Little Fish and Burnt Hill Farm Team Up for a Special Six-Course AAPI Heritage Celebration Dinner
“Little Fish and Burnt Hill Farm Team Up for a Special Six-Course AAPI Heritage Celebration Dinner
Little Fish is celebrating AAPI Heritage Month with a special collaborative dinner bringing together two Korean-American chefs for an intimate six-course dining experience inspired by heritage, identity, and seasonal Mid-Atlantic ingredients.
On Sunday, May 31, Little Fish owner Chef Alex Yoon will welcome Chef Taeshik Strain of Burnt Hill Farm for two seatings at 5 p.m. and 7:30 p.m.
The dinner marks the chefs’ second AAPI collaboration together after hosting a similar event last year.
A Menu Rooted in Heritage and Experience
The six-course tasting menu will celebrate the chefs’ shared Korean-American backgrounds while showcasing ingredients sourced from the Mid-Atlantic coast and Burnt Hill Farm’s regenerative agriculture operation.
Guests can expect dishes including:
- Boneless wing with gochujang and black garlic
- Raw oyster with rhubarb and perilla
- Lobster tail and pork belly jjajang
- Shima aji and Hokkaido uni
- Chilled lobster consommé
- Virginia black bass with crab miso
- Mangalitsa pork ssam with seasonal banchan and kimchi
- Red bean cake with roasted strawberries
The meal will also feature optional pairings of sake, soju, and wine curated to complement the menu.
Due to the nature of the tasting menu, substitutions and dietary accommodations will not be available.
Originally from the DMV area, Chef Taeshik Strain has worked in acclaimed kitchens across the country, including The Progress and Momofuku CCDC, while also spending time cooking in New York City before joining Burnt Hill Farm and Winery.
Burnt Hill Farm is a 117-acre regenerative farm and chef’s counter experience located in Montgomery County, Maryland. The property raises livestock, cultivates heritage grains, mushrooms, vineyards, and produce, all operating within a regenerative ecosystem designed to support both the land and the kitchen.
The dinner will specifically highlight Burnt Hill’s Mangalitsa pork alongside seasonal ingredients sourced from the farm.
For Yoon and Strain, the collaboration represents more than just a dinner service — it’s an opportunity to reconnect with their roots through cooking.
“We both are chefs that grew up in America with Korean backgrounds, and we felt it was a way to get in touch with our heritage and do something fun,” said Yoon.
Yoon also shared that collaborating with another chef of similar background during AAPI Heritage Month creates a meaningful sense of belonging and community.
“Being able to collaborate with another chef with a similar background and being able to express this through our food gives me a sense of community and belonging,” he said. “To share that with others is special.”
