INTRODUCING
STEPHANIE IZARD

Delicacies Chef’s Table: July 1 - September 30, 2017

Born in Chicago and raised in Connecticut, Chef Stephanie Izard has returned to the Windy City to make quite an impression on her hometown. With her three world-renowned restaurants in Chicago, Chef Izard received the James Beard “Best Chef Great Lakes” award in 2013, Food & Wine’s “Best New Chef” in 2011 and Bravo’s “Top Chef” honor in 2008. As midwesterners at heart (and huge fans of her food!), we couldn’t be more happy to have Chef Stephanie on the Delicacies’ Chef’s Table.

Stephanie's Charity

No child should grow up hungry in America, but one in six kids struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.

LEARN MORE >



One of my favorite things about summer in Chicago is heading to the farmers market, grabbing an ear of just-picked, fresh sweet corn, and eating it raw as I wander through the rest of the market. The kernels are so sweet it's pretty much like eating candy.
Delicacies Corn Bracelet
$75.00 SALE: $50.00
14K Gold Corn Pendant
$280.00
Thick Cuts Corn Bracelet
$85.00
Corn comes from the Americas where it was deified and revered as the basis for life. When we wear the corn charm, we are reminded to be filled with gratitude for our daily food, for the fertile earth, and for this good life. Corn promotes good fortune, prosperity and fertility.


Sweet Corn Elotes
Serves: 4 - 6 side servings
Ingredients
6 cups Fresh Corn Kernels
1/3 cup Fresh Lime Juice
1/4 cup Cilantro, rough chopped
1/3 cup Grated Parmesan
1/4 cup Cayenne Butter, recipe below
Cayenne Butter:
Yield: 1/4 cup
1/2 stick or 4 ounces Unsalted
Butter, very soft
1/8 tsp Cayenne Pepper
1/4 tsp Salt
Cooking Method:

In a large saute pan over medium-high heat add a small amount of oil. Add corn and a sprinkle of salt. Toss to coat. Cook for 3 minutes before adding cayenne butter. Allow butter to melt and toss to coat. Add lime juice and toss. Season with another pinch of salt. Add almost all of the parmesan, reserving a small amount for garnish. Add cilantro, toss once more and plate to a large bowl. Sprinkle with remaining parmesan and serve hot.



About STEPHANIE

Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of three of Chicago’s most-celebrated restaurants: Girl & the Goat, Little Goat Diner, and Duck Duck Goat.

Born in Chicago and raised in Stamford, Connecticut, Stephanie attended the University of Michigan followed by Scottsdale Culinary Institute in Arizona, before returning to Chicago in 2000 to pursue her culinary career. After cooking at various Chicago restaurants for some of the city’s best chefs (Jean-Georges Vongerichten at Vong; Sean McClain at Spring; Dale Levitski at La Tache) she opened her first restaurant, Scylla, in Bucktown in 2004. A few years later, she had the opportunity to compete on Bravo’s Top Chef. Izard was the first female winner, and is the only winner in the show’s history to take home the title “Fan Favorite.” It was shortly after Top Chef that the idea for Izard’s Goat brand was born and she met her business partners Rob Katz and Kevin Boehm of Boka Restaurant Group.

In addition to her restaurants, Izard launched a product line called This Little Goat, consisting of cooking sauces and spice mixes available for purchase for the home cook. Izard’s first book, “Girl in the Kitchen,” was released in the fall of 2011 (Chronicle). More information on Stephanie can be found at www.stephanieizard.com or follow her @StephAndTheGoat