For over half a century, goats were as synonymous with the Cubs as wind with Chicago. So naturally, after the Cubs won the World Series, Cubs president Theo Epstein put in a special request for lunch one day: a roasted goat.
Now, the woman who prepared that goat, acclaimed Chicago chef Stephanie Izard, is bringing goat to the masses, kicking off the Cubs’ new Chef Series, from June 2-11. The food is featured at the Sheffield Counter (formerly the Decade Diner) down the third-base line, and is part of the Cubs’ effort to bring more high-end food options to Wrigley Field.