610 Magnolia

"Located in historic Old Louisville, 610 Magnolia is contemporary yet rustic, elegant with original wooden beams, mullioned windows and French doors that open seasonally to an outdoor garden patio. The restaurant has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, Wine Enthusiast and many other national publications."

"Chef/Owner Edward Lee has been with 610 Magnolia since 2004. Since then, he has been a multiple finalist for the James Beard Foundation Best Chef Southeast. He has written a cookbook, Smoke & Pickles, that celebrates his cooking of honoring Southern cuisine with Asian flavors. Chef Lee was the culinary host of Season 3 of Mind of a Chef and is currently a guest judge on MasterChef."

Chef / Owner Edward Lee

Dinner Menu

BLT Amuse Bouche with Foie Gras

Chawanmushi, Lobster, Chicken Skin Furikake, Charred Scallion Dust

Freedom Run Lamb Heart, Henry Bain Tare, Walnut Milk, Zuchinni, Jicama

Charred Corn Husk Pici, Wild Mussels, Fennel, Chow-Chow, Gochujang Butter

Wagyu Beef Tongue, Daikon Pancake, Sauerkraut Kimchi, Gochujang

Hiramasa Kingfish Crudo, Littleneck Clam, Jalapeno, Dehydrated Okra, Tomato Water

Atlantic Grouper, Garden Squash, Eggplant, Tomato, Red Pepper, Edamame, Marjoram 

Duck Breast, Faro, Salsify, Brussels Sprout, Kimchi, Fried Quail Egg, Pomegranate Jus

Lemon Lime Orange

Lemon Meringue Pie, Candied Kumquats and Lime-Mint Sorbet


The Potato Tornado!

Trinchero Family Estates

They now have a Hospitality Center to house Trinchero's internationally recognized Vine to Dine® wine and culinary education programs. The Hospitality Center features a Tuscan-style culinary center with indoor and outdoor kitchens and dining, vinegar solera, woodburning ovens, reserve tasting room and cellar, and culinary gardens.

The dinner table they setup in one of the barrel rooms.

The barrel room with French oak barrels. These barrels cost about $1,200 and are only used once.

Fermentation tanks.

Tasting room.

The new kitchen in the Hospitality Center. The kitchen opened two days before we arrived.

Myself in the kitchen. I'm really uncomfortable in any kitchen without my whites.

I thought this was cool, right outside the kitchen was a wall with hundreds of burning candles.

A view from outside the kitchen.

Balsamic "Air"

I was experimenting with balsamic vinegar and inadvertently crossed over several different science basics and came up with “Balsamic Air” [Y x B / K° = WTwow!]. This is a cross section view of two large slabs stacked on top of each other. You can see the air-like texture that makes it eat like meringue. A 12”x 12” x ½ “piece barely weighs 5 oz. The applications for this are….well, I’ll get to that later.