In their new book, the James Beard- and IACP-award winning authors of Charleston Kitchen and Southern Cookbook deliver a fascinating report from the vaguely understood world of high-end catering. Though this niche is often treated disdainfully by the rest of the food industry for its bland fare and its reliance on the aluminum wheeled cabinet known as the “hotbox,” the Lees found it to be a high pressure but innovative endeavor, full of extreme conditions, emotional clients, and last-minute surprises. Their vivid inside account covers a range of events and venues, from white-tented Hampton cookouts to industrial park galas, all accompanied by lively profiles of the creative and resilient people who work them. The Lees will be in conversation with Edward Lee, chef and author of Buttermilk Graffiti.