I haven’t been doing much cooking lately, as much as I think about food you would think I’d do more than heat up bourgeois ramen noodles and adding in chicken. It’s a sad state of affairs, really just sad for Mr. Mockingbird and I, not anyone else. Nonetheless, in these days of little to no cooking, flipping through and reading cookbooks is a vicarious experience. I look at the pictures and dream of making beautiful food.
This I do in my free time, but as it is often with Mockingbird, this week I got to do what I do for fun for work for the upcoming Lee Bros event at Knox Public House. It was a lovely experience, I was on the beach and at the pier watching the shrimp and oysters come in; I was in the kitchen peeling garlic and shredding cheese; I was at the market picking out summer fresh tomatoes; I was driving down some country roads searching for the address of the guy selling green peanuts; finally I was on the porch sipping a cocktail.
From that mental trip, here is our menu for the eve. We will be serving up a tasting plate with small bites of Henry’s Cheese Spread, Shrimp + Grits, Boiled Peanuts, and Grapefruit Chess Pie. Our cocktails will be the Rock and Rye and the Hugo. All from Matt Lee and Ted Lee’s new book, The Lee Bros Charleston Kitchen.
Please be sure to join us April 3 from 6:30 – 8:30 to meet Matt and Ted, buy their book, taste our execution of their recipes, and chat about the wonders of mental food trips. We’ll all pretend we’re on the porch sipping a Hugo, cracking boiled peanuts. If you can’t make the Public House event they will also be signing at Union Ave books from 5 – 6 the same day.