Podcasts about buttermilk graffiti

Edward Lee is the chef/owner of 610 Magnolia in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. He earned an Emmy nomination for his role in the PBS series “The Mind of a Chef.”The acclaimed restauranteur is also the author of “Smoke & Pickles,” “Buttermilk Graffiti,” and “Bourbon Land.” He participated in a CulinaryArts@SPAC event in October based around his “Bourbon Land” book - and for this event, the conversation was facilitated by a former editor at The New York Times, Tiina Loite.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

Edward Lee is the acclaimed chef of several restaurants in Kentucky and the DC area, most notably Louisville's 610 Magnolia, where he first made his mark on Southern cuisine almost 20 years ago using ingredients such as gochujang and soy sauce aged in whiskey barrels. He won a James Beard award for his 2018 book Buttermilk Graffiti and he was nominated for an Emmy for his work hosting the PBS series Mind of a Chef. Lee is also the co-founder of a remarkable nonprofit called The Lee Initiative, which during the pandemic has been supporting restaurant workers, struggling farms and other communities in need. Catherine and Juliana talk to Edward about how growing up in Carnarsie, Brooklyn—where there were very few Korean Americans—shaped his palate and his identity. He also shares stories about Clay, the hip Korean restaurant he opened in New York in the late ‘90s, his recent guest appearance on Top Chef: Portland, and his newfound mission in life to help others. Follow Edward Lee on Instagram @chefedwardlee For more information on Lee Initiative or to donate, go to Leeinitiative.org Follow K-Pod on Instagram @kpodpod Co-host, Producer, Photographer: Juliana Sohn @juliana_sohn Co-host, Producer, Editor: Catherine Hong @catherinehong100 Production Manager: Jessica Park Audio Engineer: AJ Valente Executive Producer: HJ Lee

Edward Lee is the acclaimed chef of several restaurants in Kentucky and the DC area, most notably Louisville’s 610 Magnolia, where he first made his mark on Southern cuisine almost 20 years ago using ingredients such as gochujang and soy sauce aged in whiskey barrels. He won a James Beard award for his 2018 book Buttermilk Graffiti and he was nominated for an Emmy for his work hosting the PBS series Mind of a Chef. Lee is also the co-founder of a remarkable nonprofit called The Lee Initiative, which during the pandemic has been supporting restaurant workers, struggling farms and other communities in need. Catherine and Juliana talk to Edward about how growing up in Carnarsie, Brooklyn—where there were very few Korean Americans—shaped his palate and his identity. He also shares stories about Clay, the hip Korean restaurant he opened in New York in the late ‘90s, his recent guest appearance on Top Chef: Portland, and his newfound mission in life to help others. Follow Edward Lee on Instagram @chefedwardlee For more information on Lee Initiative or to donate, go to Leeinitiative.org Follow K-Pod on Instagram @kpodpod Co-host, Producer, Photographer: Juliana Sohn @juliana_sohn Co-host, Producer, Editor: Catherine Hong @catherinehong100 Production Manager: Jessica Park Audio Engineer: AJ Valente Executive Producer: HJ Lee

In each of the BUTTERMILK GRAFFITI’s 16 character-driven chapters, Lee explores a place where immigrants are making a lasting impact on the culinary and cultural landscape. He digs into the meaning of Lebanese kibbeh in Clarksdale, MS; Uyghur noodle soup in Brighton Beach, NY; pepperoni rolls in West Virginia; and pastrami in Indianapolis. He contemplates clam pizza in Connecticut, now considered a classic local dish, but originally an Italian immigrant’s attempt to incorporate an unfamiliar ingredient into a recipe from the Old Country. And not content merely to observe, he fasts for Ramadan in Dearborn, Michigan, and smokes Cuban cigars in Miami. Original recipes serve as a coda at the end of each chapter, summing up what Lee has learned and how he plans to integrate it into his own life. Throughout, he finds that “Food can be a bridge, and the best, most thrilling dishes can result from joining two different worlds.”

