spiro eats it
Ask me anything
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My pictures are here: Fotki photo hosting
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| Chef Stephanie Izard is scheduled to open her new restaurant, The Girl & The Goat, c. May 2010. | |
| Jason Spiro: | |
| How's the weather out there? | |
| Chef Stephanie Izard: | |
| snow snow snow. | |
| Jason: | |
| Can you tell me about the Vietnamese food scene in Chicago? | |
| Stephanie: | |
| will answer what i can. really can't help with the vietnam part... i LOVED it there, but have not eaten much around chicago. i have found some very awesome and authentic thai places that are just as good as anything i ate when i was there. but you have to ask for the special menu, as the main menu is often americanized a bit so as not to scare the average person off. if you wanted fermented black eggs and random animal parts you have to ask for the special menu. | |
| Jason: | |
| How do you like deep dish pizza? | |
| Stephanie: | |
| not a fan of the deep dish to be honest. i grew up on the east coast so i like NY style. was bummed when i first moved here as even places called NY pizza are nothing like it. but now, there is an emergence of neopolitan style pizza with awesome thin crust from wood fired ovens and very simple toppings. this makes me happy. spacca napoli is my favorite. | |
| Jason: | |
| What's the story with your meat purveyors & where do you try to buy meat from? | |
| Stephanie: | |
| we have a lot of local meats from IL and WI. pork, goat and beef are available and myself and other chef in the area try to use as much local product as we can. i also often turn to allen brothers for amazing meats. | |
| Jason: | |
| Is there something you've seen, felt, or heard lately that found its way into your head and onto a plate as food? | |
| Stephanie: | |
| i went to an awesome japanese place in vegas recently and it was truly inspiring. they use japanese coals on the grill which burn hotter and give amazing flavor... pretty sure those will find a place in our woodburning grill when we open. | |
| Jason: | |
| Were you ever tortured by a chef, or work for a screamer or anything? | |
| Stephanie: | |
| every day at the first fine dining place i worked. the chef was an award winner, and was a total cock. he screamed constantly...rather than have that earn him respect, it made us all hate him and for me, that is not motivation to do a good job. but i guess in the end it turned me in to the kind of chef i am. i try to encourage hard work and save the screaming for when it is really necessary. | |
| Jason: | |
| What's a dish you're making for friends or family right now? | |
| Stephanie: | |
| since it is nice and cold here, i like to take all of the leftover meats (prime chuck, short ribs, goat, lamb) in my freezer from events, add some pineapple, apples, pears, tomato and such and make a 24 hour stew. delicious. |
