Podcast appearances and mentions of Stephanie Izard

A hospitality staffing company is bringing a training hub to Fulton Market. Crain's restaurants reporter Ally Marotti talks with host Amy Guth about the new operation and the latest from Chicago's dining scene.Plus: Casino construction paused after mob-linked hauler flagged, Microsoft drops law firm that cut Trump deal and turns to Chicago's Jenner & Block, Chicago banks double down on one of the hottest parts of the biz and Stephanie Izard opening burger spots in Aurora and Joliet casino food courts.

The Top Chef kitchen is getting a makeover this week - everything is wrapped in tin foil! Reynolds wrap wins the award for best sponsored challenge of all time and the chefs win the award for most bacon consumed per square foot in any season. We head to a local berry festival where the cheftestants square off head-to-head to impress the inimitable Chef Stephanie Izard

Crain's media reporter Pawan Naidu joins host Amy Guth to discuss Chicago Sports Network's deal with streaming service Fubo.Plus: Walgreens lays off 250 workers in latest round of cuts; Boeing raises $21 billion in capital to repair balance sheet; Stephanie Izard and Boka are planning a Northern California restaurant; community activists aren't sold on quantum park's promises just yet; and Pepsi closes South Side plant without warning, leaving at least 79 workers without jobs.

For the past two decades, Stephanie Izard has steadily amassed a stellar culinary and hospitality career as a chef and restaurateur. First introduced to a national audience when she won Season 4 of Top Chef, which she immediately followed with her first restaurant, Chicago's Girl and the Goat. The instantaneous and overwhelming success of that restaurant led to additional "Goat" restaurants and other projects in Chicago and Los Angeles. In this conversation, Stephanie shares the origins of her eclectic culinary style, the story of the restaurant she owned and operated before  Girl and the Goat, and much more. We had a great time, and know you'll enjoy listening to this one.This episode is part of Chefs on Fire, our conversation series featuring today's live-fire tastemakers. Chefs on Fire is presented by Prime 6®, the high-performing, sustainable charcoal and wood logs designed to burn longer, hotter, and cleaner in open hearths, wood-burning ovens, and smokers. Learn more about how Prime 6 can save you time and money, and claim your free sample today, by visiting Prime 6's website.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In this special episode of the Travel With Meaning podcast, host Mike Schibel brings you a unique blend of conversations with renowned chefs and a talented local musician from Maui. They highlight the depth of Maui's culinary and cultural richness, reveal how Maui has impacted their lives, and share their stories of community resilience after the Lahaina wildfires. Recorded at the Healdsburg Wine & Food Experience, join us  as we chat with, Chef Maneet Chauhan, Chef Stephanie Izard, Chef Jonathan Pasion from Fairmont Kea Lani Maui, and Chef Ryan Schelling from Four Seasons Resort Maui at Wailea, as well as  musician Ua Bradshaw from Maui. This episode is a celebration of the island's resilient community—a community that invites travelers to return to Maui, now more than ever. Tune in to be reminded of the beauty of Maui, the strength of its community, and the unbreakable bond between the people, the places, and the culture. Tune in to this heartfelt episode and be reminded of the beauty of Maui, the strength of its community, and the unbreakable bond between the people, the places, and the culture. The people and the spirit of Maui is strong – Maui is open and welcomes you back, now more than ever. Visit GoHawaii.com/Maui. #TravelWithMeaning #TravelStories #MauiStrong #GoHawaii #VisitMaui   

After a 13-year stint at Chicago firm 555 International, Karen Herold, who grew up in Holland, went out on her own, founding Studio K Creative in 2014. A decade since she launched her firm, Herold has made a name for herself with a portfolio that includes restaurants for BOKA Restaurant Group like chef Stephanie Izard's Girl and the Goat in Chicago and Los Angeles and BIÂN wellness cub in Chicago. Next up is a heli-ski project that marries Herold's luxury background with the great outdoors. Here, she she talks about her time as a fashion student, what she learned from her mentor James Geier of 555 International, and building projects with people she admires.Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

Memo Torres uncovers hidden gems and family-run businesses across Los Angeles. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on the shelves of Trader Joe's. Olga Massov and Sanaë Lemoine have tons of recipes devoted to the limitless possibilities of the sheet pan. Farmer Laura Ramirez explains the seasonality of the avocado while chef Stephanie Izard sticks to local ingredients. It's our Spring Pledge Drive at KCRW. Click here to support Good Food.

