Laura of Page & Plate

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Welcome to Page & Plate, where you’ll find books and recipes worth your precious time. Join me in being well fed and well read.

Page & Plate Plugs: Publican Quality Meats Edition

Page & Plate Plugs: Publican Quality Meats Edition

Two years ago for my birthday, we went to The Publican. Then, last year, we went to a cooking class at Read It & Eat that focused on Cheers to the Publican, their cookbook. So you could say I’m a little, tiny bit obsessed with Paul Kahan and all of his restaurants, including Publican Quality Meats. “WAIT A MINUTE!” you’re probably screaming. “YOU ARE AN ALLEGED VEGETARIAN!”

YES. I AM. But here’s the thing about exceptional chefs like Paul Kahan and his team, including PQM’s in-house genius Joseph Frietze: they’re always looking out for you, even if you don’t happen to enjoy eating animals. During my most recent visit, I photographed a bunch of sandwiches, including the AMAZING BGS (falafel) and broccoli crue, which rocked my vegetarian socks off. Take a peek at the shoot below, then run, don’t walk, to PQM today. Seriously. Like, right now.

Note: Publican Quality Meats and its parent company, One Off Hospitality, are generous sponsors of Page & Plate. Though they paid for this feature, the opinions expressed here are the sole opinions of Page & Plate. Delicious, yummy opinions.

And, just so you know, this post includes Amazon affiliate links. Your clicks mean that I might get some support. Thank you!

Veggie Burgers and The Royal Tenenbaums

Veggie Burgers and The Royal Tenenbaums

Caramelized Onion Tart and My Year of Rest and Relaxation

Caramelized Onion Tart and My Year of Rest and Relaxation

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