“Kid at Heart: Public House’s Cake Shake” – Chicago’s Best
“This 10,000-square-foot gastropub sports 12 signature table tap booths with beer and liquor taps with customization capabilities.” – OpenTable
“St. Patrick’s Day is a month-long celebration at Public house.” – TimeOut
“Get an impossibly indulgent Cake Shake at Public House” – Chicago Magazine
An Annual Oktoberfest Celebration!
Wednesday, October 3 :: 5:30 – 7:30pm
5 Oktoberfest Beers
German Inspired Bite Pairings
Live Music By The Bratwurst Brothers
Compliments of DineAmic Group Corporate Chef, Jeremy Tannehill
Serves 14 – 16
1 cup kosher salt
.5 cup brown sugar
1.5 gallons vegetable stock
2 tablespoons black peppercorn
1 teaspoon clove
1 teaspoon allspice
1) Bring all ingredients to a boil and stir to dissolve sugar and salt.
2) Let cool overnight.
3) Place turkey breast side down into brine and then add as much water is necessary to completely submerge. Use a few plates to hold under water.
COOK YOUR TURKEY
1) Brine the thawed turkey one full night prior to cooking (recipe above).
2) Preheat the oven to 500 degrees. Take the turkey out of the brine and rise inside out with cold water.
3) Pat dry and coat liberally with vegetable oil.
4) Insert any aromatics (see below) as desiered once brine is no longer used.
5) Pop turkey in the fully heated oven for 30 minutes.
6) After 30 minutes have passed, reduce the oven temperature to 350 degrees and cook until thickest part of the breast reaches 160 degrees.
7) Pull the turkey out and let rest for 15 minutes prior to carving.
Onion • Celery • Carrot • Apple • Sage • Tarragon • Rosemary • Cinnamon Sticks
SEPTEMBER CAKE SHAKE
ft. Young’s Double Chocolate Stout
we’re campfire ready this fall!
HAPPY HOUR IN THE HOUSE
MONDAY – FRIDAY 3 – 6PM
$5 TAP TAKEOVER ~ ROTATING BEERS
$6 SELECT COCKTAILS + WINES
$3 A LA CARTE TACOS
“This is the boozy milkshake that will up your Instagram game right now.”