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.

Today, I'm exploring A Taste of Philly with a StarChefs Rising Stars panel of talented chefs in Philadelphia. You'll hear from Chef Michael Vincent Ferreri at Irwin's, Chef George Madosky at Fork, Chef Yun Fuentes at Bolo, Bartender Fred Beebe at Post Haste, and Pastry Chef Amanda Rafaiski from Friday, Saturday, Sunday. Discover how their cultural heritage influences their menus, the significance of local produce, the stories behind their acclaimed venues, and their current experiments with flavors, from savory to sweet and sippable creations. What you'll learn from this panel discussion The sauce that was the staple of the Ferreri home 3:29 An American classic that Madosky grew up with 4:25 The spicy, flavorful base of the Fuente's family kitchen 4:58 Beebe's healthy food childhood 5:48 The roots of Rafaiski's love for breakfast foods 6:48 Using competition as a driving force 7:31 Incorporating savory ingredients into desserts 8:05 Why Fuentes originally went into the food business 9:16 Ferreri's first career choice before going into the culinary trade 11:42 How Rafaiski broke the mold of her rural upbringing 13:41 Learning from Stephanie Izard 14:45 Discovering what a little seasoning can do 16:06 How Beebe channeled his interest in politics and love for food 17:39 Working at Blue Hill at Stone Barns 21:12 The inaccessibility of fine dining 23:00 Understanding the unique flavors of Sicily 25:34 A typical, low intervention Sicilian dish 27:29 Expressing cultural heritage through local ingredients is a good illustration of A Taste of Philly 28:58 Tasting Puerto Rican influence through the lens of Philadelphia 30:54 The immigrant experience and blending in to make a name for yourself reflects A Taste of Phillyv 34:31 Following traditions first, then putting your spin on a dish 37:44 The importance and difficulty of consistency 39:24 Sweet inspiration from local sources 40:44 How Rafaiski sources ideas 43:38 Why Beebe draws a hard line for sourcing ingredients 45:50 Building a classic drink with modern, local influences 48:02 Struggles with local sourcing for classic cocktails 50:12 The magic of matching what people want with what's available locally 52:57  Madosky ‘s culinary journey at Fork 54:41 The current most popular ingredients at these Philly restaurants: A Taste of Philly 56:36 The most important flavor profile of Sicilian food 1:04:00 Adapting new produce to non-traditional regions 1:05:49 The importance of going out and having food experiences 1:11:02 What brings us together as humans that AI can't replace 1:14:36   I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from Philly Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.Interview with Restaurant Critic Craig LabanConversation with Celebrity Chef Jose GarcesConversation with Chef Richard LandauInterview with Chef Brian Duffy Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka

Bill Jacobs (Owner, Piece Pizzeria & Brewery) returns to the show to talk about Piece's Slice To Meet You pizza collaboration benefit for PAWS Chicago. Every time you order one of their celebrity chef featured pizzas, $50 gets donated to PAWS Chicago.    With featured collaborations with Stephanie Izard and Rick Bayless waiting in the wings, Bill and I dug into the collaboration done with the dream team of Hot Doug Sohn and Barry Sorkin (Smoque). Their creation, Hot Smoque'n Creole Pizza, was one of the most beautifully balanced pizzas I've ever had. Absolutely magical. I mean, just look at what it's all about: White pizza with smoked mozzarella cheese, Hot Doug's Andouille sausage, Smoque's smoked chicken thigh, creole seasoning, creole sauce and scallions.   The Hot Doug/Smoque collab is only at Piece for a couple more weeks; don't sleep on it!   Bill and I also talked about Piece's long history, award winning beers and chill vibes. We also talked about Chicago's Rat Hole, because that's what we all are doing right now. Car Con Carne is presented by Alex Ross Art. Visit Alex Ross on YouTube (@TheAlexRossArt) to keep up to date with one of the comics industry's most important and celebrated creators.   ##   Car Con Carne is also sponsored by Easy Automation: easy-automation.net   Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules.   Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728  

