Posted August 30, 2010 - 1:49pm by Tracy
Well Community cheers on our favorite Top Chef
After much anticipation, Stephanie Izard, North sider and winner of Bravo’s Top Chef Season 4 in 2008, has made good once again as her new Wicker Park restaurant, The Girl & The Goat, receives rave reviews.
The Chicago Tribune called the gastro-pub “beyond hot” and posted a photo gallery devoted entirely to Steph and her restaurant, while TimeOut Chicago proclaimed that the Top Chef is single-handedly elevating the quality of Chicago cuisine.
The staff of Well Community couldn’t agree with these accolades more, and would add that she is an incredibly fun, friendly person to boot. We speak from experience, having met Steph back in 2008 shortly after her Top Chef win and when her restaurant was still just an idea she was toying with.
Back then, on a whim, we e-mailed her for an interview about healthy cooking for an article in Well magazine (WellCommunityChicago.org’s print pre-cursor), and much to our surprise and delight, she got right back to us, and agreed to the interview and a photoshoot.
The full text of our article is below.
Congratulations, Steph!
What's Cooking with Top Chef Steph Izard
Published in Well magazine, January 2009
When Chef Stephanie Izard closed the doors to her hip Bucktown restaurant, Scylla, in August 2007, Chicago foodies thought the city had lost a great chef. When she returned to Chicago as a contestant and later as the Season 4 winner of Bravo's reality cooking show, "Top Chef," people from all walks of life and culinary knowledge were charmed by her positive attitude, fun dishes and professional disposition.
Months after her victory, Chicagoans are hungry to see more of her and hoping to see her settle down in the Windy City once again. And they will get their wish as she plans to open her new restaurant in Chicago sometime next summer.
We caught up with Steph just before she hopped a plane to New York for a food tour and got the scoop on how this down-to-earth woman balances her new fame, her busy lifestyle and her delicious dishes.
ON LIFE & FAME
What did you learn about yourself from "Top Chef"?
I definitely learned that one of the things I need to work on is to stop doubting myself and second-guessing things. I think I'll definitely be able to improve on that. Otherwise, I was pretty happy with how I performed on the show.
What would you like people to know about you?
Well, I think that they got a good sense of how I am on "Top Chef," but I don't know if my full personality came across. I am fun-loving and like to goof around a lot. I am not the simply sweet and nice Stephanie that they saw on TV — I have some more spice to me.
Do you have a New Year's resolution?
I want to learn to delegate better and try to remember that I cannot always do everything myself. I take on so much for my career that I just need to take more time to stop and enjoy it.
How does cooking and/or eating quality foods relate to physical and emotional wellness?
I've really embraced the local, organic food movement mostly because eating great food made with great ingredients just makes you feel happy and healthy. You can feel how food affects your body.
How would you describe your work-life relationship?
Work is my life. But, I do make time for fun. I am usually thinking about food, going out to eat or hanging out with friends.
What is your favorite cooking TV show (aside from "Top Chef")?
"No Reservations" on the Travel Channel with Chef Anthony Bourdain. It covers traveling and food — my favorite things.
ON COOKING
What aspects of your personality make you a good chef?
By nature, I try not to take my food too seriously. I just love to have fun with flavors and make them unique and unexpected. I don't have a big ego, and I have a way of earning the respect of my peers and my employees without screaming. Being a perfectionist, it's my detriment that I'm just never happy with anything. But I'm always pushing myself to get better and better.
At your old Chicago restaurant, Scylla, you emphasized that "balance is non-negotiable" in cooking. What do you mean by that?
That is my credo: Contrasting and complementary elements are essential, but balance is non-negotiable. You want to make sure that every part of your palate is satisfied. A little salty, a little sweet, some acid and perhaps a little spice.
How do you achieve balance in your dishes?
I balance my dishes by using various items that have different flavor profiles. Just to give you an idea, I often use preserved lemon for a nice tart taste; vinaigrettes for acidity; bacon for saltiness or fruit for a hint of sweet.
What does your home kitchen look like?
My kitchen does have professional chef appliances, but my fridge is usually pretty empty except for a Brita water filter because I buy ingredients the day of when I'm cooking. That way everything is the freshest.
What dishes do you like to prepare for yourself on busy weeknights?
Often just a simple mix of sauteed vegetables with shrimp over some whole wheat pasta.
Do you have favorite music that you like to cook to?
I like to rock out and sing to bad 80s and 90s music — but before the rest of the kitchen staff arrives ... I don't want to embarrass myself or subject them to that!
ON CHICAGO
How did you end up in Chicago?
I was born in Evanston, Ill., but grew up in Stamford, Conn. I attended the University of Michigan, and after earning a degree in sociology I headed to Arizona, where I attended the Scottsdale Culinary Institute. In a very spur-of-the-moment decision, I decided to just pack up and move to Chicago eight years ago. It is such a great food town, with a lot of young, new, up-and-coming chefs using many different cooking styles. I plan on staying here for a long time.
Are you familiar with the cuisine in Lincoln Square? If so, do you have a favorite spot?
There are some great neighborhood restaurants there, including Chalkboard (4343 N. Lincoln Ave.) and Bistro Campagne (4518 N. Lincoln Ave.).
How about Andersonville?
Andersonville has my favorite pizza place in the city! Great Lake (1477 W. Balmoral Ave.).
What are your favorite places to shop for food?
There is a great little Korean market here in Chicago, Chicago Food Corp (3333 N. Kimball Ave). It is reasonably priced and I mostly go for fresh sushi, fish and meat. When it's warm, I go to Green City Market (November — April at Clark St. and Lincoln Ave.; May — October at 2430 Cannon Drive). Their produce is the best. I always find interesting spices at The Spice House (1512 N. Wells St.).
Have you chosen a location for your new restaurant yet?
I have my eye on a couple of spots. I'm still deciding. I am looking in the neighborhoods west of downtown like Wicker Park and Bucktown.
What are your plans for the new place?
The food will be Mediterranean-inspired with a casual, inexpensive, fun atmosphere but still with fantastic food.
Chef Steph’s Top 5
Spices:
1. Cinnamon
2. Anise seed
3. Fennel seed
4. Pink peppercorn
5. Mustard seed
Ingredients:
1. Olives
2. Vinegars
3. Olive oil
4. Butter
5. Preserved lemons
Cookbooks for a beginning home chef
1.“The Babbo Cookbook” by Chef Mario Batali
2.“The French Laundry Cookbook” by Chef Thomas Keller
3. “Culinary Artistry” by Andrew Dornenburg and Karen Page
4. “30 Minute Meals” by Rachel Ray
5.“The Martha Stewart Living Cookbook” by Martha Stewart Living magazine
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