From left, Matt Sperber, Michael Gliniecki, Drew Murray and Chef Tae Strain, owner of ggoma supper club, prepare ‘chicken dinner’ with Carolina gold rice and burgundy truffles for guests as Strain hosts a pop-up dinner at JBGB's.

From left, Matt Sperber, Michael Gliniecki, Drew Murray and Chef Tae Strain, owner of ggoma supper club, prepare ‘chicken dinner’ with Carolina gold rice and burgundy truffles for guests as Strain hosts a pop-up dinner at JBGB's. (Kim Hairston/Baltimore Sun )

Chef Tae Strain’s Ggoma Supper Club | PHOTOS

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Chef Tae Strain, owner of ggoma supper club, hosts a pop-up dinner.

From left, Matt Sperber, Michael Gliniecki, Drew Murray and Chef Tae Strain, owner of ggoma supper club, prepare ‘chicken dinner’ with Carolina gold rice and burgundy truffles for guests as Strain hosts a pop-up dinner at JBGB's.

From left, Matt Sperber, Michael Gliniecki, Drew Murray and Chef Tae Strain, owner of ggoma supper club, prepare ‘chicken dinner’ with Carolina gold rice and burgundy truffles for guests as Strain hosts a pop-up dinner at JBGB's. (Kim Hairston/Baltimore Sun )

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Chef Tae Strain, owner of ggoma supper club, adds greens to one of the plates that is part of ‘chicken dinner’ with Carolina gold rice and burgundy truffles as he hosts a pop-up dinner at JBGB's. Ggoma means 'little one' in Korean.

Chef Tae Strain, owner of ggoma supper club, adds greens to one of the plates that is part of ‘chicken dinner’ with Carolina gold rice and burgundy truffles as he hosts a pop-up dinner at JBGB's. Ggoma means 'little one' in Korean. (Kim Hairston/Baltimore Sun )

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This is one of the plates that make up ‘Chicken dinner’ with Carolina gold rice and burgundy truffles.

This is one of the plates that make up ‘Chicken dinner’ with Carolina gold rice and burgundy truffles. (Kim Hairston/Baltimore Sun )

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From left, Amanda Kimbers, of Harbor East, records a visitor photographing Lindsay Staton, of Clarksville, recording Chef Tae Strain, owner of ggoma supper club, and cooks preparing dishes at a pop-up dinner.

From left, Amanda Kimbers, of Harbor East, records a visitor photographing Lindsay Staton, of Clarksville, recording Chef Tae Strain, owner of ggoma supper club, and cooks preparing dishes at a pop-up dinner. (Kim Hairston/Baltimore Sun )

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Chef Tae Strain, owner of ggoma supper club, speaks to diners about the food they are eating as he hosts a pop-up dinner.

Chef Tae Strain, owner of ggoma supper club, speaks to diners about the food they are eating as he hosts a pop-up dinner. (Kim Hairston/Baltimore Sun )

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Chef Tae Strain, owner of ggoma supper club, speaks to diners about the food they are eating.

Chef Tae Strain, owner of ggoma supper club, speaks to diners about the food they are eating. (Kim Hairston/Baltimore Sun )

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Reed Cahill, maitre d, and Jen Minke, wine distributor and importer with Free Run Wine Merchants, pour a red beaujolais for diners.

Reed Cahill, maitre d, and Jen Minke, wine distributor and importer with Free Run Wine Merchants, pour a red beaujolais for diners. (Kim Hairston/Baltimore Sun )

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Jen Minke, wine distributor and importer with Free Run Wine Merchants, speaks about the wine pairings at the ggoma supper club pop-up dinner at JBGB's.

Jen Minke, wine distributor and importer with Free Run Wine Merchants, speaks about the wine pairings at the ggoma supper club pop-up dinner at JBGB's. (Kim Hairston/Baltimore Sun )

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Chef Tae Strain, owner of ggoma supper club hosts a pop-up dinner Tuesday night at JBGB's. Ggoma means 'little one' in Korean.

Chef Tae Strain, owner of ggoma supper club hosts a pop-up dinner Tuesday night at JBGB's. Ggoma means 'little one' in Korean. (Kim Hairston/Baltimore Sun )

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Chef Tae Strain, owner of ggoma supper club, pours the sauce for halibut with melted leeks and blue crab butter.

Chef Tae Strain, owner of ggoma supper club, pours the sauce for halibut with melted leeks and blue crab butter. (Kim Hairston/Baltimore Sun )

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From left, Chef Tae Strain, owner of ggoma supper club, Drew Murray and Matt Sperber, prepare ‘chicken dinner’ with Carolina gold rice and burgundy truffles.

From left, Chef Tae Strain, owner of ggoma supper club, Drew Murray and Matt Sperber, prepare ‘chicken dinner’ with Carolina gold rice and burgundy truffles. (Kim Hairston/Baltimore Sun )

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From left, Matt Sperber, and Chef Tae Strain, owner of ggoma supper club, shave horseradish over one of the plates that is part of ‘chicken dinner.'

From left, Matt Sperber, and Chef Tae Strain, owner of ggoma supper club, shave horseradish over one of the plates that is part of ‘chicken dinner.' (Kim Hairston/Baltimore Sun )

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Chef Tae Strain, owner of ggoma supper club, shaves burgundy truffles over one of the plates that is part of ‘chicken dinner’ with Carolina gold rice and burgundy truffles.

Chef Tae Strain, owner of ggoma supper club, shaves burgundy truffles over one of the plates that is part of ‘chicken dinner’ with Carolina gold rice and burgundy truffles. (Kim Hairston/Baltimore Sun )

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Burgundy truffles will be shaved over Chef Tae Strain’s ‘chicken dinner’ with Carolina gold rice.

Burgundy truffles will be shaved over Chef Tae Strain’s ‘chicken dinner’ with Carolina gold rice. (Kim Hairston/Baltimore Sun )

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