Sunday, September 6, 2015

Jean-Paul Bourgeois of NYC’s Blue Smoke Joins Gunshow 2015 Hired Guns Series September 29-30

Gunshow, chef Kevin Gillespie’s nationally acclaimed Glenwood Park restaurant, taps Jean-Paul Bourgeois, executive chef of Blue Smoke in New York City, for the “Hired Guns” visiting chef series on Tuesday, September 29 and Wednesday, September 30. Louisiana roots and a passion for locally sourcing ingredients flow in Bourgeois’ Southern soul-style kitchen. Bourgeois grew up where living off the land was the norm. He continued his education at John Folse Culinary Institute at Nicholls State University before honing his personal style at Étoile restaurant at the Domaine Chandon winery in Napa, EPIC Roasthouse in San Francisco, and on the island of St. Thomas. The two dishes on Bourgeois’ agenda are barbecue Gulf shrimp with beer butter, grilled garlic toast and green onions and “Duck, Duck, Duck” featuring Blue Smoke duck ham, soft-boiled duck eggs, duck skin cracklings sided by mustard greens and Creole mustard vinaigrette. The annual “Hired Guns” series enables chefs from around the country to share their dedication and talents in Gunshow’s open kitchen. Visiting chefs work alongside the restaurant’s crew and share stories with dining room guests. The final "Hired Guns" dinner event of the year will take place November 17-18 with Joe Kindred of Kindred in Davidson, North Carolina. Space goes quickly, so make reservations ASAP by calling 404-380-1886. 

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