The more things change… the more they continue to change. So much of cooking, writing, art and music is based on what came before. First there was meat. Then there was fire. Then came sous-vide. Chef Ed Lee dissects the evolution of a dish and the public’s changing tastes.
The ephemeral is explored in multiple disciplines, from graffiti to eel terrine, while Ed tries his hand at cooking alternative meats (like alligator); enjoys a recipe that has stood the test of time, Maw Maw’s Ravioli from Hog & Hominy’s Andrew Ticer and Michael Hudman; and creates a quickly-disappearing dim sum dish with Stuart Brioza, as he looks toward the future of the food chain.
Comments