Swap Meat 2019 Lineup at Publican Quality Meats

SWAP MEAT 2019 — New Orleans’ Turkey and The Wolf (Bon Appétit’s Best Restaurant of the Year 2017), Boulder, Colorado's Blackbelly by Top Chef Winner Hosea Rosenberg, the dream team of Zingerman’s Delicatessen out of Ann Arbor, Michigan, and one of Food & Wine’s Best Restaurants of the Year (2017), San Francisco’s Tartine Manufactory are all coming to Chicago’s sandwich haven Publican Quality Meats, the neighborhood cafe and butcher shop by James Beard award-winning chef, Paul Kahan.

PQM is proud to be kicking off the new year with these long-distance friends to offer exclusive meaty and cheesy delights each month from January to April, helping Chicagoans get through these crummy colder months. Come swap out your boring lunch each month with a sweet/salty Pork Belly PB&J, a spicy twist on a Cubano, a kick-a** Country-Fried Steak complete with coleslaw and more. 

JANUARY — TURKEY AND THE WOLF
CHICKEN-FRIED STEAK: The OG masterpiece by Mason Hereford makes its PQM debut. Chicken-fried steak, “Bird“ sauce, pepper jelly, dill pickles and coleslaw bring down the house bite by bite.

FEBRUARY —  BLACKBELLY
PORK BELLY PB & J: Because Chef Rosenberg doesn't mess around when it comes to making delicious, the braised pork belly with house-made nut butter and fruit jam pressed between pullman-style bread will make all your guilty pleasures come true.

MARCH —  ZINGERMAN’S DELICATESSEN
D$’S CUBAN CONUNDRUM: The Midwest institution has been cranking out lip-smacking creations for over 30 years and this conundrum is one of their most popular to date. Cuban-style pulled pork, Arkansas peppered ham, Swiss Emmental cheese, old-fashioned dill pickles, mayo and hot mustard on a grilled paesano roll will make you happily sweat a little. 

APRIL — TARTINE MANUFACTORY 
GRILLED CHEESE:  Coming in hot all the way from the West Coast, this “grown up" grilled cheese created by chefs Chad Robertson & Christa Chase of Tartine Manufactory features asparagus, fava greens, mint and melted wagon wheel cheese served on Tartine Country Bread created by Head Baker Greg Wade and the team over at Publican Quality Bread.