Chef Frank Lee and the Hall Family invite you join them Friday, December 9, at noon for lunch at High Cotton to celebrate their just-released cookbook, The S.N.O.B. Experience: Slightly North of Broad, at Blue Bicycle Books Charleston Author Series luncheon. Join us for a delicious three-course luncheon and meet Chef Frank Lee, Chef Emeritus of Hall Management Group. All courses will be prepared from the new cookbook.
Tickets to the event are:
- LUNCH AND ONE BOOK $76
Includes lunch and a signed, hardcover copy of The S.N.O.B. Experience
- LUNCH FOR TWO PLUS ONE BOOK $112
Includes lunch For two plus one, signed, hardcover copy of The S.N.O.B. Experience
- ADDITIONAL BOOKS $40 each, (plus tax)
Purchase additional signed, hardcover copies of The S.N.O.B. Experience for your friends and family
ABOUT THE BOOK:
Shortly after opening its doors in 1993, Slightly North of Broad restaurant became an integral part of its hometown, reflecting at once Charleston's bright spirit, open attitude, and historic character.
It is a home, a family, and a heart for thousands that, for more than 20 years, beat to the resounding drum of Chef Frank Lee. This book does not try to speak to every dish churned out of the S.N.O.B. kitchen over the years.
Instead, it presents classic recipes, those sacred cows that regulars would not allow off the menu as well as long-running seasonal plates and many of the sauces, side dishes,and dressings that played foundational roles in the restaurant's popular Lunch Express and Dailies menus.
But don't expect long explanations and elaborate instructions. It's on you, dear reader, to see these recipes for what they are, a starting point. It's on you to bring them together and to use what's around you to learn your technique and create balance within the rhythm of your own kitchen. Accept the challenge, embrace the effort, and evolve.
ABOUT THE AUTHOR:
Shortly after joining restaurateur Dick Elliott and restaurant manager David Marconi as chef at the Colony House in Charleston, the trio opened Slightly North of Broad at 192 East Bay Street, where Lee served as Executive Chef until 2016.
He stood at a stove for 40-plus years, but Frank Lee has never lost the fire in his belly and a passion for combining French technique with his beloved Southern ingredients. He's not at the stove now, he's the Chef Emeritus for Hall Management Group.
Known as a guiding force in the Lowcountry's culinary renaissance, Lee has mentored dozens of young chefs. He's also helped grow the businesses of local farmers and crafts people. Local before it was cool, and sustainable before it was sexy, Chef Lee believed in trying the untried and doing the undone.
As Chef Emeritus, Lee collaborated with Bill Hall, CEO of Hall Management Group, on the book. Fellow chef Bob Waggoner took the pictures, which Lee said "greatly enhanced the process."
Lee has been lauded in Food Arts, Food & Wine, The New York Times, Southern Living and The Washington Post, among scores of others. He has appeared on "ABC's Good Morning America," and has thrice served as guest chef at the James Beard House. His Maverick Grits earned a Golden Dish award from GQ Magazine, and he is featured on the "Great Chefs of the South" television series and cookbook.
High Cotton is located at 199 East Bay Street, where the luncheon and discussion will take place. Parking is available at the Cumberland Street Garage, other municipal lots or at meters on the street.