CHEF EDWARD LEE
“In my restaurants, I use a variety of oils. Each has a distinct role, from baking to sautéing to finishing salads. I recently cooked my way through a portfolio of artisan grapeseed oils that are changing the way cooks think about this generally flavorless oil. Salute Santé! has been producing extra-virgin cold pressed varietal grapeseed oils since 2010. What makes these oils so interesting are their bold flavors. They have a vibrant green-golden flavor with the aroma of freshly crushed grapes. Their mouthfeel is lush and clean. Grapeseed oil seems poised to become a wonderful new option for home cooks to add to their pantries.”
Chef Edward Lee is a nationally recognized chef & proprietor of 610 Magnolia in Louisville, Kentucky. Born and raised in Brooklyn, NYC, it seems like his whole life was destined to end up in Kentucky. He first traveled to Louisville to work with former chef⁄owner Eddie Garber and was so impressed with 610 Magnolia and Kentucky’s local farms that he returned the next year to make the place his own. It was a risky move to leave New York’s bustling culinary scene to start over in Louisville but the risk has paid off. With chef Lee at the helm, 610 Magnolia is once again praised as the fine dining destination of the city and the region.
The restaurant has been featured in Bon Appetit, Food & Wine, the New York Times magazine, SAVEUR, Southern Living, Esquire, and most recently a 16 page feature in the October 2009 issue of Gourmet magazine. He was a finalist for the James Beard Foundation Best Chef Southeast Category in 2011 and 2012. In 2010, he defeated Ion Chef Jose Garces on Iron Chef America in a battle that featured tongues and cheeks. He was a fan favorite on top chef Texas season 9. In 2007, chef Lee launched the wine studio housed in a contemporary building just across the street from 610 magnolia. The venue boasts a state of the art home kitchen sponsored by kitchen aid and a 900 square foot wine cellar. This new venture includes a retail wine shop, cooking classes and unique dinner concepts that reinforce chef’s Lee’s farm to table cuisine. Chef Lee will open a new venture by winter of 2012 and will release an upcoming cookbook published by artisan books in spring 2013.
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