A couple of weeks ago, Charleston was treated to a double dose of Louisville Chef Edward Lee, which resulted in plenty of smiles, some great tips about techniques, and of course, some seriously outstanding food.
At Le Creuset Demo Kitchen on Thursday evening, Lee was more than just a teacher. He was a guide generously explaining how he built flavors in a dish, and he weighed in about numerous culinary queries, from the use of packaged broth to how to substitute seasonal fruits. Each tasting course was delicious, but the standout was a squash soup with cured strawberries that was ultra-simple but simply bursting with flavor. And of course, it was beautifully set off by the bright colors of the cookware and serving dishes.
Trattoria Lucca held a special lunch featuring Lee the next day, hosted by Chef Ken Vedrinksi, and once again, the crowd was wowed, this time by two star chefs. The event ended with a personalized book signing by the chef for his Smoke & Pickles cookbook, one of the standout reads of 2013!
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