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sample menu:

warm marinated olives
goat masala pizza. hook’s and frisian farms cheeses. rapini. cippolini. house yogurt
vegetarian pizza. hook’s and frisian farms cheeses. rapini. cippolini. house yogurt

sautéed green beans. fish sauce vinaigrette. cashews
roasted cauliflower. pickled peppers. pine nuts. mint
shaved squash and kohlrabi. fennel. evalon. toasted almonds.
ginger dressing
chickpea fritters. romesco. hazelnut hummus. sesame. goat feta
kabocha squash ravioli. mushroom raisin ragout. brussels leaves. shroom crème fraiche
seared scallops. brown butter XO. goat sausage. shiitakes. winter squash
grilled shrimp. hazelnut. smoked tomato. bonito
goat, pork & veal sugo. pappardelle. rosemary. ground cherries
wood fired walter’s chicken. yuzu harissa. fried pickles. shaved brussels. grilled naan

rhubarb n' lemon. shortcake. buttermilk panna cotta. lemon gelato. salted graham cracker
bittersweet chocolate. shiitake gelato. toffee creme fraiche
sesame semifreddo. pork fat donuts. sambal pineapple
blood orange sorbet. parsnip pot de creme. pistachio cake.
three sisters cornmeal crust

Tickets are nontransferable and nonrefundable. Menu is prix fixe and dietary restrictions cannot be accommodated. Guests must be at least 21 years of age.




Saturday, July 16, 12pm

Girl & the Goat opened in Chicago’s West Loop neighborhood in July 2010, showcasing the culinary talents of executive chef and partner, and “Top Chef” season four-winner, Stephanie Izard. The 145-seat restaurant applies a farmer’s mindset to everything executed in the kitchen with a local, sustainable menu featuring rustic, new American cuisine with Mediterranean and Asian influences. The interior of the restaurant by design firm 555 International is as much of a draw as the food itself.  With almost everything reclaimed or refurbished, the rustic side of Girl & the Goat is expressed through its chunky butcher-block tables and beautiful Ipe hardwood floors. Above the cobbled European oak bar, a series of vintage fireboxes reclaimed from turn-of-the century Chicago homes greets guests along with jar lights that hang over it–taking the idea of hearth as home to new heights. It’s not just the unique design elements that make the restaurant stand out, but also the layout of the room itself—corner booths, communal tables right next to the expediting line and the wall-length open kitchen—all of which offer guests a chance to see Izard’s cooking skills in action.

Don’t miss this exciting opportunity to spend an afternoon with Chef Stephanie Izard and designer Karen Herold and experience the food and design that has made Girl & the Goat such a smashing success.  The restaurant will be closed for our intimate private party (capacity of 25), which will give us the opportunity to enjoy a family style, multi-course meal paired with wine recommended by the restaurant’s beverage director.  Stephanie and Karen will discuss the philosophy behind the restaurant’s food and design, and lead our group on a tour through the variety of spaces that comprise the 7,400 square foot restaurant.

COST $185 CAF Members; $195 non-members
LOCATION Girl & the Goat, 809 W. Randolph Street, Chicago

Sorry, this event is SOLD OUT.




Stephanie Izard

Stephanie Izard is definitely not afraid to take a risk. At the age of 27 and with no business partners, she bought a building and opened her first restaurant, the highly acclaimed Scylla. In 2007, Izard earned a spot on Bravo's Top Chef Season Four, sold her restaurant on the fly, and headed out to film the show nearly the next day.  After winning the show, Izard spent two years traveling, speaking, cooking, and promoting her next project, Girl & the Goat, by hosting a series of underground "Wandering Goat" dinners.  Girl & the Goat opened its doors in July 2010 to an anxious & excited audience. The Goat, as it is commonly known, got its unique name from Izard’s family name, which is French for the Pyrenean Chamois, a goat antelope found in several mountain ranges. Since her last restaurant, Izard has been dreaming up ways to make Girl & the Goat reflect her personal style. "In décor, cuisine and overall spirit, Girl & the Goat is rustic with a bit of badass," says Izard.

Karen Herold

A native of Ellecom, Holland, Karen Herold graduated from the Institute of Fashion and Design in Amsterdam and holds a degree in interior fabric design.  She moved to Chicago and was working at a local architecture firm when a colleague introduced her to James Geier of 555 International. Herold shared her portfolio with Geier and in May 2000 she was hired as Creative Director at 555—a title she held until being promoted to her current position of Vice President of Design in 2007. Herold’s creative talents can now be experienced in such visually striking yet functional environments as the Playboy Club at the Palms Casino Resort in Las Vegas, and the super-sleek retail areas and VIP lounges at the new Cowboys Stadium in Dallas. Her most recent restaurant design is for River North’s new seafood-centric eatery, GT Fish & Oyster.



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