News & Events
September 1, 2010
Oktoberfest 2010
Please Join us as we celebrate the first annual Publican Oktoberfest at September 19th 2010.
Reception: 5:00pm
Special Tapping by Paul Kahan & Michael McAvena: 5:30pm
Seated Dinner: 6:00pm
$75/ Guest (exclusive of sales tax/gratuity)
4-Courses
5-Beers
Reservations Are Required
Please Call 312.733.9555
August 17, 2010
Scarpetta Wine Collaboration Dinner
Please join us at The Publican, Thursday, August 19 when we host Master Sommelier Bobby Stuckey and James Beard Award Winning chef Lachlan McKinnon-Patterson showcasing Fruilano and Pinot Grigio white wines from their Scarpetta wine label of Fruili, Italy.
Menu:
1st-Squash blossoms “fritta” with soft goat cheese and pancetta
2nd-House-made pasta "a la guitarra " with cherry tomatoes, local roasted corn & basil
{ Pinot Grigio 2008}
3rd-Heritage Pork Rack with braised fennel, Colorado peaches, & “sugo naturale”
{Friulano Bianco 2008}
4th-Frozen yogurt with warm marinated berries
$35/person (exclusive of tax and gratuity)
June 22, 2010
Join us Sunday July 11th for a Stone Brewing Company Beer Dinner
Founder, Owner, Brewmaster and general beer personality Steve Wagner of Stone Brewing Co. will be there to chat about his experience and his beer.
Menu:
1st course
Levitation ale
Peaches, burrata & lamb prosciutto
2nd course
Saison du BUFF
Perch, roasted squash & herbs
3rd course
Special Beer
Braised pork leg with roasted sweet potatoes, chocolate & walnuts
4th course
Smoked Porter
Peanut butter cheesecake & blueberry compote
Reservations are strongly encouraged.
For more info please contact:
The Publican
(312) 733-9555
www.thepublicanrestaurant.com
May 31, 2010
Please join us Sunday, June 6th, for a Lagunitas brewing beer dinner at The Publican
We will be offering rare vintage and never before seen in Chicago Lagunitas beer.
1st
House cured wild king salmon with market cucumbers and spring herbs
2nd
Rabbit with peas, carrots, bacon & sweet German mustard
3rd
Barbecue short ribs
4th
White chocolate pretzel
$45 for food
$15 Beer pairings
Reservations are strongly encouraged.
For more info please contact:
The Publican
312-733-9555
www.thepublicanrestaurant.com
April 20, 2010
Have a jolly beer dinner with Jolly Pumpkin and the Publican
Please join us May 16th for a long a waited Jolly Pumpkin beer dinner.
For those of you who are unfamiliar with the stylings of J.P. here is a quote straight from Ron Jeffries the master mind be hind this wonderful brew.
“Welcome to a land of open fermentation, oak barrel aging, and bottle conditioning. At Jolly Pumpkin Artisan Ales we are dedicated to more than the traditions of old world craftsmanship. Everything we do is designed to create ales of outstanding art and flavor. Focusing on traditional rustic country style beers brought to life through labor and love, we strive to create beers to lighten the spirit, and soothe the soul. Sharing our joy to the betterment of mankind is the most that we could hope for.
Hope you enjoy our beers,
Mahalo!"
Our tentative beer menu
Welcome with ES Bam
Course 1
Bam Bière paired with grilled asparagus, squid and la quercia ham
Course 2
Oro De Calabaza paired with dungeness crab and curry
Course 3
La Roja paired with Braised beef and spring ragu
Course 4
Noel De Calabaza paired with white chocolate cremeux and candied hazelnuts
Reservations are strongly encouraged.
For more info please contact:
The Publican
312-733-9555
www.thepublicanrestaurant.com
April 20, 2010
Please consider joining us..
Monday, May 3rd, 2010 we welcome Emil den Dulk of De Toren and Abrie Breeslaar of Kanonkop for a five course dinner with exceptional wine parings.
6:30 reception
7:00 dinner
$75 plus tax & gratuity
…
Reservations are accepted
312.733.9555
March 20, 2010
Two Brothers Brewing Company and the Publican beer dinner round II
Monday, April 5th marks the beginning of the Craft Brewers Conference, along with the World Beer Cup, both of which are being held in Chicago for the first time in history. To celebrate these colossal events, Two Brothers Brewing Company and the Publican have collaborated to bring yet another great beer dinner and the birth of a new brew. Jason Ebel brew master of Two Brothers will be on hand to drink, masticate and schmooze. The yet un-named collaboration beer will debut along with Publican’s menu created to pair with the fare.
