Chef Freddy Lee, a graduate of the Culinary Institute of America, polished his cooking skills in some of Manhattan's finest dining establishments, including the Post House, Cite, Manhattan Ocean Club, and TriBeCa Grill. Chef Lee, along with his brother, Terry Lee, who graduated with a degree in economics from St. John's University, opened Bernardin's Fine Dining in 1992 in Winston-Salem and take pride in their loyal clientele. Described as “The Triad's only five-star resturant” by the Greensboro News And Record, Bernardin's is renowned for its impeccable service, elegant atmosphere and sophisticated, succulent cuisine.
Chef Lee's other restaurants include a recently opened re-creation of Bernardin's in Charlotte and Bleu in Winston-Salem. Bleu Restaurant & Bar matches an eclectic atmosphere with food, service, wine and beverage in an affordable, casual, yet upscale manner. The cuisine is classified as “Creative American" and depends on creative menu development and fresh ingredients. Blue Fin in Columbia has a similar casual, upscale manner, yet presents an emphasis on fresh seafood and blends influences from Lowcountry cuisine into the mix.
Freddy Lee from Seared Rare Tuna
Posted: 01/8/2014
INGREDIENTS:
fresh corn
grape tomatoes, halved
shitake mushrooms
chopped garlic
8 oz Sashima Grade Ahi Tuna
Salt and pepper to taste
extra virgin olive oi
INSTRUCTIONS:
Saute vegetables together in olive oil until tender-crisp, then set aside. Season tuna and sear in an oiled pan over medium-high heat. Remove tuna from heat and rest for 5 minutes, then cut into 1/4” slices on a bias. Paint tuna slices with soy-orange chile sauce (see recipe below). Present tuna slices on atop vegetable saute.
Soy-Orange Chili Sauce
½ C soy sauce
½ C sweet rice wine
zest of ½ orange
¼ C rice wine vinager
Reduce liquid ingredients by half in a saucepan over medium-low heat. Finish with 2T toasted sesame oil, then whisk together with ¼ C light salad oil.
