Kevin Gillespie

Chef/Owner of Red Beard Restaurants

Top Chef All-Stars Finalist
Livestreamed from Atlanta, GA

About the Host

Award-winning chef Kevin Gillespie grew up in Locust Grove, Georgia and developed his love of cooking from his grandmother. He first rose to national prominence as a finalist on Bravo’s “Top Chef” season six and recently was a finalist again on “Top Chef All-Stars.” He also happens to be Wolfgang Puck's all-time favorite Top Chef alumnus! TV fame aside, he owns a handful of critically-acclaimed restaurants in Atlanta including Gunshow, which has twice been named to Eater's prestigious “The National 38” list and was featured on GQ's "12 Outstanding Restaurants" list. And, he's published two cookbooks: “Pure Pork Awesomeness,” and “Fire In My Belly,” which was picked as a Finalist for James Beard's "Cookbook: American Cooking" Award. Speaking of James Beard, Chef Gillespie is a 3-time "Best Chef: Southeast" Semi-Finalist and 4-Time "Rising Star Chef" Semi-Finalist. And did we mention that he was nominated for Food & Wine's "People’s Best New Chef" Award and named to Forbes’ 30 Under 30 List? Yaowza!

About the Class

In this chefstream, Chef Gillespie livestreamed from his restaurant kitchen (Gunshow), as he taught us how to cook two of his favorite signature dishes: Salmon en Papillote with vegetables and salsa verde, and Warm Banana Pudding with meringue topping. And, as is the case at every chefstream, he answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!

What does my purchase get me?

In addition to getting unlimited viewing access to the on-demand recording of this class, where Chef Gillespie demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.

What will we be cooking?

Salmon en Papillote with vegetables and salsa verde

Warm Banana Pudding with meringue topping

How long will this class take?

From start to finish, this class ran 2hr 16min.

What will the yield be?

2 servings of each dish.

What kitchen equipment, appliances, and utensils will be used?
  • Large saucepan or medium pot
  • Medium saucepan
  • Baking sheet
  • Casserole or baking dish (~ 6 - 8 cups)
  • Stand mixer or hand mixer
  • Large bowl
  • Medium bowls
  • Small bowls for ingredients
  • Sieve or colander
  • Cooling rack
  • Sharp knife & cutting board
  • Measuring cups & spoons
  • Whisk
  • Zester or grater
  • Parchment paper
  • Immersion blender (optional)
What ingredients will be needed?

In addition to the following kitchen staples – all-purpose flour, extra virgin olive oil, granulated sugar, kosher salt, red chili flakes, and vanilla extract – Chef Gillespie recommends acquiring the following ingredients listed below:

  • Bananas
  • Beets
  • Brussels sprouts
  • Capers
  • Carrot
  • Chives
  • Cream of tartar
  • Dried oregano
  • Eggs
  • Farro
  • Flat leaf parsley
  • Garlic
  • Half and half
  • Lemons
  • Salmon fillets
  • Scallions
  • Shallots
  • Store-bought pound cake
  • Turnips
  • Unsalted butter
  • Vanilla bean (optional)
  • White wine vinegar
  • Whole milk

*Note, after purchasing your ticket, you will be emailed a detailed grocery list with quantities of each ingredient needed from the list above.