JEJU WEEKLY

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Ken Myszka talks foodA free talk on local ingredients and healthy food
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¡ã Ken Myszka Photo courtesy Jeju Olle

He’s an American who’s active on the island. He worked at one of the top restaurants in Las Vegas as a chef. He also spent time as a farmer in Illinois. And now Ken Myszka is going to discuss the importance of ingredients from Jeju and making healthy cuisine.

Free Admission!

Sunday, Oct. 30 from 7 t0 9 p.m. at Ganse Lounge.

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¨Ï Jeju Weekly 2009 (http://www.jejuweekly.net)
All materials on this site are protected under the Korean Copyright Law and may not be reproduced, distributed, transmitted, displayed, published without the prior consent of Jeju Weekly.
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