Top Chef alum Stephanie Izard hosted food and recipe demonstrations for expecting moms and mommies-to-be at Monica + Andy (2038 N. Halsted) July 28. The Duck Duck Goat chef prepared a summer succotash (see recipe below) and other healthy bites and mocktails. Plus, during the event, Izard announced she’ll collaborate on a limited-edition onesie and blanket, set to debut this fall. All proceeds benefitted The Chicago Children’s Choir.
Photos by True Grace Photography
1 ½ Qt Mixed Baby Squash, Med Dice
1pt Red Bell Pepper, Small Diced
1pt Poblano Peppers, Small Dice
1qt Plums, Cored And Sliced
1/2c Basil, ¼” Chiff
1/2c Scallions, Sliced
1 ½qt sweet corn kernels
3c bacon sliced
One vegetable a time, quickly and lightly saute the corn, red peppers and then poblano peppers season each one lightly. Saute the squash until slightly tender, make sure to season the squash and do not overcook. As each one is done lay on a sheet tray to cool to room temperature. In the same sauté pan render the bacon until slightly crispy. Keep the bacon and the fat slightly warm.
Once the vegetables and bacon have cooled to room temp, combine all ingredients in an appropriate sized mixing bowl and toss together.
For pick up
Dress the amount need per dish lightly in the vinaigrette below.
1c Red wine vinegar
½c Rice Bran Oil