Podcasts about duck duck goat

This week, we're ringing in our 100th episode the only way we know how: exploring the world of hospitality by chatting with its most colorful characters. This week, our tagline is especially appropriate — we sit down with the multitalented, accomplished, and vibrant Stephanie Izard, whose list of accolades is as impressive as it is long. She opened her first restaurant when she was only 27, bested her competition on Top Chef to take home the top prize, and now runs a quartet of celebrated restaurant in the city —Girl & the Goat (which earned her a James Beard award in 2013), Duck Duck Goat, Little Goat and Cabra. She comes to the studio to spill the tea on the Top Chef experience, espouse the value of constructive criticism, reminisce about working at Olive Garden, and — as we've made sure of for 100 episodes — so much more.

Award-winning chef, restaurateur and creator of several food lines, Stephanie Izard takes us on a culinary exploration of entrepreneurship. On a mission to create pleasant and inviting experiences for her diners, she's opened seven unique restaurants in Chicago and LA that bring international flavors to upscale, casual dining tables. She shares the inspiration behind her goat-themed endeavors and the influence her travels to Peru, China and Taiwan had on her Cabra and Duck Duck Goat dishes. The Iron Chef and Top Chef winner reflects on her experience going head-to-head with friends on cooking competition shows, comparing the unpredictable and exciting atmosphere to her carefully contrived restaurants. Stephanie reveals where her passion for food came from, the secret to packing punch into each plate and how she's curated her fearlessly fun persona that network fans and restaurant regulars love.  Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Stephanie Izard on Instagram: https://www.instagram.com/stephanieizardFollow Stephanie Izard on Facebook: https://www.facebook.com/stephizardFollow Stephanie Izard on Twitter: https://twitter.com/stephanieizardFollow Stephanie Izard on TikTok: https://www.tiktok.com/@stephanieizardCheck Out Stephanie's website: https://stephanieizard.com/Learn More About Tournament of Champions: https://www.foodnetwork.com/shows/tournament-of-championsFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/stephanie-izard-the-goat-of-the-chicago-food-chain-on-competing-against-friends

Ice Cream Girl Co https://icecreamgirlco.wordpress.com/ @IceCreamGirlCo Email: IceCreamGirlCo@gmail.com Sarah Cochran, Owner/Founder Sarah has loved eating and making ice cream for as long as she can remember. She remembers going into a local ice cream shop at 12 with her first resume to ask if she could shadow for the day to learn how they make ice cream. Later on, her first job in her hometown of Vail, Colorado was scooping ice cream after school. Since then, she studied Hospitality Administration at Cornell University and then moved to Chicago, IL. After graduating she worked for Stephanie Izard at Girl & the Goat, Little Goat Diner, and Duck Duck Goat, which is where the nickname “Ice Cream Girl” was born. She then took a year off to travel the world in search of crazy and unique ice flavors to make. Her favorite flavor of ice cream is chocolate.

We're in the Windy City freezing our butts off but we've got some incredible recs for where to eat, sleep, stay and what to do from @somethingwhitty! SHOW NOTES: Where to stay: Hotel Monaco Where to eat: Duck Duck Goat, The Moonlighter, Parlor Pizza Bar, Barrio, Big Star, Topo Gigio, Portillo’s Where to drink: The Blind Barbour, The Darling, The Violet Hour, Gilt Bar, Bavette’s, Lottie’s Pub, Happy Camper Pizzeria, Paradise Park, Homeslice What to do: Architectural Boat Tour, Cubs Baseball Game, Gallagher Way, Start at The Bean and walk the Magnificent Mile for shopping, Starbucks Reserve, North Avenue Beach, Oak Street Beach Rapid Fire: Instagram-able spot: The Aliss, Beatnik Pizza: Pequod’s Pizza Chicago event: Old Town Art Fair Coffee Shop: La Colombe Wine & Cheese: City Winery Best Season: Summer Favorite rooftop: Cindy’s, London House Rooftop Bar Local Business: Art Effect

Stephanie Izard, James Beard Award-winning chef and owner of Chicago’s Girl & the Goat, Duck Duck Goat, Little Goat, and now Sugargoat Cupcake Bakery in the West Loop, joins WGN Radio’s Dave Plier to talk about preparing your Thanksgiving dinner, recipes, meals to go and her upcoming fundraiser for ‘Equality Should Be Normal’. For more information, visit Stephanieizard.com

Chef Stephanie Izard is the Chef/Partner of Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is the winner of Top Chef Season 4; she won a James Beard Award for Best Chef Great Lakes; was named one of Food & Wine Magazine’s “Best New Chefs”; and won Food Network’s Iron Chef Gauntlet. We discuss her journey in the food world and she opens up about what it’s really like to be in charge of multiple restaurants. She is a champion for Share Our Strength.

