Matt Lee & Ted Lee at Lucky 32: Feb 25, 2010

UPDATE: While our dinner is now SOLD-OUT, chat the boys up while they enjoy some pre-dinner cocktails and sign books, 5:30-6:30 PM in our bar. No reservations needed for that. Books will be available for $32 each.

Join us for "An Evening with the Lee Brothers" at Lucky 32 in Greensboro on February 25, 2010 at 7 PM. Enjoy a special four-course menu by Executive Chef Jay Pierce featuring recipes from the latest book from Matt Lee and Ted Lee, SIMPLE FRESH SOUTHERN. Matt and Ted will tell us about each course, share stories about their cooking and autograph books. This evening is $45/person. If you want to purchase a book, they will be offered for only $25 (save $10). There is limited seating, so please reserve today by calling 336-370-0707.

See photos from the Lee Brothers visit in 2008!

Menu for the Lee Bros. Dinner:

• Amuse – Smoked Shrimp with Green Goddess Fingerling Potato
• Oyster Soup with Shaved Benton’s Smoky Mountain Ham
• Ambrosia Salad with Seasonal Citrus
• Grillades & Gravy over Grits (made with Berkshire Pork Cheeks from Eden Farms); served with Family-style Roasted Rutabagas with mint and Braised Carrots with Tarragon and Lime
• Carolina Gold Rice Pudding Brûlée with Fig & Bourbon compote

More about: THE LEE BROS. SIMPLE FRESH SOUTHERN
Knockout Dishes with Down-Home Flavor By Matt Lee and Ted Lee

“These two boys are not only great cooks, I consider them the modern-day Lewis and Clark of southern cuisine.” —Paula Deen

Southern cuisine is arriving in a big way. Chefs all over the United States are digging deeper into southern traditions, taking on ingredients and techniques that reach beyond fried chicken and BBQ. At the forefront of the southern food revolution are Matt Lee and Ted Lee and their new book, THE LEE BROS. SIMPLE FRESH SOUTHERN: Knockout Dishes with Down-Home Flavor. Since it was released in late 2009, they have appeared on the Today Show, Food Network's Throwdown and the Martha Stewart Show.

Contributing editors at Travel + Leisure and frequent contributors to the New York Times Dining section, Food & Wine, and GQ, Matt Lee and Ted Lee took the country by storm with their first book, The Lee Bros. Southern Cookbook, in 2007. It won an unprecedented two James Beard Awards and two IACP Awards and was on the year’s best lists of Food & Wine, Gourmet, and Amazon.com, as well as being named one of Food Network Kitchen’s 25 all-time favorite cookbooks.

No author has yet approached southern cooking from this fresh, appealing perspective, and the Lee Bros. are just the ones to do it. THE LEE BROS. SIMPLE FRESH SOUTHERN delivers dishes that are quick and easy but have every bit as much southern soul as the long-simmered, the slow-smoked, and the deep-fried. Their style of cooking brooks no compromise on flavor or lusciousness, evidenced by such mouth-watering recipes as:

• Cocktails and Coolers: Applejack Punch, Watermelon Margaritas, Ginger Lemonade, Celery Julep, Peach Iced Tea, Lowcountry Pousse-Rapière, and Spiced Rum-n-Cokes

• Snacks and Appetizers: Garlic-Chile Crabs, Jade Shrimp Cocktail, Sweet Potato and Okra Fritters with Garlic Buttermilk Dip, Squid with Watermelon and Basil, and Buttermilk Fresh Cheese

• Soups: Oyster Soup, Collard Greens and Winter Roots Soup, Creamy Sweet-Onion Soup, White Gazpacho, Chilled Tomato Soup, and Hominy Stew with Chicken and Chiles

• Salads and Cold Sides: Cherry Tomato and Soybean Salad, Easy Ambrosia, Green Goddess Potato Salad, Cabbage and Lime Salad with Roasted Peanuts, Carrot and Turnip Slaw with Dill, and Field Pea Salad with Gingered Beets and Lemon

• Hot Sides: Collard Greens with Poblano Chiles and Chorizo, Skillet Green Beans with Orange, Lemon-Glazed Sweet Potatoes, Pimento-Cheese Potato Gratin, Roasted Parsnips with Mint, Smoked Cauliflower, and Roasted Zucchini with Toasted Pecans and Lemon

• Main Dishes: Caesar Salad with Catfish “Croutons,” Crispy-Skin Salmon with Buttermilk-Mint Sauce, Shrimp and Deviled-Egg Salad Rolls, Mushroom and Okra Purloo, Pork Tenderloins with Madeira and Fig Gravy, and Duck Breasts with Raspberries and Rosé

• Desserts: Cornmeal Drop-Biscuit Peach Cobbler, Cantaloupe with Black Pepper and Mint, Banana Pudding Parfaits, Buttermilk Pudding Cakes with Sugared Raspberries, Mint Julep Panna Cotta

So conjure up visions of today’s screened porches and seasoned cast-iron skillets with THE LEE BROS. SIMPLE FRESH SOUTHERN, the new must-have guide to the new southern kitchen. In the words of Matt and Ted, “Y’all enjoy!”

See photos from the Lee Brothers visit in 2008!

Winners of the prestigious James Beard Awards in 2007: Cookbook of the Year Award & Cooking of the Americas

ABOUT THE AUTHORS
MATT LEE and TED LEE grew up in Charleston, South Carolina, and in 1994 founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for southern pantry staples. Their first cookbook, The Lee Bros. Southern Cookbook, received the James Beard Award for Cookbook of the Year in 2007. They are contributing editors for Travel + Leisure and the wine columnists for Martha Stewart Living. Log on to www.simplefreshsouthern.com for technique videos, bonus recipes, and a schedule of where you can catch the Lee Bros. in person.

ABOUT THE BOOK
THE LEE BROS. SIMPLE FRESH SOUTHERN: Knockout Dishes with Down-Home Flavor
By Matt Lee and Ted Lee
Clarkson Potter/Publishers
On Sale: November 3, 2009 • ISBN 978-0-307-45359-4 • Price: $35.00