Market fresh cherries!

Our fantastic Spence farm cherries are making an appearance on the grilled skirt steak dish at Girl and the Goat. You can also find farm fresh vegetable from Nichols family farm scattered across the Little Goat menu. We love summer and our farmers!cherrydish IMG_4214 (SocialMedia's conflicted copy 2014-07-08)

 

 

 

 

 

 

 

 

 

 

 

Cook with The Flavor and win a KitchenAid mixer!

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With tons of fresh produce available, Summer is the perfect time for trying out new recipes – and we want to hear yours!

The Flavor by Stephanie Izard makes the perfect addition to any dish: toss your favorite vegetables with The Sauté, spice up your burgers with some Rub #3, the sky is the limit! Share your favorite Summer recipe featuring The Flavor for a chance to win a KitchenAid Stand Mixer! Entering is easy!

  1. Make a recipe using any of our 6 Flavor sauces or spices.
  2. Write down what you did, and snap a picture.
  3. Send the info to marketing@stephanieizard.com
  4. That’s it!

We will test the entries in our KitchenAid prep kitchen. Our favorite recipe will be featured on our website and the creator will win a mixer courtesy of KitchenAid. Runners up will get a full set of The Flavor line and a signed cookbook! Follow The Flavor on Facebook to check out some of our favorite entries as well as some Summer recipes of our own.

Ready, set, FLAVOR!

 

Email recipes to marketing@stephanieizard.com. Contest ends September 1st. Check out theflavorbystephanieizard.com to order and check out our favorite recipes.

Strawberry Gazpacho

Flavor-Soup54701 lb Fresh Strawberries
½ Cucumber, peeled
½ Shallot, peeled and sliced
1 heaping Tbsp Tomato Paste
1 Tbsp Malt Vinegar
2 Tbsp Extra Virgin Olive Oil
1 tsp Salt
1/2 Fresh Thai Chili

Avocado Smash

½ Avocado, small diced
½ tsp Lemon Juice

 

Add all ingredients to a blender and buzz on high for 1 minute. Serve chilled with avocado smash.

Mix all ingredients together and smash avocados a bit while mixing. Season with salt. Serve a dollop over soup.

Strawberry Tapenade recipe

Copper river salmon is in season so get your grill on and make this quick easy dish to enjoy the season! If you are not in the mood for fish try this sauce over streak, pork, chicken…. Whatever you’ve got!

Happy grillin’!

strawsalmon

¾ cup White Asparagus, peeled and sliced

¼ cup Spring Onions, thin sliced

2 Tbsp Sorrel, rough chopped

2 Tbsp Parsely, rough chopped

1 Tbsp Cilantro, rough chopped

1 Tbsp Basil, rough chopped

¼ cup Nicoise Olives, rough chopped

¼ cup  Fish Sauce

1/3 cup Red Wine Vinegar

½ cup Extra Virgin Olive Oil

1 ½ cups Strawberries, thin sliced

 

Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish!

“Why are you so into goats?!”

For anyone who has wondered why I am so into goat stuff, check out this badass presentation my sister Stacey made about the Izard family name! She explains it way better than I ever could, plus…cute pictures of goats!
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Stop and taste the Rose!

We love pink wine at the Goats! Our sommelier Aaron Sherman took a few minutes to walk us through (in pretty great detail!) the ins and outs of this tasty beverage. Read on to find out everything you wanted to know about Rose!

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Roses are good for fans of  ___________Wine__________.

Roses are good for fans of  ____________Springtime_________.
Roses are good for fans of  __________Happiness___________.
Roses are good for fans of  _________Everything____________.

I know that Spring and Rose go together, but I don’t know why! Please tell me!

Rose is a perfect spring wine.  They tend (tend, of course, because there’s always someone out there doing something weird or different) to be light and fresh.  Roses are usually made by taking red grapes and only soaking the skins of the grapes for a very short time.  Think of it like a tea bag that you dunk in hot water once or twice, instead of leaving it in contact for several minutes (or days/weeks in the case of wine).

