When Chef Jenny Lee of Kiuda MKE approached Ojibwe Chef and James Beard honoree Bryce Stevenson about staging at his restaurant, Miijim in La Pointe, Wisconsin, his reaction wasn't what she expected.

“I asked to stage at Miijim,” she says, “To help peel garlic, but Bryce saw an opportunity to honor my journey by bringing my food to the Northwoods.”

The result? Korea de Rez, a collaborative dinner – and true cultural collaboration – featuring ingredients from the Ojibwe pantry woven into a slate of Korean dishes.

"This dinner is important because it bridges two rich culinary traditions, showcasing their commonalities and celebrating their unique aspects,” Stevenson noted in an announcement about the dinner.

Wild rice is just one example of an ingredient showcased during the dinner. Known as "manoomin" or the "good seed," the grain is central to Ojibwe traditions and is hand-harvested by tribal members in canoes from lakes and waterways in Wisconsin, Michigan, Minnesota, and Canada.

"We aim to show that two seemingly different cuisines can harmonize beautifully,” noted Lee. “Each dish is crafted with mutual respect, reflecting the shared elements of our food systems. Ojibwe cuisine features wild rice, just as Korean cuisine does."

Experience Korea de Rez

Korea de Rez will take place on Saturday, Aug. 24 at 6 p.m. at Miijim, located at 858 Main Street on Madeline Island in La Pointe, Wisconsin. 

Some dishes expected to be served at the dinner include: 

• Local Fish Ssam: Fish with smoky kelp rub, ramp kimchi, and fish served with perilla leaves and ssamjang sauce.
• Rabbit with Aged Napa Cabbage Kimchi: Tea-infused potatoes, black garlic sauce, and toasted wild rice.
• Elk Bibimbap: Ojibwe-Korean wild rice bowl with elk marinated in soy sauce, maple syrup, garlic, and ginger, accompanied by local produce seasoned with soy sauce, garlic, and sesame oil, served with gochujang on the side.

Tickets for the Korea de Rez dinner on Aug. 24 are $125 per person and can be purchased online. Each ticket includes seven courses, plus the option to add wine or non-alcoholic beverage pairings ($70/$50). 

For those traveling to attend the dinner, Miijim is conveniently located on Madeline Island right across from the ferry dock. Lodging options are available on Madeline Island or in nearby Bayfield, Wisconsin.

For more information about the work of Stevenson and Lee, visit their websites at miijim.com and kiuda.net.