The free culinary demonstrations at the Flower Show promise to delight and educate audiences with a variety of international cuisines and cooking styles. The two chefs below will lead presentations on Sunday, March 4 and Monday, March 5. As always, the great Chef Joseph Shilling and wonderful students from JNA Institute of Culinary Arts will host and assist, respectively.
An inspiring and engaging personality, Chef Edward Lee will demonstrate his talents while exploring flavor combinations and creative vegetable dishes. A 2011 James Beard Finalist for Best Chef: Southwest, a winner on the Food Network’s Iron Chef America, and a competitor on Bravo TV’s Top Chef Texas, Lee is chef/owner of 610 Magnolia in Louisville. He draws inspiration from his Asian ancestry, his training in French kitchens, and his newly adopted hometown in the South.
In addition to cooking, Chef Lee is a contributing writer to Gastronomica, Organic Gardening, and other publications, and has written an upcoming cookbook of recipes and stories.
Chef Sarah Fioroni will bring a taste of Tuscany to the Culinary Room with her authentic farm-inspired recipes. A native of San Gimignano, Italy, she is the general manager and executive chef at Fattoria Poggio Alloro, her family’s organic farm/resort in the Tuscan hills.
Her book, A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro, will be released in April and chronicles the three generations of Fioronis who work on the farm using age-old practices of growing fruits, vegetables, and cereal crops such as wheat for pasta, olives for extra-virgin olive oil, and grapes for their award-winning wines. They also keep bees, produce saffron, and raise pigs, the basis of homemade prosciuttos and salamis.