In our tenth episode, executive features editor Kat Kinsman managed to find chef Stephanie Izard in a rare quiet moment when she wasn't fussing over the final details of opening a new restaurant (or two), in front of a camera on "Tournament of Champions" or "Hell's Kitchen", testing a new sauce for her This Little Goat line of products, or at work on one of the billion other projects she has going on at any given time. If you'd shared a snapshot of this future with Izard back in the days before her groundbreaking "Top Chef" win, James Beard Awards, and F&W Best New Chef accolades, back when she was playing "restaurant" with her childhood friends or working the host stand at The Olive Garden, she might have fainted — and it wouldn't be the first time. Izard reflected on her trajectory from competitive swimming, to owning a restaurant in her twenties, to becoming one of the busiest chef-restaurateur-author-entrepreneurs in the food world while still trying to find time for pickleball. For more info visit: foodandwine.com/tinfoilswanspodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Stephanie is a mother, restaurateur and award winning chef. She has 5 restaurants and a globally inspired line of sauces, spices and crunches. In this episode we discuss being a mom, balancing all of her restaurants, how she decided to go to culinary school, her crafty side and what's next!  Show Notes:  Original music by Colin Killalea & Curtis Fye Edited by J Mack Media Podcast logo by Moochie Creative Follow Stephanie  @stepahnieizard & @thislittlegoat Follow Lindsay @table5pod & @lululuttrell

This week, Monica tells us about her whirlwind trip to Europe. Back in Chicago, Monica and Louisa visit Stephanie Izard's new Little Goat Diner. Then, Monica learns about Puppy Chow cake from pastry chef Leigh Omilinsky at Daisies. Lastly, Louisa gets influenced to buy Chinese casseroles from Costco, but will they eat it? chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Louisa Chu: Insta @louisachu1, Twitter @louisachu Monica Eng: Insta @monicaengreporter, Twitter @monicaeng Links: Pre-order Made in Chicago: Stories Behind 30 Great Hometown Bites *Discount code S23UIP Music: Theme music: “Zhong Nan Hai” by Carsick Cars Outro music: “15 Minutes Older” by Carsick Cars Segments: “Chicago at Night” by Spoon, “This Year” by The Mountain Goats

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

Stephanie Izard, the founder of acclaimed restaurant The Girl and The Goat and a former winner of cooking competition TV show “Top Chef,” doesn't spend much time thinking about food trends. Instead, a consistent focus on preparing delicious food and teaching others to do the same has been paramount to Izard's success as a restaurateur and is at the core of her CPG brand, This Little Goat. Launched in 2016, the brand markets globally-inspired sauces, spices and crunches developed from recipes that Izard created in her restaurants. The products are designed to “make it easy for home chefs to create complex, interesting meals,” she explained. This Little Goat is carried by hundreds of independent and chain grocery stores nationwide, including The Fresh Market, Raley's, Price Chopper. According to the company, the brand saw sales growth across all channels in 2022 and nearly doubled its revenue in natural retailers. In this episode, Izard spoke about the origins of This Little Goat, how taste and accessibility guide the brand's thoughtful product and marketing strategy, why the company turned to self-manufacturing for its Chili Crunches and how she became more comfortable as the primary spokesperson for her restaurants and brand. Show notes: 0:45: Stephanie Izard, Founder, This Little Goat – Izard spoke with Taste Radio editor Ray Latif at the 2023 Winter Fancy Food Show in Las Vegas, where the chef was cooking up a storm at the brand's booth and explained how green beans and fish sauce played into the creation of This Little Goat. She also discussed her role in the brand's package design, why trends don't influence new product development, how the company forecasts demand and why she tries to be involved in as many retail meetings as possible. Later, she spoke about how self-manufacturing gives the company flexibility to produce limited-time offerings and collaborations and shared her thoughts on challenges facing fine dining establishments. Brands in this episode: This Little Goat, Momofuku Goods, Fly By Jing

