Poogan’s Porch, Charleston, SC (Southern)

As the chef/owner of Poogan’s Porch, Daniel Doyle’s passion is resourcing meat, produce, and grains from Charleston and its surrounding areas. Poogan’s Porch is Charleston’s oldest independent culinary establishments. Chef Doyle began visiting Poogan’s Porch during his childhood family vacations. He attended Johnson & Wales University where he received a degree in Culinary Arts and in Restaurant and Institutional Management. He has refined low country cooking and has been invited to cook at the James Beard Foundation in New York.

South Carolina is famous for its low country cooking and Poogan’s Porch has been serving it since 1976. Start with the Pimento Cheese Fritters and the She Crab Soup. You will not be disappointed. Their “Traditional” menu offers low country favorites with a twist – Country Fried Pork Chop is served with Hot Honey Fried Brussel Sprout and Potato Hash and Country Ham Gravy. And of course, there is Country Fried Chicken as well. On the “Contemporary” menu, the Braised Cab Beef Short Rib with Horseradish Cauliflower Puree comes highly recommended. The menu clearly states all proteins and ingredients are Certified South Carolina grown farm to table products and lists the farms that are sourced. You might want to save room for their famous Peanut Butter Pie. In any case, you will leave Poogan’s Porch full and satisfied.

  • Zagat
  • Argus
  • The Travel Channel

Website: www.poogansporch.com
Phone: 843-577-2377

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Tony Lagana

Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.

In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.

The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.