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Chef Ed Lee got his start in NYC but now calls Louisville home, and home is where the heart is. Ed discusses how living and working in Louisville has inspired, influenced, and changed him over the past decade–Louisville is where he gently placed asid... (more)e his classic French technique and decided to do something all his own. Working with chef Kevin Ashworth from Ed’s restaurant Milkwood, the chefs experiment with farmers market finds and we get a view into how a new dish is created. Ed then delves into Louisville’s fried chicken scene and cooks up his own version along with North Carolina chef Ashley Christensen. Finally, honoring the woman who kept him in Louisville in the first place, Ed uses the city’s German heritage as inspiration to cook hasenpfeffer for his wife, Dianne.