Gunshow Welcomes Jean-Paul Bourgeois To "Hired Guns" Series Sept. 29-30

For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates
404-816-3068
emilyc@melissalibbypr.com
morgan@melissalibbypr.com

GUNSHOW WELCOMES JEAN-PAUL BOURGEOIS TO "HIRED GUNS" SERIES SEPT. 29-30

Acclaimed Chef of Blue Smoke in New York City to Showcase Vibrant Southern Style

ATLANTA (August 31, 2015) – Chef Kevin Gillespie invites guests to Gunshow, his nationally acclaimed Glenwood Park restaurant, for a two-night, Southern-style dining experience with Jean-Paul Bourgeois, executive chef of Blue Smoke and Porchlight, two businesses within Danny Meyer’s Union Square Hospitality Group in New York City.  Bourgeois will join Gillespie and Gunshow executive chef Joey Ward in the kitchen on Tuesday, Sept. 29 and Wednesday, Sept. 30 for the restaurant's second-to-last installment of the "Hired Guns" series this year.  

Growing up in a small town in Louisiana, Bourgeois and his family engaged in seasonal rituals such as catching catfish, duck hunting, making fig preserves and cleaning shrimp.  Those early experiences of flavorful food left their imprint on the young man, who has worked at Étoile restaurant at the Domaine Chandon winery in Napa, EPIC Roasthouse in San Francisco and two restaurants on the island of St. Thomas.  That is where he developed a passion for soul food and truly defined his vision as a Southern chef. When Bourgeois moved to New York City, he worked for many years at Union Square Hospitality Group’s Maialino before becoming chef de cuisine of Gramercy Terrace. Since 2014, he has been the executive chef of Blue Smoke and Porchlight.

"Blue Smoke restaurant is known for Southern inspiration and culinary innovation, which obviously speaks to us here at Gunshow," says Gillespie.  "This has been an incredible year of 'Hired Guns' chefs gracing our kitchen, and I know Jean-Paul will impress our guests with his soulful take on the cuisine of the South." 

"Hired Guns" bring top talent like Bourgeois to town to flex their creative muscles. The guest chefs create dishes to serve alongside the restaurant’s regularly featured items, sharing their signature flavors and personalities with restaurant guests. Featured items that Bourgeois will prepare include barbecue gulf shrimp with beer butter and grilled garlic toast, and Blue Smoked duck ham with soft-boiled duck eggs, duck skin cracklins, baby mustard greens and Creole mustard vinaigrette. 

"I grew up surrounded by vibrant Southern food prepared by two parents who had a passion for living off the land and cooking with fresh, seasonal ingredients," says Bourgeois. "It's an honor to cook at Gunshow, and I'm looking forward to sharing my south Louisianan roots with an Atlanta crowd." 

Space is sure to go quickly, so guests are encouraged to make reservations as soon as possible by calling 404-380-1886.

The final "Hired Guns" dinner event of the year will take place Nov. 17-18 with Joe Kindred of Kindred in Davidson, North Carolina.

Gunshow is located at 924 Garrett Street. The restaurant is open for dinner Tuesday through Saturday from 6 to 9 p.m. Guests may park in the Glenwood Park parking lot and on the street. For more information, visit gunshowatl.com or call 404-380-1886.

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