Edward Lee

"In my restaurants I use a variety of oils. Each has a distinct role, from baking to sautéing to finishing salads. I recently cooked my way through a portfolio of artisan grapeseed oils that are changing the way cooks think about this generally flavorless oil. Salute Santé! has been producing extra-virgin cold pressed varietal grapeseed oils since 2010. What makes these oils so interesting are their bold flavors. They have a vibrant green-golden flavor with the aroma of freshly crushed grapes. Their mouthfeel is lush and clean. Grapeseed oil seems poised to become a wonderful new option for home cooks to add to their pantries."


Chef Edward Lee is a nationally recognized chef & proprietor of 610 Magnolia in Louisville, Kentucky.  Born and raised in Brooklyn, NYC, it seems like his whole life was destined to end up in Kentucky.  He first traveled to Louisville to work with former chef⁄owner Eddie Garber and was so impressed with 610 Magnolia and Kentucky’s local farms that he returned the next year to make the place his own.  It was a risky move to leave New York’s bustling culinary scene to start over in Louisville but the risk has paid off. With chef Lee at the helm, 610 Magnolia is once again praised as the fine dining destination of the city and the region. 

The restaurant has been featured in Bon Appetit, Food & Wine, the New York Times magazine, SAVEUR, Southern Living, Esquire, and most recently a 16 page feature in the October 2009 issue of Gourmet magazine.  He was a finalist for the James Beard Foundation Best Chef Southeast Category in 2011 and 2012.  In 2010, he defeated Ion Chef Jose Garces on Iron Chef America in a battle that featured tongues and cheeks.  He was a fan favorite on top chef Texas season 9. In 2007, chef Lee launched the wine studio housed in a contemporary building just across the street from 610 magnolia.  The venue boasts a state of the art home kitchen sponsored by kitchen aid and a 900 square foot wine cellar.  This new venture includes a retail wine shop, cooking classes and unique dinner concepts that reinforce chef’s Lee’s farm to table cuisine. Chef Lee will open a new venture by winter of 2012 and will release an upcoming cookbook published by artisan books in spring 2013.

Edward Lee's Recipes:

Edamame Hummus With Grapeseed Oil

  •     2 tablespoon Salute Santé! Merlot Grapeseed Oil

  •     1 shallot, finely chopped

  •     5 garlic cloves, finely chopped

  •     2 cups shelled edamame (frozen is fine)

  •     1 cup water

  •     1/2 cup tahini

  •     1/2 cup fresh lemon juice

  •     1 tablespoon soy sauce

  •     2 teaspoons salt

  •     2 teaspoons ground cumin


1. In a large saucepan, heat the grapeseed oil over medium heat. Add the shallot and garlic and sauté, stirring, for 2 minutes or until soft. Add the edamame and cook, stirring, for 2 minutes. Add the water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer gently for 6 minutes.

2. Transfer the contents of the pan to a food processor and process until you have a thick, crumbly puree. You can keep this warm in a pot on the stove until ready to serve, or serve at room temperature.
Makes 6 to 8 servings as a side dish.

Roasted Carrot Salad With Grapeseed Oil Vinaigrette

  • 6-8 carrots, peeled and sliced in half lengthwise

  •     2 tablespoons original Salute Santé! Grapeseed Oil

  •     1 teaspoon salt, divided

  •     1/4 teaspoon pepper, divided

  •     1 small fennel bulb

  •     4 radishes

  •     3 tablespoon fig vinegar

  •     1/2 cup Salute Santé! Zinfandel Grapeseed Oil

  •     6-8 white anchovy fillets (optional)

  •     1/2 cup microgreens for garnis    


1. Preheat the oven to 375°f. In a large bowl, toss the carrots with the plain salute santé! Grapeseed oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Place in a single layer on a rimmed baking sheet and roast for 20 to 25 minutes or until lightly brown and tender. Set aside.
2. Using a mandoline, shave the fennel and radishes into very thin slices.

3. In a small bowl, combine the vinegar, zinfandel grapeseed oil, and remaining salt and pepper and whisk until emulsified into a vinaigrette.
4. Compose the salad: lay 3 or 4 pieces of carrot on a plate. Arrange the sliced fennel, radishes, white anchovies (if using), and microgreens as desired. Spoon a small amount of vinaigrette over the salad to dress. Serve immediately.

Grapeseed Oil Focaccia With Grapes And Walnuts

  •     1 1/3 cups warm water

  •     3 teaspoons active dry yeast

  •     1 1/2 teaspoons sugar

  •     1/2 cup Salute Santé! Chardonnay Grapeseed Oil, plus extra for brushing

  •     3 cups all-purpose flour (may substitute up to 1/4 cup with Salute Santé! Grapeseed Flour)

  •     3/4 teaspoon kosher salt

  •     1 1/2 cups black or red small seedless grapes

  •     1/4 cup plain Salute Santé! Grapeseed Oil

  •     1/2 cup walnuts, coarsely chopped

  •     1/2 tablespoon coarse flake salt (such as maldon)

1. Combine the water, yeast, and sugar in a measuring pitcher. Whisk until dissolved and set aside for 5 to 10 minutes until foamy. Whisk in the chardonnay grapeseed oil.
2. In the bowl of a stand mixer, whisk together flour and kosher salt (along with grapeseed flour if using). Using the dough hook, beat on low speed, gradually adding the yeast mixture. When the dough begins to come together, add 1 cup of the grapes. Increase the speed to medium-low and mix until smooth, about 2 minutes. Remove the dough from the bowl, form into a ball, and place in a large oiled bowl. Brush the top with oil and cover with plastic wrap or a tea towel. Allow the dough to rise 1 1/2 to 2 hours in a warm place or until doubled in size.

3. Generously brush a 13-by-9-inch pan or 12-by-9-inch rimmed (quarter) sheet pan with plain grapeseed oil. Gently punch down the risen dough and remove from the bowl. Press the dough into the prepared pan, making sure to stretch the dough into the corners of the pan. Sprinkle with the walnuts and remaining grapes, pushing them slightly in. Brush the top with the remaining plain grapeseed oil and cover with a tea towel. Allow to rise 30 minutes more.
4. While the dough is rising, preheat the oven to 425°f. Sprinkle the dough with the flake salt and bake for 20 minutes on the center rack. Lower the heat to 350 degrees f and bake 10 minutes more or until golden brown. Cool 10 minutes before cutting and serving.