It stands to reason that a “Top Chef” winner would want her wedding menu to stand out. And Stephanie Izard, executive chef at Chicago’s Girl & The Goat and winner of “Top Chef” Season 4, certainly rose to the challenge.
Izard, 36, married craft beer consultant Gary Valentine over the weekend in Chicago. According to People, guests were served a mouth-watering autumnal menu prepared by Fish & Oyster’s Giuseppe Tentori that included red wine braised short ribs, roasted black cod, rosemary potato gratin and roasted golden beets with Manchego.
But the cake … the cake was something else.
The creation of Matthew Rice, Girl & the Goat’s pastry chef, the four-tiered cake included some truly unique combinations. One layer featured strawberry Nesquik, while another combined peanut butter and chocolate ganache-covered Cheez-Its. The whole thing was topped off with bacon buttercream frosting.
Because everything’s better with bacon.