This week on Inside Julia's Kitchen host Todd Schulkin welcomes chef Stephanie Izard, who helms celebrated restaurants in Chicago and Los Angeles. They discuss how Stephanie balances celebrity, being a chef, and running multiple restaurants; chef competition shows and food reality TV; and, of course, goat. Plus, Stephanie shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Iron Chef, James Beard Award winner and one of Chicago’s favorite food stars, Chef Stephanie Izard joins Dane Neal on WGN Radio. Hear as Steph shares new spots (Cabra and Girl & the Goat) and success on the west coast and updates on beloved location in Chicago. Listen as Steph talks about her travel experiences […]

Iron Chef, James Beard Award winner and one of Chicago’s favorite food stars, Chef Stephanie Izard joins Dane Neal on WGN Radio. Hear as Steph shares new spots (Cabra and Girl & the Goat) and success on the west coast and updates on beloved location in Chicago. Listen as Steph talks about her travel experiences […]

In the third hour of this Labor Day show, Dane Neal, filling for John Williams, was joined by “Dr. BBQ” Ray Lampe to talk about barbecuing on Labor Day and how to spice up old favorites for the holiday. Later, Iron Chefs Alex Guarnaschelli and Stephanie Izard joined Dane to discuss season two of “Alex […]

In the third hour of this Labor Day show, Dane Neal, filling for John Williams, was joined by “Dr. BBQ” Ray Lampe to talk about barbecuing on Labor Day and how to spice up old favorites for the holiday. Later, Iron Chefs Alex Guarnaschelli and Stephanie Izard joined Dane to discuss season two of “Alex […]

Nick Kindelsperger, food critic for the Chicago Tribune, joined Bob Sirott to discuss the Chicago bagel revolution and the top ten bagels in the city! Number 3 is Tilly Bagel Shop and at number 2 is Sugargoat by Stephanie Izard. At number 1 you have Mindy’s Bakery located at 1747 N Damen Ave. Their sourdough bagel offers […]

Since her first day as a culinary graduate student, Stephanie Izard knew that she had found her calling in the food industry. As the owner of five restaurants, including Girl & the Goat, Izard has a wealth of experience not only cooking professionally, but running multiple businesses. In this Office Hours episode, Izard tells the story of the early days of her career, taking risks, and navigating business partnerships. 

Crain's residential real estate reporter Dennis Rodkin talks with host Amy Guth about news from the local housing market, including actor Jim Belushi looking for a Chicago home and chef Stephanie Izard unloading hers. Plus: McDonald's urged to conduct a civil rights audit of its operations, canned cranberry lovers may have Thanksgiving disappointment, tech startup Earlybird raises $4 million from Reddit co-founder and Winklevoss twins and D33—one of the few remaining independent cannabis shop operators—being bought for $55 million.

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the … Continue reading → The post Show 450, November 6, 2021: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two appeared first on SoCal Restaurant Show.

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the … Continue reading → The post Show 450, November 6, 2021: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One appeared first on SoCal Restaurant Show.

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.

In this episode, Folly Rob sits down with Tara Coleman & Lisa Mangiameli of Hot Hands Pie & Biscuit in St. Paul, MN. Hear how both Tara and Lisa went from working with Girl & The Goat, a Stephanie Izard restaurant, in Chicago to launching Hot Hands in St. Paul. Lots of great insights into the importance of high standards and expectations in operations and execution. Enjoy! Click Here to get a free drip coffee a week after this episode! @hothandspie www.hothandspie.com --- Send in a voice message: https://anchor.fm/follycoffeepodcast/message Support this podcast: https://anchor.fm/follycoffeepodcast/support

