Local Event
Cost: $95
Join JBF Greens at The Publican for a celebratory brunch to kick off the James Beard Awards® weekend!
Led by chef/partner Paul Kahan and head butcher/chef Rob Levitt, The Publican is rooted in farm-to-table cooking that highlights responsibly sourced meats, seafood, and exceptional produce. Formerly the head butcher/chef at Publican Quality Meats, Levitt assumed the role at The Publican in 2025, bringing a refreshed vision for the menu where his whole animal ethos now extends to vegetables and seafood.
For the occasion, chef Levitt will be joined by One Off Hospitality partners Donnie Madia, Eduard Seitan, and Terry Alexander to create a three-course brunch menu to launch the weekend’s festivities.
Menu
Welcome Reception
Charcuterie
Radishes with Butter
Vegetarian; contains dairy
Pimento Cheese with Crackers
Vegetarian; contains dairy and wheat
Welcome Beverages
French Bloom Le Rosé
Alcohol-Free Organic Sparkling Rosé
Brengman Family Wines Bark4Compassion White Blend 2025
Brunch
First Course
Bread with Butter and Jam
Vegetarian; contains dairy and wheat
Natalie’s Pastries
Vegetarian; contains dairy and wheat
Second Course
Smoked Steelhead Trout with Green Garlic Ricotta, Marinated English Peas, and Sesame Sourdough*
Contains alliums, dairy, and wheat
*Can be prepared vegetarian and gluten-free upon request
Preserved Seafood with Picolino Cucumbers, Chilis, Herbs, and Yogurt*
Contains alliums, dairy, and shellfish
*Can be prepared without dairy or seafood upon request
Third Course
Ham Chop in Hay > Ham Chop with Burnt Strawberry Glaze, Pickled Green Strawberries, and Shaved Fennel
A brunch-inspired take on the iconic Ham Chop in Hay.
Contains alliums
Grilled Asparagus with Pancetta, Breadcrumbs, Grilled Ramps, and Ramp Gribiche*
Contains alliums and wheat
*Can be prepared vegetarian and gluten-free upon request
Beverages
French Bloom Le Rosé
Alcohol-Free Organic Sparkling Rosé
WhaleSong Pacific Ode To The Publican American Chardonnay 2024
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