Paul Kahan Is Throwing a Pig Roast on a Farm. Happy Fall.
A pig roast on a farm with chef Paul Kahan. Happy fall.
Maybe you’re looking to send off summer with a bang.
Maybe you’re itchin’ to get out of the city one last time before it freezes over.
Or maybe you’d just like chef Paul Kahan to roast you a whole pig.
Whatever the reason, get in on this: the first ever Publican Barn Burner Dinner, coming to Grassroots Farm in Frankfort, Illinois, on Saturday, September 16th.
A one-day, all-day, literal farm-to-table affair, tickets are on sale right now.
You already know Kahan. You can’t really have a conversation about Chicago food without mentioning his name, and his latest opening, Publican Anker, indicates he has no plans of leaving. But for one day this fall, he and his crew will be cooking up a whole hog with grilled fruits and veggies at Grassroots, which boasts 26 acres of pristine pasture in Frankfort, IL.
The day will go like this: You show up at Publican Quality Meats. They herd you onto a shuttle. From there, it’s a 45-minute ride to the farm, and you’ll be enjoying chilled rosé along the way.
Once on site, you’ll relish the homegrown bounty of Mike Dancielczyk and Chima Enyia, who own the place. The belle of the ball will obviously be the pig, which has been sustainably and humanely raised on 100% vegetarian feed with no hormones, steroids or antibiotics.
It’ll be a feast worthy of The Publican, but instead of gathering around a long walnut table, you’ll be gathering in the pastoral palm of Mother Nature herself. Needless to say, a memorable dinner like this doesn’t come cheap. Tickets start at $210.
But as your best option to kick the season off right, we think it’s well worth it.
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