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This Little Goat Went to Morocco

SKU:
2058
$8.00
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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 Morocco is a gluten-free aromatic blend of  hibiscus and coriander with a hint of citrus and heat, inspired by flavors from Morocco. Great on chicken, potatoes and veggies.