River North resident and meeting and events manager Lisa Zimmer joins the hosts to dine at one of her favorite restaurants, Little Goat.   The West Loop restaurant is helmed by Chicago native, Michigan Wolverine, and restaurant queen Stephanie Izard. Izard’s current Chicago restaurants include, among others, Little Goat, Girl & the Goat, and the newest addition, Duck Duck Goat. Izard has racked up a number of awards in her career, including the Beard award for Best Chef Great Lakes 2013 and being named as one of Food & Wine’s 2010 Best New Chefs. Little Goat is the low-key diner in this group, but maintains many trademark-Izard qualities. The restaurant’s website can be found here, and you can check out the pictures of the food we ordered at the Chicago Dish Instagram page here.   If you’re interested in appearing on an episode of Chicago Dish, head over to our Twitter page and fill out the application that’s pinned to the top of the page. We’d love to meet you! In the meantime, connect with us on social media or email us anytime at chicagodishpod@gmail.com.

Chef Stephanie Izard invited me into the in the basement of her restaurant Girl and the Goat while the staff prepared for parties, evening service and nationwide expansion. And while we talked about goals, business, family and what it takes to be a boss, we were just steps away from where the the story of an empire sprawling all took place. She's planted her adorable goat logo all around Chicago's west loop at Little Goat Diner, Duck Duck Goat, Goat Group Catering, and Baobing. Titles for someone as accomplished as Izard are almost better suited for a wikipedia entry. Chef and Partner at all of the hot spots in Chicago's West Loop as well as the author of two books - Girl in the Kitchen and Gather and Graze. And if you've ever turned on the Food Network, you know her face from her victories on Top Chef and Iron Chef. But what you don't know about Chef Izard is that she's sort of my idol - she's a lot of people's idol. She's brimming with the kind of humility you only find in the midwest, packed with the work ethic that carried her from restaurant opening to restaurant opening. Her nose is to the grindstone, she lets creativity guide her, and she makes delicious food - and that's why she's so lovable. The Top Chef audience agreed, voting her The People's Choice during her season -making her to first to ever win the People's Choice and the title of Top Chef. "It always catches me off guard, like 'Oh yeah, I'm supposed to be inspiring.'" Izard told me as I inquired about the young chefs who reach out to her for advice. And all of the things she's accomplished, you'll hear on this week's episode of #WeGotGoals, were the result of letting creativity and inspiration guide her. That's why people look up to her. She's not in the habit of writing down goals, but instead listening to the voice that won't let her get comfortable. Leaning into challenge is the stuff that builds legacies. And all of this is why every interaction I've had with Izard has been memorable - I make reference to a few of them throughout the interview. But none was more crystalized than the time she answered my desperate tweet more than eight years ago to get my mom (a gigantic Top Chef and Izard fan) into the newly opened Girl and the Goat, putting us at the Chef's table and stopping by to hug my mom. I walked away from that dinner knowing that I wanted to care about something as much as Izard did. After you listen to Chef Stephanie Izard on #WeGotGoals, you're sure to walk away hungry. Stop by any of her restaurants (you'll have to wait just a little bit longer for Girl and The Goat in LA). And if you can't wait for a Goat restaurant to experience her food, buy her spices and sauces wherever you live.   If you like what you hear, please subscribe to #WeGotGoals on Spotify, Apple Podcasts, or any other podcasting app, and while you’re at it, leave us a rating or a review.

Another great bro pod. We talk about Living the Lucid Dream and rebrand ourselves as "Chicago Reviewers" and then discuss the Taste of Chicago and Duck Duck Goat.  Trivia on Mt. Everest and Disney

Chef Stephanie Izard has been a Top Chef, an Iron Chef, and a Food & Wine Best New Chef. She runs three of Chicago’s hottest restaurants: Girl & the Goat, Little Goat Diner, and Duck Duck Goat in Chicago. She’s a mom, wife, dog owner, and sunny human being. And now she’s author of Gather & Graze, a new cookbook filled with craveworthy recipes, from Pork Belly Frittata to Miso-Butterscotch Budino to Sweet Corn Frozen Nougat. She stopped by to talk about her book and the ingredients she swears by (fish sauce, soy sauce, blue cheese…), and explains her fondness for kids of the goat and human variety. Also joining us is Gabi Vigoreaux, baker and culinary director of Smith Canteen, the coffee shop in Carroll Gardens, Brooklyn. She talks about life at the Good Housekeeping test kitchen, Cuban bakeries in Miami, and turning the royal wedding cake flavors into a donut. Thank you to Le Cordon Bleu and Bob’s Red Mill for sponsoring today’s show. Radio Cherry Bombe is powered by Simplecast

On this week's show, we tackle an ingredient everyone in the U.S. has plenty of at the moment.  "Top Chef" winner Stephanie Izard, the Executive Chef at three popular restaurants here: Girl and the Goat, Little Goat Diner and Duck Duck Goat.  She joins Rick Bayless in the Frontera Test Kitchen, as they attempt to create an easy meal using leftover turkey.