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Jack DeBondt

@beefyarmman

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Chicago | Jackass of all trades

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Lamb-
Racks marinated in an abundance of confit garlic and its oil, rosemary, thyme, pepper and coriander. The racks were roasted very slowly to a perfect, pink,
McKinlay-esque #cuisson then finished to order by slowly rendering the fat on a cast iron griddle. A jus, made from the trim and bones, was used to glaze little #hakureiturnips. The finishing touch was a bit of a project but totally worthwhile. We pitted dates and used the roasted seeds (smell like coffee!) to make a flavored oil. The remaining seeds were ground into a powder. We tossed the dates in the oil, charred them on the grill and seasoned them with salt and the date seed powder. Served alongside was a little pot of slowly-cooked lamb shank with celery root and turnip and lots of herbs.
I wish I had a better picture of this dish, as it was both beautiful and delicious and very well received by many amorous couples last night. For those of you unfamiliar with Mo-Mi (@eat_more_lamb ) lamb, it is outrageously delicious and full of savory, lamby flavor but without the barnyardy ‘gaminess’ with which lamb is often associated.
Special thanks to @beefyarmman for making each plate look and taste spectacular

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This business is tough, and only getting tougher, but sometimes it presents you with opportunities of which you could never dream. Last week I got to cook a private dinner for an amazing group of people that love to dine and drink great wines and, as it happens, are also really good at baseball…
@jtaillon50, @dansbyswanson, @redturn2, @nico_hoerner, @ihapp_1, their wives and clubhouse manager let me cook for them around the #butcherstable at @publicanquality and it was a career highlight for sure. Did I ever think I’d get to chat with Dansby about baseball? No. Nor duck hunting. But I got to do both. I got to talk about the late, #rynesandberg with Nico and also about California sturgeon from right near his hometown. I could go on and on but I can’t say enough about these guys and just how great an experience this was for an old @cubs fan. I hope this isn’t the last time!
Special thanks to @kyle.huff and @dre_auh_metric for helping prep and execute some delicious food and to @beefyarmman and @realjerryg for taking the reins at @publicanchicago for the night. I work with the best people.

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Marty at @spencefarm asked if I could take this lamb after someone cancelled on him so I used it as an opportunity to show the cooks some butchery. Look for lamb on the menu this week, including these legs- seasoned with salt, pepperberry and the pomace left from making black current leaf oil. They feed about 6 people each- call The Publican if you want to reserve
#lamb #butchery #chicagobutcher #chicagofood #fultonmarket #publican

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As much as I want to write a long post about this new adventure, I will be posting a ton about all the fun stuff we’re working on. @shokdiesel did a fantastic job telling the story of this full circle moment so please read the piece (link in bio) I can’t thank @paulkahan, @donniemadia and everyone at @oneoffhospitality enough for the support they’ve given me and for entrusting me with this legacy of a restaurant. And I absolutely couldn’t take this on without the incredible @kyle.huff holding it down at @publicanquality, my sous chefs @realjerryg and @beefyarmman and the incredible cooks I get to adopt as my own. Please share and please come visit. I’m so excited to be cooking at @publicanchicago

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that dirty 30 closing in ⏳❤️‍🔥

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@avecchicago - where Midwest meets Mediterranean. Loved the twist on these classic dishes. The lamb burger topped with tomato jam, tahini yogurt, cucumber, and mint is a must try! 🍔

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I was looking for a job and then I found a job

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part-time model/line cook Jack holding our house marinated olives 🫒

#oliveyou

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I can not express enough my gratitude to these two gentlemen and to the entire @publicanquality team. This holiday season was the busiest of my career and for that I am so thankful. We worked so hard to get hundreds of pounds of pate made and sliced, rillettes cooked and portioned, chickens cut and marinated (@geral888 cut and marinated 300+ chickens over the last week!), aged rib roasts cut and packed, porchetta rolled, charcuterie boards assembled, sausages stuffed, chicken parms and turkey clubs wrapped and on and on. I couldn’t be more proud of this team. The city of Chicago is eating well this Holiday!

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Just cut it. Cut the shit alright.

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Missing all the homies 🦠

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