We’re Not Just Whistlin’ Dixie: The South’s Beloved Cuisine Evolves

October 13, 2012

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Kevin Gillespie

Renowned Southern chef Kevin Gillespie made a special trip north just to spread the gospel of Dixie cuisine to the Culinary Historians of Chicago. We invited Chef Kevin not only because he passionately honors the history and tradition of the South, but because he is also constantly evolving new dishes that fit seamlessly into the region's culture. Listen in as Chef Kevin explores the roots of his native Georgia cooking, from the plantations of the coast to the utilitarian kitchens of the mountains. He also discusses the "new" South and how the region’s changing population is influencing the way people view cuisine. Chef Kevin also shares stories from his new cookbook, Fire in My Belly.

Chef Kevin Gillespie’s passion lies in incorporating fresh, organic, and sustainable ingredients in all of his dishes at the acclaimed Woodfire Grill in Atlanta, where he is executive chef. He has appeared on Bravo’s Top Chef and last year was named one of Forbes’ “30 Under 30” in the magazine’s listing of tomorrow’s brightest stars. He was also a semi-finalist for this year’s “Rising Star Chef of the Year” award at the James Beard Foundation.

Recorded Saturday, October 13, 2012 at Kendall College.