Chef Kevin Gillespie of Revival and Gunshow in Atlanta, Georgia began the Hired Gun series as a way to lure some of the country’s most talked about chefs to Gunshow for a two-night showcase of their culinary prowess. Now in it’s third year, the series continues to draw top-notch chefs from around the country like Vishwesh Bhatt, executive chef of Snackbar in Oxford, Mississippi, Brian Baxter from Husk in Nashville, Tennessee, and Vivian Howard of Chef & the Farmer in Kinston, North Carolina. “We try to choose a really diverse group of chefs each year to be a part of Hired Guns. Really the only qualifying characteristic that they all share is that the team at Gunshow finds what they do to be cool. We see Hired Guns as an opportunity to share knowledge and want chefs that are excited at that possibility. We know that Gunshow will be completely different than what they are used to, and feel that actually helps them come out of their shell. We call Hired Guns “accelerated friendship” because by the time the chefs leave we have learned something new and can honestly call them our new friend,” explained Chef Gillespie.
The next Hired Gun dinners are scheduled for March 13 and 14. Chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi, will be creating his upscale Southern fare accented with plenty of Indian spice alongside dishes from Gunshow’s weekly menu.
Want to give Chef Gillespie’s cooking a try? He shared his recipe for Haggis with Caramelized Turnip and Potato Purée. This Georgia- born chef of Scottish descent adapted the traditional Scottish dish to produce a milder version. The result is a country-style terrine that is served along side caramelized turnips and potatoes with a dollop of pickled shallots. Scottish food with a southern riff.
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