Rhubarb Bellini, She's Our Baby, Rhubarb Bellini We Don't Mean Maybe

Never let it be said, possums, that we don't listen to what you say. Ask and ye shall receive (well, within reason, of course).

You asked for the recipe for Stephanie Izard's rhubarb bellini, and we set out to get it. Miss XaXa wrote to Stephanie, asking how to make the rhubarb puree to be added to the champagne or prosecco, and this is the reply from Stephanie herself:

thanks for your interest in the rhubarb bellini. umm... i don't have the exact measurements but here's a quick guesstimate, 4 cups of chopped rhubarb 1 cup of sliced strawberries, 1/4 cup of white balsamic vinegar and half a cup of sugar and cook in a pot until tender then puree!

In addition, Stephanie confirmed that she will be participating in the Chicago Green City Market Chefs' Summer BBQ Festival on July 17 from 6:00 p.m. to 8:00 p.m. at Lincoln Park. Proceeds go to support the non-profit Green City Market, which, as you may remember, played host to one of this season's Quickfire Challenges. Other participating chefs who also appeared as guest judges this season are Rick Bayless, Paul Kahan and Koren Grieveson. So if you want to meet Stephanie, be sure to get your tickets.

Amuse-Biatch Photoessay: There's a First Time for Everything*

*by which we mean, possums, not just that Stephanie Izard is the first female Top Chef, but, rather, that for the first time in memory, while taking a photo with a cheftestant, Miss XaXa did not show cleavage. (And sorry, Google pervs, Stephanie didn't show any cleavage either.)

At the reception in her honor, held a few hours ago at Chicago's Le Passage, Stephanie Izard proved as charming, earthy, and unaffected in person as she appeared onscreen. Rather than manifest abject terror when faced with one half of Amuse-Biatch, Stephanie got into the swing of things and had a good dish with the 'Xa. (Mind you, the 'Xa had been rendered perfectly harmless by two (or three?) of the Stephanie-created rhubarb bellinis.)