Matt and Ted spoke last week with Amy Eddings of WNYC for the segment “Last Chance Foods.” The subject was stone ground grits and the changes the Lee Bros have witnessed in the market for the fresh-ground article over the last two decades. The WNYC web site features our Shrimp and Grits recipe from “The Lee Bros. Charleston Kitchen,” which launches February 26th!
And we’ll be hitting the road with the book for several weeks after that! Please follow us @TheLeeBros on Twitter for giveaways, shenanigans, and updates to our Tour Schedule, which is on our website and soon to be posted here on Facebook on the events page. We’ll be coming to a town near you to throw down some Charleston flavor and stories, and we’d love to see you at one of the events we’re doing in Charleston, Columbia, Bluffton, Mt. Pleasant, Durham, Chapel Hill, Pittsboro, Concord, Sullivans, Pawleys Island, Athens, Greenville, Spartanburg, Atlanta, Charlotte, Greensboro, Asheville, Nashville, Knoxville, Louisville, Birmingham, New Orleans, Chicago, Boston, and New York, Tampa, Tallahassee, Jacksonville, Dallas, Austin, San Antonio, Houston and more…!
The Lee Bros. are searching for a culinary- and journalism-inclined intern to work at their Charleston HQ downtown. Must be able to stuff envelopes, chop onions, communicate effectively & forage for chainey briar! Feb 19 – April 5 with the possibility of an extension. 5 partial days per week. Please contact firstname.lastname@example.org with a resume if interested.
Our holiday gift to you: a downloadable excerpt from our forthcoming cookbook, posted on Scribd.com by Clarkson Potter! Get three recipes from The Lee Bros. Charleston Kitchen, and take a gander at the Table of Contents to whet your appetite for the hardcover, on-sale 2/26/13! Click here.
And if you need some last-minute inspiration: how about Skillet Greens Beans with Orange? It’s a super easy side-dish, comes together in less than a half-hour! And it’s on page 148 of The Lee Bros. Simple Fresh Southern, or you can find it here courtesy of House Beautiful!
For a limited time we are offering a 20% discount PLUS free ground shipping when you order 2 or more autographed copies of Lee Bros. Charleston Kitchen at www.boiledpeanuts.com. Enter #earlybird at checkout and the discounts will be automatically applied. This offer expires December 1, 2012. Cookbooks will ship for arrival the week of March 4, 2013. Be the first on your block to tuck into the cookbook Pat Conroy calls “..a work of art;” Ruth Reichl says, “..the Lee Bros. have captured [Charleston’s] soul.”
“Matt and Ted Lee have been instrumental in making Charleston, South Carolina, one of the best food cities in America. They are both charming, ebullient men as elegant as the city they were born to praise. The Lee Bros Charleston Kitchen is a work of art; it brings the city of Charleston to every home lucky enough to own this book.”
“If I suddenly sell everything and move to Charleston it’s the Lee Bros’ fault. I was so totally charmed by this book; it makes me want to bring my hammer to the oyster roast, sip bourbon in the afternoon, and carouse with the guinea fowl of Lamboll Street.”
“This beautiful, witty, nostalgic edition is filled with delicious memories. I remember the cheese dip at Henry’s, the pickle barrel at Harold’s Cabin—every page holds some piece of our lives. Buy this book even if you don’t cook. It’s just that wonderful.”
—Dorothea Benton Frank
“An education in manners and mores. A testament to great cooks of generations past. A census of modern foodways. The Lee Bros. Charleston Kitchen is all those things. More important, Matt and Ted’s new book is a back gate passkey to life on America’s most storied peninsula, where mulberry trees sag with fruit, waters course with roe-engorged shad, and cook pots bob with greens and neck bones.“
—John T Edge
“Charleston may be America’s most charming city, and in this delicious book the Lee brothers have captured its soul. This is the South seen through a different lens, a place filled with fresh fish, heirloom vegetables, and recipes handed from one generation to the next. Reading through these recipes, I found myself wanting to run into the kitchen and cook every one.”
“In amongst the classic recipes—many of them ingeniously updated—the Lee brothers serve up plenty of Lowcountry culinary lore. And, with a gentlemanly bow to the locals who make it happen, they fold in profiles of such colorful characters as the master filleter of shad, the tractor-riding truck farmer of Johns Island, the Queen of the Shrimpers, and Martha Lou of ‘NoMo.’ The Lee Bros. Charleston Kitchen is easily as entertaining as it is informative.”
Lee Bros. Present Charleston Launch For Local GrowFood Dinner
Green Peanut Dashi with Mushroom, Samphire, and Homemade Tofu
BBQ Yemassee Goat and Skirt Steak Wraps with Korean Condiments: lettuce wrap, oysters, tatsoi, and homemade pear and mustard kimchi
With a cold shot of Johns Island Muscadine Rosé
Red Snapper Crudo With Fresh Bay Leaf
Wild Duck Ragout over Charleston Gold Rice, Pecans, Okra, Corn, Tomatoes, and Arugula
Pear Huguenot Torte with Rock & Rye Whipped Cream