The culinary queen walked down the aisle in Chicago over the weekend, where she married craft-beer consultant Gary Valentine, according to People.
"I was blown away by the food at our wedding," says the bride, who tweeted a photo (above) of the happy couple at the reception. "We had such amazing friends put together an incredible menu that everyone loved."
That may be an understatement—the Season Four winner's menu was a foodie's delight. Here's what was served: Red wine-braised beef short ribs, black cod with grilled fennel and heirloom tomato sauce, and rosemary potato gratin. Guests also enjoyed grilled broccoli with bacon vinaigrette, roasted golden beets with Manchego, balsamic vinegar pearls and toasted hazelnuts.
The wedding cake, created by Matthew Rice (Izard's pastry chef at her restaurant Girl and the Goat), was equally amazing and inventive: it had a layer of strawberry Nesquik and chocolate marble with a bacon buttercream frosting; a second layer contained Cheez-It cake with chocolate ganache, peanut butter, and chocolate covered Cheez-Its.
Izzard was certainly thrilled about her big day and so were her guests. "Everyone raved about it," she said. "We were lucky to have not only great food but a night of music that got everyone dancing."
Send your Mazels to Stephanie and Gary in the comments and tell us: what was your favorite dish that was served?
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