THE PUBLICAN’S BARBECUE CARROTS
In large pot, add 2 gallons of water, 1 cup of the BBQ rub, ¼ cup of salt. Bring to a boil. Add the carrots and cook until ¾ done, about...
Chicago’s Publican Restaurant Chef de Cuisine Cosmo Goss and Executive Chef Paul Kahan have developed a network of purveyors to supply the Publican restaurant with hand-selected and sustainably-raised fish, seafood and pork. Rustic dishes anchor the menu.
Portrait by: Marc Hauser
