Cooking School Registration: 305-367-5931





Monday, January 8   

Showcase Class 

9:30 a.m. – 12:00 p.m. | $115

Tuesday, January 9 

Vine to Table Clubhouse Dinner with Paul Hobbs Winery 

6:30 p.m. | $165++

Wednesday, January 10 

Chi-Ko Street Foods in the Food Truck 

6:00 – 9:00 p.m. | Truck will be parked at the Fishing Village 

No reservations needed, open seating available

Chef Scott Drewno’s ten-year tenure at Wolfgang Puck’s The Source restaurant in Washington, 
D.C. has come to a close. For his next venture, Drewno partnered with highly regarded Washington 
Chef Danny Lee of Mandu restaurant, and former Matchbox Food Group owner Drew Kim to form 
a new restaurant group called Fried Rice Collective. Their first casual dining restaurant, Chi Ko, will 
bring together Lee’s Korean cuisine with Drewno’s Chinese cooking. Drewno and Lee will showcase 
their unique concept in Carysfort Kitchen and serve Chi Ko's dishes from the ORC Food Truck.

Drewno worked with Puck off-and-on for 19 years, beginning with a prep cook gig at Puck’s 
Las Vegas restaurant Chinois. At the Source, Drewno was twice named “Chef of the Year” in 
the Restaurant Association Metropolitan Washington’s annual RAMMY Awards. Over the years 
Drewno has developed a strong passion for Chinese cooking—in no small part to his travels to 
mainland China, where he learned secrets available only to a precious few. 

Lee was born in Washington, D.C. and was raised in Northern Virginia. After 
college he got a job at the Oceanaire Seafood Room and quickly became 
the manager, where he stayed for over 2 years. In 2006, he joined his 
mother, Chef Yesoon Lee, and sister, Jean, in opening Mandu’s first 
location near Dupont Circle and five years later, the second one 
in D.C.’s Mount Vernon Triangle. Their specialty is in cooking 
home-style Korean dishes with creativity. Mandu received 
recognition for their food in the 2017 Michelin Guide.

“Today's food trucks are far from cheap eats on wheels, 

there are some seriously gourmet offerings on four wheels,” 

 - Tyler Florence

“What took Scott Drewno, Danny Lee and Drew Kim so long to get this party started?”  

- Tom Sietsema, Washington Post food critic


Kimchi and Korean Pickled Radish • Bulgogi (Korean BBQ Rib Eye)  

 Pork & Kimchi Dumplings with Sesame Dipping Sauce

 Chiko Half Avocado Salad, Crisp Lotus, Candied Almonds 

 Chinese Style Steamed Salmon, Black Bean Sauce