After opening 30 restaurants over the last 27 years, JamesBeard winning restaurateur Kevin Boehm has become one of the nation's foremost visionaries in the field of hospitality. Kevin, along with his partner Rob Katz have built a restaurant group based on great chefs, inspired design, and enlightened hospitality. Born in 1970, Kevin grew up in Springfield, Illinois and knew at a young age that he wanted to be in the restaurant business. After working in the industry for just a few years, he saved enough money to open a 6 table restaurant in 1993 called the Lazy Daze Café in Seaside, Florida. Restaurants in Blue Mountain Beach, Florida, Springfield, Illinois, and Nashville, Tennessee would follow, and Boehm got his education opening and selling 4 restaurants all before the age of 30. In 2002, Kevin would partner with Rob Katz, and the two would open 26 places together in less than 16 years. The group's many accolades & accomplishments include 16 James Beard Finalist nominations, two Food & Wines Best New Chefs, 9 consecutive Michelin Stars for Boka, 6 Boka Group restaurants in Chicago TribunesTop 50 list, and a James Beard Win and Iron Chef designation for Stephanie Izard. Kevin, along with Rob, won Restaurateurs of the year in Time Out Chicago in 2010, the Chicago Tribune in 2011, and were Eater National's Empire Builders of the years in 2012. They have been James Beard Finalists for Best Restaurateur in America in 2016, 2017, & 2018 and New City Chicago ranked them #1 in 2017 in its annual list of the 50 most powerful influencers on the Chicago dining scene. In 2019 they won Outstanding Restaurateur in America at the James Beard Awards. Watch on YouTube: https://youtu.be/-patM0Y2EVM Introduction music by:  LAKEY INSPIRED - Chill Day LAKEY INSPIRED - Chill Day  Download→ https://soundcloud.com/lakeyinspired/chill-day

Chicago chef and podcast friend Stephanie Izard sits down to talk about her culinary journey, that’s taken her from one of the early favorites on Bravo’s Top Chef to becoming a James Beard Award winner, Iron Chef and Food & Wine Best New chef, among countless other accolades

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

This week, we're shining a light on colleagues around the globe that are creatively pivoting and continuing to surprise and delight, like the restaurants Coquette in New Orleans, Alinea in Chicago, Saison Smokehouse in San Francisco, and Ani Ramen in New Jersey. Operators like Gabe Stulman, Dan Barber, and Stephanie Izard, have turned their restaurants into grocery stores and created innovative CSA boxes and there's so much more to cover. Christina Tosi has a fun-loving interview with some Girl Scouts of Greater New York and their incredible effort to support healthcare workers. And as a new treat, we've created a segment called "I Can't Wait," with our inaugural video featuring Kevin Boehm and his team from Boka Restaurant Group in Chicago, sharing the many moments they can't wait to experience again in their restaurants.

On our 252nd episode of All in the Industry®, Shari Bayer is joined by Kevin Boehm, Co-Founder of Boka Restaurant Group based in Chicago. After opening 30 restaurants over the last 27 years, Kevin has become one of the nation’s foremost visionaries in the field of hospitality. Along with his partner Rob Katz, he has built a restaurant group based on great chefs, inspired design, and enlightened hospitality. The group's many accolades and accomplishments include 16 James Beard Finalist nominations and a win for Outstanding Restaurateur in 2019, two Food & Wine Best New Chefs, 9 consecutive Michelin Stars for Boka, 6 Boka Group restaurants in Chicago Tribune’s Top 50 list, and an Iron Chef designation for Stephanie Izard. Kevin is also a founding member of the Independent Restaurant Coalition (IRC), an advocacy group fighting to save independent restaurants affected by COVID-19. In addition, today's show features Shari's PR tip to have strong work ethic; Industry News discussion on #COVID-19 and its impact on our industry; and Shari's Solo Dining/Takeout experience from Joey Campanaro's Little Owl in Greenwich Village, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Stay safe and well. Image courtesy of Anthony Tahlier.All in the Industry is powered by Simplecast.  

Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season. Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.

