Publican Quality Meats
Charcuterie – Guinea Amaro Pate, Spicy Coppa, ‘nduja, pickled vegetables, mustard, whole wheat bread
Cheese – Alpha Tolman, Shropshire Blue, Red Hawk, Raspberry Jam, Kumquats, Sugar and Spice Mixed Nuts
Spicy Pork Rinds
Sourdough Bread, Local Butter, Olive Oil
Little Gem Salad – Crispy Pigs Ears, Radishes, Buttermilk Vinaigrette
Whole Wheat Bread
Fried Perch – Onion Rings, Lemon, Parsley, Spicy Aioli
BBQ Carrots – Dill Buttermilk Dressing
Cheesy Focaccia
Slow Roasted Porchetta – Spinach, Country Bread Salad, Salsa Verde
Brassicas – Bagna Cauda and Almonds
Stone Fruit Crisp – Sweet Crème Fraiche, Orange Candy, Mint
Chocolate Cake with Vanilla Icing and Hazelnut Cake with Salty Caramel Buttercream from Alliance Bakery
Acknowledging that it is entirely unfair to ‘rate’ the wedding of your only sibling but happy to assume that I had a lot to do with her refined tastes as well as the choice of venue I will simply say that, aside from a small snafu regarding the cake and a plate of bagna cauda too briny for even myself, no aspect of our the reception at Publican Quality Meats was less than exemplary on the evening of September 6th. Obviously a ‘big’ event despite a party of less than thirty, and one largely planned by the bride and groom themselves, it was shortly after the shop’s close of business that the space was converted into a duo of long tables and with each part of the four course menu presented family-style fashion there was never even a question of enough food to go ‘round, the only real quandary being where to invest one’s appetite after an opening spread of charcuterie including ample amounts of RedHawk, Pork Rinds ‘nduja, pate, and kumquats had already proven enticing enough to warrant several stops. Every bit a meal for the memory books as each course arrived with its own pairing of bread it was in salad topped with pigs ears and tangy vinaigrette that seated service began and moving quickly to a childhood favorite of fried lake perch alongside tender carrots I could see both my mother, aunt, and sister smile – memories of my grandparents and summers in Port Clinton undoubtedly dancing in their heads. Moving next to textbook porchetta, a Publican signature both tender and teaming with spice, and finally to the first of several scoops of bubbling stonefruit crisp it was finally at the three-hour mark that cake was cut and although everyone at this point was either drunk on wine or filled with food not a single one missed a chance to indulge – the high quality service team joining the party in a celebration of love with the best ‘wedding food’ any of us are ever likely to enjoy.
RECOMMENDED: Booking a party with a legendary restaurateur like Paul Kahan was every bit the sure-fire choice one would expect, each dish including the lamented brassicas hand selected by my sister from a large variety of plates. For those visiting Publican or PQM on more casual terms, suffice it to say that the house made charcuterie shines and anything featuring pork is a safe bet.
AVOID: Not pastry kitchen and further foiled by staff turnover it was only two weeks before the big day that my sister was informed that PQM would be unable to craft her wedding cake – a last minute request more than met by Alliance Bakery and clearly showing exactly why the Wicker Park landmark has garnered such acclaim.
TIP: For those not particularly squeamish about butchery and the processing of animals in all forms a trip to the basement restrooms is a must; the team of nearly a dozen working diligently and respectfully throughout the evening to craft artisan cuts used in each of the One Off Hospitality Group restaurants.
http://publicanqualitymeats.com/
