Interview: Chef Edward Lee

Louisville's rising chef on the cross-cultural appeal of smoke and pickles

by Stephen J. Pulvirent You might remember Chef Edward Lee from his stint on Top Chef Texas, but that’s hardly the most interesting thing about him. The Brooklyn-born chef actually honed his skills in some tough New York kitchens before a road trip to the Kentucky Derby in 2001 ultimately led Lee to find his culinary home in Louisville and move there a year later. …

Interview: Stu Waters of Stu’s Pickles

The vinegar freak tells us how he adds a briny punch to a classic Bloody Mary

by Madison Kahn Stu Waters loves pickles. The Midwesterner started experimenting with food in college and upon graduating, decided to leave his philosophy degree behind for a culinary education. Waters quickly found his niche in fermentation and a romance with pickles ensued. Claiming pickles are “half art, half science,” Waters improvised with various recipes for years until he found what he feels is the ultimate …

Pitchfork Preserves

Spicy pickle spears, dilly beans and natural fruit juice syrups from a family farm in Vermont

We love pickles. From McClure’s pickle flavored potato chips to Gordy’s small batch sweet relish, we can’t pass up an opportunity to sample fresh natural ingredients and family recipes. On a recent trip to Vermont we picked up a handful of goods from Pitchfork Preserves, a family operation that has been canning fruits and vegetables from their own farm and other local farms since 2010. …