Winner of Bravo's Top Chef Season 15, Joe will open his debut restaurant in the Chicago’s Fulton Market, summer 2020. The menu will focus on Adriatic drinking food from Croatia and Italy. Most recently, Joe worked as Executive Chef at Chicago's Michelin-starredSpiaggia and Cafe Spiaggia for 5.5 years. There, he cooked and learned alongside the one-and-only Chef Tony Mantuano, aka the Godfather of Italian fine-dining in America, who’s forever family. Prior to Spiaggia, Joe worked in other iconic Chicago kitchens, starting with GrandmaMary's. She taught him how to cook for their big family. Pastas, ravioli, pizzas — all made by hand. He refined his culinary skills alongside Chicago's best chefs, including Stephanie Izard at Girl and the Goat, Art Smith at Table Fifty-Two, and Bill Kim at bellyQ. Joe has staged in some of Italy's best kitchens, too, including Glass Hostaria in Rome and Del Pescatore in Mantova, a genuinely magic place. He's cooked for presidents, celebrities, the James Beard Foundation and more, but his favorite person to cook for is his wife/roommate, Hillary. In his free time, Joe enjoys dayoffing with Hillary and their son, Luka, who couldn’t be more awesome.

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

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.

Join this Top Chef, Iron Chef, James Beard award winning chef and one of Chicago’s finest from acclaimed restaurant Girl & the Goat (and more) as she walks you through her Thai-inspired pancake with egg, bacon and an easy-to-do dipping sauce.   If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   COOK’S NOTE: The batter recipe is large and can be halved or quartered.   Serves 4  INGREDIENTS Batter: - 1 cup all-purpose flour - 1 cup rice flour - 1 cup cornstarch - 1/4 cup baking powder - 2 teaspoons sugar - 4 large eggs - 2 Tablespoons fish sauce - 3 cups cold water   Dipping Sauce: - 1/2 cup fresh lemon juice - 1/2 cup fish sauce - 5 Tablespoons malt vinegar - 1/2 cup dark brown sugar - 2 garlic cloves, minced or grated with a microplane   Crepes: - 1-2 Tablespoons canola oil, plus more for more pancakes - 1 cup kimchi, homemade or store-bought - 8 slices of bacon, cooked until crisp and cut into 1-inch pieces (about 1 cup) - 4 large eggs (2 eggs per pancake – use more depending on how many pancakes you’re making) - 2 cups mung bean sprouts - 1/4 cup roughly chopped fresh cilantro - 1/4 roughly chopped fresh sorrel or basil   EQUIPMENT ESSENTIALS - 2 Large mixing bowls - 1 Small to medium mixing bowl - 1 Medium (10-inch) nonstick sauté pan - Whisk - Rubber spatula     For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

Join this Top Chef, Iron Chef and one of Chicago’s finest from acclaimed restaurant Girl & the Goat (and more) as she walks you through her Thai-inspired pancake with egg, bacon and an easy-to-do dipping sauce. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

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.

Readers and listeners, today marks a special day in aSweatLife chronology. Today we celebrate Episode 90 of the #WeGotGoals podcast. And it's not just special because it's episode number 90; we're also celebrating our two-year anniversary of sharing big time goal getters' stories on this podcast platform. We've had just about 90 guests on our podcast over the past two years—from Olympians to world champion runners, from critically acclaimed authors to activists, Survivor contestants to leadership coaches, world traveling yogis to some of the best chefs in the business. They've all shared big goals they're proud to say aloud and state for all of you, the listeners, what they're working towards in the future. In this very special #WeGotGoals season finale episode, you'll hear five (yes, five!) hosts share some of their favorite lessons learned from podcast guests over the last year, as well as a few goals they tackled on their own. Upon reflecting over 90 episodes chock-full of rich information, helpful tips, and life lessons accrued over countless failures that led to the major successes from our guests, you'll hear the five hosts discuss the duality of tapping into cumulative courage to go after those things that really "scite" (scare and excite) you, as Denise Sauriol says, and tapping into what flows naturally to find your stride, as Scott Hopson tends to do. You'll get to walk down memory lane with the hosts as they recap Stephanie Izard's tips for when stress piles up too high, and hear why they're all crushing on Kate Field for the way she handled the Sharks of Shark Tank. The stories we hear on the #WeGotGoals are vast; our guests come from different industries and have very different tactics to set their big, hairy, audacious goals. The common denominator among all these high achievers, though, is their openness to share what they've done, and where they're headed - two qualities we admire greatly at aSweatLife. Listen to this episode dedicated to the invaluable lessons learned from over two years of hearing how high achievers set and accomplish the scary goals that set them apart from their competitors. And, if you like what you hear, keep listening as we launch Season Three with some big podcasting goals of our own. Season Three airs March 6, but you can leave the pod a rating or a review anytime you'd like. Catch us on Spotify, iTunes, or wherever you get your podcasts. Thanks for being a loyal listener!

