falafill writes

because food can talk, too—if you really take the time to listen.

on twitter: @falafill
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June 10, 2011 10:41 am
Say hi to Stephanie. Some of you may know her well—she won season four of Top Chef, and to this day remains the only woman to hold that title—and has been cooking in Chicago at restaurants like Green Zebra, Japonais, La Tache, and her own restaurant Scylla in Bucktown for years. And then Top Chef happened.Her restaurant Girl & the Goat opened a year ago this month, and it’s received every accolade and award and nomination a chef could ever hope for. Earlier this year Stephanie was named a Food & Wine Magazine Best New Chef, and the restaurant was nominated for the prestigious James Beard Award for Outstanding New Restaurant in the entire country. Have you tried to get a reservation there? Good luck. The place is booked three months out—the day Open Table releases a new open day of reservations, they’re booked within minutes. And the first day the restaurant opened the phone lines to take reservations last year, they fielded 700 requests within hours.And now Stephanie has joined the Falafill team. In place of our monthly changing wraps, we’ve reached out to Chicago chefs to create their own wraps, inspired by the cuisine of their own, and we’ll be featuring each one for the entire month—and a dollar from each wrap sold will benefit a charity of the chef’s choosing.Here’s a little teaser she made before opening the restaurant…  This month Steph has chosen Share Our Strength, our friends who throw the best food party in the city called Taste of the Nation, whose mission is to end childhood hunger in the United States by 2015.And her wrap? It’s. So. Good!Shallot aioli? Yuzu harissa? And the Brussels sprouts? You’d think these things sound quirky and whacky and, well, that’s kinda the point—Steph’s become famous at her restaurant for her wood over roasted pig face with potato sticks, a fried egg, tamarind and cilantro—because when you take your first bite, and then second and third, your tongue starts dancing at flavor and texture combinations it’s never had before.So get in here! Seriously, there’s no easier way to try this rising star’s food, and you’re supporting one of the most important charities we have in Share Our Strength. And you only have twenty days left to do so…


Say hi to Stephanie. Some of you may know her well—she won season four of Top Chef, and to this day remains the only woman to hold that title—and has been cooking in Chicago at restaurants like Green Zebra, Japonais, La Tache, and her own restaurant Scylla in Bucktown for years. And then Top Chef happened.

Her restaurant Girl & the Goat opened a year ago this month, and it’s received every accolade and award and nomination a chef could ever hope for. Earlier this year Stephanie was named a Food & Wine Magazine Best New Chef, and the restaurant was nominated for the prestigious James Beard Award for Outstanding New Restaurant in the entire country. Have you tried to get a reservation there? Good luck. The place is booked three months out—the day Open Table releases a new open day of reservations, they’re booked within minutes. And the first day the restaurant opened the phone lines to take reservations last year, they fielded 700 requests within hours.

And now Stephanie has joined the Falafill team. In place of our monthly changing wraps, we’ve reached out to Chicago chefs to create their own wraps, inspired by the cuisine of their own, and we’ll be featuring each one for the entire month—and a dollar from each wrap sold will benefit a charity of the chef’s choosing.

Here’s a little teaser she made before opening the restaurant…
 


This month Steph has chosen Share Our Strength, our friends who throw the best food party in the city called Taste of the Nation, whose mission is to end childhood hunger in the United States by 2015.

And her wrap? It’s. So. Good!

Shallot aioli? Yuzu harissa? And the Brussels sprouts? You’d think these things sound quirky and whacky and, well, that’s kinda the point—Steph’s become famous at her restaurant for her wood over roasted pig face with potato sticks, a fried egg, tamarind and cilantro—because when you take your first bite, and then second and third, your tongue starts dancing at flavor and texture combinations it’s never had before.

So get in here! Seriously, there’s no easier way to try this rising star’s food, and you’re supporting one of the most important charities we have in Share Our Strength. And you only have twenty days left to do so…