Working Class Outlaws

Public House's Quiche Lorraine, Reine de Saba, and Vichyssoise.

Public House Announces Julia Child-Inspired Menu for International Women’s Day

On Friday, March 8, Public House (241 W. Nine Mile Rd., Ferndale, Michigan), the American restaurant and bar from the acclaimed Working Class Outlaws group, celebrates International Women’s Day with female-empowered food and beverage specials.

To honor a woman who paved the way for females in the culinary industry, Public House Chef Jasmine Hughes offers a menu inspired by Julia Child. Highlights include Chicken Liver Mousse with cornichons, and shaved fennel; Toulouse Cassoulet with cannellini beans and duck confit; and Quiche Lorraine with bacon and a green salad tossed with “Julia’s vinaigrette.” For dessert, guests can enjoy a rich Reine de Saba with crème fraiche and slivered almonds. 

The beverage list will feature three drinks created by women who had significant influence on cocktail culture in the United States. The specialty cocktails will include Audrey Saunders’ Intro to Aperol with aperol, gin and lemon juice; Joy Perrine’s Bourbonball with Woodward bourbon, tuaca and dark crème de cacao; and Julie Reiner’s Beijing Peach with jasmine tea-infused vodka, lime and peach purée.

The Working Class Outlaws group, which also owns Imperial and newcomer Antihero, is proudly fifty-percent owned and operated by women. In honor of International Women’s Day, Public House will donate 10% of sales on March 8 to HAVEN Oakland County. HAVEN is Oakland County, Michigan’s only comprehensive program for victims of domestic violence and sexual assault. HAVEN provides shelter, counselling, advocacy, and educational programming to nearly 30,000 people each year.

To further celebrate girl power, Public House will be spinning vinyl from female artists like Blondie, Janis Joplin and Beyoncé all night long. Public House is open on Fridays from 12 p.m. – 2 a.m. (kitchen closes at 12 a.m.)

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.