and he adopted. after he almost lost sight in his eyes. they share the world with this place. i'd like to introduce you to the chef. she's in charge of all the food today. >> so you operate the kitchen here at this restaurant. . . >> so a real chef, yeah, yeah. >> the spread is incredible. there are dozens of small side dishes that are standard with any korean meal. there's also home brewed cranberry wine. pickled vegetables from the garden. >> is the goal to have all four seasons represented in every meal. >> that's mr. huang's philosophy. >> see cucumber sal id with chive flowers. >> they call it a chop chay.