Low Country foodies and brothers Matt and Ted Lee (a.k.a. The Lee Bros.) have launched a tour for their latest cookbook, The Lee Bros. Charleston Kitchen. The new cookbook includes personal stories and recipes from the South Carolina natives, who own The Lee Bros. Boiled Peanuts Catalogue (a mail-order catalogue for Southern favorites like the namesake snack and stone-ground grits) and work as food journalists. The James Beard Award-winning pair’s third cookbook includes traditional Charleston recipes like she-crab soup, hoppin’ John (a New Year’s dish with black-eyed peas and rice) and Huguenot torte, as well as tips on Low Country cooking techniques. There are even Charleston walking and driving tour maps corresponding with recipes to help aspiring cooks truly experience the city’s incredible food culture and history.
The brothers kicked off their tour this week in Greenville, S.C., and will be making stops in cities throughout the South (and a few up north), including Charlotte, Nashville, Chicago, Dallas and New Orleans. Special dinners and tastings are also part of the tour — the next tasting stop will be March 26 in Atlanta at The Optimist with chefs Ford Fry and Adam Evans. Other stops include Lucky 32 and Fullsteam Brewery with chef Jay Pierce in Greensboro, N.C., on March 28; The Public House in Knoxville, where Matt and Ted will bartend on April 3; cocktails and appetizers at 610 Magnolia with chef Edward Lee in Louisville, Ky., on April 4; and a cocktail reception and dinner at Big Jones with chef Paul Fehribach in Chicago on April 18. Cooking classes with the Lees will also be offered in several cities along the tour, including one at chef Barbara Lynch’s Stir in Boston on April 19.
Click here for the full tour schedule.
Photo courtesy of The Lee Bros.
