Honolulu Star-Advertiser

Tuesday, December 3, 2024 82° Today's Paper


Crave

Chef Ed Lee fuses Korean heritage with Kentucky flavors

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KAT WADE / SPECIAL TO THE STAR-ADVERTISER

Guest Andrew Mitchell, left, Dante Camara, the general manager and CIP special events coordinator, along with guests Susan Inouye, Gwen Jacobs, Louise Pagotto (Chancellor of Kapiʻolani Community College), and Jodi Javonillo sit at the counter where they watch visiting chef Edward Lee prepare an appetizer of uni and beef carpaccio on a nori chip, the first of six courses he created for the Kapiolani Community College Culinary’s School inaugural Ignite dinner series at the Culinary Institute of the Pacific on Nov. 16.

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KAT WADE / SPECIAL TO THE STAR-ADVERTISER

Visiting chef Edward Lee created a six course dining experience including an appetizer of uni and beef carpaccio on a nori chip, left, and dessert of chess pie with green tea powder, old bay meringue and miso caramel for Kapiolani Community College Culinary’s School inaugural Ignite dinner series at the Culinary Institute of the Pacific on Nov. 16.

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KAT WADE / SPECIAL TO THE STAR-ADVERTISER

The meal’s third course entree: pickled shrimp and grits with red-eye gravy, chili oil, local greens and ham salt.