Chef Edward Lee Goes from Brooklyn Kitchens to Kentucky Bourbon

edward-lee-trey-bourbon
Chef Edward Lee describes himself as “one part Southern soul, one part Asian spice, and one part New York attitude,” and his recipes pull from all parts of his background. Raised in Brooklyn and trained in New York, former Top Chef contestant Lee has now spent 10 years in Louisville, Kentucky, building his critically-acclaimed restaurant — 610 Magnolia, its sister speakeasy – MilkWood, and writing about his journeys and recipes along the way (his book, Smoke and Pickles: Recipes and Stories from a New Southern Kitchen, was published last year.) The multiple James Beard Award nominee is now branching out from the kitchen and into the distillery, blending the unique flavors that inspire his food into his own line of whiskey. In this guest essay, he shares how that project first began, not surprisingly, after a few drinks. Full story

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