In each of the BUTTERMILK GRAFFITI’s 16 character-driven chapters, Lee explores a place where immigrants are making a lasting impact on the culinary and cultural landscape. He digs into the meaning of Lebanese kibbeh in Clarksdale, MS; Uyghur noodle soup in Brighton Beach, NY; pepperoni rolls in West Virginia; and pastrami in Indianapolis. He contemplates clam pizza in Connecticut, now considered a classic local dish, but originally an Italian immigrant’s attempt to incorporate an unfamiliar ingredient into a recipe from the Old Country. And not content merely to observe, he fasts for Ramadan in Dearborn, Michigan, and smokes Cuban cigars in Miami. Original recipes serve as a coda at the end of each chapter, summing up what Lee has learned and how he plans to integrate it into his own life. Throughout, he finds that “Food can be a bridge, and the best, most thrilling dishes can result from joining two different worlds.”

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven time James Beard Award nominee with a new cookbook called Buttermilk Graffiti. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Edward Lee is the chef and owner of three restaurants with their own unique identities in Louisville, Kentucky: 610 Magnolia, MilkWood, and Whiskey Dry. Beyond his adopted hometown of Louisville, Lee is the culinary director of Succotash in Maryland and Washington DC, and is the author of two books, Smoke & Pickles - his first - a cookbook that chronicles the story of how he was raised in Brooklyn in a family of Korean immigrants to his arrival in Louisville, and his second, Buttermilk Graffiti, a uniquely inspiring read that is part food essay, part travel book, part memoir and part cookbook. Released in the Spring of 2018, Buttermilk Graffiti finds Lee traveling across America to learn how immigrants arrive, thrive, and influence the cuisine of communities all over the country, from the Cambodian community of Lowell Massachusetts to the predominantly Muslim neighborhoods of Dearborn Michigan. In addition to his appearances on award winning shows like Mind of a Chef and writing and producing the Feature Documentary Fermented, Lee participates in the annual Bourbon and Beyond festival held in Louisville at the end of each September for the past two years. Equal parts bourbon, music, and food, the festival shines a spotlight on the things that make Kentucky and Louisville a great place to visit and live.

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven time James Beard Award nominee with a new cookbook called Buttermilk Graffiti. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

More travelogue than cookbook, chef Edward Lee’s latest book Buttermilk Graffiti takes him around the US, with his life’s story influencing the itinerary. He tells the stories of the cooks, chefs, and restaurateurs who food their customers day in and out without praise, celebrity attention, or wealth. The book is a discovery of self just as much as it is a discovery of other people and places. Chef Lee cooks his recipes for Lacy Cornbread with Rhubarb Jam, and the recipes are available at ForklorePodcast.com.

Kim Severson on the hunt for a lost strain of rice; J. Kenji López-Alt on salt; and pie plates for grilling.

If you are a devoted foodie it s a good guess you already know who Edward Lee is. Especially if you caught his Emmy nominated season of Mind of a Chef. Born in Korea, Edward grew up in Brooklyn, but a single trip to the Kentucky Derby transformed him into a new style Southerner, one whose world includes kimchi with a side of fried boloney. We sat down in our studios with Edward when he blew through town on tour with his new book, Buttermilk Graffiti, a book that Anthony Bourdain said, "Shines a light on what it means to cook and eat American food in all its infinitely nuanced and ever evolving glory." If you enjoy this Louisiana Eats Quick Bite, visit poppytooker.com to see of a video version of Edward Lee s interview produced by Jonathan Evans.

On this Father's Day episode, Cathy is joined by Chef Edward Lee, the owner of 3 restaurants in Kentucky, culinary director of Succotash in Washington D.C., and author of the cookbook Smoke + Pickles. Edward pays tribute to the legacy of his friend Anthony Bourdain. And he talks about his memoir, Buttermilk Graffiti, which highlights new ethnic cuisines throughout America. Edward talks about how culinary appropriation is a natural byproduct of a cuisine's evolution, and how it's important for chefs to keep taking risks. Eat Your Words is powered by Simplecast.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. In today's episode, we pause to remember the legacy of Anthony Bourdain. Today's Episode: Edward Lee Edward is the author of Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine and Smoke and Pickles: Recipes and Stories from a New Southern Kitchen. Chef Edward Lee meets home cooks and records their stories in his road trip book, 'Buttermilk Graffiti', by Agatha French // LA Times Chef Edward Lee: Bourdain changed my life, by Edward Lee // CNN Bonus SALT + SPINE Features: Recipe: Budae Jjigae with Fried Bologna Recipe: Pollo a la Brasa Listen: Edward reads an excerpt from Buttermilk Graffiti Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

