I am beyond excited that the James Beard Award Winning Authors Matt Lee and Ted Lee will be at the Public House on April 3 from 6:30 to 8:30. They will be signing books and guest bartending, serving up a signature cocktail from their latest The Lee Bros. Charleston Kitchen.
For me, the Lee Brothers are the torch bearers for modern Southern food. Each of their books has a distinct voice that respects tradition but is not afraid to adapt, interpret, and re-imagine recipes for our modern kitchens. If you’ve had the pimento cheese at the Public House you are already a fan of their recipes. Ours is based on a recipe from their second book, Simple Fresh Southern.
I grew up around food writing. My dad was a food writer and penned a few cookbooks in his day. He was writing about Appalachian food well before it was anywhere close to cool in the national eye. As a result we met Matt and Ted, among others, over the years at different food writing events. They started early, stuck with it, and have always stayed true to true Southern. And by true Southern I mean the modern kind that skateboards, calls their grandmas for recipes, and might spend half the year in New York City.
I recently reconnected with Matt and Ted at the Cookbook Boot Camp that they led. They reminded me of so many people that were integral to my growing up and formation of my identity through food. While I was working at Appalshop in Whitesburg, KY they came to interview my dad for an article they were writing. I had forgotten, but I took them to Ramey’s Diner. They photographed the cook there, her aged hard working hands and biscuits, I think.
Please don’t miss this very special event. No reservations or tickets are required. We will be serving up a plate featuring small portions of a few of their inspired recipes from the new book. Union Ave Books will be at the bar selling the book so you can get a signed copy! If you can’t make the bar event they will also be at Union Ave Books from 5:00 to 6:00. If you have a signed book there you’ll get a discount at the bar, details to come!