The Mind of a Chef and pickle-loving Southern culinary superstar Edward Lee has had a busy year—after all, his latest cookbook, Buttermilk Graffiti, just took home the James Beard Award for Best Book of the Year in Writing. But the Top Chef contestant isn't slowing down; in fact, he's coming to Los Angeles for a one-night-only collab dinner with one of our own city's biggest chefs.
On December 11, catch Lee at Tal Ronnen's Crossroads Kitchen, where the pair will be teaming up for a vegan four-course meal that even includes a copy of Lee's new book. The menu includes the likes of Impossible Foods dumplings with fennel kimchi, chili oil, black sesame seeds and fresh persimmon; and Nashville-hot oyster mushrooms with bread-and-butter pickles and dill ranch dressing on a baguette. Want to snag your spot? Email reservations@crossroadskitchen.com to RSVP.