Tag: Cosmo Goss

Publican

Paul Kahan’s Publican Cookbook Rates Three Cheers

Posted on by FamilyFarmed

If you want to show off that you can cook like a James Beard Outstanding Chef awardee, then Cheers To The Publican is for you. The recently released cookbook is co-authored by Chicago culinary giant Paul Kahan with writer Rachel Holtzman and Cosmo Goss, now a former chef de cuisine at The Publican. Restaurants in the One Off Hospitality group headed by Paul and his business partners — which include The Publican, Blackbird and avec —  played a major role in converting the gritty meatpacking district in Chicago’s West Loop neighborhood into the city’s Restaurant Row.

Good Food Times: Frontera Party Nets $100K+ To Help Farm and Food Businesses

Posted on by FamilyFarmed

When you are throwing a big party, the usual measure of success is whether all good time was had by all. By that standard, the Frontera 30th Anniversary Celebration — marking three decades of Chicago Chef Rick Bayless’ Frontera Grill — was a dazzling success. But the event also was a fundraiser for Rick’s Frontera Farmer Foundation and FamilyFarmed… and that also was a success.

FamilyFarmed Salutes the Chefs of Frontera 30 for Their Commitment to Good Food

Posted on by FamilyFarmed

The people who attended the Frontera 30th Anniversary Celebration on Sunday (April 30) — to help accelerate the Good Food movement — hopefully will always remember the evening they spent in what we called the Culinary All-Star Food Court. So as our thank you note, we present a photo essay of all of the participating chefs, with links to the chef profile series that Good Food on Every Table published in recent weeks.

Chef Paul Kahan’s Enduring Bonds To His One Off Hospitality Family: A Frontera 30 Story

Posted on by FamilyFarmed

Chefs Erling Wu-Bower of Chicago’s Nico Osteria and Cosmo Goss of The Publican are two of the biggest young stars on the city’s and nation’s restaurant scene. So when they went to their boss at the hugely successful One Off Hospitality Group — James Beard Award winning chef Paul Kahan — a few months ago to tell him that they planned to open their own restaurant, Paul says, “Man, my brain exploded.” But Paul himself had benefited from the nurturing and encouragement of the chefs from whom he learned, such as Rick Bayless, and he and his business partners are helping Erling and Cosmo plan and develop their restaurant. All three chefs will participate on Sunday in the Frontera 30th Anniversary Celebration fundraiser at The Art Institute of Chicago.