Giving Thanks with the new member of Our Langham family

Thanksgiving is a time for family to come together and we are so happy to announce that we have a new member joining The Langham, Boston family—our Director of Food & Beverage, Kyung Lee. We recently discussed all things Thanksgiving and how he plans to celebrate this year. He was also kind enough to share with us his favorite Pumpkin Pie recipe, so keeping reading until the end for a tasty treat!

He not only managed the food and beverage department at the Intercontinental Boston, but he also worked with Jody Adams at the Cambridge classic, Rialto at the Charles Hotel. He then spent over three years on Cape Cod at the Chatham Bars Inn, another New England institution. Kyung was a big part of the Chatham Bars Inn’s dynamic lineup of culinary focused programming throughout the year. Managing everything from the Veuve Clicquot Pool Parties to the farm-to-table dinners at their very own farm, bringing people together over great food is a big part of Kyung’s career. And he plans to bring that same kind of creativity and energy to The Langham, Boston. “I’m excited to plan lots of fun activities here at The Langham, Boston so that we can help our guests celebrate everything that was put on hold in 2020.” He said.

With Thanksgiving right around the corner, we discussed how Kyung plans on celebrating during this strange year and what his favorite dishes are. “Typically, Thanksgiving is one of the busiest days of the year for anyone in the food and beverage industry. If I’m lucky I’m able to make it home for a late dessert because I’m usually with my work family serving guests all day.” Kyung is a big believer in cultivating a strong working relationship with his food and beverage teams. “All of us typically spend the major holidays at work serving others, away from our families not only because that’s what the job calls for, but because this is also our passion. Giving guests a top-notch experience is why we get into this business and for me ensuring that everyone on my team has the support they need during both the slow and busy days is my priority. I can’t wait for this new American classic to reopen and we are able to bring people together again at The Langham, Boston.” Said Kyung.

(Image Credit: J.Q. Louise)

However, this year Kyung will actually be able to spend the holiday with his family and so he is looking forward to enjoying his favorite dishes at home. “For a ‘foodie’, I may surprise you by saying that turkey isn’t my favorite part of the meal. I really love the side dishes and all the supporting players, like the gravy and the cranberry sauce.” And he went on to say that he also has quite the sweet tooth so pumpkin pie is probably his favorite dish of all, and he was kind enough to share with us his personal recipe!

Ingredients:

One 16 ounce can pumpkin purée
⅔ cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
Pinch of ground cloves
½ teaspoon kosher salt
½ cup plus 2 tablespoons sweetened condensed milk
⅔ cup evaporated milk 
3 eggs 
1 egg yolk 
¾ cup heavy cream 
½ teaspoon vanilla extract

Method:

Make a pie crust or use store-bought. Preheat the oven to 375°F (190°C). Then make the pie filling by whisking the ingredients above together. The filling should be a thick viscous mixture. Then prepare the crust. On a lightly floured surface, roll the dough out into a 12-inch circle. Place into a 9-inch pie dish. Crimp or flute the edges if you have time. But don’t forget to brush the edges with a light egg wash so they brown up nicely in the oven. Blind bake the pie crust for 10 minutes (Line the pie crust with parchment paper and fill with pie weights.) Pour pumpkin pie filling into the warm crust. Only fill until 3/4 of the way up. Bake the pie until the center is almost set, which should take about 55-60 minutes. 

We are so happy to have Kyung onboard and can’t wait to see how he brings his experience to our hotel through events, restaurant programming and more. But for now be sure to subscribe to our newsletter and follow us on InstagramFacebook and Twitter so you never miss an update or another great recipe. We hope you all have a safe, happy and healthy Thanksgiving!