Stephanie Izard and Musician Zella Day Team Up for Lolla After Dark Benefit Dinner

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Anyone who caught a glimpse of Chef Stephanie Izard’s memorable ALS Ice Bucket Challenge last summer knows the Chicago Food and Wine Festival Advisory Board chef is a fan of 80’s movies– and has a few moves to prove it!

That decade’s music also provides her kitchen’s soundtrack at home and her Chicago kitchens, (Girl and the Goat, Little Goat) are fun, music-filled environments where her cooks are known to break out into dance.

“The 80’s is definitely still my favorite decade,” she says. “But at work, I let the cooks pick what they listen to, as long as it’s happy and we can all sing a long.”

Tomorrow night, Stephanie will team up with indie-pop musician Zella Day for Musically Mastered Menu, a Lolla After Dark event held at Little Goat. The three city series, presented by VHI Save the Music Foundation, pairs musicians and chefs together for pop-up dinners aimed at raising funds to restore music programs in public schools across the country. (The first dinner, held in Nashville this spring, featured Chef Trevor Moran of The Catbird Seat and ‘Ex’s and Oh’s singer Elle King.)

The lucky guests who snagged tickets to tomorrow night’s dinner will enjoy an intimate live performance by Day while enjoying a menu Izard designed quite organically to match the ethereal, but upbeat, soundtrack.

“Her music is very chill and relaxing, and that’s the type of food we do in the restaurants,” says Izard. “We love easy going menus and events where you get to have fun and also eat.”

Light passed bites will include seared scallops with pickled corn, veggie summer rolls, shrimp satay with red onions and mini stonefruit pies. Izard also designed what she calls the “ I just partied at Lolla Spread”– caponata quesadillas, BBQ pork quesanaanas, masa chips, pita points, hummus, tzatziki and layer dip.

And because it wouldn’t be signature Izard without an element of goat, guests will also feast on a buffet of whole roasted goat leg with sides, sauce, tortillas and roasted summer corn elotes.

Izard describes the menu as, “Tasty. Satisfying. A-Little-Something-For-Everyone. It’s a combination of lighter summer fare and a little bit of ‘I’ve been in the sun all day and I’m famished.’ “ Sounds like a delicious way to keep the party going this weekend!