Innovative TAPAS, Galician style. Table side chat with fame chef, Ignaciao Blanco

This podcast was recorded live at Ibizia Kitchen in Chappaqua, NY. It marks our first official interview with chef/owner Ignaciao Blanco. We're big fans of Ignacio and his Galician style Tapas and have been customers of his Ibizia restaurant in Danbury, CT from the beginning. Ignacio got his start opening in Manhattan and then moved to Norwalk and New Haven, CT. He then opened in Danbury, CT where we met him. His most recent venture is in Chappaqua, NY where him and his partner Ben Wallace of Cellar Raiders opened in November 2018. What is Galacian style tapas? Galicia is on the coastal Northwest region of Spain and has an abundance of rich seafood. Ignacio utilizes a lot of seafood acquiring the freshest ingredients and letting them speak for themselves. Although this may appear simple, Ignacio is incredibly inventive with his cuisine including the incorporation of molecular gastronomy. He changes his menu frequently to accommodate what's in season. In addition to their innovative fare, Laura Arias is in constant development of the cocktail menu and as a result has brought a bit of of fusion between Colombia & Spain. Bring all these elements together and eating at Ibizia is truly an experience. We are often there for 3-4 hours at a time eating, socializing and consuming Spanish wines. The experience also includes impromptu meet-up's with food critics like Bryan Miller and Spanish wine enthusiast, Gerry Dawes. You never know who will walk into one of Ignacio's establishments. All of THIS is why we love the The Ibizia experience.