Chef Daniel Doyle with members of his team outside the Beard House
Clammer Dave’s Oysters with Sweet Pepper Mignonette
Country Pâté Crostini with Housemade Pepper Jelly
Pimento Cheese Fritters with Green Tomato Jam
Chef Daniel Doyle plating fritters in the Beard House kitchen
Sous Vide Duck Salad with Arugula, Bourbon-Boiled Peanuts, Pickled Shallots, Pecorino, and Pimiento Vinaigrette
Behind the scenes in the Beard House kitchen
Pan-Seared Scallops with Trotter Rillette and Bourbon–Sweet Potato Vinaigrette
Low Country Pho with Crispy Pork Belly, Bourbon-Laced Broth, Pickled Sweet Potatoes, Green Onions, and Chicharrones
Pan-Roasted Quail with Butter Beans, Black-Eyed Peas, Lardons, Frisée, and Bourbon Gastrique
Plating quail in the Beard House kitchen
Bourbon-Braised Short Ribs with Duck Fat–Fried Brussels Sprouts, Roasted Cauliflower Purée, and Natural Jus
Bourbon–Pecan Pie with Bacon–Buttermilk Ice Cream
Behind the scenes in the Beard House kitchen
Chef Daniel Doyle and wine director Brad Ball share a laugh after dinner
Dinner

Bourbon-Inspired Southern Feast

Daniel Doyle

Poogan’s Porch, Charleston, SC

Managing Partner/Wine Director Brad Ball
Poogan’s Porch, Charleston, SC

Set in a charming Victorian mansion in the heart of Charleston, Poogan’s Porch is one of the city’s most beloved eateries. For their Beard House encore, Daniel Doyle and wine director Brad Ball will take their refined Low Country cuisine to new heights with an homage to another Southern institution: bourbon.

Event photos taken by David Braunstein.

Related Info:

MENU

  • Hors d’Oeuvre

    • Clammer Dave’s Oysters with Sweet Pepper Mignonette
    • Country Pâté Crostini with Housemade Pepper Jelly
    • Pimento Cheese Fritters with Green Tomato Jam
    • Seared Pig Trotters with Southern Rémoulade
    • La Bubbly Brut NV
  • Dinner

    • Sous Vide Duck Salad with Arugula, Bourbon-Boiled Peanuts, Pickled Shallots, Pecorino, and Pimiento Vinaigrette
    • Nikolaihof Hefeabzug Grüner Veltliner 2011
    • Pan-Seared Scallops with Trotter Rillette and Bourbon–Sweet Potato Vinaigrette
    • Vigneau-Chevreau Cuvée Silex Vouvray 2011
    • Low Country Pho with Crispy Pork Belly, Bourbon-Laced Broth, Pickled Sweet Potatoes, Green Onions, and Chicharrones
    • Belle Pente Murto Vineyard Pinot Noir 2010
    • Pan-Roasted Quail with Butter Beans, Black-Eyed Peas, Lardons, Frisée, and Bourbon Gastrique
    • Arnot-Roberts Syrah 2010
    • Bourbon-Braised Short Ribs with Duck Fat–Fried Brussels Sprouts, Roasted Cauliflower Purée, and Natural Jus
    • Justin Vineyards & Winery Cabernet Sauvignon 2010
    • Bourbon–Pecan Pie with Bacon–Buttermilk Ice Cream
    • The Rare Wine Co. Historic Series New York Malmsey Special Reserve Madeira NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 02.06.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2013

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