Baker’s Dozen / Tae Strain of ggoma supper club

I first had Chef Tae Strain’s cooking back in 2010. You may have enjoyed it, too. It was at Demi, Tae’s pop-up downstairs inside Crush restaurant at Belvedere Square. My friend Susan and I went and sat at the chef’s counter so we could watch them work. It was just Tae and his sous, Bailey and they made some of the best food (to this day) I’ve ever had. That was early on in my food life, or at least when I really paid attention to what I was cooking and eating. I remember being sort of shocked at the food and how much it stuck with me for days. I remember watching the sous vide machine cooking the eggs directly in front of us, making those perfect 63 degree eggs. See, it’s still in my brain.

Fast-forward to about 2016 or so, I was walking out of a restaurant and Tae was walking in. We both kind of stopped and were like, wait…I know you! We had been following each other for many years and I really admired his work and also that he had a reputation as not only very talented but also kind. We like kind. Anyway, I think we may have met up for a drink or something once, but I’m not sure. Soon after we met one another, he was off to California, working at the Michelin Star and Beard Award winning, The Progress. A few years later, he was back on the East Coast working as executive chef at Momofuku CCDC for chef/owner David Chang. I went for a ridiculously good dinner there – still think about the bing, the most perfectly soft, a little bit chewy crepe-like bread that came with the most fantastic dipping sauces. I always love eating with my hands. You should really do that sometime.

Tae realized he wanted to have his own restaurant concept and left Momofuku about a year into his time there. Soon after, COVID hit and Momofuku CCDC closed it’s doors. Since leaving traditional restaurants, Tae has been running a very successful pop-up series called ggoma supper club. Ggoma means “little” in Korean. I’ve been to two of Tae’s dinners and both were very different from each other and were full of creative dishes, surprising flavors and warm hospitality. He’s doing more of these suppers and I highly recommend signing up for his email list so that you can score seats. They always sell out.

Tae is currently looking for the perfect location for his own restaurant. I hope he finds it soon, but until then, there’s always ggoma.

Cake or Pie? And what kind?

Tough one for sure, but I have to go cake. I love a super rich, old school devils food cake with chocolate frosting. It’s perfect.  

Your most prized possession?

Toss up between my guitar and a photo album/book my father made for me many years ago. He is a very sentimental man. 

What’s your favorite thing to order out at restaurants?

All the desserts. This is not an exaggeration! I was never much for desserts when I was younger, but nowadays I cannot resist sweets. Restaurant specific, I would say my all time favorite dish is mango sticky rice.

What’s your favorite to cook at home?

I love to bake bread.

What’s your morning beverage and how do you take it?

I don’t drink coffee or tea, so it’s just water in the morning.

What’s your personal motto?

Value all your good/bad experiences – be abundant in your gratitude for the people and things that bring you joy.

What’s your favorite holiday and why?

Thanksgiving – multiple varieties of potatoes, desserts, naps, family, etc etc.

Best advice you were ever given? And from whom?

“Pursue what feels honest to you” – a chef mentor from NYC many many years ago

What do you feel is your greatest accomplishment?

Proud of many things in my life, but I definitely hope my greatest accomplishment is ahead of me.

The last text you sent?

l“Beth do I like pie or cake better?”

What is your idea of perfect happiness?

Amy how the hell am I supposed to answer this?! I crave simple, peaceful moments in my life, so I suppose that is a start.

What do you love most about food?

It’s ability to connect all walks of life. In the simplest way, ‘deliciousness’ is universal. But it is also fascinating to dig deeper and see the parallels across all cultures and ethnicities in terms of food traditions.

What’s your favorite place in Baltimore?

I used to live in Fells Point and loved walking those cobblestone streets everyday. There was a little bakery on Fell Street and they sold ham and cheese croissants fresh out of the oven late at night and it was the best thing ever.

^{photo creds: Justin Tsucalas (food) and Colin Marshall (chef)}

Baker’s Dozen is an occasional column highlighting some very talented, hardworking and kind folks in the Baltimore food + beverage community. I hope you will make a point to support their businesses.