The Best Part Of Cheers To The Publican Is The Poetry
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We're massive fans of award-winning Chicago chef Paul Kahan's new cookbook, Cheers to the Publican, out now. Beyond the sublime recipes selected from the Publican's meaty repertoire, however, we couldn't help noticing the delightful poems at the beginning of each chapter. They're homages to the ingredients at hand, odes to the glories of harmonious flavors and beautiful works of literature unto themselves. Here are a few of our favorites, but pick up a copy of your own and read them all! Oh, and make the recipes too.
Reprinted with permission from Cheers To The Publican, Repast And Present
To Bivalves, Mollusks,
and Those Who Shell Before Us
From ocean's depth
netted, assessed
A bounty aquatic
by watery largess
Octopus, Squid;
Scallop & Clam
[Neptune's alternative
to Ham or Lamb].
Mussel or Snail
not bigger than a dime
From "Sea-toTable":
A NEW
par—a—digm
To the Swine, Bovine, and Particularly Fowl
The chicken, the hen,
The pheasant and fowl—
Pluck'd, behead'd
Then disembowel'd.
A bit severe, yes, indeed:
"The ANIMALS giveth
what the CHEF guarantees."
'Tis our chose lot
as EP-I-CUR-E-ANS;
for those too squeamish,
try VEG-E-TAR-I-AN.
To the Mad Butcher:
Charcuterie and Sausages
Here's to the MAD BUTCHER:
Who, with Blades that Blur
—through tendon, I'm sure—
Carves the Barnyard's Fetid Flavor
Into Rare Meats
We Graciously Cook
And Respectfully Savor.