases the harmony of the moomallaengi(dried moo) mixed rice with the soy braised eel.

Crudo is a big part of Chilean food culture. Traditionally it’s raw meat served with mayonnaise, lots of lemon juice, and many other condiments. Crudo is usually served with toast, but in this dish I wanted the guests to experience grabbing the crudo with their hands to feel the different textures that are given to the venison meat. The venison has been aged on beeswax, then cured on an endemic Chilean tree called ‘Peumo’, giving this preparation a very unique personality. In 16 years we have never been able to use this tree successfully, but on this one, I would say it is a different story, but you can be the judge. The shape of the snack has been inspired by a symmetrical Autumn.

Cucumber & Minari kimchi, Whelk

Good quality beef is best when simply grilled but an alternate way to enjoy its buttery texture is to turn it into yuk jeon, which is made by dipping thinly sliced pieces into an egg batter then pan-fried. Accompanied by Korea’s beloved pyogo mushrooms’s earthy aroma, this dish embodies the sheer essence of fall.

Kollof is a 5-meter-long (16.4 ft) Chilean endemic seaweed, and although seaweed normally does not have roots, kollof does. We discovered that using the roots of the kollof in a certain way reminded us of soy sauce, but trust me there’s not a single fermentation process on it. We are serving this kollof with a pine mushroom cooked “a la Boragó.”

Shepherd's purse Kalguksu

This dish was inspired by the Boragó cookbook, where the story of mushrooms wrapped in seaweed is told. This led to the idea of grilled lamb meat delicately wrapped in seaweed. Just like this, collaboration dinners bring us new insight, proving true the endless wonders of the culinary world.

This is a very old dessert that we no longer make at the restaurant, but for this event, we decided to give it a very different twist and present it in a newly updated version. So we created an Atacama Desert sequence, where this will be the first part of it using plants that are growing at very high altitudes on the driest desert on earth. As these are very bitter wild plants, it took us many years to learn the proper usage if the plant.

Korea’s spring is filled with lush, green. Spring namuls. Just as these plants are peeking through after each long and harsh winter, there is strength in the greens such as the spring’s first shepherd’s purse and chrysanthemums. As Chile is welcoming its spring this time around, we hope to instill the fresh and spring-like sentiment in your hearts as you step out into your tomorrow.

This is the second part of the Atacama Desert sequence. There is a unique phenomenon called “the Flourished Desert.” This occurs when it rains in the Atacama desert, and the rose of the year – a very unique wild plant on Earth – blooms. I know it’s currently Autumn in New York, but I thought that it would be worth bringing this new dessert inspired by the “momentum” of the flight of the butterfly in the Flourished Desert. This dish is a semifreddo of the rose of the year with chanar, a sort of unique wild fruit that also grows there. We are using the chanar as the sugar replacement.