The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Pimiento Cheese Fritters With Green Tomato Jam

Advertisement
Pimiento Cheese Fritters With Green Tomato Jam
Photo by Andrew Cebulka

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