Edward Lee at Succotash

Bio

Chef Lee was the culinary host of Season 3 of Mind of a Chef and is currently a guest judge on MasterChef.

Accolades

  • Nominee
    James Beard Foundation

My Restaurants

Where I Eat

Behind the Scenes

Chef Edward Lee reviews  at post.venue.name
"Octopus cooked over Binchotan with Chorizo and Gooseberries in a Chimichurri Oil by the unstoppable @kbashworth for #610magnolia The Japanese charcoal burns hot and clean and gives us a perfect char without creating billows of smoke. It is so clean, we use the ash in our compost that goes back into growing our next crop of vegetables in our 610 Greenhouse. It is this continuous cycle that keeps us thinking about how to make our food more delicious and our business more sustainable."
instagram icon
Chef Edward Lee reviews  at post.venue.name
"Lightly Poached Swordfish, Tomato Seeds with Horseradish, Spoonbill Caviar, Benne Seed Oil, Long Beans with Finger Limes. Simple for summer. #610magnolia Thanks @steeliteusa for the gorgeous plate. And thanks @chefiab for introducing me to #oliverfarms - makes all the difference"
instagram icon
Chef Edward Lee reviews  at post.venue.name
"Fine Dining at its best. Restaurant Gordon Ramsay has held 3 Michelin stars since 2001- a feat no other London restaurant has been able to do. The perfection of food, service and grace is something I will always be enamoured by and regard as the highest art form. At a time in America when fine dining is being brushed aside for more casual experiences, it is still important to remember that many of the tools, techniques and concepts of our menus are directly descended from this precious perch. It is an honor to dine here - thank you @gordongram"
instagram icon

From My Menu

Chef Edward Lee reviews Green curry boudin, Johnny Cake with kimchi slaw and crispy okra chips at Milkwood
"New Year means New Menu. Green Curry Boudin, Johnny Cake with Kimchi Slaw and Crispy Okra Chips. Recipe inspired by @butcherlarder when we collaborated in Nola for #BoudinBourbonBeer The Boudin is stuffed, fermented and smoked which is how I feel after the holidays so here is a little of me wishing you a Happy New Year! @milkwoodlouky"
instagram icon
Chef Edward Lee reviews Oyster toast, bourbon brown butter, quail egg, ham salt, sheep's milk cheese, chard and beets at 610 Magnolia
$$$ | Modern | American
"Oyster Toast, Bourbon Brown Butter, Quail Egg, Ham Salt, Sheep's Milk Cheese and Chard & Beets #610magnolia @kbashworth #NewYear"
instagram icon
Chef Edward Lee reviews Butternut squash soup with bourbon brown butter, pumpkin seed oil, tumeric and duck confit at Succotash
$$ | American | Takes Reservations
"Butternut Squash Soup with Bourbon Brown Butter, Pumpkinseed Oil and a touch of Tumeric, garnished with Duck Confit, Duck Cracklin, Dried Fig and Raw Shiitake. I love the earthy colors of fall when ingredients reflect the monochromatic shades in nature. Instead of making colors pop, I try to let them blend together so ingredients almost become indistinguishable from one another. This is fall to me. #succotashrestaurant"
instagram icon
Chef Edward Lee reviews Beef short ribs braised in bourbon barrel aged soy sauce, Weisenberger grits, pine nuts and nori pomegranate seeds at Succotash
$$ | American | Takes Reservations
"Beef Short Ribs braised in Bourbon Barrel Aged Soy Sauce, Weisenberger Grits, Pine Nuts Nori Pomegranate Seeds - for #JimBeam Bourbon dinner @succotashrestaurant"
instagram icon