Podcasts about publican quality meats

On this week's podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discuss a week's worth of eating experiences, starting with a dine-around in Chicago. The two editors were in Chicago for the last conference of the International Foodservice Editorial Council, familiarly known as IFEC, and the opening event featured a tasting tour of three restaurants in the city's Fulton Market district. Chef-owner Joe Flamm of Rose Mary spoke about his popular Croatian-Italian restaurant while we chowed down Pork Ribs Pampanella with Calabrian Chile Agrodolce and walnut relish as well as Beef Cheek Gnocchi; at Publican Quality Meats we learned how to spatchcock a chicken while nibbling on Grilled Pork & Mango Brochettes, Porchetta Sandwiches and charcuterie; and at Leña Brava, we sampled Watermelon Aguachile and al pastor-marinated Watermelon Steak and sipped a watermelon cocktail and mocktail.  While in Chicago, Pat also had dinner at Eataly, and was reminded of how this Italian retail emporium is also a worthy restaurant destination. She joined friends at Vino &, an in-store wine bar with a large menu featuring specialties like Tagliolini al Limone, Pollo alla Milanese and Grilled Branzino, all of which her table ordered along with a nice bottle of red wine.  Bret continues to explore his Brooklyn neighborhood, where he discovered some Eastern European meat dumplings that he brought home for dinner. First, he tried them the traditional way, topped with sour cream, but then concocted an Asian-influenced “ranch dressing” with chili crisp and Chinese black vinegar that took the dumplings into another flavor dimension. This week we share an interview with renowned chef and restaurateur Michael Mina, whose new cookbook, “My Egypt,” was just published. Subtitled “Cooking from My Roots,” the book relates Mina's experiences of journeying back to Egypt—which he left at the age of two—to rediscover his family's culinary legacy. The result is a book filled with stories, firsthand cooking experiences and a lifetime of recipes. Mina operates more than 30 restaurants in the U.S., including the recently opened Orla in Santa Monica, California—his first to specialize in Egyptian-Mediterranean cuisine. Here he elevates the dishes he enjoyed eating around his mother's table and shares the food he tasted and cooked in Egypt. Listen as the chef shares his passion for Egyptian food and talks about how Mina Group is ramping up restaurant openings.

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation's Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend's home in Manhattan.  Pat attended two Broadway shows that were preceded by tasty and affordable meals, which can be hard to find in New York City's Theater District. She had a prix fixe pre-theater dinner of creamy parsnip soup, grilled swordfish with vegetables, and baklava at Kellari Taverna for $55, and before a Saturday matinee, she had a tasty and reasonably priced brunch at Boqueria, which was less than $20 per person (before tip) — an extreme rarity in Midtown Manhattan. The co-hosts also discussed the Chicken Big Mac, which McDonald's is launching on Oct. 10, replacing the two all-beef patties with breaded and fried chicken patties. Like the original sandwich, the new version has special sauce, lettuce, cheese, and pickles, but no onions. Bret wondered about that, which led to a discussion on the role of onions on a chicken sandwich and whether, in fact, they have a role to play at all.  Then he shared an interview he had done with Rob Levitt, head butcher and chef de cuisine of Publican Quality Meats in Chicago. Levitt shared his passion for butchery and his appreciation for One-Off Hospitality's leader and chef, Paul Kahan. He also discussed his appearance on the hit TV show "The Bear," streaming on Hulu, in which he played himself.

Moments before doors opened on 2024's Taste of Randolph, Julie Darling (West Loop Community Organization President) and Kelli Packer (West Loop Community Organization Spokesperson) jumped in the car to talk about the 27th Taste of Randolph, its vendors, the music acts and where that “suggested donation” at the gate goes to…   Sampled during the conversation: Food from Publican Quality Meats, Baked Cheese Haus and Matcha Cita. Glorious.   Car Con Carne is sponsored by Easy Automation: easy-automation.net   A smart home connects virtually all of the technology in your home.  With an Easy Automation-installed smart home system, you and your family can control nearly every device and system in the house in ways that are easy and fun to use.   Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting Easy-automation.net, or call Dan at 630.730.3728   ##   The summer season at Ravinia is underway… and there's no place more comfortable to see outdoor shows.     Load up your picnic basket and head to the show… or take advantage of some of Ravinia's outstanding food options inside the park.    Violent Femmes are set to do an album play of their debut album with the Chicago Philharmonic. It's been hard for me to imagine stripped down songs like Gone Daddy Gone and Add It Up done with a classical collaboration. Get tickets and see the full schedule at ravinia.org.See omnystudio.com/listener for privacy information.

