Hoban Korean Restaurant in Eagan, Minnesota

Quote of the Concept
The best way to experience Korean food is to come in and try for yourself! Hoban web pages

Make a Smilebox scrapbook

The scrap book tells the success story of the wonderful visit we had to Hoban Korean Restaurant. We all will return many times in the future. Besides delightful food, the service was attentive and the ambiance engaging. Our table was ready for us when we arrived and set with beautiful metal chop sticks.  Over our three hour stay the restaurant was busy, but not overly crowded, with all generations of guests.  Eight young adult Korean American girlfriends celebrating a birthday at the table next to us added to our enjoyment.  At all times we could converse and hear each other.

Before you go be sure to visit their web pages and peruse the menu which has tempting photographs of each choice if you mouse over the text.   That overview helps to clarify questions to ask when ordering.  Our servers were instructive and guided us well between choices on the menu and shared information about the food when serving it.  When we asked advice of one young man, he would explain, "In my country..."  Because we are as interested in learning about the food culture of Korea, as dining well, his candor and coaching increased an already positive evening.  The freshness of the food, the wonderful favors, generous portions, and reasonable prices all added to our positive dining experience.

Dining Club - Philosophy of Abundant Tasting

Quote of the Concept

Cooking is like love. It should be entered into with abandon or not at all. -----Harriet Van Horn

Our first meal was Greek.  We begged Sofia and Mark to choose Greece as they are incredible cooks, Sofia grew up in a Greek American neighborhood, and they had lived in Greece for several years as pistachio farmers.   
The menu  involved a several appetizers, soup, salad, two main course dishes, bread, vegetable, and a lovely walnut cake for dessert.   Greek wine, Ouzo and Greek coffee with a reading of our grounds completed the meal.  The first club meeting was a great success.
That was our last meal of some moderation.  
An innocent error brought us to our current state of multiple offerings. Our next meal was German and wanting to make desserts that no one in our club had ever eaten I also wasn't sure if they would be any good.  The solution was to make three desserts in small amounts so that everyone got a taste of every thing. (Cognac Pflaumenpudding - Brandied Plum Mold, Munchner Bierereme - Munich Beer Creme, Sauerlander Becher - White Grape Custard) If one or two were interesting but not attractive, no problem!  We would have the others.  The same thing happened with the entrees and with the appetizers. They all were good, in fact far better than good.  The food was enticing and intriguing. This was the birth of the practice of offering many foods and small portions in each part of the meal.

Now at each meal, depending on food density, time, and our own curiosity, we serve:
Appetizers: 3 to 6  (brought by one couple)
Host couple serves:
Soup
Salad: 0-3 
Breads and spreads
Entrees: 2 -3 mixed, fish, animal, vegetarian
Side dishes: 0-3
Deserts: 1-3 (brought by one couple) 
Beverages: wines, beers, juices, teas, coffees and national drinks. Usually 2-3 choices and brought by one couple.

The idea is to taste and enjoy but leave room for the next courses which are spread over four to five hours. This system works for us; other resources on creating a dinner party and great menu tips fill the internet and will help you plan.