Katianna Hong

Napa Valley produce inspires much of Katianna Hong’s cooking at The Charter Oak. For her Crudités and Fermented Soybean Dip, she keeps it simple, pairing just-picked vegetables with a thick, tangy soy dip. This dip is the perfect way to show off whatever fresh vegetables you can get your hands on. You can find soybean paste and fermented soybeans in syrup at Korean markets or at amazon.com.
Pork-and-Potato Curry
Rating: Unrated
This deeply flavorful curry is one of the many delicious staff meals prepared by chef Katianna Hong at The Charter Oak restaurant in St. Helena, California. She likes to make it using ingredients from the Napa Valley, like white wine, citrus leaves and spices. Hong also weaves in her own tastes, incorporating Southeast Asian and Indian flavors. She makes the curry with pork stock, but a rich chicken stock is nice, too. Slideshow: More Curry Recipes