Edward Lee

Teaches From Buttermilk to Bourbon

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$15 $8.30/month (billed annually)

From Buttermilk to Bourbon

Chef Edward Lee’s class

13 Lessons

Documentary & Hands-on

40+ Recipes

Techniques, Skills & Secrets

5 Hours

Of Exclusive Video

Take a mouth-watering journey to Kentucky, from the farm to his restaurants and home in Louisville. Discover his personal story, secrets, and techniques as you learn a range of Edward’s signature dishes, including Fried Chicken with Gochujang Sauce, Oysters and Grits, Cabbage-Steamed Fish, and more. Edward teaches a lifetime of knowledge across 5+ hours in his exclusive video class, including an inspiring documentary and 12 hands-on lessons.
YesChef Online Cooking Classes - chef Edward Lee teached from buttermilk to bourbon

Edward Lee

James Beard Award’s Best Book of the Year winner for writing (Buttermilk Graffiti, 2019); James Beard Award’s Best Chefs in America nominee, 2011-2017), featured on PBS’s Mind of a Chef (Season 3)

Chef Lee's Class

  • Class Highlights
  • Techniques
  • Recipes

In his class, you'll discover chef Edward Lee’s new Southern fare, as you travel to Louisville, visit his home kitchen, and learn how to cook his twist on the South.

LEARN:
The most flavourful and tender fried chicken  ●  Bourbon infused brown butter  ●  The secrets of Korean fermentation  ●  Perfectly Shuck an Oyster  ●  Steam any fish, with a miso twist  ●  Make your own Mop sauce  ●  Combine sweet and savoury  ●  Grill anything with Kalbi butter  ●  Find the glory of burnt flavours

Bring Edward's unique flavor profiles and techniques home as you make delectable meals that embody his unique cultural heritage.

LEARN:
Shallow frying  ●  Knife skills  ●  Steaming  ●  Braising  ●  Fermentation  ●  Shucking Oysters  ●  Cooking with Bourbon  ●  Grilling  ●  Brûléeing  ●  Balancing flavours  ●  Roasting  ●  Open fire grilling

Learn a range of Edward's signature dishes, that took him a lifetime to perfect!

LEARN:
Shallow-Fry Fried Chicken  ●  Bourbon Brown Butter  ●  Coconut Rice  ●  Cabbage Steamed Fish  ●  Kohlrabi Kimchi  ●  Banana Mop Sauce  ●  Braised Tofu  ●  Shucking Oysters  ●  Asian Pear Slaw  ●  Savory Asian Peanut Butter  ●  Kalbi Butter  ●  and many more

In his class, you’ll discover chef Edward Lee’s new Southern fare, as you travel to Louisville, visit his home kitchen, and learn how to cook his twist on the South.

LEARN:
The most flavourful and tender fried chicken  ●  Bourbon infused brown butter  ●  The secrets of Korean fermentation  ●  Perfectly Shuck an Oyster  ●  Steam any fish, with a miso twist  ●  Make your own Mop sauce  ●  Combine sweet and savoury  ●  Grill anything with Kalbi butter  ●  Find the glory of burnt flavours

Bring Edward’s unique flavor profiles and techniques home as you make delectable meals that embody his unique cultural heritage.

LEARN:
Shallow frying  ●  Knife skills  ●  Steaming  ●  Braising  ●  Fermentation  ●  Shucking Oysters  ●  Cooking with Bourbon  ●  Grilling  ●  Brûléeing  ●  Balancing flavours  ●  Roasting  ●  Open fire grilling

Learn a range of Edward’s signature dishes, that took him a lifetime to perfect!

LEARN:
Shallow-Fry Fried Chicken  ●  Bourbon Brown Butter  ●  Coconut Rice  ●  Cabbage Steamed Fish  ●  Kohlrabi Kimchi  ●  Banana Mop Sauce  ●  Braised Tofu  ●  Shucking Oysters  ●  Asian Pear Slaw  ●  Savory Asian Peanut Butter  ●  Kalbi Butter  ●  and many more

CLASS Preview

Lesson plan

Edward's Story

Story: Documentary ● Louisville, Kentucky

Chef Edward Lee rejects being labeled by any one thing. Discover the inspirations behind his Southern cuisine, his home town & food.

45 min

Fried Chicken with Gochujang Sauce & Slaw

Learn: Shallow Frying ● Spicy Sauce ● Cole Slaw

Chef Lee teaches his secrets for perfectly tender chicken with a crispy exterior, with a twist.

17 min

Cabbage Steamed Fish with Miso Hollandaise

Learn: Cabbage Wraps ● Miso Hollandaise ● Spicy Asian Marinade

Edward teaches his technique for perfectly steaming fish and veg in a deliciously cocoon.

28 min

Braised Tofu & Radish with Ham Salt

Learn: Ham Salt ● Meat Stock ● Braising

Discover how to combine textures, induce flavors, and the knife skills to cutting perfect cubes and matchsticks.

21 min

Kohlrabi Kimchi

Learn: Fermentation

Learn the tradition and art of fermenting vegetables and coaxing kimchi's flavors, using time, patience and a little salt.

16 min

Eggplant, Bologna & Mushroom Burnt Toast

Learn: Searing ● Charring ● Deglazing

Chef Lee imparts his signature flavors: Burnt. Learn to master the Maillard reaction and coax deliciousness from simplest ingredients.

20 min

Savory Asian Peanut Butter

Learn: Nut Butter ● Sweet & Savory

Why buy peanut - or any nut - butter, when you can make it better at home. Chef Lee teaches a savory, Asian twist to the classic.

7 min

Peanut Braised Chicken with Coconut Rice

Learn: Slow Braising ● Pan-Asian Rice

Join Edward and his wife, Diane, and learn to perfectly cook poultry in a flavorful miso and peanut sauce, beside perfectly cooked rice.

21 min

Oysters & Grits in Bourbon Brown Butter

Learn: Grits ● Shuking Oysters ● Brown Butter ● Hot Vinegar ● Poaching

Edward's unique spin on the Southern classic combines Bourbon, brown butter and oysters.

25 min

Open Fire Steaks & Veg with Kalbi Butter

Learn: Grilling ● Compound Butter

Chef Lee reveals his grilling secrets with different steak cuts, fresh veg and how to make your own compound butter.

18 min

Grilled Quail with Banana Barbecue Mop

Learn: Pan Grilling ● Searing ● Sauce

Discover the secrets to cooking this tender poultry, with perfect cross-hatched char marks, and homemade quick pickles.

27 min

Backyard Barbecue

Learn: Grilling ● Party Food

A fun backyard lesson with Edward and friends! Discover the simple pleasures in grilling steaks, bacon and sweet potatoes among other barbecue favorites.

27 min

Peanut & Popcorn Watermelon Brûlée

Learn: Fried Peanuts ● Popcorn ● Brûlée

Chef Edward Lee explores the complexity of watermelon with this whimsical salad.

19min

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  • Recipes with step-by-step guidance
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$15 $8.30/mo

Billed annually

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