WBEZ | Girl and the Goat http://www.wbez.org/tags/girl-and-goat Latest from WBEZ Chicago Public Radio en Stephanie Izard: I was an Olive Garden hostess http://www.wbez.org/story/stephanie-izard-i-was-olive-garden-hostess-96232 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2012-February/2012-02-09/Stephanie Izard 1_Flickr_Tammy Green.jpg" alt="" /><p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2012-February/2012-02-09/Stephanie Izard 1_Flickr_Tammy Green.jpg" style="width: 630px; height: 420px;" title="Izard, show here with Hot Chocolate’s Mindy Segal, at a 2009 cooking demonstration. (Flickr/Tammy Green)"></p><p><a href="http://www.stephanieizard.com/">Stephanie Izard</a> wasn’t like other kids.</p><p>When the future <em>Top Chef</em>-winner and owner/executive chef of the West Loop restaurant <a href="http://www.girlandthegoat.com/">Girl and the Goat</a> went shopping with her parents, she would walk right past the toy store. Instead, she’d head straight for the cheese shop, where she would sample brie and bleu cheese with great gusto. “It was the most exciting thing ever,” Izard recalls.</p><p>She and her sister would play restaurant, drawing up elaborate menus. “We’d have a full menu with 25 items,” Izard recalls. “But the only thing you could actually order was the chicken cordon bleu, because we could put it in the toaster oven. That was all we were allowed to use when mom was out of the house.”</p><p>And after a particularly intense swim practice, Izard would reward herself with an entire bag of frozen French fries-- garnished with freshly chopped parsley.</p><p><img alt="" class="caption" src="http://www.wbez.org/sites/default/files/story/insert-image/2012-February/2012-02-09/Stephanie%20Izard%202%20%28ham%20fries%29_Flickr_Kid%20Tamae.jpg" style="width: 300px; height: 201px; margin: 5px; float: left;" title="The ham fries at Girl and the Goat belie Izard’s early food obsessions. (Flickr/Kid Tamae)">Later in life, Izard would proudly recall her days as sous chef at Andersonville’s now-shuttered La Tache, where she created a dish of pan-roasted sturgeon. Paul Kahan enjoyed it so much while dining at the bar one night that he ordered another one to go. Izard would go on to create dishes for Girl and the Goat like wood-oven-roasted pig face, which Izard describes as “breakfast on crack.” This summer she’ll add a second restaurant to her portfolio: a café called Little Goat.</p><p>But in between her adorable proto-foodie childhood and her later accolades and success, Izard had some years in the food biz that were about as unglamorous as it gets.</p><p>Izard spoke at the Museum of Contemporary Art in January, and described some of the many gigs she had during her early years in “the industry.” These included a stint as a college cafeteria lady, and one as a hostess at the Olive Garden. There, she says, she learned to prepare salad-by-numbers (five croutons for every two people!) and watched servers regularly over-charge customers to get bigger tips.</p><p>You can hear many more scandalous and hilarious details of Izard’s time in the food trenches in the audio above--although listening may make you think twice about walking into a restaurant, or working in one.</p><p><a href="../../series/dynamic-range">Dynamic Range </a><em>showcases hidden gems unearthed from </em>Chicago Amplified’s<em> vast archive of public events and appears on weekends. Stephanie Izard spoke at an event presented by the</em><a href="http://www.mcachicago.org/"><em> Museum of Contemporary Art Chicago </em></a><em>in January. Click </em><a href="../../story/culture-catalyst-stephanie-izard-96114"><em>here </em></a><em>to hear the event in its entirety.</em></p></p> Sat, 11 Feb 2012 12:00:00 -0600 http://www.wbez.org/story/stephanie-izard-i-was-olive-garden-hostess-96232 This week in food events: galettes, roscas, and more http://www.wbez.org/blog/louisa-chu/2012-01-03/week-food-events-galettes-roscas-and-more-95225 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2012-January/2012-01-03/galettedesroi_0.jpg" alt="" /><p><p style="text-align: center;"><img alt="" src="http://llnw.wbez.org/blog/insert-image/2012-January/2012-01-03/galettedesroi.jpg" title="" height="400" width="600"></p><p>Resolved to start your oatmeal, kale and quinoa, and juice fast today? I know, me too. But not so fast. This week galettes des rois and roscas de reyes start popping up in bakeries around town.