Slightly North of Broad Founding Chef Frank Lee releases “The S.N.O.B. Experience” Cookbook

CHARLESTON, S.C. – Founding Chef Frank Lee of Slightly North of Broad (SNOB), Charleston’s beloved classic bistro-style restaurant, has announced the release of his cookbook, “The S.N.O.B Experience.” The cookbook is a compilation of SNOB classics, long-running seasonal plates and many of the side dishes and sauces that played foundational roles in establishing the restaurant’s loyal following since it opened its doors in 1993. More than just a cookbook, “The S.N.O.B Experience” shares insight into Chef Frank Lee’s role as a pioneer who led the initiative to forge personal relationships with local farmers, making him a trailblazer in Charleston’s culinary community.

SNOB CookbookA sampling of recipes from “The SNOB Experience” include:

  • Beef Carpaccio
  • Roast Leg of Lamb with Dad’s Mint Vinegar
  • Softshell Crab

“The SNOB Experience is the culmination of my 23-year career standing at the stove at SNOB and I couldn’t be more thrilled to share our tried and true recipes with our loyal patrons,” shares Chef Frank Lee. “As much of a storybook as it is a cookbook, my hope is that guests will gain a glimpse into the heart and soul of SNOB and be inspired to recreate the restaurant’s experience in their own kitchens surrounded by friends and family.”

“Chef Frank Lee’s loyal following at SNOB is a direct result of his extraordinary career marked by creativity, leadership and a passion to make patrons feel welcomed,” Bill Hall, owner of Hall Management Group. “We’re ecstatic to have the cookbook as a way to celebrate his over two-decade long dedication to SNOB and we’re honored to have him as a member of our team at Hall Management Group.”

“The S.N.O.B Experience” is scheduled to be released December 7 but is available for pre-order on Amazon ($39.95) at the link below:
https://www.amazon.com/S-N-B-Experience-Slightly-North/dp/159932752X

About Chef Frank Lee:
With over 40 years of experience working in the restaurant industry, Charleston culinary legend Chef Frank Lee began his career working in small restaurants in Columbia, S.C. In the 1980’s he went on to train under Jovan Trboyevic at Le Perroquet in Chicago and Chef Yannick Cam at Le Pavillon in Washington D.C. In 1990, Chef Frank returned to South Carolina as a Sous Chef at the Relais & Chateaux Restaurant Million before becoming Executive Chef at The Colony House in 1991. In 1992 Chef Frank joined SNOB as Executive Chef where he began pioneering the Lowcountry’s farm-to-table movement, foraging personal relationships with local farmers, growing a loyal following and mentoring dozens of young chefs along the way. Chef Frank Lee has been lauded in Food & Wine, The New York Times, Southern Living and The Washington Post, as well as featured on ABC’s Good Morning America and the “Great Chefs of the South” TV series.

Hall Management Group (HMG)
Hall Management Group, owned by Bill Hall, wife Jeanne and their two sons, Billy and Tommy Hall, is comprised of Halls Chophouse, Halls Chophouse Greenville, High Cotton Charleston, Slightly North of Broad (SNOB), Old Village Post House Inn and Rita’s Seaside Grille on Folly Beach. A family of restaurateurs, the Halls splashed into the Charleston culinary scene in 2009 with the opening of Charleston’s premier steakhouse, Halls Chophouse. Since it’s opening, the Hall Family has revolutionized the service culture in Charleston, greeting guests by name as they walk through the door and briefly visiting tableside to ensure every guest’s expectations are met. Halls Chophouse has received national acclaim and awards, including being named the #5 Best Restaurant in the U.S. by TripAdvisor’s 2015 Traveler’s Choice Awards and the AAA Four-Diamond Rating five years in a row.

Release