Chef Edward Lee to discuss Smoke & Pickles at Fearrington Village | Food | Indy Week
Food
INDY Week's food blog

Archives | RSS

Monday, June 3, 2013

Chef Edward Lee to discuss Smoke & Pickles at Fearrington Village

Posted by on Mon, Jun 3, 2013 at 9:54 AM

click to enlarge 1370267736-edward_lee-jacket._smoke_and_pickles.jpg

Edward Lee’s new book Smoke & Pickles should come with a consumer warning label: Exercise caution when starting this book because YOU WILL NOT BE ABLE TO PUT IT DOWN.

Beautifully written and designed, the volume is part memoir of how a cocky Korean-Brooklyn kid finds his footing in a culturally diverse neighborhood and food scene, experiencing bittersweet success as a hipster New York City chef before finding his destiny at 610 Magnolia, a Louisville restaurant serving contemporary Southern fare. Fellow English majors who morphed into foodies will be nodding to the many literary references, as well as to this good advice from Cola Ham Hocks with Miso Glaze: “Braise for 2 hours while you read some Walt Whitman poems.”

The balance of the book is a 130-recipe collection that ranges from simple to complex. Some are restaurant favorites that have been retooled for home cooks, but most reflect the dishes and drinks Lee makes in his kitchen to enjoy with friends. Reading them, you can almost smell the sometimes bourbon-spiked, umami-rich flavors.

The acknowledged culinary genius and three-time runner-up for James Beard honors will be celebrated Wednesday evening by Chef Colin Bedford with a special dinner at Fearrington Village in Pittsboro. The event starts at 6 p.m. Tickets are $85, which includes dinner, a beer tasting, gratuity and a signed copy of Smoke & Pickles.

Lee says he looks forward to returning to the Triangle and visiting with close friend Ashley Christensen of Poole’s Diner, who will introduce him.

“Every time I’ve been to the Raleigh area, it’s always ended up a very colorful evening,” he says with a laugh while driving from his home to Oxford, Miss., to participate in a Southern Foodways Alliance event. “I always enjoy the people there. They give me lots of libation.”

The dinner will be a homecoming in other ways for Lee. “I have an uncle that I haven’t talked to in like 15 years. He called me of the blue about a week ago to say he lives about 15 minutes away from Fearrington,” he says.

His uncle is bound to find familiar flavors in the “contemporary approach to the Southern table” that Lee has made famous at 610 Magnolia. In his book, Lee attributes this to “smoke [as] the intersection between my two worlds”—referring to his Korean heritage and chosen Southern home.

“Korean grills and Southern barbecue have a lot in common,” he says. “And there are so many ways to infuse that smoky flavor into foods with great local ingredients like bourbon, bacon, sorghum—or to brighten them with the bite of a sharp pickle. It creates the perfect balance, the yin and yang, that makes a meal memorable.”

Lee has sought out big experiences and big flavors since childhood, taking risks and seeking art in the everyday. “Too many restaurants are just sort of recycling menus, trying to figure out what the people want,” he says. “The best independent restaurants in the world have a point of view. People are hungry for that. There’s a reason why you come to my restaurant in Louisville; it’s why I visit Ashley when I’m Raleigh and John Currence (of City Grocery) when I’m in Mississippi.”

Lee despises the term “fusion” for what he calls its “culinary racism,” the implication that Eastern cuisine needs to be “legitimized” by fusing it with more familiar Western fare. He sees some humor, however, in the notion that some eaters think the ultimate nexus of Southern and Korean food is KFC—not the fast-food franchise, but Korean Fried Chicken.

“I get asked to do that all the time,” he says, noting he recently tested a Korean fried chicken recipe that will be featured in a magazine. “Even within this simple idea, there are so many variations. It’s no different than going to five Southern homes and finding five different ways of making Southern fried chicken.”

Lee does include a fried chicken recipe in Smoke & Pickles that incorporates both smoky Filipino adobo spice and the curious Southern accompaniment of waffles (the recipe can be found in the online version of this story). “I’m not sure who first thought of serving fried chicken and waffles together, but if adding waffles helps you to feel better about eating fried chicken for breakfast, I’m all for it,” he writes. “This is my kind of soul food.”

“We tend to think of Southern food and culture as being one way, but when you look at the history, you see how wrong that is,” Lee says as he drives through the cradle of the Civil War on his way to Oxford. “For me, Southern culture represents an important part of American history. It’s always been very fertile and creative, incorporating influences from all over the world. I’m glad to be part of it.”

Jill Warren Lucas is a freelance food writer who blogs at Eating My Words. Follow her at @jwlucasnc.

Tags: , , , , , ,

Pin It
The three-time James Beard runner-up says he looks forward to returning to the Triangle and visiting with close friend Ashley Christensen.

Comments

Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Food

More by Jill Warren Lucas

Twitter Activity

Comments

Sorry to hear of the closing of the Dillards Restaurant. Please don't stop selling my favorite Dillard's Bar B Q …

by Phyllis Walters on Dillard's Bar-B-Q Closes Its Doors (Food)

With all respect - right on! I thought of those exact points as I read the article. I'm very glad …

by Gcat1960 on New York Times article on North Carolina women chefs does a disservice to them and the profession (Food)

Most Read

Latest videos from the INDY

© 2015 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation