Good Friends, Great Flavors: Around the Table with Chef Steph & Friends

When busy schedules make it hard to get everyone together, why not turn the reunion into dinner? Steph & Friends brought four acclaimed chefs to Treehouse Silicon Valley for a night that felt as much like a catch-up between friends as a culinary collaboration.

At the center of it all was Stephanie Izard, the James Beard Award-winning chef behind Girl & the Goat and Treehouse Silicon Valley’s Valley Goat. Joining her was Crista Luedtke, the Sonoma County chef, hotelier, and restaurateur behind boon eat + drink; Damaris Phillips, the Kentucky chef, television personality, and winner of Food Network Star; and Aarti Sequeira, the cookbook author and television host known for bringing Indian flavors and a joyful sense of storytelling to the table. Though each chef has a distinct point of view, they share a love of bold flavors, generous hospitality, and food that brings people together.

After the gathering, Stephanie reflected on what she’s learned from her fellow chefs, why summer belongs to Sungold tomatoes, and her favorite moments from an evening filled with music, drinks, and great company. She also shared her recipe for sweet and tangy Sungold jam, best served spooned generously over vanilla ice cream.

Around the Table with Chef Steph Izard

This event is all about bringing friends together. What made you excited to say yes to cooking alongside this group?  

We’re all friends, and it’s nice to have an excuse to get together! We’re all so busy with our careers, families, and everything else, so it’s nice to carve out a little time to cook and catch up. Cooking can be demanding. What makes collaborating with other chefs so rewarding, and what do you enjoy most about cooking together?  
It’s always inspiring to cook alongside other chef friends. We all have such different cooking styles and use different flavors, spices, and ingredients, so it’s fun to learn from one another and come away with new ideas.

Is there something you've learned from or admired about another chef you've cooked with over the years? 

I learn something new every time I cook with other chefs! Aarti uses a variety of chiles and spices, including Kashmiri chiles, which I started using after watching her cook on Food Network’s Tournament of Champions. Damaris is great with so many techniques, especially baking. After cooking together on the holiday edition of Tournament of Champions, I was so inspired. Crista loves celebrating flavors from around the world, just as I do, but whenever I eat her food, I get to experience her unique take on them.

What's one summer ingredient you're reaching for again and again right now, and why?

Tomatoes, especially Sungolds. I love, love them! No matter where you live in the country, tomato season is such a specific part of summer. Sure, you can get some kind of tomato year-round, but they just aren’t the same. You have to enjoy them while they’re at their peak!

Looking back on Steph & Friends, what was your favorite part of the evening? Is there a recipe from the night you can share so readers can bring a little of the party home?

Honestly, it was the overall experience. The tasty bites and fun drinks were great, but what made it so special was the people and the atmosphere: a beautiful summer night in the garden, with music and fun folks all around. Getting to spend time with our team and the other chefs made it such a memorable night.

Bring It Home: Stephanie’s Sungold Jam

Stephanie’s love of Sungold tomatoes continues with this sweet and tangy jam, which captures one of summer’s brightest flavors in every spoonful. Her favorite way to enjoy it? Generously spooned over vanilla ice cream for a simple summer dessert.

Sungold Jam

Makes approximately 1 pint

Ingredients
1 quart Sungold tomatoes, cleaned
½ cup sugar
½ teaspoon salt, plus more to taste
¾ teaspoon Champagne vinegar

Directions

• Preheat the oven to 400°F on a high convection setting. Lightly grease a roasting pan and spread the Sungold tomatoes into an even layer.
• Roast until the tomatoes are golden, lightly charred, and beginning to burst.
• Transfer the roasted tomatoes to a pot. Add the sugar, salt, and Champagne vinegar.
• Bring the mixture to a boil, stirring until the sugar and salt have dissolved. Continue cooking until the jam thickens slightly and begins to fall from the spatula in a sheet.
• Taste and adjust the salt if needed.
• Transfer the jam to a bowl set over an ice bath and chill completely.
• Serve over vanilla ice cream and enjoy.