My mom, who grew up in Texas and spent summers in North Carolina and Georgia, considers herself well-versed in Southern cooking--or "cookin'," as it's called around here. I was in college before I realized that there was a special name--"Southern-style cooking"--for what my family whipped up all the time in between weekly visits to El Fenix. Fried chicken, green vegetables, cornbread, homemade gravy, banana pudding and sweet tea: I'd rather have that menu on Thanksgiving than turkey and stuffing. Lord have mercy! I guess it's a Southern thing. That's something Matt and Ted Lee, brothers born and bred in South Carolina, would know all about. The brothers are coming to Plano Tuesday to tout their second cookbook, Simple Fresh Southern, at Legacy Books, 7300 Dallas Parkway, Suite A120 in Plano. The cooking demonstration starts at 7 p.m. followed by a book signing. For more information, visit mattleeandtedlee.com.
Tue., Dec. 1, 7 p.m., 2009