Oh, holy hell!
Not being up on the food scene in Chicago, the Publican just came across my radar in the form of their cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall by Paul Kahan, Cosmo Goss, and Rachel Holtzman.
I am continuing my cookbook bender with this offering from some seriously cheffy chefs. These are chef’s chefs, full of swagger and confidence. Reading their recipes makes me positively gleeful. I know nothing of these folks personally but I love what they’re bringing to the Midwestern food scene in the form of a well-visited beer hall with solid and approachable dishes. Pork? Beer? Yes! These are things that we Midwesterners do well. In the Publican’s case, they appear to do them exceptionally well. Throw in a little seafood and some inventive charcuterie and you’ve got a party in the making.
Sure, they’re a bit removed from my running grounds (think Topeka-Lawrence-Kansas City) but I now aspire to go to Chicago for the sole purpose of visiting the Publican and eating my way around their menu.
In the meantime, I will have to settle for cooking some of their amazing food at home. Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata? YES. I have plans on scoring some peaches and green beans from the farmer’s market tomorrow for just this recipe. Pork belly with Calabrian chile glaze? YES. Barbecued carrots? I am intrigued. YES. I should also note that while I love to eat charcuterie, I have never made anything that could be classified as such. So I issued a challenge to myself to pick at least two items from the charcuterie section. So… Toulouse sausage and chicken liver pâté? YES and YES.
My ‘To Make’ List
- Barbecued Carrots
- Mom’s Icebox Tomatoes
- Cosmo’s Magic Bacon Dressing
- Peaches, Grilled Green Beans, and White Balsamic Dressing with Burrata
- Brussels Sprouts, Pear, Fried Shallot, and Balsamic Onion with Burrata
- Waxman Potatoes
- Pork Belly with Calabrian Chile Glaze
- Flap Steak with Strawberries, Mint and Feta
- Toulouse Sausage
- Chicken Liver Pâté
- Pepper Jelly
- Calabrian Chile Aioli
This review is based on a NetGalley ARC provided in exchange for an honest, unbiased opinion. And I should add to this disclaimer that I liked the title so much that I will be getting myself a hard copy.