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While always pushing himself to look at the restaurant industry in innovative ways, chef, restaurateur, speaker and author Kevin Gillespie’s passion lies in serving quality food every day.
After graduating from the Art Institute of Atlanta, the Georgia native worked in restaurants in Atlanta and Oregon before opening Gunshow in 2013. In 2015, Gillespie opened Revival, a fresh take on the family-style dinner. Red Beard Restaurants was established in 2015, allowing Gillespie to ensure smart expansion and provide consulting services to other start-ups. Gillespie was one of three finalists and “fan favorite” on the sixth season of Bravo’s “Top Chef.” He was named a 2015 semi-finalist and 2016 finalist for the James Beard Foundation’s Best Chef: South award and been a semi-finalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine’s People’s Best New Chef and named Forbes’ 30 Under 30.
Eater included Gunshow in its annual “The National 38” list of places to eat in America in 2015 and 2016. In 2014, Gunshow earned a spot on GQ magazine’s list of “12 Most Outstanding Restaurants” as well as Esquire magazine’s list of “Best New Restaurants of 2014.” Gillespie released Pure Pork Awesomeness in 2015, a follow-up to James Beard Award Finalist Fire in My Belly. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Community Farmers Markets Chefs Advisory Board, Georgia Organics and the Society for the Preservation of Traditional Southern Barbecue. chefkevingillespie.com
The eternal debate—is it a farmhouse or is it a saison? There is no difference according to the beer judges. We tend to call saison a farmhouse style in the United States. The real dirty secret is that saisons aren’t French, but brewed initially in a Wallonia, a French-speaking Belgian province. For this dish of big flavors, a spicy saison with some hop will be the perfect complement to this spicy shrimp dish.
New Belgium French Oak Saison, Asheville, North Carolina
Pinot Noir - Willamette Valley, OR
Pinot Noirs are light- to medium-bodied wines, universally capable of pairing with seafood, vegetables, and heavier proteins. This bottle will add a nice earthy counterpoint to the stuffed tomatoes, and provide structural support to the weight of the creamed shrimp.
Anne Amie 'Two Estates,' Pinot Noir, Willamette Valley, OR