What would Stephanie Izard serve at her ultimate dinner party?

I love doing something big and whole that people kind of make their own little taste. Whether it’s pork shank or a goat leg, something that’s big. Then you serve it with some naan, some different sauces, some crunchy onions and then everyone can come up and just dig off their own meat and make their own little snack. I like doing interactive dining. And I would use meats from just one of our local farmers. We get most of our meats from Fairbury, Illinois.

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