by Edward Lee
To Mike Anderson, for capturing “my” Kentucky with his camera
To Darra, for publishing my first essay
To Dean, for his thoughtful opinions and for reminding me of why Yeats is so relevant
To Mary W., for treating me like the rock star I’m not
To Eddie and Sharon, for believing in me when no one else did
To Brook, for his endless support and countless bottles of wine
To my late grandmother, she is in heaven
To my parents, for the childhood they gave me
To my sister, Julie, because she made every day of growing up an adventure
To Justin and Laura, for being awesome!
To my crew: Nick, Kevin, and Caleb, for all the infinite details in making service a triumph
To Mindy, Robert, and everyone else at 610; I don’t thank them enough, I am always in their debt
To Kay Chun and Susan Nguyen, for their diligent recipe testing and good humor
To all the insanely talented chefs who welcomed me to their Southern homes
To John T., for bringing us all together
To Louisville, for adopting me
To every single person who has ever dined at my restaurant,
To anyone I’ve ever shared a drink with
And to my wife, Dianne, who taught me that love is boundless
About the Author
Edward Lee is a Korean American who grew up in Brooklyn, trained in classical French kitchens, and has spent the better part of a decade in Louisville, Kentucky, where he is chef/owner of the acclaimed 610 Magnolia. A two-time James Beard finalist for Best Chef: Southeast, he survived 14 weeks on the 2012 (Texas) season of Bravo’s Top Chef. He writes a column for Organic Gardening magazine, and has been featured in Bon Appétit, Gourmet, The New York Times Magazine, Esquire, Southern Living, and many other national publications.
Copyright © 2013 by Edward Lee
All photographs copyright © 2013 by Grant Cornett, except pages 111, 132, and 225, which are copyright © 2013 by Dan Dry, and pages 41, 69, 129, 185, and 254
A version of the Pigs & Abattoirs chapter opener first appeared in the Spring 2012 issue of Gastronomica: The Journal of Food and Culture (12:1) published by University of California Press Journals. Reprinted with permission.
All rights reserved. No portion of this book may be reproduced—mechanically, electronically, or by any other means, including photocopying—without written permission of the publisher.
Published by Artisan
A division of Workman Publishing Company, Inc.
225 Varick Street
New York, NY 10014-4381
artisanbooks.com
Published simultaneously in Canada by Thomas Allen & Son, Limited
Library of Congress Cataloging-in-Publication Data is available
eISBN 978-1-5796-5542-6
Food styling by Dimity Jones