Deidre Woollard served as the lead editor on Luxist.com for…
Edward Lee charmed national audiences when he competed on Top Chef in 2012 but he has been delighting diners long before that. He has been nominated for a James Beard award multiple times and is the chef/owner at 610 Magnolia in Louisville, Kentucky. A Korean-American raised in Brooklyn who was good at math and into graffiti moves to Louisville and becomes an acclaimed chef–only in America. We are all better off for Lee’s journey it allows him to see the links between the food of his youth and the traditions of the South. His cookbook Smoke and Pickles:Recipes From A Southern Kitchen is both a meditation on a life spent in food and a look at how cuisines from varying lands are connected by certain core flavors.
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The book also includes extended profiles of food purveyors and of Lee’s own experiences from hunting ducks to slaughtering pigs. There’s a raucousness and a sloppy pig-laden, fried and sauced charm to the book. He’s picked up the best of his adopted town, taking on its ease and shabby gentility as his own. Lee is part of a growing cadre of transplanted chefs who are breathing life into the new culinary South and this book is the work of an artist finding his way using every tool at his disposal.
Deidre Woollard served as the lead editor on Luxist.com for six years writing about real estate, auctions, jewelry and luxury goods. Her love for luxury real estate led her to work at realtor.com and two of the top real estate brokerages in Los Angeles as well as doing publicity for properties around the world.