This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide coalition of restaurants that have been transformed into relief kitchens for restaurant workers. Also on this week’s show, we chat with chef Iliana de la Vega about authentic Oaxacan cuisine; Adam Gopnik discusses the three stages of culinary passion; and we make England’s Eton mess.
To learn about what Edward Lee and other chefs around the country are doing to help people during the crisis, go to leeinitiative.org
Get this week's recipe, Eton mess: https://www.177milkstreet.com/recipes/raspberry-pistachio-meringue-with-spiced-whipped-cream
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