The third season of PBS's food show Mind of a Chef, which features the Nordic genius of Magnus Nilsson and the obsessive, genre-busting Edward Lee, premieres in just a few weeks, and here's an outtake that offers some insight into Lee's work. The Louisville-based chef takes a nicely charred stave repurposed from a bourbon barrel, files down the rough edges, and essentially turns it into a serving piece and resinous, smoky flavoring conduit for his paper-thin bison carpaccio.
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