Roses are light, they are fresh, they drink really clean.  Think of the first flavors of spring: baby greens, ramps, garlic scapes, lettuces.  The first things that come to us in spring are bold, but light.  We’re not talking root vegetables (heavy), we’re not talking peaches (syrupy sweet), we’re not talking buttery corn.  We’re talking light and fresh.

Think of it this way, we’ve been buried under snow, with big, warming flavors of meat, potatoes, big red wines, and scotch for months.  Spring is the first light of life, and the first time we get to shed those heavy layers and enjoy something light and flimsy.  Wine is the same way. The roses are the first things that aren’t big, and rich, and mouthfilling, and heavy; they’re the first taste of clean and zesty that we’ve had in months.

 

What dishes go well with Rose? 

Roses are the great middle ground: white wine drinker eating steak or pork? Rose has just enough red fruit flavors to pair up and yet still drinks like a crisp, fresh white.  Red wine drinker eating trout? Roses are light and clean in flavor, but have berry tones that play in the world of red without overpowering the dish.  Just like to drink everything? Goodness, that rose looks pretty in the glass.

I like roses to play with foods that need white wines structures (acidity and lightness), but can use a bit of red/black flavors (smoke from the grill, mushroom notes).

Perfect rose pairings:

Baby spinach salad with strawberries and ranch dressing: the greens are light (no big protein to chew against); the strawberry flavors are echoed in the wine and berries; the acidity cuts through the fat of the dressing.

Seared trout with fine herbs: trout can sometimes play in the fatty textures of salmon, without being quite as heavy.  The flavors tend to be delicate, and if it is seared with just a hint of char, there can be a touch of smokiness.  Rose will not be overweight for the light fish preparation (no buttery richness), and the red tones work with smoke like they do in red wines.

Cheese and charcuterie: There is nothing better than a big plate of cheeses and breads and meats, with a nice bottle of cool rose.  Hours of noshing and conversation.  What could be better?

 

What should I look for in a good Rose?

Typically, I would say look for the most current vintage you can find.  Right now, most places are releasing their 2013s (the fall before the current spring).  Most roses are meant to be drunk young, so fresh is better.

The spiritual home of rose is the south of France, primarily in and around Provence.  These wines tend to be light in color, and delicate on the palate.  Rose should bring an image to your mind: if you drink and can picture yourself on a patio in the Mediterranean, you are doing it right.

Also, look for a producer who makes great other wines.  Often the rose is their entry ticket: it gives you a nice clue about the quality of their other wines.  And if they make exceptional red wines, often the roses are at a fraction of the price!

 

What Roses are available currently at G&TG? Will that be changing? 

At Girl & the Goat, we are currently pouring the rose from Triennes; Triennes comes from the South of France, right around the area of Provence.  It is owned by the proprietors of Domaine Dujac (one of the greatest estates in Burgundy) and Domaine de la Romanee Conti (perhaps the greatest winery on the planet).  Their red wines would sell for hundreds, or thousands, of dollars on the list, but their rose is available for $12 a glass.  Now that’s a bargain.

 

I also have a few roses available by the bottle:

 

Vallado, which is owned by Quinta do Vallado, a great producer of Ports.  This is Touriga Nacional from the Douro valley.  It is a bit fuller in weight and texture, nice in this tweener season that is not really winter, but not quite spring.  It has flavors of cranberries and strawberries, with just a hint of cream, and a pretty little note of old library books (a really nice, dusty quality).

I also have a bottle of rose from Pinot Noir from Germany, by Schaefer Frohlich.  Delicate, fresh, and racy acidity, it has hints of Pinot Noir, but is rapier thin and super clean.  It’s awesome!

Now, off to drink a glass of rose!  Cheers.

Rooftop Revolution and pickled rhubarb relish recipe

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Our Rooftop Revolution launch of Sunday Fun Day was a huge hit! I got to try Rosa for the first time, and I think I drank 4 in 30 minutes…definitely my new favorite Summer beer!

