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.
Bringing Farm-to-Table to Belle Hall
I think it’s safe to say that “nose to tail,” “locally sourced,” and “farm fresh” are no longer trends. These concepts are becoming the standard in the world of food — so much so that restaurants built around the local movement are popping up in shopping centers, next to kiddie gyms and big box stores.
A Nashville Chef Stands Apart from the Herd
Located in Green Pond, South Carolina, in the heart of the basin, St. Jude Farms carefully farms and harvests oysters and other shellfish, in addition to sourcing other high quality seafood from reputable regional fishermen partners.