Join us April 23 as Chef Edward Lee stops at Honeywood on his cookbook tour for Bourbon Land, a new book that explores the culinary diversity of Kentucky bourbon. We’ll be cooking our way through the book to create an a la carte dinner menu that is not to be missed! Make your reservation online at the link below
More about Chef Edward Lee & our dinner
Holly Hill founder Chef Ouita Michel still remembers the first time she met Chef Edward Lee.
“Ed Lee and I met 20 years ago on the front porch of Holly Hill Inn and he's been a friend ever since. I have always loved his cooking – it’s a wonderful amalgamation of NYC restaurant culture, KY foods and flavors, and his Mom's traditional Korean dishes.
His approach is so adventurous; I can just see a little Ed in middle school, can of spray paint in hand. I love to make Ed’s kimchi and collards from his first book Smoke & Pickles; it’s STILL one of my favorite greens dishes.”
We are thrilled to be hosting him at Honeywood to celebrate his new book Bourbon Land. Chef Tyler McNabb has curated a delicious menu from Bourbon Land and married them to some of our own favorite bourbon recipes. And Leah Craig is going to mix up some of Ed's best cocktail recipes. Finally, we’ll have copies of Bourbon Land for guests to buy and have signed by Ed that night!”
For those who haven’t met him, Edward Lee is the Chef/Owner of 610 Magnolia and Nami, both in Louisville, Ky.; and Culinary Director for Succotash Prime in Washington DC and Succotash in National Harbor, Md. He also co-founded The LEE Initiative, a non-profit dedicated to diversity and equality in the restaurant industry.
In 2019, Chef Lee received the James Beard Foundation Award for his book, Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot Cuisine. His first book, Smoke & Pickles, much loved by Chef Ouita, was a national bestseller.
Our Honeywood dinner will be based on Chef Lee’s latest book, Bourbon Land, which explores the culinary diversity of Kentucky bourbon. It’s full of great profiles, historical background, and delicious bourbon-infused recipes that get the most out of every drop.
Chef Lee told us, “I've been such a fan of Ouita's from the first time I dined at Holly Hill Inn over 20 years ago. I'm so excited to be collaborating with her on this incredible dinner event.” And we’re proud to say we knew Chef Lee ‘when’ and can’t wait to welcome him back!