His restaurant 610 Magnolia is a Louisville fine dining staple.

他的餐廳 610 Magnolia 是路易斯維爾的主打美食。

In his latest book, he writes a love letter to an ingredient most of us would think of simply as a drink, bourbon.

在他的新書中，他寫了一封情書，寫給我們大多數人認為只是一種飲料的原料--波旁威士忌。

We visited him in Kentucky to explore the history and recipes that inspired Bourbonland.

我們在肯塔基州拜訪了他，探尋激發波旁王國靈感的歷史和食譜。

I love drinking bourbon, but I love smelling bourbon more.

我喜歡喝波旁酒，但我更喜歡聞波旁酒的味道。

I think that smell is like the best perfume in the world.

我覺得這種味道就像是世界上最好的香水。

For Chef Ed Lee, the conversation about food begins behind the bar.

對於主廚 Ed Lee 來說，關於美食的對話是從吧檯後面開始的。

For me as a chef, whenever I drink something, I always think about what does it do to the food that I'm cooking.

作為一名廚師，每當我喝東西時，我都會考慮它對我烹飪的食物有什麼影響。

And to me, bourbon is the thing.

對我來說，波旁威士忌才是最重要的。

What is it about Kentucky bourbon?

肯塔基波旁威士忌有什麼特點？

This is where it was invented, perfected, beloved.

這就是它的發明地、完善地和摯愛地。

In the barrel.

在桶裡

Right here in Kentucky.

就在肯塔基州。

Bourbon, that classic Kentucky invention whose origins begin clear as hooch whiskey, and legend has it was born on a journey south along the Mississippi River to Louisiana.

波本威士忌是肯塔基州的經典發明，其起源很清楚，是一種無酒精威士忌，傳說是在沿密西西比河南下路易斯安那州的旅途中誕生的。

Aged inside oak barrels, which matured its color and taste.

在橡木桶中陳釀，使其色澤和口感更加成熟。

It's got a little bit of leather, and it's got a little bit of vanilla, and it's got a little bit of hay.

有一點皮革的味道，有一點香草的味道，還有一點乾草的味道。

It's like everything about Kentucky right here in this glass.

肯塔基州的一切就在這杯中。

At Louisville's Peerless Distillery, Lee gave me a lesson in bourbon tasting.

在路易斯維爾的無敵酒廠，李給我上了一堂波本威士忌品嚐課。

So I'll do just a little sip, and kind of, yeah.

所以，我就抿了一小口，然後，嗯。

Oh wow, it really, whoa!

哇，真的，哇！

It's strong.

它很強壯。

Whoa!

哇哦

But that's because that's your first sip.

但那是因為這是你喝的第一口。

Wow, it really opened my mouth up.

哇，我真的張大了嘴巴。

Yeah, it does that.

是的，就是這樣。

Bourbon shocks you.

波旁威士忌讓你震驚

All that comes through in his latest book, Bourbonland.

這一切都體現在他的新書《波本大陸》中。

To me, it's a very personal, opinionated view of bourbon.

在我看來，這是對波本威士忌的一種非常個人化、有主見的看法。

And it's like part recipe book, part history, part guide, part my own personal journey.

這本書既是食譜，也是歷史，既是指南，也是我的個人旅程。

A personal journey that began in Brooklyn, New York.

一段始於紐約布魯克林的個人旅程。

As the son of Korean immigrants who worked countless hours, Lee often ventured out into his neighborhood for a bite to eat.

作為韓國移民的兒子，工作時間不計其數的 Lee 經常到附近去吃點東西。

Like in my childhood, you could wake up and have like a Jewish breakfast.

就像我的童年一樣，一覺醒來就能吃上一頓猶太早餐。

You could eat pizza for lunch, and then have Indian food for dinner.

午餐可以吃披薩，晚餐可以吃印度菜。

And it all made sense.

這一切都合情合理。

But it was his yearning for American staples that drew him to the family kitchen.

但是，正是對美國主食的嚮往吸引他來到家庭廚房。

I wanted PB&Js and steaks and pasta.

我想吃 PB&J、牛排和意大利麵。

And I remember one day my grandmother said to me, she goes, if you want American food, cook it yourself.

我記得有一天祖母對我說，如果你想吃美國菜，就自己做。

Oh, the gauntlet was thrown.

呵呵，戰書已經扔出去了。

And so I took my allowance money, I went to the grocery, and I bought some stuff.

於是我拿著零花錢，去雜貨店買了些東西。

And I just remember that feeling of accomplishment.

我只記得那種成就感。

And that feeling of like, I just cooked my own dinner.