Tacos were a nice, fun thing to serve on the roof. The pork belly ones were so tasty that I personally burned the crap out of my mouth before we figured out they needed a minute to cool ;D

Lots of flavors going into this taco: a little guacamole,  twice cooked pork belly (braised and then fried to order), our harissa vinaigrette, rhubarb relish, cheddar cheese and radishes all on our house flour tortillas.

The recipe for our pickled rhubarb relish is  below – we use it on everything from tacos, to ribs, chicken, and fish…it is the Springtime topper!

Enjoy and see ya at our next Sunday Fun Day ;D

 

Pickled Rhubarb Relish

Yield: 2 cups

IMG_8896¼ cup Cilantro, rough chopped

1/3 cup Scallion, thin sliced

1/3 cup Pickled Cabbage, recipe below

3 Tbsp Red Onion, diced

½ cup Pickled Rhubarb, recipe below

2 Tbsp Extra Virgin Olive Oil

Mix all ingredients together.

 

Pickled Red Cabbage

Yield: 1 cup

2 cups Red Cabbage, sliced into ¼ inch thick strips

1 cups Seasoned Rice Wine Vinegar

2 ½ Tbsp Water

½ Tbsp The Marinade

In a small pot bring rice wine vinegar, water and Marinade to a boil. Place shredded cabbage in a heat proof container and cover with pickling liquid. Allow to cool to room temperature. Rough chop pickled cabbage and add to relish mix.

 

Pickled Rhubarb 

Yield: 1 cup

2 cups Rhubarb, sliced into ½ inch pieces

1 ½ cups White Balsamic Vinegar

¾ cup Sugar

1 sprig of Tarragon

In a small pot heat white balsamic and sugar to just boiling, whisking regularly. Allow to sit for 5 minutes. Pour over rhubarb and tarragon. Let pickles come to room temperature before rough chopping and mixing in relish.

Cooking Live with Ming Tsai to support the Family Reach Foundation

Cooking Live in support of Family Reach last night was one of the most amazing events I’ve ever done.IMG_7686 (600x450)IMG_6875

Yes it was cool just cooking with Ming and Grant Achatz and Takashi and Burke.  But what made it so amazing is the foundation itself.

Family Reach helps families by taking some of the stress and financial burden away so that parents can spend time with their children affected with cancer.  Helping with car payments or heating bills that build up as parents leave work to spend time with their child.  Just amazing.

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Just a night where I was so happy to be a chef and be able to just cook with some chef friends and help make a difference in the lives of many families.

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Plus getting to eat food from some of the best chefs around. I think I ate 10 of Grant’s truffle explosions. And leave it to Ming to do something awesome with simple rice. Yum.

For more information on how you can help out such deserving families, head over to www.familyreach.org!

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Summer on the Roof

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With the kick off of summer comes the start of Sunday Fundays on Little Goat Rooftop!

There is nothing better on a Sunday afternoon than getting some sunshine with friends while overlooking the West loop with a refreshing cocktail in hand…well ok laying in beach in Hawaii might be better but we do live in the Midwest;)

Snacks available every Sunday too with various themes depending on what fun we are in the mood for!

Nibble, sip, sun & fun every Sunday Funday all summer long!

Here is a look at what we have in store:

May 25 – Sunday Funday Kickoff

May 29 – Rose Tasting

June 6 – Open Roof Party!

June 13 – Taste of Randolph Dark Horse Brewing Party

June 15 – Sunday Funday!

For more information and tickets go to www.LittleGoatChicago.com/goat-happenings

May the 4th Sunday Supper

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The force was strong for our May the Fourth be with you Sunday Supper! I was giggling all day while creating dishes like Princess Quail-a and Hans Salad!

Thank you to the guests who got into the spirit and dressed up! My Leah hair was no match for some of the awesome costumes. Yoda of course was the costume winner as I just can’t resist anything Yoda;)

Until next year, “May the force be with you, always.”

Check out more pictures here!

 

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