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Summer Supper On Tradd

Photos 13Issue June 2013
Matt Lee and Ted Lee serve up a reunion supper of sorts in Kathleen and Rutledge Young’sSummer Supper on TraddA springtime visit to friend Cathy Forrester’s gardenLoaded kumquat treeChurch Street yielded plenty of the deliciously sweet and sour fruit for Matt and Ted to infuse into a jar of ginA tablespoon or so into a glass of cava makes for a fine summer sparkler.Summer Supper on TraddSheepshead - Summer Supper on TraddMatt prepares the salt and egg-white crust for the sheepshead, which is cooked wholeSlathered 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 TraddSheepshead - Summer Supper on Tradd

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