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LOWCOUNTRY CUISINE

Posted on August 04, 2014

Wild Dunes Resort“When you’re traveling, the best experiences are the ones that connect you to the place you’re traveling through, so you feel like a local.” That’s how Ted Lee, one half of Charleston, SC-based culinary duo, the Lee Bros., describes the benefits of his and brother Matt’s new Group Culinary Experience at Wild Dunes Resort (located on the Isle of Palms, about a half-hour drive east of South Carolina’s capital city). The program gives meeting groups the chance to not only learn about Charleston-area culinary traditions and history, but to take part themselves in preparing southern specialties like oyster pie, she-crab soup, and banana pudding.

From launching a successful mail-order catalog of southern pantry favorites (The Lee Bros. Boiled Peanuts Catalogue), to a James Beard Award-winning cookbook (The Lee Bros. Southern Cookbook), to frequent appearances on the Food Network, the siblings have created a cottage industry around the food they grew up eating in downtown Charleston. Now, the duo has partnered with Wild Dunes Resort to bring their brand of cuisine to meetings.

Groups of 10 to 250 can take part in one of several culinary experiences, in which the Lee Bros. will provide cooking demonstrations and tell the stories and history behind Lowcountry (the local term for the region around South Carolina’s southern coast) cooking. Themed cooking classes include “The Lowcountry’s Greatest Hits,” with favorites like shrimp and grits, Hoppin’ John (a dish of peas, rice, and bacon), and banana pudding; or “Simple Fresh Southern” with contemporary Southern food such as honeydew wine coolers, pimento cheese potato gratin, and cornmeal drop biscuit peach cobbler. Groups can sign up for a full meal, a demonstration with tasting samples, or just the demonstration.

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