The Young Chef and the Fish

Working an event with dozens of chefs, each cooking something special, it’s not easy to stand out. But Cosmo Goss, chef de cuisine of The Publican in Chicago, hatched a plan over several months to make a statement at the at the annual Green City Market Chef BBQ, at which over a hundred chefs cook and serve food in Chicago’s Lincoln Park. How? With a 100-pound whole swordfish, sharp snout...