THE RILEY/LAND COLLECTION
Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef and Owner of four Chicago restaurants, Girl & the Goat, Little Goat, Duck Duck Goat and Cabra, along with Girl & the Goat LA. A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Izard was awarded the coveted title of “Iron Chef” after winning season 1 of Food Network’s Iron Chef Gauntlet. Additionally, Izard was the first woman to win Bravo’s Top Chef (Season 4/2008).
The "This Little Goat" product line came about as people repeatedly asked about the sauce used on Izard's green beans (no lie - when I mentioned this collection to a former Chicagoan friend, he immediately mentioned her green beans. Enter This Little Goat, a line of globally-inspired, flavor-packed foodie add-ons that make the most basic meals something unexpected and craveable.
This Little Goat Went to Japan "everything" crunch is rich and umami-forward, with notes of smoked bonito, nori and garlic. This bold topping provides a pop of savory taste and layered texture. Great on salmon, rice, veggies and noodles.