Spicing it up at Seasons 52

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Duck wing lollipops and blistered Shishito peppers were on the Chef Russell Johnigan's menu.

The specialty dish is served up at Seasons 52 which not only feeds patrons, but also feeds those who can't afford to eat.

In just two years, the restaurant has donated more than 2,000 poundsĀ of food to local nonprofits