We have just a couple open spots left in our Cookbook Boot Camp session in Williamsburg this June. In our two-day seminar, you’ll get all the tools you need to make your book happen! For details, click here.
The work we’ve done over the years for the Grey Lady has been added to their new app and web site, and so a number of recipes that we’ve never published between two hard covers has been made easily available, everything from Crown Roast of Lamb to Kalua Pig to Horseradish Vodka (yeah!!) is now yours. Get the app and check out our oeuvre online via this link: http://cooking.nytimes.com/search?q=matt+lee+and+ted+lee
On June 1, 1994, Florence Fabricant wrote about our boiled peanuts performance art project in The New York Times and got us started in the food business! What a thrilling journey it’s been—thanks Florence! (Our parents will never forgive you!!). To read Florence’s piece click here.
We are thrilled to announce that two Cookbook Boot Camp sessions in Williamsburg, Brooklyn on June 15-17th (working chefs only) and on June 18-21 (bloggers, beverage professionals, and all others), 2014. Three more Charleston sessions will be announced soon for January 2015. For more information, and to register to receive the prospectus, go to thefoodlife.com.
Join us as we cook from The Lee Bros. Charleston Kitchen at the kitchen stadium of Charleston Cooks!, our friendly neighborhood cookwares store on East Bay Street, Thursday, May 1. Sip wine as we tell some stories and introduce you to the flavors and treats you can only find from sampling Charleston home cooking. We’ll be taking all your questions and inscribing and signing cookbooks after the class. Follow this link to reserve Spaces are limited so act soon!
We are honored that our latest cookbook, The Lee Bros. Charleston Kitchen, won an IACP award in the American cookbooks category, in such august company as our mentor and friend Lucinda Scala Quinn (whose “Mad Hungry Cravings” book was art-directed by our good friend and colleague James Dunlinson) and together with Will Guidara and Daniel Humm, whose “I Love New York” is as rare and delicious a treat as their four-star restaurant Eleven Madison Park.
We want to thank the incredibly talented team of Squire Fox, Jamie Kimm, Lawrence Mitchell, Angie Mosier, Sully Sullivan, David Cain, Kate Hays, Rica Allanic, Stephanie Huntwork and many, many, many others who contributed to the making of the book.
Follow the link to see all the other fantastic books and articles that won awards this year
Charleston lost a culinary icon last week with the passing of Gertrude Sassard, who along with her late husband, Dupree, her son, Allen, and daughter-in-law Dayna, ran “Mrs. Sassard’s Handmade,” a Mount Pleasant-based manufacturer of premium pickles, preserves, jams, and jellies, founded in 1917. In addition to being a tireless worker, Gertrude was a great storyteller and wit, whose bemused skepticism about the capabilities of those around her–particularly her wholesale customers–kept everyone laughing around the production kitchen. A great part of the pleasure of collecting our cases of Iced Tomato Pickles and Pickled Peaches from the Sassard house on Church Street was visiting with Gertrude, who typically could be found in the production kitchen peeling sunchokes with a paring knife— and she could peel fast. “Made its way by the way it’s made” is the company slogan, and well describes the effort that goes into everything Gertrude touched, from the artichokes, to the hand-peeled Pickled Peaches, to the whole fig preserves, Jerusalem artichoke relish, and the rare Pumpkin Chip Preserves. We are saddened greatly by her passing, but thanks to her son Allen, who continues in her footsteps, we know the products we love so much will remain on Lowcountry tables for years to come, in the company of great memories of Gertrude Sassard.
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!