This Little Goat Went to Thailand

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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 Thailand "everything" crunch is zesty and nutty, with notes of tomato, lime, peppercorn and star anise. This topping creates a naturally sweet coconut crunch. Great on soups, noodles, shrimp and even ice cream!