The Publican has introduced the Pub Polish, a Polish sausage made from Slagel Family Farm pork stuffed in natural pork casings with white pepper, paprika and mustard. Chef de Cuisine Brian Huston serves the sausage on a steamed hot dog bun with Dijon mustard, beer-braised onions and a housemade giardiniera with carrots, celery, cauliflower and peppers. The $5 Pub Polish is available Monday through Saturday on the afternoon menu from 3:30 PM until 5:30 PM.
The Publican will continue with its annual Brew Master Series of beer dinners May 16th with an evening of beer from Michigan’s Jolly Pumpkin that will involve a four-course dinner accompanied by four artisan ales.
Beginning with a Calabaza Blanca as a welcome beer, then a first-course of grilled asparagus, squid and La Quercia ham served with Bam Bière. Dungeness crab and curry is paired with Oro de Calabaza. Braised beef ragu is the third course, served with La Roja. The final course will be a white chocolate cremeux with candied hazelnuts and Noel De Calabaza to drink.
The event is $55 per person, plus an additional $20 for beer pairings. Reservations are encouraged and can be made by calling (312) 733-9555.
The Publican
Executive Chef/Partner Paul Kahan
Chef de Cuisine Brian Huston
837 W. Fulton Market
Chicago, IL 60607
(312) 733-9555
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