Prior to Thanksgiving week, aSweatLife hosted a breakfast-and-learn focused on gratitude practices - a buzzy topic to be sure, but one that we were excited to talk about in a very different way. Editor In Chief Kristen Geil led us through a few gratitude visualization exercises, and we all went into the day feeling all kinds of warm-fuzzies alongside the rest of the 50 attendees. On this episode of the podcast, the four hosts break down what we did during that breakfast-and-learn and why we did it, as well as what our own gratitude practices look like. A few weeks before the breakfast-and-learn, we asked attendees to do the following: Submit three photos from your camera roll on your phone that make you feel grateful. As you're searching, look for the hidden gems, and make sure you select at least two photos you don't mind sharing with the group. Together, Geil led the group through visual gratitude exercises, and if you're looking for a way to bring your family together this upcoming holiday week and beyond, you're going to want to jot down these notes, too. 3 gratitude exercises to try this Thanksgiving With Photo #1: Take 3-5 minutes to jot down any notes about one of the photos you selected. Depending on how big your group is, you can have everyone share one thing they wrote down. Answer the following questions to get the creative juices flowing: To someone who doesn’t know you, what does this image show? What does this image represent to you? How did you feel at the moment this photo was taken? How do you feel looking back on it today? Why did you choose to print this photo? With Photo #2: Select a photo you don't mind having others look at and write notes about. The second exercise is a group activity. You'll spread out photos next to a slip of paper around the room. Each participant will walk around and write down what he or she sees in the photo. It could be a guess as to why you think someone selected the photo, or just jot down what you observe and what you find to be extraordinary within the shot. Fellow podcast host Jeana Anderson Cohen watched this exercise unfold and told us on this week's #WeGotGoals episode, "Everyone was just completely delighted when they got back to their photos. I was overcome by the amount of positivity that came through the room." "it was a good way to stretch those gratitude muscles," Geil added. With Photo #3: Practicing gratitude is never a one-and-done deal, it's a muscle you have to continue to work on. So with this third photo, we offered a few ways to allow this exercise to live and breathe outside the walls of the breakfast-and-learn. Either share the photo on your favorite form of social media along with the reason why you're grateful for the moment, or start a separate album in your phone of the photos you don't plan to post to Instagram, but the ones you want to save for the moments you need an extra mood boost or reminder why you do have so much to be grateful for. Listen to the podcast to hear why we loved the element of the visual exercise so much, and how different the different the exercise felt when we could actually hold a 4 x 6 print of some of our most cherished photos from the past year. What else we talked about on this episode On this episode, we also share what we learned from some of our previous guests this year and how we have implemented some of their gratitude regimens in our own daily routines. Anderson Cohen pulls from Laura Vanderkam and Stephanie Izard in her amalgamation of different practices which culminates in writing three separate lists every day. Each morning, she writes what makes today different from other days, because as Vanderkam explains in her episode, creating special moments deepens memories and makes time feel like it's literally expanding. Anderson Cohen also writes three things she's grateful for to start out each morning. At the end of the day, she writes an accomplishment list (or as Danni Allen likes to call it, a "ta-da list" versus a to-do list). For Geil, the Five Minute Journal is a current favorite each morning, but she's also a fan of The Happiness Planner (and hey, we heard from the founder of this brand on #WeGotGoals, too)! Cindy Kuzma celebrated her seven-year anniversary in going full-time free lance this past year, and to commemorate, she thought about the people who helped her along her journey and wrote dedicated emails to someone different each week. "I got to reconnect with people, and think back on those moments when someone believed in me ... I got to make their lives a little bit better, too," she said. Beyond how a gratitude practice can improve your own health and happiness, Kuzma reminded us all of something. You never know how you can help others by telling them you're grateful. Ready to gather your people for the gratitude exercises we talk about on today's episode? You can listen to #WeGotGoals anywhere you get your podcasts — including Spotify! If you like what you hear, please leave us a rating and a review. Make sure to listen all the way through, because at the end, we heard from a real-life goal-getter just like you – Sarah Russo. (Want to be featured on a future episode? Send a voice memo with a goal you’ve crushed, a goal you’re eyeing, or your best goal-getting tip to Cindy Kuzma at cindy@asweatlife.com.) Oh - and if you listen all the way through this episode you'll hear us give a shoutout to Lil Jon for this particularly uplifting track. If it gets stuck in your head this upcoming Thanksgiving week then, well, you're welcome.

