About Edward Lee

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

"This Wine Cask Sour @youknowmouton made for @johnniewalker blender Aimée Gibson using the new Blenders’ Batch Wine Cask Blend was a pretty special way to bring out the fruity flavors in the whisky. Ingredients: 60ml Johnnie Walker Blenders’ Batch Wine Cask Blend 20ml Simple syrup 30ml Lemon juice Shake with ice, 15ml Pinot Noir #jwblendersbatch #johnniewalker #keepwalking #ad"
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"On March 15, I'm kicking off a supper series @succotashrestaurant with an Homage to Vegetables. To me, a really well done vegetarian meal is one that appeals to both meat eaters and non-meat eaters.I want to show carnivores that a vegetable well cooked does not make you long for meat at all. Take this eggplant, for example. I scored it, then rubbed it lightly and smoked it for 30 minutes. Then I brushed it with a garlic and white miso marinade that was mixed with lots of beet juice. I cooked this very slowly over live coals while brushing with the marinade. It smells like charred beef, tastes like kalbi but it is still proudly an eggplant, charred on the outside but tender with still a little bite on the inside. I haven't figured out what to accompany with it yet. But I will by the evening of the dinner. There will be about 15 to 17 different dishes of vegetables like this, each one a meaningful dish to me. Hope to see you there. Link for tickets in my bio. Succotash Penn Quarter #Vegetables #dc"
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"Smoked, Raw and Dried Mushrooms in a mild BBQ sauce that is finished with a homemade shiitake mushroom vinegar with grated black truffles. For @nytfood article on the joys of making homemade vinegar. Thank you @tejalxrao for a wonderful piece. Photo by Aaron Borton."
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"Beef Tongue Two Ways: Braised and Pastrami on a Caraway Johnny Cake with a Hybrid Sauerkraut & Kimchi, Thousand Island Dressing and Pickled Mustard Seeds. This one's been on our #610magnolia menu for years which almost never happens but that's how much we love this dish."
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From My Menu