那種感覺就像，我剛剛做了自己的晚餐。

After graduating from NYU with honors and a degree in literature, he traveled to France, learning as much as he could.

以優異成績從紐約大學文學系畢業後，他前往法國，盡其所能地學習。

Then suddenly...

然後突然

I opened my first restaurant in New York City when I was 25 years old.

我 25 歲時在紐約開了第一家餐廳。

But not long after, tragedy struck. 9-11 happened, and our restaurant was downtown.

但不久之後，悲劇發生了。9-11 發生了，而我們的餐廳就在市中心。

I had people that were in the towers, and it was something that really affected me.

我有朋友在塔裡，這件事對我影響很大。

And I needed to clear my head.

我需要清醒一下頭腦。

I sold the restaurant, and I rented a car, drove to all the places that I'd never been to.

我賣掉了餐館，租了一輛車，開車去了所有我從沒去過的地方。

I wound up here at a restaurant called 610 Magnolia.

我最後來到了一家名為 610 Magnolia 的餐廳。

I worked there for a week.

我在那裡工作了一個星期。

And the owner sat me down and said, you're going to move to Kentucky, take over my restaurant, I'm going to retire, and you're going to be a big success.

店主讓我坐下，說你要搬到肯塔基州，接手我的餐館，我要退休了，你會大獲成功。

And I said, you're crazy.

我說，你瘋了。

The Brooklyn native moved back to New York.

布魯克林人搬回了紐約。

But then the owner...

但後來主人...

His name was Eddie Garber.

他的名字叫埃迪-加伯。

He was the former owner.

他是前業主。

He called me every week and said, when are you coming, when are you coming?

他每週都給我打電話，說你什麼時候來，什麼時候來？

I said, no, no, no, no.

我說，不，不，不，不。

And finally I gave in.

最後，我屈服了。

It's been kind of a fairy tale story ever since.

從那時起，這就成了一個童話故事。

In 2018, food and wine named 610 Magnolia one of the country's most important restaurants of the past 40 years.

2018 年，《美食與美酒》雜誌將 610 Magnolia 評為過去 40 年裡美國最重要的餐廳之一。

Lee's other Louisville restaurant is NAMI, a modern Korean steakhouse.

Lee 在路易斯維爾的另一家餐廳是現代韓式牛排館 NAMI。

He also owns two Succotash restaurants in the Washington, D.C. area.

他還在華盛頓特區擁有兩家 Succotash 餐廳。

The one thing they all have in common?

他們的共同點是什麼？

I can seamlessly go from one culture to another and bridge these sort of divides very easily.

我可以無縫地從一種文化進入另一種文化，並非常容易地彌合這些鴻溝。

To me, there is no border between Asian food and American food and Southern food and Mexican food.

在我看來，亞洲食品與美國食品、南方食品與墨西哥食品之間沒有邊界。

To me, they're all just flavors.

對我來說，它們都只是味道而已。

It's evident in his kitchen.

這一點在他的廚房裡顯而易見。

I'm going to add honey.

我要加入蜂蜜。

Okay.

好的

A shot of bourbon.

一杯波旁酒

Where we prepared a little something before the meal.

在那裡，我們在用餐前準備了一點東西。

Fried halloumi with spiced bourbon honey.

香煎哈羅米配香料波旁蜂蜜

What do you think?

你怎麼看？

Is that good?

這樣好嗎？

What's so interesting is, looking at this food, it looks like a bit of Americana.

有趣的是，這些食物看起來有點像美國菜。

We then sat down in front of a table that proved fusion isn't a bad word.

隨後，我們在一張桌子前坐下，這張桌證明了 "融合 "並不是一個壞詞。

We made an entire spread of food for you.

我們為您準備了一整套食物。

All made with bourbon.

全部用波旁威士忌製成。

Everything from salads to marinades to appetizers, obviously dessert.

從沙拉到醃料，從開胃菜到甜點，應有盡有。

So, to start with, I would do a little snacky tray here.

所以，首先，我會在這裡放一個小點心盤。

A veggie charcuterie board featuring black cherries soaked in bourbon and baked goat cheese.

蔬菜切肉板，配以浸泡在波旁酒中的黑櫻桃和烤山羊奶酪。

And bourbon is the lovely bridge that kind of makes it all sing.

而波旁威士忌則是讓這一切變得動聽的橋樑。

Like balances everything out.

就像平衡一切。

Next was one of two salads.

接下來是兩種沙拉中的一種。

Peach, avocado, and chickpea salad.