Two Brothers Brewing Company is a family owned and operated microbrewery and brewpub located in the western suburbs of Chicago. They have been hand crafting artisan beers since 1997. Check them out at www.twobrosbrew.com
tentative dinner menu
Jamon Iberico with fried morels and pickled fiddlehead fern
paired with Pairie Path ale
guinea hen, foie gras galantine with ramps orange mustard greens and cashew
paired with Ebel’s wiess
crawford farm corned lamb mix grill with spring, rye, panzanella
paired with Langhaul session ale
bbq salmon
paired with collaboration beer
brown butter, orange, honey, coffee and almonds
paired with Domaine duPage
The price of food is $55, beer will be $20. Reservations are encouraged. For more info please contact us @ thepublicanrestaurant.com 837 West Fulton Mkt. Chicago 60607 (312) 733.9555
February 3, 2010
A la carte menu available Sundays
Publican is happy to announce that the a la carte menu will now be available Monday through Sunday. Our monthly beer dinners will continue with our four course prefix menu, to match the beers highlighted.
January 6, 2010
Dogfish Head craft brewery “Ancient Ales Beer Dinner” at The Publican
On Sunday, January 17, 2010, please join us as we kick off the new-year: a brand new brew masters series, we begin our tour with the “Ancient Ales Beer Dinner” presented by Donn Bichsel of the Dogfish Head craft brewery. Donn will be on hand along side an archeologist to discuss the beers and their conception.
Chateau Jiahu
-tuna speck, coco nibs, cara cara oranges and green olives
Sah’tea
-salt and pepper shrimp
Theobroma
-crawford farm lamb navarin and roasted leg
Midas Touch
-ricotta, honey and peaches
The price of food is 45 dollars, beer will be $15-20.
Reservations are encouraged.
For more info please contact us @
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733.9555
December 16, 2009
New Years Eve at The Publican
Join us as we celebrate the new year!
Four course pre fix menu:
Family style
Salad of endive, radicchio, orange fresh herbs & buttermilk vinaigrette
Bouchot mussels with pork confit roasted tomatoes & fingerling potatoes
Mixed roast of Crawford farm heirloom pig with smoked quince vinaigrette and brussels sprouts
Seasonal dessert
In addition to the 4 course prefix menu we are also offering a grand seafood collection for an additional $30/guest this includes:
(needs to be ordered in advance)
Dungeness crab, stone crab, oysters, mussels, little neck clams, jumbo shrimp, periwinkles, nantucket bay scallops & octopus ceviche
Optional beer pairing availble
December 4, 2009
Vanberg & DeWulf holiday dinner at The Publican
On Sunday, December 13th, as part of The Publican’s yearlong series of beer dinners; The Brew Masters Series, we are more than ecstatic to welcome Don Feinberg & Wendy Littlefield of the Vanberg & DeWulf Imports. In our opinion Don and Wendy are two of the foremost experts on the importing of Belgian beer into the USA and they just so happen to be some of the most pleasant people we have met. Please join us for a night of warm seasons greetings, magical Belgian beer, and wonderful cuisine. Don and Wendy will be on hand to share their knowledge, expertise, as well as a special holiday raffle.
A little back-story on the beery couple: Don Feinberg & Wendy Littlefield’s keen interest in all things Belgian was kindled thirty years ago. They eloped at Yale, set sail for Europe and took up what would be a three-year residence in Brussels. When their companies transferred them back to New York, they brought with them the rights to a then little-known strong golden ale called Duvel. At first they set about proselytizing to restaurants, bars, and shops in their spare time and on weekends. It later became a full time project as they continued this effort then working with distributors to push their favorite beer.
It is no exaggeration to say that Vanberg & DeWulf essentially built the market and distribution network for Belgian beers in the States. Don and Wendy introduced signature beers from each of Belgium’s great indigenous Belgian brewing styles. In addition to Duvel, they launched the sour red beer, Rodenbach, the abbey-style ales of Affligem, the wacky Kwak, the lambics of Frank Boon, as well as the saisons of Brasserie Dupont, strong ales of Brasserie Dubuisson (aka Scaldis), the light abbey beers of Slaghmuylder (aka Witkap), and the bieres de gardes of Brasserie Benifontaine in neighboring French Flanders. Nearly two dozen beers from the last four breweries make up their portfolio today.
Midway into their Belgian beer careers, sensing that domestic microbrewers would soon begin interpreting Belgian styles, they built Brewery Ommegang on a 136 acre former hops farm in Central New York. It was the first brewery in this country to produce bottle- conditioned cork finished Belgian style ales. They subsequently sold the business to Duvel Moortgat.
