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Tuesday, August 13, 2013

Edward Lee Cookbook Signing Tuesday at Taste

Posted By on Tue, Aug 13, 2013 at 9:00 AM

       Want your copy signed? | Smoke and Pickles
  •        Want your copy signed? | Smoke and Pickles

Louisville chef Edward Lee is stopping in St. Louis tonight, August 13, to sign copies of his new cookbook, Smoke and Pickles: Recipes and Stories from a New Southern Kitchen at Taste (4584 Laclede Avenue; 314-361-1200) at 5:30 p.m. Oh, and he's inspired a special menu for us St. Louisans.

See also: - Taste's Grilled Asparagus with Crisp Poached Egg: One of 100 St. Louis Dishes You Must Eat Right Now - Taste's "Barbacoa": One of the 100 St. Louis Dishes You Must Eat Right Now - Taste's Kyle Mathis: Winner of Iron Fork's Mixology Competition and Featured Bartender of the Week

You might remember Lee from last year's Top Chef: Texas (he lasted fourteen weeks); he's also a three-time James Beard Foundation Award finalist. Though he grew up in Brooklyn, he considers Louisville his adopted hometown -- it's where he discovered the restaurant 610 Magnolia on a trip to the Kentucky Derby in 2002. A year later, Lee moved south and bought 610 Magnolia.

Jefferson's Reserve will provide a bourbon tasting featuring Lee's own bourbon sweet tea and Taste has whipped up some Smoke and Pickles-inspired hors d'oeurves: smoked coffee-pickled beet bruschetta with pumpernickel toast and whipped ricotta, pulled barbecue lamb necks on lamb-fat bacon cornbread with bourbon-pickled jalapeños, house-cured bresaola with parsnip and black pepper biscuits with blackberry ketchup, miso chicken tacos with a pineapple-pickled jicama slaw and garlic-puffed rice, puffed rice crackers with roasted pork shoulder topped with black barbecue sauce and jasmine pickled peaches, and pork cracklins.

Tickets are $50 and include admission, food and drink, and an autographed copy of Smoke and Pickles. You can get them here.

Gut Check is always hungry for tips and feedback. Email the author at nancy.stiles@riverfronttimes.com or follow her on Twitter.


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