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 Event
Chef Cogswell welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course contemporary Southern meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Entrée: Salmon en Papillote with vegetables and salsa verde
Dessert: Warm Banana Pudding with meringue topping
- What does my ticket get me?
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In addition to getting unlimited viewing access to the recording of the livestream event, 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, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.
- How long does this event take?
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This event runs for 2hr 16min from start to finish – 1hr 53min of cooking and 23min of additional Q&A at the end.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- 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?
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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
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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