About the Dish

4 ounces Applewood Smoked Bacon
1 each Baguette
2 teaspoons Sherry Vinegar
2 teaspoons Sorghum Syrup
1 packet Grey Poupon Dijon Mustard
8 ounces Frisée
1 each Apple
4 ounces Cheddar Cheese
Per Serving
Calories 911
Total Fat 62 g
Saturated Fat 24 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 15 g
Cholesterol 120 mg
Sodium 2397 mg
Total Carbohydrates 52 g
Dietary Fiber 4 g
Sugar 22 g
Protein 35 g
Daniel Porubiansky

Chef Daniel Porubiansky is the executive chef at Century House Tavern. He is a highly lauded chef who has worked in Atlanta, France, and Germany.

Chef Daniel Porubiansky came to Century House Tavern in the spring of 2013, leaving the executive chef post at what is arguably the most highly regarded restaurant group in Atlanta, but bringing with him a wealth of experience in some of the nation's greatest kitchens to Woodstock. After a career that has spanned four decades, two continents, a fistful of AAA Diamonds and nearly enough Michelin Stars to require three hands to count them, Porubiansky is bringing his cuisine home. A deeply ingrained love of fresh ingredients, personal relationships with farmers and decades of experience in German and French kitchens shape Porubiansky's development of the menu at Century House Tavern. Porubiansky is a protege of Guenter Seeger, the German chef who helped put Atlanta on the culinary map with his focus on fresh ingredients, masterful technique and a positively Teutonic work ethic." Chef Seeger not only developed me professionally and sent me to New York and Europe," Porubiansky recalls, "he also left me with the two most important lessons I"ll ever learn in a kitchen. First, he taught me to truly respect the ingredients. Gently handle a vegetable, use a piece of fish immediately. Someone took a lot of time and effort to grow it, raise it or catch it - it's my job to respect it and let it shine. Second, he taught me to work hard by working hard alongside me. He was right there sweating with us. Anything we could do, he could do faster and better, but he was always willing to lead by example and always happy to show anyone a new trick." Seeger sent Porubiansky to Michelin two- and three-star restaurants in Germany to apprentice for a year and a half. After another tour with Seeger at The Dining Room, a stint in Dallas and the top job in the Buckhead kitchen at the brand-new Seeger's restaurant, Porubiansky joined Bacchanalia as chef de cuisine in 2000. There he developed a "fancy" lunch concept and made quite an impression on Quatrano and Harrison, but the post-9/11 mini-recession put the squeeze on high-end everything. Porubiansky returned to The Dining Room for a fourth tour, this time under Bruno Menard. Porubiansky took over as chef de cuisine when Menard left for Japan. He returned to Seeger's, but Quatrano and Harrison offered him the newly created position of executive chef in 2007, where he led operations and staff at Bacchanalia, Star Provisions and Quinones at Bacchanalia.


Heat oven to 425° F. Place cheese in refrigerator to chill. Prepare your mise en place: Cut bacon small, even dice. Cut bread into 1/4-inch-thick slices at an angle. Remove and discard frisee root end; cut or tear leaves into 2-inch pieces. Use a vegetable peeler to cut cheddar into shavings.
Place bacon in a small skillet over medium-low heat. Cook, stirring occasionally, until crisp and golden brown. Quickly transfer browned bacon to a paper towel-lined plate or bowl. Drain and reserve fat (you’ll need 2 tablespoons for dressing).
While bacon is cooking, bake crostini: On a baking sheet, arrange bread slices in a single layer, making sure pieces do not touch. Drizzle bread all over with a total 1 tablespoon olive oil, and lightly sprinkle with kosher salt and black pepper. Bake until bread is lightly browned and slightly crispy, 8-10 minutes.
In a mixing bowl whisk together vinegar, sorghum syrup, mustard, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. While whisking, slowly add cooking oil. Slowly whisk in 2 tablespoons reserved bacon fat.
Just before you are ready to serve, quarter, core and thinly slice apple.
In a large mixing bowl, combine frisee and bacon, and toss with dressing. Taste and adjust seasoning as desired.
Arrange dressed frisee on a plate; garnish with apples slices and cheddar. Serve with crostini, and enjoy!