Last year, I was honored to be a fly on the wall in the kitchen of Poogan’s Porch, one of Charleston’s oldest privately owned culinary establishments, as Chef Daniel Doyle developed his menu for an upcoming dinner at the James Beard House in New York. Alongside Sommelier Brad Ball, we tasted and debated dishes, pairings, and plating compositions. The air was electric with palpable nerves and excitement in anticipation of the enormous honor and challenge of cooking at such an esteemed culinary venue.
Doyle was kind of enough to share the below recipe, which he served as an appetizer at the Beard dinner. It’s a great example of how he takes a classic and elevates it completely. In his own words, “We do the best food we can do, every night, push dishes to a new level. If you’re creating something, give it your all and just do it well. Knock it out of the park every time.”
We thought it was the perfect time to share it with you so you could knock your next bring-a-dish “out of the park.” Enjoy.
Pimiento Cheese Fritters With Green Tomato Jam
from Chef Daniel Doyle of Poogan’s Porch, Charleston, SC