We’re so grateful to our friends and fans who made 2013 a great year! In case you’re still looking for a collard greens recipe for New Years Day, click here for ours–thanks to Andrea Weigl, who hosted our favorite oyster roast of the year. May everyone’s collards be tender in 2014!
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The Lee Bros. Boiled Peanuts Catalogue is open for business this week, and we guarantee there’s something for every southern food lover on your list! But please be aware of our shipping deadlines for delivery before the 25th. Our last day for express shipments (perishable items) and for ground shipments to the Midwest and West Coast will be Tuesday 12/17 to ensure arrival by the 24th. For East Coast addresses, our last shipping day for arrival by the holiday is Thursday 12/19. Click the “Shop” photo above and you’ll get linked to the catalogue website. And may we recommend our Southern Food of the Month Club? Buzzfeed just named it one of their “17 Amazing Food Subscriptions You Wish Someone Would Get You.” Check the story here.
We’ve had an amazing summer, but we’re getting exciting about the coming months, too! We’ve got quite a few events scheduled for Fall in and around Charleston (including at the new Southern Season store in Mt. Pleasant, SC!), and also in Portland, OR, New York City, and Savannah, GA. We hope to see you SOON! For the schedule page of our website click here!
We’re gearing up to bring some Charleston flavor to TWO events Saturday in beautiful Rhinebeck, NY this Saturday! First, we’ll be demonstrating three recipes from The Lee Bros. Charleston Kitchen at 3PM at the Country Living Fair (where you can also meet Mindy Fox, Beekman 1802 Boys, Cari Cucksey, Cooper Boone, and more!). And then we’ll be signing books and serving Henry’s Cheese Spread, Boiled Peanuts and cocktails by Creme Yvette from 5PM – 7PM at BlueCashew Kitchen Pharmacy in Rhinebeck. Yall come see us!
The Lee Bros. are pleased to announce a partnership with Duvall Catering. Together the partners will produce one-of-a-kind events that combine Duvall’s hallmark finesse with the Lee Bros.’ sense of Charleston flavor and style.
“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.
Tickets remain for this week’s demonstration classes in Austin (Thursday, 5/16) and Houston (Friday, 5/17)–come and see us! Your ticket includes a copy of The Lee Bros. Charleston Kitchen, four-course menu with wine-pairings and loads of Charleston stories! Click here to order tickets.
Tune in to NBC Thursday morning, May 2nd, at around 10:45AM as we welcome Kathie Lee Gifford and Hoda Kotb to Charleston with shrimp, corn whiskey, boiled peanuts, more shrimp and Huguenot Torte! Broadcast live from the Cistern at the College of Charleston. We’ll post the video link as soon as it becomes available. Thanks for watching!
Greetings, NPR Listeners!
If you heard us on All Things Considered and want to chat more about Charleston food with us, come to one of our events in the next few weeks! We’re in Chicago tonight doing a Southern Foodways Alliance fundraiser at Big Jones restaurant. Tomorrow we’ll be in Boston signing books at The Butcher Shop on Tremont Street. For more information on these events and others in the coming weeks, in South Carolina, Texas, Florida and Georgia, click on our Tour Schedule! Thanks for listening!
We’re always excited to answer that question because there are so many new places opening in our hometown that sometimes it’s a challenge to stay abreast of it all. Fortunately, we had the opportunity recently to answer that question for the T: The New York Times Style Magazine, so here’s our story about a few of the up-and-comers that make dining out in the Holy City so enjoyable.