“We reach a wide audience with our cookbooks, but rarely do we have the opportunity to show
people, in person, our cooking,” said Matt Lee. “Teaming up with Duvall allows us to share what
we do, in real time, with groups of all sizes and interests.”

From intimate luncheons to full-scale weddings, planners will be offered the opportunity to
incorporate The Lee Bros. elements into their special events. Planners may select from a number
of menus designed by The Lee Bros. and even book the duo to appear at their event.

“Matt and Ted have drawn a bead on what makes Charleston and its cooking so unique,” said Steve Wenger, Duvall CEO. “We’re excited to tap their expertise and give our clients added options, value, and a connection to the Lowcountry for their events.”

Matt and Ted first partnered with Duvall and the company’s Executive Chef, Matt Greene, last
fall for a fundraiser hosted at GrowFood Carolina. The meal that resulted—a six-course dinner
for 150 people in GrowFood’s wholesale produce warehouse on Morrison Drive—elicited raves
from diners and set off light bulbs in the minds of the two parties.

“We’ve always admired the technical expertise of professional caterers, but Chef Greene’s team
raised the bar for us,” said Ted Lee. “Duvall took our vision for a rather complicated menu of
rarefied Lowcountry ingredients and never flinched from the challenge. If anything, Chef Greene
pushed us to take bigger risks than we’d planned with the recipes.”

Duvall’s new 10,000 square-foot facility on Azalea Drive gives the team access to back-of-house
amenities as well as a state-of-the-art demonstration kitchen able to accommodate up to 60
guests. The Lee Bros. will commemorate the new alliance with a demonstration for Charleston-based event planners and tour guides later this month. There are also plans to work with Duvall to create retail products in their USDA-inspected kitchen.

“We’ve been searching for a way to package boiled peanuts as wedding favors and we think we
have the tools we need now,” Matt said.

This spring, Matt and Ted published their third cookbook, The Lee Bros. Charleston Kitchen,
which Pat Conroy called “a work of art” and which The Wall Street Journal called “a
gastronomic tour-de-force.” Their first two cookbooks, The Lee Bros. Southern Cookbook and The Lee Bros. Simple Fresh Southern have won a combined five James Beard and IACP cookbook awards.

Matt and Ted: “Ok, that was the official announcement, but we just have to add that we are stoked for this!! Our association with the company began in the 1980s: Mom and Dad were frequent customers, and the original owners became close family friends. In fact, the sewing machine we used to stitch up the first Lee Bros. Boiled Peanuts Catalogue was a gift from Peter Milewicz.”
The business was sold to the current owner, Steven Wenger, in about 1990, and Duvall’s role as the category leader in the Charleston area has only grown under his keen leadership in the decades since. Duvall’s staff is super-smart, incredibly hard-working, resourceful and fun. Their gigantic new facility just north of the city will give us the resources—including a USDA inspected food processing kitchen—to pursue a wide range of projects and opportunities that may come our way in the years ahead. We have already pulled off some spectacular dinners for Family Circle Cup and for HGTV, and are excited beyond belief about the possibilities. Visit Duvallevents.com or phone 843.763.9222 to get the ball rolling on an unforgettable Charleston food event.