From the start, and to this day Vanberg & DeWulf only works with independent, family-run, artisanal enterprises, believing in so doing, they would help to perpetuate some of Belgium’s most endangered styles and authentic brewers. They self-published beer writer Michael Jackson’s first US edition of The Great Beers of Belgium when main line publishers declined the classic work. They are constantly involved in culinary and other gastronic events across the globe and now live right here with us in Chicago IL.
Their steadfast, ardent support of Belgian beer has earned them recognition on both sides of the Atlantic; is it any wonder we are more than ecstatic to celebrate the holidays with them.
The dinner menu
Aperitif – Cuvee des Trolls
Course 1
Biere de Miel- sea urchin and halibut crudo, lemon vinaigrette, chervil, extra virgin
olive oil and kohlrabi
Course 2
Avec Les Bons Voeux- Stuffed Tagliatelle, parmesan, giblet sauce and perigord black truffles.
Course 3
Scaldis Prestige de Nuits- goose leg confit and smoked breast with parsnips and quince
Course 4
Scaldis Noel Premium.- ginger snap cake with roasted pine apple and clotted cream
The price of food is 45 dollars, beer will be $20- $30.
Reservations are encouraged.
For more info please contact us @
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733
November 21, 2009
Sunday November 22, 2009
Come join us for a Sunday evening of Cider and cusine. The menu:
St. Drouin Perry Cider
Salad of fingerling potatoes, chorizo, & aioli
Sarasola Basque Cider
Pumpkin risotto with winter perigourd truffles
Cidre Bouche Brut
Roasted guinea hen with carmalized root vegetables
Givre Vintage 2007 Ice Cider
Dessert-Sweet Potato, brown butter & cream
Pome
The price of food is 45 dollars, Cider will be $20.
Reservations are encouraged.
For more info please contact us @
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733.9555
October 23, 2009
Brewmaster Rob Tod of the Allagash brewing Co. Beer Dinner
On Sunday, November 15th, as part of The Publican’s yearlong series of beer dinners; The Brew Masters Series, Brewmaster Rob Tod of the Allagash Brewing Company will be joining us for an evening of hand crafted American made Belgian style ale and our cuisine made to match.
Allagash Brewing Company sold its first batch of beer in the summer of 1995. However their story, goes much further back to when in the early 1990’s founder Rob Tod saw something missing in the American beer market. Through his travels, Tod had sampled many of these unique beers and felt that the flavors and traditions of this European nation needed to be shared with the American drinking public. He designed a small 15-barrel brewhouse specifically to embrace the Belgian tradition of beer making, gathered the finest array of authentic raw materials and began his quest towards the production of traditional Belgian style ales.
Allagash began as a one-man operation, with Tod assuming all brewing duties in a small space located in a building on the outskirts of the maritime city of Portland. Allagash began with the release of its Allagash White, modeled after the traditional “White” beers of Belgium. Soon after, two experienced brewers were hired and Allagash released their second brew, Allagash Double Ale.
From the very beginning, Allagash has strived to produce the finest Belgian-style and experimental ales this side of the Atlantic. It began as New England’s original Belgian-Style brewery and has grown into one of the industry’s most distinguished and well-respected brands. Following the time-tested brewing traditions of ancient Belgium, Allagash now produces a broad-ranging portfolio of artisanal beers with uncompromising quality.
The price of food is 45 dollars, beer will be $20.
Reservations are encouraged.
For more info please contact us @
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733.9555
September 25, 2009
October 11th The Publican presents a beer dinner with Dominique Firart of the brewery St-Feuillien
On Sunday, October 11th, as part of The Publican’s yearlong series of beer dinners; The Brew Masters Series, Dominique Firart of the brewery St-Feuillien will be joining us to present her family of beers along side our cuisine.
Brasserie St.Feuillien ( “Foo-Yen” ) had it’s start in the 7th century, when an Irish monk named Foylan—a name which later morphed into the more French "Feuillien"—was killed in the village of Le Roeulx. A chapel was built in his honor, which, over time, became the Abbey St. Feuillien du Roeulx. The abbey featured a brewery to support itself, but was destroyed in the French Revolution. In 1873 the Friart family resumed brewing operations and to this day a portion of the proceeds is donated to charitable causes around the world, making St. Feuillien one of Belgium’s oldest and most authentic Abbey Ales.
our tentative menu
St. Feuillien Triple the welcome beer
St. Feuillien Saison
game bird terrine, lyonnaise salad with sunny side up quail egg, pine nuts and crispy bacon.
St. Feuillien Imperial Whit
barbequed sturgeon, fried grits, braising greens, ham hock and pot likker.
St. Feuillien Brune
wood roasted lamb with pickled cherries turnips and truffles.
St. Feuillien Cuvée De Noël
pumpernickel bread pudding with cidre and rum reduction and clotted cream.
