15 Years of Goat Meats and Pajama Parties: Chef’s Recipe for Chaos
Stephanie Izard, the trailblazing first female winner of Top Chef and Iron Chef Gauntlet, celebrates 15 wild years of Girl & The Goat, now a Chicago and L.A. institution serving up global nose-to-tail eats. She keeps expanding with spots like Valley Goat in Sunnyvale, CA, relying on 'great teams' and 'best neighborhoods' because clearly planning is overrated. Her dinner parties, blending fan faves from Duck Duck Goat and Cabra, include scone goodie bags and a strict 15-minute fashionably late rule since no guest wants to meet her 'no underwear yet' phase. She’s obsessed with dips (tahini-tofu and carrot ‘hummus’) and Anthropologie’s $48 colorful napkins and servings boards to help guests choose their own meaty adventure, proving that snacks scattered like Easter eggs spark “fun adventures,” unlike your last family reunion.
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Who knew the secret to hospitality was strategic pajama timing and invented dips like carrot ‘hummus’? Izard’s dinner parties sound less like gourmet feasts and more like a treasure hunt where nobody’s allowed to be early—or well-dressed.
Nothing says 'we’re classy' like telling guests not to arrive before you’ve grown your no-underwear confidence. Hosts, take note: pajamas are the new black tie.
The real cocktail party isn't about drinks, it’s about finding dips strategically hidden like museum easter eggs around the house. Pinterest just wept a little.
Source: Eater | Published: 9/30/2025 | Author: Francky Knapp
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