Charleston Style and Design

FALL 2015

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161 CS D Charleston Style & Design asked the Poogan's Porch wine-centric food and beverage team to weigh in on their favorite dishes and wine pairings. Chef Doyle and general manager Luis Rodriguez both gave the nod to the roasted duck breast paired with a Côtes du Rhône (Doyle) or Mira Winery Stanly Ranch Pinot Noir (Rodriguez). Partner Brad Ball had a tough time choosing just one. He suggests shrimp 'n' grits with Vouvray, fried chicken with Alsatian Pinot Gris, roasted duck with Cru Beaujolais … and Champagne with anything. PERFECT PAIRINGS 1. Vestiges of a bygone era: wavy-glass window panes are 19th- century originals. 2. Cast iron roasted duck breast, duck conft and sweet potato gnocchi with a drizzle of Merlot gastrique. 3. A Southern twist on surf 'n' turf: crispy-skin snapper on a pillow of pulled pork and pimento cheese grit cake with a N.C. 'cue reduction. 4. Goat cheese and a blackberry- mint compote render this classic cheesecake light as a feather. 2 3 Photograph courtesy of Poogan's Porch

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