The price of food is 45 dollars, beer will be $10- $20.
Reservations are encouraged.
For more info please contact us @
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733
September 8, 2009
On Sunday, September 20th Chris Bauweraerts presents the “Slow Brew Tour of Belgium” at The Publican
On Sunday, September 20th, as part of The Publican’s yearlong series of beer dinners; The Brew Masters Series, Chris Bauweraerts presents the “Slow Brew Tour of Belgium”.
Bauweraerts along with brother in law Pierre Gobron founded the d’Achouffe brewery 1982. In 26 short years Chouffe is now exported all over the world and enjoyed by a huge international audience. In 2006 Duvel Moortgat offered to buy Achouffe, providing ability to take distribution potential to new heights. This partnership allowed Chris to remain involved at the brewery while touring and passionately educating about Belgian beer. Chris now acts as a Duvel Ambassador, teaching beer lovers the world over about the renowned portfolio of Belgian beers offered by Duvel Moortgat. Chris will be on hand during the dinner to answer questions and conversate.
Duvel
salt cod and artichoke croquettes
Houblon Chouffe Dobbelen IPA Tripel
blue fin otoro crudo with olio nuevo, manzanilla olives, almonds and mint
La Chouffe Golden ale
farm poached egg, smoked frika, corn, red curry squash and sweat crab meat
Maredsous Dubbel
braised beef cheek with faro pappardelle and matsutake mushrooms
Maredsous Tripel
salted butterscotch and bananas
The price of food is 45 dollars, beer will be $10- $20.
Reservations are encouraged
For more info please contact us @
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733-9555
September 5, 2009
James Beard Foundation Benefit Dinner
The Evening of October 18, 2009
Join the chefs of Blackbird, avec and The Publican as well as Pamela Fitzpatrick of Fox & Obel, for a one-of-a kind benefit dinner supporting James Beard Foundation, celebrating, preserving and nurturing America’s culinary heritage and diversity
Chefs Becky Broeske, Koren Grieveson, Brian Huston, Paul Kahan and Mike Sheerin will team up to present a five-course meal. Pairings will feature Champagne Henriot, Napa Valley’s Blackbird Vineyards, Goose Island Beer Company and Three Floyds Brewing Co.
The cost is $125, tax and tip included
Reservations are required and can be made by calling The Publican at (312) 733-9555.
July 21, 2009
another successfull beer dinner
Beer dinner with the Great Lakes Brewing Co. and brewer Luke Purcell was a great success. Pairings were dead on, the execution of food was excellent and a great time was had by all.
Next up: Check out our video! Paul Kahan and Michael McAvena brewed a special beer at New Holland Brewing Co. for our next beer dinner. Video (and details about the event) are posted on our Facebook
page.
June 18, 2009
Publican / New Holland: collaboration
On June 12th, Chef Paul Kahan and Publican Beer Director Michael McAvena travel to Holland, Michigan to brew a collaborative beer with the New Holland Brewing Company. The beer, a loose interpretation of a bière de garde featuring an elevated level of Munich malt, will debut on August 23 for a special beer dinner.
Check out the video on our Facebook fan page.
May 1, 2009
A Special Dinner at the Publican
Please join Publican’s chef Brian Huston and Esporao’s winemaker David Baverstock for dinner. Fresh oysters, plenty of pork, award-winning portuguese wines, a brilliant chef, a legendary winemaker, convivial atmosphere, interesting conversation… and all of this for only $75! What more could one ask for on a Sunday?
Sunday, May 10, 2009
5:30 Reception
6:00 Dinner
Five-course dinner
Six wines
$75 plus tax & gratuity
March 25, 2009
James Beard Nominations
The Publican is pleased to announce nominations for the 2009 James Beard Foundation, including Outstanding Chef Paul Kahan, Best Restaurant Design, Thomas Schlesser, Design Bureaux and Best Restaurant Graphic Design, Jason Pickleman of JNL Graphic Design and Donald J. Madia.
March 14, 2009
Chef Paul Kahan's Reality Twitter Cooking Show
Ever wonder what goes thru a chef’s mind at work? Now’s your chance. Follow Chef Paul Kahan as he preps for service, works brunch and hopefully caps off the day with a beer mimosa. He’ll post photos, answer questions, etc. (All tweets will be direct from Paul, though transcribed for him since he’ll be kind of busy)
Follow at #pubam
March 13, 2009
Brunch Started March 15th
At the new Sunday brunch, you can go new-school (wood-fired egg with harissa, Gouda and grilled bread; fresh ricotta with roasted pineapple and hazelnuts) or old-school (waffles, grits, soft-boiled eggs, scrapple).
