Spend an evening with the Lee Brothers at the 404 Kitchen

Guests will take home a signed copy of their new book, Hotbox, and enjoy exclusive hors d’oeuvres with wine pairings.

NASHVILLE (July 22, 2019) - Join The 404 Nashville’s Chef Matt Bolus and Three Henrys Wines of France to celebrate the launch of Matt and Ted Lee’s spectacular new book, Hotbox, on Thursday, August 1st at 6:00 PM. Guests will have an opportunity to meet and discuss the books with the authors while enjoying exclusive, off-menu summer hors d’oeuvres by Chef Matt Bolus. The delectable bites will be paired with Three Henrys’ ultra-quaffable Rosés and Pinot Noirs. A signed copy of Hotbox is included with each ticket.

The evening is $85 per person plus tax, gratuity, and the ticket service fee. Tickets can be purchased online at https://www.brownpapertickets.com/event/4298684. For additional information, please visit the404nashville.com/lee-bros-book-release or call 615-251-1404.

Don’t miss what Bill Buford, bestselling author of Heat calls “A brilliant, gleeful, fly-on-the-lip-of-a-saucepan narrative, full of tips and secrets, and proof (yet again) that some of our greatest stories are in how we make food.” 


About Matt and Ted Lee

The Lee Bros. are the authors of several bestselling cookbooks: The Lee Bros.Charleston Kitchen, The LeeBros. Southern Cookbook, and Simple Fresh Southern. They have written for The New York Times, Food & Wine, Travel + Leisure, The New York Times Magazine, Gourmet, Saveur, and other publications, and have appeared on many TV shows, including Anthony Bourdain’s No Reservations and The Today Show. They have won six James Beard and IACP Awards


About Hotbox

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.