Epicure
and buttered boiling water and cut
into half. Once the bundle is ready,
heat the medium size pan and add
oil and caramelize the sunchokes in
the medium heat until they are
light brown and fork tender in
texture.
Once all your ingredients are ready
for the plating and decorating, get
your plate that you will like to
serve the chicken on and plate. You
can also use different edible
flowers to make the dish more
colorful and seasonal.
Infuse Tea Bag made from Coffee
Filter.
Free Ranged Chicken Breast and Tea Bag
1 ea orange Pepper - julienne
1 ea red onion - fine julienne
1 tbsp sesame seeds
Carrot Ginger
Vinaigrette
Yields 2 quarts
1 cup carrots, diced
¼ cup miso paste
½ cup honey
1 cup water
¼ cup rice vinegar
¼ cup soy sauce
1 ea whole garlic
and lavender flowers and roast the
chicken until they are cooked
through (370 degree F in
convection oven with high fan
mode for about 10 minutes.)
1 ea coffee filter
Heat the medium size pan and add
oil, sauté off a piece of Frenched
Breast and a Boneless thigh until
the skin turns crispy and golden
brown. Place the chicken breast on
the half sheet pan with tea bag
with fresh thyme, lemon peelings
Make the asparagus with leek tide
with 3 white and 3 green asparagus
and heat the bundle up with salted
About Chef Brian Lee
Chef Lee is a graduate of The
Culinary Institute of America in
Hyde Park, New York and has held
posts at New York’s iconic 21
Club restaurant, Four Seasons
Restaurant in New York, and New
York Hilton Midtown, among others.
Born and raised in South Korea,
Chef Lee was exposed to exceptional
cuisine early on through his
grandmother’s inspired dishes.
An incredible chef, Chef Lee’s
grandmother was evacuated from
North Korea to South Korea during
the Korean War, and in turn,
merged traditional dishes from
both regions to create something
familiar, yet entirely new. The
recipes were passed down to Chef
Lee and, though his cuisine ranges
n flavor and regional influence,
these cherished flavors serve as
a constant source of inspiration.
Infuse Tea Bag made
from Coffee Filter
Free Ranged Chicken
Breast and Tea Bag
½ ea whole free range chicken
(Frenched breast and
boneless thigh)
½ cup sunchokes (Jerusalem
artichoke)-sliced ¼ inch thick,
steamed and pan roasted
3 ea green & white asparaguspeeled and blanched and bundled
with Holland leek strips
3 tbsp cooking oil
pot of salted & buttered
boiling water
For the teabag
Yields 1 bag
8 ea fresh thyme sprigs
2 ea lemon peelings
1 tbsp dried lavender flowers
3