Ingredients Chicken Anticuchos de Pollo (Peruvian Chicken Skewers) 5.0 (1) 2 Reviews These Peruvian skewers are coated in a thick chile marinade that withstands the heat of the grill and clings to the chicken, yielding caramelized, charred bits. By Stephanie Izard Stephanie Izard Video Best New Chef Stephanie Izard. Video Stephanie Izard describes what it means to be named a Best New Chef. Born 1976; Evanston, IL ("I was born the day before Halloween, October 30. My mother calls me 'devil's child.'") Education Le Cordon Bleu; Scottsdale, AZ Experience Sanctuary Camelback Mountain, Paradise Valley, AZ; Christopher's Fermier Brasserie, Phoenix; Vong, Spring, La Tache and Scylla, Chicago. How she opened Scylla when she was just 27 "I was cooking at La Tache, and one of the cooks said, 'You should open your own restaurant.' That was it. The next week I quit, got a giant loan, bought a building and opened Scylla. I think I was on a big adrenaline rush; I could not do that again by myself now." Childhood Experience "I always cooked with my mom; we'd shop together every Sunday and then cook together. She's a good cook, but now I notice that she uses things like jarred garlic; I throw her under the bus every time I do a demo." How she knew she wanted to be a cook "When I was growing up, I was always watching Martin Yan's Yan Can Cook and Julia Child while all my friends were watching Saved By the Bell." Memorable Cooking Experience "When I was eight, my family went to Epcot. We went to 'France' and had ham-filled crêpes with mushroom béchamel sauce. When we got home, I looked through cookbooks and recreated the dish pretty much exactly. My parents couldn't believe it." Kitchen Tool Vegetable peeler. "My sous chef just got me one from an Asian market. It's got a little green face with little googly eyes on it. It also has a wasabi shredder on the inside." Memorable Meal Tetsuya's in Sydney. "I was by myself. It's the only time I've done a big 10-course tasting by myself. I spent the whole time watching everyone else eat, watching their eyes light up. It was also the first time I'd gotten a chef's cookbook and then gotten to eat their food." Cheap Eat San Soo Gab San, a Korean restaurant in Chicago. "They're open late, and the chap chae [a cold noodle dish] is ridiculous. We get a table for 20, sit on the floor and cook all our own food—which, maybe, after a night of cooking, isn't the best part. But we have a little party there." Guilty Pleasure Tamari rice crackers with The Laughing Cow cheese. "It's my go-to snack in the kitchen. There are always tamari rice crackers sitting on my station; I dip them in whatever I'm making that day." Next Restaurant Little Goat. "It will be a diner, with a bar, opening in late fall. We're also going to make all kinds of breads there; we're going to blow up the bread program. So you'll be able to walk in at 7 a.m. and get bread right from the oven." Upcoming Cookbook Girl in the Kitchen (Fall 2011). Advantage to winning Top Chef season 4 "After oversleeping and missing my flight to the South Beach Wine & Food Festival, I was 20th on the standby list for the next flight. Then a woman at the counter saw me and said 'That's my Top Chef!' She snapped her fingers and said, 'Get my Top Chef on the plane!'" Food & Wine's Editorial Guidelines Updated on February 14, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Soak Time: 30 mins Stand Time: 5 mins Cool Time: 30 mins Total Time: 1 hrs 25 mins Yield: 8 skewers Huacatay, or Peruvian black mint, is a member of the marigold family. It’s hard to come by fresh in States, but the jarred paste is smooth and creamy with notes of green tea; look for it online or in Latin markets. Ingredients 1/2 cup ají panca paste (about 4 ounce) 5 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons gochujang 1 tablespoon tamari or soy sauce 1 1/2 teaspoons toasted cumin seeds 1/4 teaspoon dried Mexican oregano 1/8 teaspoon black pepper 1 large garlic clove 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes Huacatay Dipping Sauce 1/4 cup neutral oil (such as grapeseed) 1/4 cup red onion, roughly chopped 1 jalapeno, seeded and sliced 4 garlic cloves, finely chopped 3/4 cup huacatay paste 4 ounces cream cheese (about 1/2 cup), at room temperature 1/4 cup fresh lime juice (from 2 limes) 1 cup loosely packed fresh mint leaves, chopped Directions Soak 8 (12-inch) wooden skewers in water 30 minutes. Meanwhile, preheat grill to very high (500°F to 550°F). Place ají panca paste, olive oil, vinegar, gochujang, tamari, cumin, oregano, pepper, and garlic in a blender; process until smooth, about 1 minute. Transfer mixture to a medium bowl; add chicken, and stir to coat. Let stand 5 minutes at room temperature. Remove skewers from water. Thread 4 to 5 chicken pieces onto each skewer, leaving a 1/2-inch space between pieces. Place kebabs on oiled grates; grill, covered, until charred and cooked through, about 4 minutes per side. Serve with huacatay dipping sauce. Meanwhile, make the dipping sauce Heat oil in a medium skillet over medium. Add onion, jalapeño, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Stir in huacatay paste. Remove from heat, and let cool to room temperature, about 30 minutes. Transfer huacatay mixture to a blender; process until smooth, about 30 seconds. Add cream cheese, lime juice, and mint; process until fully incorporated, about 30 seconds. Suggested pairing Lively South American red. Rate it Print