Wednesday, May 22, 2013
Duvall Catering and Event Design is pleased to announce a partnership with Charleston cookbook authors Matt Lee and Ted Lee (aka “The Lee Bros.”).
Together with The Lee Bros., Duvall will produce one-of-a-kind events that combine its own hallmark finesse with the Lee Bros.’ sense of Charleston flavor and style.
“We reach a wide audience with our cookbooks, but rarely do we have the opportunity to show people, in person, our cooking,” said Matt Lee. “Teaming up with Duvall allows us to share what we do, in real time, with groups of all sizes and interests.”
From intimate luncheons to full-scale weddings, planners will be offered the opportunity to incorporate The Lee Bros. elements into their special events. Planners may select from a number of menus designed by The Lee Bros. and even book the duo to appear at their event.
“Matt and Ted have a beat on what makes Charleston and its cooking so unique,” said Steve Wenger, Duvall CEO. “We’re excited to tap their expertise and give our clients added options, value, and a connection to the Lowcountry for their events.”
The two entities first partnered with Duvall and the company’s executive chef, Matt Greene, last fall for a fundraiser hosted at GrowFood Carolina. The meal that resulted — a six-course dinner for 150 people in GrowFood’s wholesale produce warehouse on Morrison Drive — elicited raves from diners and set off light bulbs in the minds of the two parties.
“We’ve always admired the technical expertise of professional caterers, but chef Greene’s team raised the bar for us,” said Ted Lee. “Duvall took our vision for a rather complicated menu of rarefied Lowcountry ingredients and never flinched from the challenge. If anything, chef Greene pushed us to take bigger risks than we’d planned with the recipes.”
Duvall’s new 10,000 square-foot facility on Azalea Drive gives the team access to back-of-house amenities as well as a state-of-the-art demonstration kitchen able to accommodate up to 60 guests. The Lee Bros. will commemorate the new alliance with a demonstration for Charleston-based event planners and tour guides later this month. There are also plans to work with Duvall to create retail products in their USDA-inspected kitchen. “We’ve been searching for a way to package boiled peanuts as wedding favors and we think we have the tools we need now,” Matt said.
This spring, Matt and Ted published their third cookbook, “The Lee Bros. Charleston Kitchen,” which Pat Conroy called “a work of art” and which The Wall Street Journal called “a gastronomic tour-de-force.” Their first two cookbooks, The Lee Bros. Southern Cookbook and The Lee Bros. Simple Fresh Southern have won a combined five James Beard and IACP cookbook awards.
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