Our next chef collaboration is a Hong Kong Noodle Bowl in partnership with Chicago’s own Stephanie Izard. It will benefit Southern Smoke, a crisis relief organization for people in the food and beverage industry. The bowl includes brown rice noodles, baked tofu, pickled jalapeños & red onion, edamame, mint, shredded baby bok choy, sesame seeds and features Izard’s This Little Goat went to Hong Kong bold & savory everything sauce.
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 the forthcoming Girl & the Goat LA.
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) and is the only winner of the original version of the show to take home the title of “Fan Favorite.”
Among other projects, Izard has a product line called “This Little Goat,” consisting of cooking sauces and spice mixes for home cooks and is selling restaurant meal kits nationally on Goldbelly.
Contains: Soy & Sesame
Hong Kong Noodles (Brown Rice Noodles, Hong Kong Sauce [This Little Goat Went to Hong Kong Everything Sauce, Canola Oil, Tamari, Honey, Water, Garlic), Sesame Seed) • Hong Kong Tofu (Smoked Tofu, Hong Kong Sauce, Honey, Water, Garlic) • Pickled Vegetables (Red Onion, Jalapeño, Rice Wine Vinegar, Water, Salt) • Edamame • Baby Bok Choy • Mint
330 calories • 219g • 16 oz jar
Lasts for 3 to 4 days after delivery. For exact shelf life, see donate by date on item.