Charles d’Ablaing
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Fried Green Tomatoes

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According to Robert F. Moss (food writer & historian), fried green tomatoes are by no means a Southern dish. By all accounts, they entered the American culinary scene in the Northeast and Midwest, perhaps with a link to Jewish immigrants, and from there moved onto the menu of the home-economics school of cooking teachers who flourished in the United States in the early-to-mid 20th century. It appears that the 1992 release of the movie popularized what has come to be regarded as a southern comfort dish. No matter its origin, it’s still simple and good.

Executive Chef Charles d’Ablaing tops his Fried Green Tomatoes with Shallot Braised Chicken Breast, Arugula and Sauce Bercy “In the Kitchen” at Chaz in The Raphael Hotel.