October 26, 7:00 P.M. Dinner: Breaking Bread: An Epic Evening with Chicago’s Publican Quality Bread
October 26, 2023 07:00 PM
A Family-Style Gathering Featuring James Beard Award Winner Greg Wade
25 11th Ave, New York, NY 10011, USA
Creating nurturing food that is sourced sustainably and created with an immense amount of love and care is the guiding principle behind Greg Wade’s Publican Quality Bread in Chicago. Wade’s award-winning loaves, artisan sandwiches, and decadent pastries are known throughout Chicago for not just their deliciousness but their ability to bring people together. For this special family-style dinner, Wade brings his passion for community and artisan fare onto the dinner table with a four-course celebration highlighting the best of what Publican Quality Bread has to offer.
Dining Table: $150 / Inside Chef's Counter: $165 / Outside Chef's Counter: $120
MENU
Hors d’Oeuvre
Cacio e Pepe Gougères
Seeded Cracker Crudo with Pepita Pesto
Roggenbrot with Jasper Hill Farm Harbison Cheese, Charred Fennel, and Tart Apple
Dinner
Breads & Spreads > Country Bread and Grilled Laffa with Cultured Butter, Stewed Olives, Beet Muhammara, and Whipped Smalec of Fatback, Apples, Onions, and Spices
Calabrian Fish Stew
Dough Chardonnay 2020
Porchetta-Style Lamb with Lamb Jus, Truffled Dwarf Peach Gremolata, Mushroom Conserva, Salsa Macha, and Roti
Dough Pinot Noir 2021
Assorted Sides >
Dukkah-Roasted Root Veggies
Maple–Sherry Delicata Squash with Sunflower Seeds
Warm Marinated Bean Salad
Charred Brussels Sprouts with Coquelicot, Semi-Dried Tomato, Celery Root Aïoli, and Crispy Shallot
Panettone
Dough Sparkling Brut 2014
Wines generously provided by Dough Wines.
About Greg Wade:
Greg Wade is leading America’s bread renaissance in Chicago. Wade is managing partner at Publican Quality Bread, the renowned bakery under the Publican family of restaurants by Chicago’s nine-time James Beard Award–winning One Off Hospitality group and partners Donnie Madia, Paul Kahan, Terry Alexander, and Eduard Seitan. A graduate of the Illinois Institute of Art’s Culinary Program, Wade started his career specializing in breads and pastries. Joining Publican Quality Bread as head baker in 2014, Wade has transformed the concept’s baking program from a seedling operation within Publican Quality Meats to a highly successful wholesale division that works hand-in-hand with One Off Hospitality’s other concepts, as well as the top chefs, farmers and retail owners in the Windy City. In 2022, Wade and partners opened a standalone bakery for Publican Quality Bread, bringing his award-winning loaves and an expanded menu of artisan sandwiches, tartines, and decadent pastries to a public-facing location for the first time ever. Specializing in whole grains and fermentation, Wade was honored with a James Beard award for “Outstanding Baker” in 2019 and is an active member of the Artisan Grain Collaborative, an organization of farmers, millers, and chefs committed to biodiversity and preserving ancient grains. He is the author of Bread Head: Baking for the Road Less Traveled (Food & Wine, Eater, Epicurious: "Best Cookbooks of 2022") and has been featured in the recently released documentary, Sustainable: A Documentary on the Local Food Movement in America, which is available for streaming on Amazon Prime.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.