In this episode, we pause to remember the legacy of Anthony Bourdain.This week, we're excited to welcome Edward Lee to SALT + SPINE, the podcast on stories behind cookbooks.Edward is the author of Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine, which tells sixteen compelling stories of people redefining culinary traditions across the country. Previously, Edward authored Smoke & Pickles: Recipes and Stories from a New Southern Kitchen.START COOKING TODAY: BookshopIn the book, Edward road trips across the United States to uncover the stories of what he calls “America’s new melting pot cuisine.” From beignets in New Orleans to recreating the flavors of Cambodia, Edward doesn’t just explore the roots of these foods, but the people and their unique impact—and he brings us 40 new recipes based on these stories.“I love food made by immigrants. Not only is it delicious but it often has all the elements I look for in the recipe: simplicity, resourcefulness, frugality. More important to me though: it is often made by those whose voices have been overlooked.”As a boy growing up in Brooklyn, a Korean-American, and the son of immigrant parents, Edward has always been surrounded by a patchwork of cultural and culinary influences. He’s always been drawn to exploring cultures: in book form, through his restaurants, through TV shows like "Mind of a Chef," through documentaries, and more.We sat down with Edward at San Francisco's The Civic Kitchen cooking school to talk about the stories behind Buttermilk Graffiti. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

  Having chef and memoirist Edward Lee on Special Sauce was the happiest of accidents. Sitting on top of a pile of books on Special Sauce associate producer Marissa Chen's desk was Lee's evocative and moving memoir, Buttermilk Graffiti. I read a chapter, was knocked out by it, and emailed his publicist asking if Lee–chef/owner at three restaurants in Louisville, Kentucky, and culinary director at another in Washington, DC, and Maryland–was going to be in NYC any time soon. By some miracle, he was, and you can hear the results of all this serendipity on this week's episode of Special Sauce (and next's). Growing up in the then-polyglot neighborhood of Canarsie, Brooklyn, Lee was exposed to all kinds of food, and he and his friends ate anything and everything: "We're going to get a beef patty, and then we're going to eat some Pakistani food, and then get a slice of pizza." But, he says, the household he was raised in didn't exactly encourage his interest in cooking from a young age. "It was interesting back then, coming from a traditional, patriarchal Korean family. I was not going to be the one to cook. I had an older sister, and it's the girl that the recipes get passed down to, not the boy in the family. I'm supposed to go off and do whatever boys do. I literally had to fight my way into the kitchen. I was very persistent, even as a little kid.... I basically said, 'Listen, I'm not leaving.' [My grandmother] would let me hang out in the kitchen. She wouldn't tell me what she was doing, but she would just let me hang out in the kitchen, and she would just be like, 'Well, if you're going to be here, be here, but I'm not going to tell you anything about this.'" When he told his parents he was going to become a chef, they were not pleased: "For my parents, they said to me, they said, 'You're being a servant. You're choosing a life of servitude.' Of course, my rebuttal was, 'Hey, you become an accountant, you're still serving someone.' They didn't want to hear that. I was kind of a smart aleck. They didn't like those answers. There were no celebrity chefs back then. There was no ownership of your destiny, ownership of your career." Before Lee truly embarked on that career, however, he fell in love with graffiti, an outlet that, to him, represented art at its most democratic and most ephemeral. For many of the young people he grew up around, it was a "futile attempt at leaving some permanence on the world, knowing that this thing was going to get covered up in a week or two, or month. There was something both tragic and beautiful about it.... Obviously hindsight is 20/20, but I make the comparison now that food is so much the same way. Food is so much about.... It's just a moment." Lee eventually found his way to Louisville, where he encountered his first bowl of collard greens at a local soul food restaurant and was drawn in by the multiethnic nature of Southern food culture. You'll hear more about how his exposure to Southern culture transformed his approach to food, plus the important life lessons he learned during his stint as a short-order cook in college, when you tune in. ---------- The transcript for this episode of Special Sauce can be found over at Serious Eats.

Graduate students Brent Coughenour and Nicole Dugan interview author and chef Edward Lee in advance of the release of his new book "Buttermilk Graffiti." Brent and Nicole ask Edward about his writing process, the themes of identity and appropriation in the book, and octopus bacon. Get Edward Lee's "Buttermilk Graffiti" through Carmichael's Bookstore (https://www.carmichaelsbookstore.com) and follow him on Twitter and Instagram @chefedwardlee. Contact the hosts via Twitter! @nicoledgn @brentcoughenour