Chef Daniel Doyle and his team in the Beard House kitchen
Pimento Cheese–Deviled Farm Eggs
Behind the scenes in the Beard House kitchen
Chicken Liver Pâté Crostini with Spiced Apple Chutney
Behind the scenes in the Beard House kitchen
South Carolina Pickled Shrimp with Pimento Cheese Ravioli and Ham Hock–Green Tomato Jus
Heirloom Tomato–Grilled Peach Salad with Arugula, Pickled Shallots, South Carolina Honey–Bourbon Vinaigrette, and Crispy Country Ham
Pan-Seared Scallops with Bacon Emulsion, Compressed Watermelon, Toasted Benne Seeds, and Herb–Cucumber Salad
Crispy Seared Snapper with Pulled Suckling Pig, Anson Mills Grits Cake, Watermelon Radishes, and North Carolina Barbecue Gastrique
Refined 'Cue > Pork Belly Fries Three Ways
Banana Pudding Panna Cotta with Banana Bread Dust, White Chocolate Foam, and Pecan Tuile
Dinner

Lowcountry Elegance

Daniel Doyle

Poogan’s Porch, Charleston, SC

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

Tucked away in a beautifully restored Victorian house in the heart of Charleston, Poogan’s Porch is a culinary mainstay in a fiercely food-loving town. Chef Daniel Doyle and wine director Brad Ball bring vitality to the storied setting and a refined, modern aesthetic to restaurant’s signature Lowcountry cuisine.

Event photos by F. Martin Ramin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Pork Skins
    • Fried Chicken Confit
    • Pimento Cheese–Deviled Farm Eggs
    • Chicken Liver Pâté Crostini with Spiced Apple Chutney
    • La Bubbly Brut NV
  • Dinner

    • South Carolina Pickled Shrimp with Pimento Cheese Ravioli and Ham Hock–Green Tomato Jus
    • Hiedler Urgestein Riesling 2010
    • Heirloom Tomato–Grilled Peach Salad with Arugula, Pickled Shallots, South Carolina Honey–Bourbon Vinaigrette, and Crispy Country Ham
    • Dönnhoff Riesling Kabinett 2010
    • Pan-Seared Scallops with Bacon Emulsion, Compressed Watermelon, Toasted Benne Seeds, and Herb–Cucumber Salad
    • Donkey and Goat Isabel’s Cuvée Grenache Rosé 2011
    • Crispy Seared Snapper with Pulled Suckling Pig, Anson Mills Grits Cake, Watermelon Radishes, and North Carolina Barbecue Gastrique
    • Arnot-Roberts Rosé 2011
    • Refined 'Cue > Pork Belly Fries Three Ways
    • Teira Sonoma County Zinfandel 2009
    • Banana Pudding Panna Cotta with Banana Bread Dust, White Chocolate Foam, and Pecan Tuile
    • Royal Tokaji Late Harvest Mád Cuvée 2008
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 06.14.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2016

S M T W T F S
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Splash of Winter Rosé Mon, 02.01.2016
 
Five-Star Winter Elegance Tue, 02.02.2016
 
Beard on Books Wed, 02.03.2016
 
Salmon Seduction Wed, 02.03.2016
 
Flavors of Veneto Thu, 02.04.2016
 
Maui, HI Fri, 02.05.2016
 
San Diego Hot Spot Fri, 02.05.2016
 
Maui, HI Fri, 02.05.2016
 
Luxurious Kaiseki Sat, 02.06.2016
 
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Mardi Gras Mystique Tue, 02.09.2016
 
Feast of the Senses Wed, 02.10.2016
 
Pocono Mountain Retreat Thu, 02.11.2016
 
Southern Social Fri, 02.12.2016
 
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New Orleans Charm Wed, 02.17.2016
 
The Art of the Chef Thu, 02.18.2016
 
Rustic Italian Fri, 02.19.2016
 
Neighborhood Gem Sat, 02.20.2016
 
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Toast of Montauk Wed, 02.24.2016
 
New-School Italian Thu, 02.25.2016
 
Beetlebung Farm Supper Fri, 02.26.2016
 
 
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Bold Asian Flavor Mon, 02.29.2016
 
 
 
 
 
 
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