Foodievents

Eat Champagne and Pork Rinds at the Publican’s James Beard Foundation Dinner

Photo: Bob Briskey Photography

Mark your calendars three months ahead of time for The Publican’s James Beard Foundation dinner — it’s not until October 18, but tickets are already available and going fast. The dinner is a veritable Cavalcade of Paul Kahan Restaurant Stars, with courses contributed by the Publican’s Becky Broeske and Brian Huston, Avec’s Koren Grieveson, Blackbird’s Mike Sheerin, and Kahan himself. Add three wine pairings (Blackbird Vineyards, natch), two beer pairings (one each from Goose Island and Three Floyds), and Fox & Obel bread, and a cocktail hour that pairs pork rinds and champagne, and the $125 price tag (with proceeds going to the James Beard Foundation) starts to look like a steal. (312) 733-9555 for reservations; keep reading for the full menu.


Hors D’Oeuvres
oysters, smoked black cod and spicy pork rinds; flutes of Henriot Blanc Souverain N.V. Champagne

First Course (Grieveson)
Sweet dumpling squash with heirloom apples, Sicilian pistachios, fiore sardo and Growing Power baby chard

Second Course (Kahan)
Wild turbot and crispy sweetbreads with palm sugar, roasted Nichols Farm sweet corn and green coriander

Third Course (Sheerin)
Goat charcuterie with crab apples, dates and dandelions

Fourth Course (Huston)
Slagel Family Farm suckling pig with Concord grapes, chanterelles, minestra nero and verjus

Fifth Course (Broeske)
Sweet potato custard with milk chocolate, cashews and bourbon

Eat Champagne and Pork Rinds at the Publican’s James Beard Foundation Dinner