Treasure Island Foods

Class Details

PQM and The Publican - Chefs Paul Kahan & Cosmo Goss

sold out

Tuesday, August 26 - 5:30-8:30pm

$65 per seat

Location: 2121 N. Clybourn Ave


CRUDO - citrus and olive oil
BBQ CARROTS - creamy herb dressing, dill & pecan
SHRIMP BOIL - Publican Quality Meats’ Andouille sausage
COUNTRY RIBS - summer melon and coriander vinaigrette 
SPECIAL ICE CREAM CREATION - By pastry chef Dana Cree


The Publican

An homage to beer, pork and oysters, The Publican's eclectic menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. Executive Chef Paul Kahan and Chef de Cuisine Cosmo Goss have developed a network of purveyors to supply the restaurant with hand-selected and sustainably-raised fish, seafood and pork. Rustic dishes anchor the menu along with an extensive international beer list developed by partners Donnie Madia, Eduard Seitan and Terry Alexander, featuring 100 ales, lagers, stouts and ciders. The Publican is designed by James Beard Award-winning Thomas Schlesser.

The menu utilizes pristine product prepared to showcase the farmers and fishermen’s bounty. From classic Belgian-style mussels and seafood stew to housemade terrines and charcuterie, the daily rotating menu reflects the best seasonal and local ingredients available. Presented simply and free of adornment, other favorites include beef heart tartare, country ribs and The Publican's signature Farm Chicken, as well as a thoughtful selection of fresh and pickled vegetables.

The restaurant’s expansive layout, strong architectural lines and rustic décor reflect The Publican’s hearty fare. Its spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets. Set up in racetrack fashion, the banquet table seats upwards of 100 people with views of the partially open kitchen.

Publican Quality Meats

Evoking old-warm charm, Publican Quality Meats is a butcher shop, neighborhood café, bakery and gourmet market, aptly located in Chicago’s meatpacking district. A multi-faceted property, Publican Quality Meats acts as The Publican’s private dining room by night, as well as a fully functioning catering operation. Publican Quality Meats is the collective vision of Executive Chef Paul Kahan and restaurateurs Donnie Madia, Terry Alexander and Eduard Seitan.

The highly seasonal menu and chef-curated retail offerings include house-made charcuterie, artisanal cheeses, freshly baked breads, specialty coffee drinks and rustic soups and sandwiches developed under the care of Chef Chris Kuziemko. In line with the butcher shop’s thoughtful fare is an eclectic and focused selection of beer and wine.

Reminiscent of Executive Chef Paul Kahan’s father’s smokehouse and delicatessen, Publican Quality Meats harkens back to the time of family run businesses and traditional whole animal butchery. Acting as a commissary kitchen, PQM provides charcuterie, fresh bread and meat to many restaurants in the One Off family.  

Publican Quality Meats’ straightforward design is reflective of its neighborhood, with meat slicers and butcher cases acting as design features. The floor to ceiling tiles, rustic wooden furniture and open retail shelves create an inviting and warm interior seamlessly blending the butcher shop, market and café environments.

Executive Chef/Partner Paul Kahan

Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats and most recently Nico Osteria. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.  In 2014 he made the list of the James Beard Foundation Who’s Who in Food & Beverage in America.

A Chicagoan through and through, Kahan grew up around food. His father owned a delicatessen and a smokehouse, and “when I wanted to make a buck,” says Kahan. “I would help my dad take the fish out of the brine, hang them on the racks and wheel them into the smokehouse.”

After a brief post-college stint as a computer scientist, Kahan took a job in the kitchen of Erwin Drechsler’s Metropolis. It was in Dreschler’s kitchen where Kahan realized his true calling. Over the course of 15 years at Metropolis and Erwin, Kahan developed relationships with Midwestern farmers—leaving a permanent mark on his culinary outlook. He further honed his craft at Topolobampo under the tutelage of the award-winning chef Rick Bayless.

In 1999, shortly after Blackbird opened, Food & Wine placed Kahan on their Best New Chefs list, recognizing his highly individual approach to cooking and the talent that Chicago diners have celebrated for years.  Despite accolades and adoration, Kahan’s biggest accomplishment remains his work as a mentor for young chefs. As Kahan puts it, “I have won my awards, what I love is cooking and teaching. If somebody has a great creative vision or a great mind for food, I want to learn from them.” He works to foster empowerment, providing the resources necessary to grow, both as a chef and person.

Kahan is an ardent supporter of Alex’s Lemonade Stand Foundation for pediatric cancer research, as well as Pilot Light, an organization dedicated to enhancing school children’s perception of food through hands-on education. Paul Kahan is a devoted husband to his wife Mary, an ardent music lover and bike aficionado.

Chef de Cuisine, Cosmo Goss

Cosmo Goss, The Publican’s chef de cuisine, has restaurants in his blood. Growing up in Santa Barbara, Goss spent his days fishing in the kelp beds off Catalina Island and working in at his parents’ restaurant, Arts and Letters Café. Drawn to the fast-paced nature of the kitchen, Goss took to his roots and enrolled in the culinary program at Johnson and Wales.

After a short stint at Johnson and Wales, Goss returned to Santa Barbara and began working at The Hungry Cat.  Under the helpful supervision of Chef Dylan Fultonier, Goss fused his love of fishing with his passion for cooking, and began honing his skills as a butcher and salumi maker.

Feeling he had outgrown the Santa Barbara culinary scene, Goss relocated to New York City.  Goss staged at the acclaimed French Seafood restaurant, Le Bernardin, and learned the intricacies of seafood butchery. At Gramercy Tavern, he learned the importance of utilizing whole animals. While the dynamic nature of New York City appealed to Goss, he missed the West Coast and returned to Santa Barbara and The Hungry Cat.

While back in California, Goss was introduced to Paul Kahan, whose appreciation for traditional whole animal butchery appealed to his developing aesthetic. With an offer to work at The Publican, and further his education, Goss moved to Chicago and dove into the art of butchering and salumi making. After a year-long stint at The Publican, where he rose quickly through the ranks of the kitchen, Goss was hand selected by Kahan to head the butchery operations at Publican Quality Meats. In April of 2013, Goss showcased his butchering skills at Cochon555’s Chicago competition where he took first place and earned the title “Prince of Porc.” In August of 2013, Goss participated in Brewery Ommegang and Saveur Magazine’s Hop Chef, winning the national competition.

In March of 2014, when the opportunity presented itself, Goss was the natural fit for chef de cuisine of his favorite restaurant, The Publican.


Wine and Beer samplings provided by:



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