Hey all, neat thing happening: i made a beer with Barrelworks last year and for the release we're coming out and cooking Publican food at Propagator for one night only, and Jim, Jeffers & myself will be presenting varied parings throughout the dinner. Should be a pretty cool time, hope to meet some of you west coasters Tix are here!
It's pricey, but 5 courses + 2 pairings per course i think make its worth it. Copied from elsewhere, here's the menu with some commentary: Krieky Bones Salami Asparagus, Cyprus Grove Chevre, Spoon Mustard & Cherries – Krieky Bones & Lil Opal The Salami we made in house and has been hanging for a 10 week cure when it hits the table. Bonus points: the pig came from Virtue Cider, Glouchester Old Spot breed, and we folded in a bottle of Krieky Bones while paddling it. Strawberries Burrata, Snap Peas, Hazelnut & Mint – Champs de Fraises & Generation 1 Harry's Berries, the best fucking strawberries on the planet. Seriously. Yellowtail Avocado, Mud Creek Citrus, Radish & Aleppo Pepper – Pixed Dusted Same Yellowtail we source at the Publican from F/V Six Gun out of San Pedro. The citrus is up in the air...if we can get the same Ojai Pixies we'll go with that, otherwise we'll go with Mud Creek Tangelos out of Santa Paula. I actually designed the beer's flavor profile and described it to Firestone to complement a similar dish we had on last summer when we had our initial collab conversation, like "this is the dish i want to create a beer for blah blah" and when i flew out to pick barrels/foeders the original plan was Mud Creek Tangelos, one of my favorite citruses and Mud Creek is our largest citrus supplier. We couldn't get'em at the last minute and Jim suggested the Ojai's, which was just fuckin' perfect. Think seared yellowtail medium rare, avocado dressed in lemon and salt, shaved radish, an aleppo pepper vinaigrette & green stuff up on top. So fuckin' good. Grilled Pork Collar Sungold Tomatoes, Green Coriander Vinaigrette & Pea Shoots – Stickee Monkee & Reginald Brett Same marinade as the Country Rib at Publican Farm Chicken Espelette, BBQ Carrots, Pecans & Creamy Herb Dressing – Unfiltered DBA & Bretta Blanc Yep, it's *the* chicken. Same marinade and prep. Rather than serve on beef fat fries tho, i wanted to put it on top of another of our classic staples, the BBQ carrots. Plus, ya know, California, so veggies.
Totally agree! If I had more income right now I'd be all over it. Menu looks sick as hell and the beer is awesome, obviously.
I had the pleasure of dining at The Publican a couple of years ago and I was pleased with the experience.
