Cleveland - October 2015
Dockery Farms
CHEF EDWARD LEE
The inaugural Delta Supper Club event at the historic Dockery Plantation outside Cleveland, Mississippi was led by based Louisville, Kentucky-based Chef Edward Lee of 610 Magnolia, Milkweed and Succotash. Chef Lee is a four-time James Beard Foundation Award nominee for 'Best Chef: Southeast'. He has written a cookbook, Smoke & Pickles, that celebrates his cooking of honoring Southern cuisine with Asian flavors. Chef Lee was a contestant on Season 9 of 'Top Chef', the culinary host of Season 3 of "Mind of a Chef" and has served as a guest judge on "MasterChef".
NEW Delta Supper Club members enjoyed everything from fresh oysters and fried green tomatoes, to roasted tomatoes kimchi and a fire hot sauce. Jefferson’s Bourbon’s very own Trey Zoeller, master blender, even joined us for this one!
