Siblings Matt Lee and Ted Lee grew up and learned to cook in Charleston, South Carolina, in a townhouse on the city’s fabled Rainbow Row. They attended colleges in the Northeast, and so missed the foods of their hometown they founded in 1994 The Lee Bros. Boiled Peanuts Catalogue, a mail-order source for southern pantry staples. When a magazine editor asked them to write a story about traveling around South Carolina, they embarked on a second career as food and travel journalists and cookbook authors. Since 2000 they have written hundreds of stories for magazines and papers like Food & Wine, Travel + Leisure, The New York Times, Martha Stewart Living, and Garden & Gun, to name a few. Their three cookbooks have, combined, won two James Beard Awards and four IACP Cookbook Awards. They were on-air commentators for seven seasons of The Cooking Channel’s Unique Eats and hosts of Southern Uncovered with The Lee Bros. on Ovation. And their most recent book, Hotbox: Inside Catering, the Food World’s Riskiest Business, was named “The Kitchen Confidential of big-ticket catering” by The New York Times. They currently produce special events and festivals, transforming narratives around contemporary food and beverage culture into thrilling live experiences. And they are the instructors of Cookbook Boot Camp, a two-day curriculum they created to help aspiring cookbook authors publish books of exceptional depth, quality, and endurance.
11:00 am - 1:30 pm