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.

In our second episode from Harvest Fest, we hear stories of Feast or Famine from Plate magazine editor Chandra Ram and chef and festival creator Stephanie Izard.

Many folks remember Stephanie Izard as being the first woman to ever win Top Chef, but in the years since that victory she’s proven to be one of the most admired and successful chef-restaurateurs in the biz. Besides adding a coveted James Beard Award, Food & Wine “Best New Chef” and even an Iron Chef title to her mantle, Stephanie is best known for her critically acclaimed empire of Chicago restaurants, which include her flagship, Girl & the Goat. She sits down with us to discuss her much-anticipated Girl & the Goat expansion to Los Angeles, and also lets us know how challenging it can be sourcing goats in the city. Speaking of the City Angels, we once again descend upon the Silver Lake studio for Dangerbird Records, and this go-round we capture a live performance from composer, Coleman Zurkowski. Baltimore-bred and NYC-based, Coleman’s making a name for himself for his work with such brands as Netflix, Toyota and Lebron James’ “Uninterrupted” documentary series. He gives us a listen to his first album, ZERO, which was released under Dangerbird’s new “Arthur King Presents” series that showcases experimental music. Snacky Tunes is powered by Simplecast.

Who is the girl and who is the goat in The Girl and the Goat restaurant? On this week's special LIVE episode of the Creative Muscle, we sit down with chef and entrepreneur Stephanie Izard, the Top Chef, Iron Chef and James Beard award-winning force of nature who has stolen the hearts (and appetites) of Chicago's West Loop with nationally-celebrated restaurants The Girl & the Goat, Little Goat, and Duck Duck Goat. Take a listen to find out what Stephanie has learned about failure, delegation, protecting your creative time, and the biggest question of all: DOES she feed her toddler son duck tongue, pig face, and goat? There's only one way to find out.

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

Bravo's Top Chef first female winner Stephanie Izard joins Sarah to discuss her journey to the kitchen, gender challenges in the culinary field, winning Top Chef and much more.

Hey hey! First the news: 206M+ eggs recalled (0:26), racism at Starbucks (1:23), Jamie Oliver’s #AdEnough (4:40), booze takes years off our lives (5:59), & NYC dining updates (7:53). Next, 10 Q’s for Stephanie Izard on her cookbook & trio of Chicago restaurants (13:38), creative inspiration (21:04), grilling (23:11), Cubs baseball (24:17), spiced Crispies & Cheez-Its (25:49), beer & burgers (26:57), brands (31:14), & her competitive spirit (33:26). To close, Lily Du talks leftovers at the office (35:20).

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.” After enrolling in The Illinois Institute of Art's Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career. As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable. Publican Bread Co. -https://www.publicanqualitybread.com/greg-wade/ Sustainable Documentary on Netflix - https://www.netflix.com/title/80134814

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.

Our special guest today is Chef Stephanie Izard from Girl and the Goat and Little Goat in Chicago.

Top Chef Season 4 winner Stephanie Izard uses Greek yogurt, chopped chives, and a splash of milk to make a versatile, light sauce to be used on chicken, shrimp, scallops, or grilled fish.

Top Chef Season 4 winner Stephanie Izard uses this quick, simple white miso marinade for beef or lamb. It provides a good salty flavor and tenderizes too.

Stephanie Izard uses a Microplane to prepare garlic and ginger for cooking, not a knife. It's much easier to get a fine mince (ban the chunks), plus it's quicker.