![]() ![]() Cut watermelon into chunks, remove any seeds and add lime juice as needed.Alternately, fill tall glasses about half full with ice and add the agua fresca. To serve, pour the agua fresca into a large pitcher, fill to the top with ice and enjoy. If it tastes at all flat or bland, add citrus juice. Taste the mixture and, if it isn’t sweet enough for you, add simple syrup, ¼ cup at a time, until it tastes perfect. To serve, thin the fruit with enough water to create a consistency of homemade lemonade. Discard any solids left in the food mill and put the fruit puree, covered, in the refrigerator to chill for at least three hours. Set a food mill over a deep container and pass the fruit through it. Prepare the fruit according to the list of suggested combinations. Andy’s Produce Market in Sebastopol usually has an excellent selection of local fruit at this time of year as well. Imwalle Gardens in Santa Rosa also is a good source for local fruit and for reasonably priced lemons and limes. It’s always best shop at a farmers market nearest to where you live and to visit any farm stands near you, too. Our local melon season doesn’t really kick in until September. The exception is melons, most of which are coming from other parts of California. Overall, the best fruit is local - it’s harvested ripe and does not need to hold up for hundreds of miles. I also like to have plenty of fruit in the house, both to eat and drink. Sparkling water, watermelon, lemons, limes, cilantro, corn tortillas, good chips, good salsa, iceberg lettuce and cucumbers are all foods I consider essential when it’s hot and dry. That way, I can have certain things on hand and won’t need to go out, especially during the heat of the day. I always panic a bit when I hear such forecasts, though it’s helpful to know about the heat in advance. ![]() Set up in racetrack fashion, the banquet table seats upwards of 100 people with views of the partially open kitchen.As I write this, the weather forecasts sound apocalyptic, with temperatures expected to rise to 130 degrees in Death Valley and days of excessive heat warnings locally. Its spacious interior is dominated by a large walnut communal table designed to recall 16th Century European banquets. The restaurant’s expansive layout, designed by Thomas Schlesser, incorporates strong architectural lines and rustic décor, reflective of The Publican’s hearty fare. We round out the dining experience with a thoughtfully developed list of house-made, seasonal cocktails and a wine list centered around Northern Italy, Alsace, Germanic and Balkan regions, and grape varietals. The beer & spirit list is meticulously selected and features a wide range of modern & historical beer styles, brewery collaborations, and a focused cider selection. The rustic dishes anchoring the menu are complemented by an extensive international beer list developed by partners Donnie Madia, Eduard Seitan and Terry Alexander. ![]() ![]() Presented simply and free of adornment, other favorites include beef heart tartare, country ribs and The Publican's signature Farm Chicken, as well as a thoughtful selection of fresh and pickled vegetables. From classic Belgian-style mussels and seafood stew to housemade terrines and charcuterie, the daily rotating menu reflects the best seasonal and local ingredients available. The menu utilizes exceptional product prepared to showcase the farmers and fishermen’s bounty. Chef-Partner Paul Kahan has developed a network of purveyors to supply the restaurant with hand-selected and sustainably-raised fish, seafood and pork. An homage to oysters, pork and beer, The Publican's eclectic menu is inspired by simple farmhouse fare in a space evocative of a European beer hall. ![]()
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