Chef Edward Lee at Macy’s

One part Southern soul, one part Asian spice, and one part New York attitude, Chef Edward Lee is a Korean-American who grew up in Brooklyn, trained in NYC kitchens, and is now the chef of 610 Magnolia and MilkWood in Louisville, KT, as well as the culinary director behind the recently opened Succotash in National Harbor, MD. The Top Chef Alum and author of Smoke & Pickles is an expert on incorporating the spicy-sweet Gochujang Sauce into innovative recipes that pack a punch of flavor. Lee will be cooking dishes using Chung Jung One's Gochujang Korean Chili Sauce, the next generation of the traditional fermented hot chili paste; this unique version of the Korean pantry staple brings a spicy, tangy, umami-rich flavor, to the American home kitchen. Gift With Purchase offer: Make a purchase of $35 or more in the Home department on February 20th, and receive a signed copy of Chef Edward Lee's Smoke & Pickles: Recipes and Stories from a Southern Kitchen.* *While supplies last. Purchase must be made at Macy's Union Square. Event subject to change or cancellation


170 O'Farrell Street
San Francisco, CA 94108
United States