In a very special episode of Joiners, we start things out by sitting in studio with Donnie Madia. He's a man who needs no introduction, but in case you've been predisposed for a few decades: he's the James Beard Award-winning powerhouse behind acclaimed institutions like Blackbird, avec, The Publican, The Violet Hour, Big Star, and so much more — and maybe you recognize him from The Bear, where he delivered a powerful monologue that encapsulates the gritty hospitality thesis statement of the city we call home. And in a Joiners first, we take the Gratuity Round on tour, doing it live in front of a crowd at a special dinner Publican Quality Meats. This in an episode you don't want to miss. 

Follow Him: @rob_levitt ABOUT HEAD BUTCHER AND CHEF ROB LEVITT: Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city's most popular restaurants including modern Spanish tapas spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant Mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago's first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder's offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality's beloved Publican Quality Meats. Expanding upon Kahan's signature "snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago's critically acclaimed butcher shop, neighborhood café, bakery and gourmet market.

This is a special episode with one of our great partners, Roger Marcotte, who is known for amazing meats (with clients like Publican Quality Meats) and raising a great product! Chef brought in a few of Roger's hogs, and has more fun planned in the future! We learn where Ben and Roger crossed paths through the farm, and what's next! Chef also breaks down our member-guest cuisine and summer grilling. Hosted on Acast. See acast.com/privacy for more information.

We can say with absolute confidence that this week's guest is the most famous butcher in all of Chicagoland. Luckily for us, he's also an affable mensch and an extremely pleasant hang. After studying jazz at the University of Illinois in Champaign, Rob Levitt found his true passion in the culinary arts, and decided to trade his tenor saxophone for an even-more-cutting arsenal of meat-rendering implements. These days, he works for One Off Hospitality as the head butcher and lead at Publican Quality Meats. Our conversation spans pork belly injuries, the fundamental differences between Italian salumi and French charcuterie, meeting his wife Allie at the CIA, and he helps us get to the bottom of Tim's questionably pink chicken breast.

No Ounce Wasted  Rob Levitt is a die-hard whole animal butcher, a very accomplished chef, a mentor to many young butchers, a creative business owner and just a damn good guy. He is currently the head butcher at Publican Quality Meats, a Chicago institution. Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city’s most popular restaurants including modern Spanish taps spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago’s first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder’s offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality’s beloved Publican Quality Meats. Expanding upon Kahan’s signature "snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago’s critically acclaimed butcher shop, neighbourhood café, bakery and gourmet market. (from Chicago Gourmet) http://www.publicanqualitymeats.com/#about.    ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Rob Levitt is the Chef de Cuisine and Head Butcher of Chicago’s lauded Publican Quality Meats. He discusses with us how the COVID-19 pandemic has compromised America’s meatpacking industry. And though things make look grim at times, Rob shares with us how this crisis can  actually provide the impetus to change the industrial food complex, and why supporting local butchers and farmers is more important than ever. UK Singer-songwriter Max Levy joins us from across the pond to give us a listen to his genre-melding indie collective, Garden Centre. Max has been hunkered down in the English countryside during the pandemic spending his time contemplating the world at large, writing music, exploring the woods and poking around a certain Victorian-era fly-tip. Garden Centre’s latest EP, Pipe, is out now.Snacky Tunes is powered by Simplecast.

Since the pandemic hit, the industrial meat system has been upended. That's made things interesting for small livestock producers selling into local markets. In this episode, Publican Quality Meats head butcher Rob Levitt talks to host Lisa Held about how his shop and the farmers he works with have adjusted to increasing demand for sustainable meat since COVID-19. Image courtesy of Clayton Hauk.The Farm Report is powered by Simplecast.  

MICHELIN MADNESS kicks off this episode with Ari and Maggie recapping the 2020 Chicago honorees (2:00) before diving into a chat with Paul Kahan (10:20), the Chicago hospitality legend behind Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria (and many more) and the author of the new cookbook Cooking for Good Times: Super Delicious, Super Simple. This one is a must-listen!!!

Ari & Maggie chat with Rob Levitt of Publican Quality Meats about the butcher's relationship in a community, his start and why you shouldn't be scared of beef hearts.

Attend any local farmer’s market, and you’ll see a few vendors selling homemade beer, sausage or cured meats. Like any do-it-yourselfer, they probably started in their basement or garage, with a few tools, a couple of buckets and a lot of enthusiasm. On this episode, doing things yourself this winter. Become your own craft brewer or sausage maker, or even charcuterie master. First, Steve visits Derek and Yolanda Luscz, the brother and sister owners of Gene’s Sausage Shop and Deli, a legendary sausage-maker here in Chicago. Then, he meets up with Patrick Whistler, the Manager of Brew and Grow, a home brew and hydroponics hobby store that’s been in business for more than 20 years. And finally, he and Rick welcome Joe Frietze, the Chef de Cuisine at Publican Quality Meats in Chicago, into the test kitchen and they talk curing meats.

