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Jay Bliznick

Chicago, United States

Chef at Ignotz Restaurante

Thai chicken, peanut sauce, cucumber onion salad
Rootbeer braised brisket, sweet pickled onions
Beet cured salmon, horseradish cream, dill oil
Caprese salad in pesto
Shrimp honey walnut sauce
Capanade on pita, crostini wth tuscan white bean, prosciutto and fennel
Duck, arugula pesto, orange jam
Caprese salad disguised as sushi
Mussels in Sambuca white wine butter sauce with housemate fettuccini