Matt Lee and Ted Lee serve up a reunion supper of sorts in Kathleen and Rutledge Young’s
Summer Supper on Tradd
A springtime visit to friend Cathy Forrester’s garden
Loaded kumquat tree
Church Street yielded plenty of the deliciously sweet and sour fruit for Matt and Ted to infuse into a jar of gin
A tablespoon or so into a glass of cava makes for a fine summer sparkler.
Sheepshead - Summer Supper on Tradd
Matt prepares the salt and egg-white crust for the sheepshead, which is cooked whole
Slathered over the scales, the salt mixture will protect the fish’s delicate, sweet flesh and keep it extra moist as it bakes.
Matt (right) mixes up some Kumquat Sparklers for (from left) Simons, Rutledge, and Sarah Moïse Young and her dad, Ben. Snacks that await on the table include the highly addictive “Henry’s Cheese Spread,” which was served alongside crudité on every table of the famed Charleston restaurant Henry’s; stone crab claws from the Stono River with “Ashley Avenue Bay Butter;” and spiced pecans from a fall Chalmers Street harvest. (inset) Hosts Kathleen and Rutledge Young.
Summer Supper On Tradd
