The S.N.O.B. Experience: Slightly North of Broad
The S.N.O.B. Experience: Slightly North of Broad
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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 twenty 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
Lee, Frank: - Owner of a self-described "militant hippie vegetarian restaurant" by the age of 17, Chef Frank Lee worked in kitchens in Chicago, Washington D.C., and points between before returning to his home state of South Carolina. Shortly after joining restaurateur Dick Elliott and restaurant manager David Marconi as chef at the Colony House in Charleston, SC, the trio opened Slightly North of Broad at 192 East Bay Street, where Lee served as executive chef until 2016.
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 twenty 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
Lee, Frank: - Owner of a self-described "militant hippie vegetarian restaurant" by the age of 17, Chef Frank Lee worked in kitchens in Chicago, Washington D.C., and points between before returning to his home state of South Carolina. Shortly after joining restaurateur Dick Elliott and restaurant manager David Marconi as chef at the Colony House in Charleston, SC, the trio opened Slightly North of Broad at 192 East Bay Street, where Lee served as executive chef until 2016.