桃子、鱷梨和鷹嘴豆沙拉

It's got a sesame bourbon vinaigrette.

它有芝麻波旁醋汁。

So, a little bit on the creamy side.

所以，有點偏奶油。

And another of watermelon feta and mint with fried peanuts.

另一種是西瓜羊奶酪和薄荷配炸花生。

There is his soy sauce and bourbon chicken wings.

還有他的醬油波旁雞翅。

A broccoli broth roasted chicken.

西蘭花肉湯烤雞

There's a lot of people that ask, is there alcohol in this?

很多人會問，這裡面有酒精嗎？

And it's a very important chapter in my book of how to cook the alcohol out of the bourbon so that when you make these recipes, the bourbon is basically alcohol free.

這是我書中非常重要的一章，講的是如何把波旁酒中的酒精煮出來，這樣當你製作這些食譜時，波旁酒基本上就不含酒精了。

His ribeye steak is a fan favorite.

他的肋眼牛排是粉絲們的最愛。

Complemented with soy bourbon butter, carrots, and okra.

輔以醬油波旁黃油、胡蘿蔔和秋葵。

The flavors of Asia are very umami forward.

亞洲的味道非常鮮美。

Lots of fermented flavors, lots of depth, salty, powerful.

發酵味道濃郁，層次豐富，鹹鮮有力。

And I don't know, when you add some bourbon to that, it kind of matches it.

我也不知道，如果再加點波旁酒，就更配了。

Like umami to umami.

就像 "鮮味 "之於 "鮮味"。

And for dessert.

還有甜點

Homemade bourbon ball, which is a very popular Kentucky dessert.

自制波本球，這是肯塔基州非常受歡迎的甜點。

Ooh, they're gooey.

哦，黏糊糊的。

Yes, they're very gooey, they're very soft.

是的，它們非常粘稠，非常柔軟。

Mmm.

嗯

What is in here?

這裡有什麼？

Thanks to his use of pecans and...

由於他使用了山核桃和...

The crunch that you're getting is popcorn.

你吃到的就是爆米花的脆感。

We crushed the popcorn.

我們把爆米花壓碎了。

So the crunch is more hearty.

是以，嘎吱嘎吱的聲音更加酣暢淋漓。

Now you taste the bourbon against the chocolate and it just kind of elevates everything.

現在，你可以品嚐到波旁威士忌和巧克力的味道，這讓一切都變得更加美好。

It's everything.

這就是一切。

Mmm.

嗯

For this tried and true New Yorker, there's no greater nod to the bluegrass state than calling it his home.

對於這位久經考驗的紐約人來說，沒有比把藍草之州當作自己的家更能向它致敬的了。

You know it's a good dessert when your fingers are dirty.

當你的手指被弄髒的時候，你就知道這是個好甜點了。

Wow.

哇

And...

還有

Mmm.

嗯

A little glass of bourbon.

一小杯波旁酒

Look at the finger.

看手指

And I love that you're happy about it.

我喜歡你為此感到高興。

Mmm.

嗯

Okay, cheers.

好的，乾杯

Cheers.

乾杯

With our cocoa fingers.

用我們的可可手指

So the tasting of bourbon, the reason I reacted that way was because when you just take a taste of it, it hits that bottom lip and pow!

所以在品嚐波旁威士忌時，我之所以會有那種反應，是因為當你剛嘗一口時，它就會擊中你的下嘴脣，"砰 "的一聲！

You know, usually most people drink it, right?

你知道，通常大多數人都會喝，對嗎？

Right.

對

But these were really, this is our version, unfortunately no popcorn, no pecans, but you're so used to bourbon being a partner to sweet.

但這些真的是，這是我們的版本，遺憾的是沒有爆米花，沒有山核桃，但你已經習慣了波旁威士忌作為甜食的搭檔。

Right.

對

Not savory.

不好吃

And obviously sweet here, but savories, it really sings.

這裡的甜味很明顯，但鹹味，它真的唱得很好。

I love the, because you've got to teach, take the alcohol out of it, but it's the flavors of bourbon that bring so many things, as he even talked about it when he was talking about the hay and the smokiness and what that brings into it.

我喜歡波本威士忌，因為你得教它把酒精去掉，但它的味道能帶來很多東西，就像他在談到乾草和煙燻味時所說的那樣。

And of course the caramel.

當然還有焦糖。

Yeah.

是啊

Yeah, the popcorn thing was cool too.

是啊，爆米花的事也很酷。

Yeah.

是啊

Popcorn things are always cool.

爆米花總是很酷的。

There you go.

這就對了。

He made it.

他成功了