An Afternoon with the Lee Brothers
On Sunday, June 2, at 1pm, Hub City Bookshop will host an afternoon with James Beard Award-winning authors and culinary ambassadors Matt and Ted Lee to celebrate their new book, Hotbox: Inside Catering, The World’s Riskiest Business.
Tickets are $35 and include a signed hardback copy of the book, drinks (mimosas!), and canapés. Tickets can be purchased at the link below or by calling the bookshop at 864-577-9349.
Click here for tickets!
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up.
Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book.
Siblings Matt and Ted Lee grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. They have a cable TV show, “Southern Uncovered with The Lee Bros” on Ovation network, and were commentators on all 7 seasons of “Unique Eats” on Cooking Channel. They contribute to magazines like Travel + Leisure, Bon Appetit, Saveur, Garden & Gun, and Martha Stewart Living, and for The New York Times, Food & Wine, and Southern Living, among other publications.