Dreams come true.
Photo: Jesse Lirola Photography
The Girl and the Goat chef married craft-beer consultant Gary Valentine over the weekend, and they summoned several of Chicago’s top chefs to cook for the occasion. The Bristol’s Chris Pandel prepared the pasta course (cavatelli, smoked eggplant and heirloom tomatoes, and rigatoni with pork ragu) and GT Fish & Oyster’s Giuseppe Tentori made a family-style spread of red-wine-braised beef short ribs, roasted black cod, and plenty of sides. Izard’s pastry chef, Mathew Rice, baked the wedding cake: one layer of strawberry Nesquik and chocolate marble with a bacon buttercream frosting; and another layer of Cheez-It cake with chocolate ganache, peanut butter, and chocolate-covered Cheez-Its. Best wedding dessert ever? [People]
