Contact - Chef Kevin Gillespie

Chef

Kevin Gillespie

Email: [email protected]

Public Relations

Melissa Libby

Melissa Libby & Associates

Phone: 404.816.3068

Email: [email protected]

Literary & Spokesperson Agent

Lisa Ekus

The Lisa Ekus Group

Phone: 413.247.9325

Email: [email protected]

Website Design & Development

Damien Schaefer

ScenicFigure

Phone: 212.731.9900

Email: [email protected]

This dish works best as an hors d’oeuvre, but it could be a light lunch too. It’s incredibly beautiful to look at and it can be made ahead in stages, so it’s perfect for entertaining. The shrimp are essentially confited, which in French cooking means that they are poached and temporarily preserved in fat. Here the fat is

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Twitter: topchefkevin

Olive Oil–Poached Shrimp with Cucumber and Radish Salad

Bon Appetit: Joey Ward’s Kung Pao Brussels Sprouts Recipe