Confession: on my iPhone I carry around pictures of the dishes Stephanie Izard made when she was guest chef at Revolver Restaurant in Findlay, Ohio. These pictures liven my taste buds and take me back to that meal again and again, particularly her “shaved brussel sprouts with Carr Valley “cocoa Cardona” goat cheese, trumpet royale mushrooms, basil, lemon, maple syrup, and extra virgin olive oil.” (Yes, I saved the menu and am quoting from it.)