Heated
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Heated

The Chef Who Can Teach Us a Thing or Two About Grit

Why we should get to know Iliana Regan

From all I had heard about Iliana Regan, I thought maybe she’d have a bow and arrow strapped to her back when we met. This is a chef who, raised on a farm in northwest Indiana, serves deer hearts with ribbons of celery at her Chicago restaurant, Elizabeth. She spears bullfrogs on night hunts and sautés the legs…

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