On today's episode of All in the Industry®, host Shari Bayer is joined by one of the nation's most prolific restaurateurs, Donnie Madia, Managing Partner and Owner of One Off Hospitality Group, which he manages with his business partner Executive Chef Paul Kahan. One Off's restaurants include Blackbird (currently celebrating its 20th Anniversary), avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread, Publican Tavern O’Hare and Anker. Among the city’s most acclaimed restaurateurs, Chicago-born Donnie has mastered the art of collaboration to execute his unerring instincts for style, atmosphere and hospitality. His unique blend of visionary inspiration, attention to detail and sense of unlimited possibilities informs all he touches. He has received numerous James Beard Awards, including Outstanding Restaurateur in 2015. Today's show also features Shari's PR tip, Speed Round, Interview from Skift Restaurant Forum with Kristen Hawley, Senior Restaurant Editor of Skift Table; and Solo Dining experience at David Bouley's Bouley at Home in NYC. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. All in the Industry is powered by Simplecast.

Presented by Dana Cree Executive Pastry Chef, Publican Restaurants Author, Hello, My Name is Ice Cream According to pastry chef and Ice Cream College-educated Dana Cree, if you ask anyone their favorite flavor of ice cream, it will undoubtedly bring a smile to their face. (Add some whipped cream, and you’re talking about ecstasy!) Dana, who is the author of the newly released book, Hello, My Name Is Ice Cream: The Art and Science of the Scoop, will discuss her intimate history with ice cream and her creamy stint at the Ice Cream College at Penn State University. She will dip into ice cream’s transition from food of the elite to food of the masses, and pack us with information on how the advent of ice houses helped make ice cream an affordable luxury. Dana will then spoon into the science of ice cream, explaining how butterfat traps flavor and sugars affect texture. And finally, how one can massage all of these factors to dish up the ice cream of their dreams with the recipes and techniques in her book. Copies of the book will be for sale, and Dana will serve her signature ice creams for you to taste. * * * DANA CREE is the Executive pastry chef of The Publican restaurants in Chicago (The Publican, Publican Quality Meats, Publican Tavern, Publican Anker) and was a two-time finalist for the James Beard Award for Best Pastry Chef for her work at the acclaimed Blackbird. She is a graduate of Penn State University’s Ice Cream Short Course, otherwise known as Ice Cream College. Visit her at HelloIceCreamChicago.com or ThePastryDepartment.com. Recorded at Kendall College on April 15, 2017. http://culinaryhistorians.org/big-scoop-ice-cream-maven-gives-chilling-tale/

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.” After enrolling in The Illinois Institute of Art's Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career. As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable. Publican Bread Co. -https://www.publicanqualitybread.com/greg-wade/ Sustainable Documentary on Netflix - https://www.netflix.com/title/80134814

In this episode we chat with Adam Vavrick, Beer Director of The Publican restaurant in Chicago's hot Fulton Market / West Loop neighbourhood.

Airwaves Full of Bacon 13: Smoked Salmon Tasting With Ethan Forman of H. Forman and Son, London • Paul Fehribach of Big Jones on His Southern Cookbook • Michael Nagrant on Life as a Restaurant Critic in 2014 Click on the above to go to iTunes, Stitcher, Twitter or Facebook. ______________________________________________________________________________ It's the very far from fat free episode! (1:40) First up, David Hammond and I taste smoked salmon with Ethan Forman of London's H. Forman and Son, makers of superior smoked salmon which you can find at Eataly, Whole Foods, and a number of north shore delis including Kaufman's, Upper Crust, and Once Upon a Bagel. Sashimi cut. Paul Fehribach with caul fat for making chaudin. (17:25) Then I talk with Paul Fehribach of Big Jones, who has The Big Jones Cookbook coming out next year, based on his extensive research into southern food. I've written several times about his digging into old food ways, like here, here and here. A longer version of this interview was at the Reader here and here. Salt-rising bread. Pancit noodles at Isla Pilipina. (36:10) Then I talk with Michael Nagrant, reviewer for Redeye, about reviewing and the restaurant scene in 2014, and we mention lots of things along the way. Here are links to things he wrote about: the chicken-donut sandwich, North Pond, Isla Pilipina, Laughing Bird, Publican Quality Meats, Bohemian House, Tete Charcuterie, and MFK. So contrary to what it says in the podcast it doesn't look like my last appearance on WGN Radio is available online, but here's the episode of Outside the Loop in which I talk about the food journalism scene.