</p><p>Both pastries celebrate Epiphany/Día de los Reyes/the Twelfth Day of Christmas—the day the biblical Three Kings visited the baby Jesus—observed January 6.</p><p>There are many variations on the French galette, but now they're most traditionally puff pastry cakes filled with almond cream, hiding a fève (literally a bean, but now a small favor, some highly collectible). He or she who finds the fève wears the accompanying paper crown. King or Queen then hosts the next seasonal gathering: la Chandeleur, celebrated with crêpes.</p><p>Here in multi-culti Chicago we also have roscas de reyes, the Spanish-influenced sweet bread ring studded with colorful dried and/or candied fruits, also hiding a favor, usually a small baby-shaped figurine, representing the baby Jesus. King or Queen then hosts a Día de la Candelaria party—same day, different language—with tamales.</p><p>It does go on, doesn't it?</p><p>Reserve your roscas at <a href="http://chicagobestcakes.com/locations/">Bombon (all four locations)</a> or <a href="http://www.labaguettechicago.com/">La Baguette</a>. They may have some in the case but they're snapped up fast.</p><p>Same with the galettes, available at <a href="http://www.floriole.com/">Floriole</a>, <a href="http://vanillepatisserie.com/">Vanille</a>, <a href="http://chicago.menupages.com/restaurants/bonjour-bakery-cafe/">Bonjour</a>, and <a href="http://www.bennisonscakes.com/kingcakes.html">Bennison's</a>.</p><p><a href="http://www.threetartsbakery.com/">Three Tarts</a> will have Kings' Cakes starting Friday.</p><p>If you know of a galette or rosca you'd recommend, please mention it in the comments below.</p><p><u><strong>Saturday, January 7</strong></u></p><p>Have your cake, and kale too. Pick up some dark, leafy winter greens at the <a href="http://www.evanstonfarmersmarkets.org/">Evanston Farmer and Artisan Food Market, indoors at the Evanston Ecology Center</a>.</p><p>Then, <a href="http://www.lthforum.com/bb/viewtopic.php?f=19&amp;t=33583">Chicago Foodways Roundtable presents Grudge-stained Middle-class Tip: Class Warfare and Consumer Democracy in the Early Twentieth Century at Kendall College</a>. "In the first decades of the twentieth century, no issue inspired more acrimonious discussions and heated editorials than tipping." The more things change... This event will be recorded for <a href="http://www.wbez.org/event/2012-01-07/grudge-stained-middle-class-tip-class-warfare-and-consumer-democracy-early-twentiet">WBEZ's Chicago Amplified</a>.</p><p>Meanwhile, in the ongoing series of cooking classes, <a href="http://www.af-chicago.org/app/Calendar.php?event=822&amp;type=">Being a Chef: Galette des Rois at Alliance Française</a>, offers a hands-on class in which a galette des roi and its American cousin, the New Orleans Kings' Cake—and a relation of the rosca de reyes—will be baked.</p><p><a href="http://www.chicagobotanic.org/familyprograms/index.php">Pizza Gardens at the Chicago Botanic Garden</a> is not quite sprouting a slice of Burt's here, Great Lake's there, but it will give you a chance to taste plants used on pizza, plus plant an Italian herb garden to make pizza at home.</p><p><u><strong>Sunday, January 8</strong></u></p><p>Pick up your daily dose of great local food at the <a href="http://logansquarefarmersmarket.org/">Logan Square Farmers Market, indoors at the Congress Theater</a>.</p><p><u><strong>Tuesday, January 10</strong></u></p><p>Girl and the Goat (Top) chef/owner <a href="http://www.mcachicago.org/programs/now/all/2011/e967#izard">Stephanie Izard talks and signs books at the MCA</a> as part of the ongoing Culture Catalysts series.</p><p><em>Have an event recommendation? <a href="http://www.wbez.org/users/lchu/contact">Please email me here</a>. Thanks.</em></p></p> Tue, 03 Jan 2012 19:00:00 -0600 http://www.wbez.org/blog/louisa-chu/2012-01-03/week-food-events-galettes-roscas-and-more-95225