The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Just Add Bourbon…

Photo by Josh Meredith

Chef Ed Lee’s recipes may be difficult to recreate in their entirety at home, but we want to illustrate the intricacy and detail that goes into a top chef’s dish. We encourage you to try these (or part of these) recipes at home!

Bourbon Brown Butter Oysters
with Lime Zest, Country Ham Slice, and Cilantro

Bourbon Barrel Smoked Octopus and Bourbon-Soy Glazed Eel
with Kalamata Olives and Preserved Lemon

Beef Carpaccio with Bourbon Vinaigrette
and Bourbon Barrel Fish Sauce Aioli

Chocolate Bourbon Mousse, Graham Cracker Ice Cream,
Bourbon Smoked Streusel, and Torched Marshmallow

Note from the Chef: Chef Ed Lee implores you to never cook with anything older than 12-year-old bourbon—those should be reserved for drinking only.


Mentioned in this post: