{"id":173,"date":"2016-08-19T00:00:00","date_gmt":"2016-08-19T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=173"},"modified":"2023-05-27T01:44:15","modified_gmt":"2023-05-27T01:44:15","slug":"roostx1chef-kenny-gilbert-of-top-chef","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1chef-kenny-gilbert-of-top-chef\/","title":{"rendered":"Kenny Gilbert"},"content":{"rendered":"
\n
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If \u00a0you\u2019re missing home, Chef Kenny Gilbert\u2019s creations are the kind of food that call to you, even if you\u2019re not from the American South. But if your home table never featured the likes of what Chef Kenny Gilbert \u2018cues, stews and hashes-up at his restaurant, and let\u2019s face it, it probably didn\u2019t, we implore you not to be too mad at mother. After-all, mom probably never would stand a chance as a contender on Top Chef.\u00a0He currently practices the craft of \u201cQ\u201d at Gilbert\u2019s Underground Kitchen (a.k.a. Gilbert\u2019s UK) in the veritable paradise of Fernandina Beach. Here, Gilbert reflects on barbecue, admiring Emeril and and that one time he beat Bobby Flay.<\/p>\n

Gilbert\u2019s Social will open in Jacksonville and will serve Southern fare with International influence.<\/p>\n

<\/div>\n

What is your idea of a perfect meal?<\/strong>
\nGolden Osetra Caviar with traditional accompaniments and a glass of Champagne, a Wedge Salad with Blue Cheese Dressing, Heirloom Tomato Salad, French Onion Soup, Blackened Bone-in Filet with Bearnaise, Grilled Lobster Tail, Side of Garlic Spinach, Grand Marnier Souffl\u00e9 with Grand Marnier Anglaise, Sour Cream Ice Cream, Kumquat Marmalade.<\/p>\n

\"kennyfinal\"<\/p>\n

What recipe still gives you goosebumps?<\/strong>
\nBBQ Pork Spare Ribs. My Dad made the best and I try to achieve the same quality every time I BBQ.<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nEmeril. I love how he catered to the Blue Collar working class family.<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nI love love love Thai. I can cook it pretty well, but I really would love to train in Thailand for a year or so to really bring it all together.<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nSpices. They are the foundation of how I cook.<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nIf you let Frank Bruno tell it, it was my Crispy Goat Cheese with Strawberry Rhubarb Compote and Arugula while I was on Top Chef. He didn\u2019t get the fact that it was a Cheese Course vs a Dessert.<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nSichuan Tofu with Steamed White Rice. I had this dish while I was staging in Osaka Japan. I went with one of the line cooks to his old mentor Chef\u2019s restaurants. A little hole-in-the-wall place. It was awesome. So spicy and good.<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nMy 10\u2033 French Knife.<\/p>\n

If you weren\u2019t a chef, what other occupation could you see yourself excelling in?<\/strong>
\nInterior designer.<\/p>\n

Mario Batali has clogs. What\u2019s your most marked characteristic?<\/strong>
\nA black tee shirt, jeans and a variety of jean aprons. I really like Hedley and Bennet aprons as well as Chefworks Urban Collections.<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nAvocados.<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nWork ethic.<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nSomeone who loves to try new things.<\/p>\n

Chef Boyardee or Colonel Sanders?<\/strong>
\nColonel Sanders I guess. Only when the chicken is straight out of the fryer.<\/p>\n

Who or what inspires you?<\/strong>
\nThe fact that guests come to eat at my restaurant blows me away!<\/p>\n

How do you take your coffee?<\/strong>
\nBusiness meeting or relaxing\u2026cream and sugar. On-the-go, black. When I think about my Mom, with evaporated or condensed milk.<\/p>\n

What food trend drives you batty?<\/strong>
\nTacos. They are everywhere.<\/p>\n

In-N-Out or Five Guys?<\/strong>
\nSad to say I still never had an In-N-Out Burger. So I have to say Five Guys.<\/p>\n

Could you \u201cbeat\u201d Bobby Flay?<\/strong>
\nYes. I already did. Next challenge would be to do it in Kitchen Stadium. I almost don\u2019t think it was fair to cook a dish that I do all the time. Especially Chicken and Dumplings. I would really love to do it again on an even playing field. He\u2019s a Boss!<\/p>\n

Do you prescribe to any kitchen superstitions?<\/strong>
\nNo.<\/p>\n

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nMy Moms fried chicken. Straight out of the grease and doused with hot sauce. Love it!<\/p>\n

Biggest cooking fear?<\/strong>
\nThat someone will not like what I cooked.<\/p>\n

What do you cook on your off days?<\/strong>
\nEggs. Scrambled with American cheese and hot sauce or two eggs over medium with an Everything Bagel and cream cheese.<\/p>\n

Go-to guilty pleasure food?<\/strong>
\nRamen Noodles with marinara sauce, crushed red pepper flakes and Parmesan. I purposely don\u2019t keep them in the house anymore because I would eat it everyday.<\/p>\n

If you ate some poorly prepared blowfish sashimi and passed, what person or thing would you like to come back as?<\/strong>
\nLion. Being \u2018King of the Jungle\u2019 would be pretty dope.<\/p>\n

What is your catchphrase?<\/strong>
\n\u201cToday\u2019s preparation is tomorrow\u2019s performance\u201d.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

If \u00a0you\u2019re missing home, Chef Kenny Gilbert\u2019s creations are the kind of food that call to you, even if you\u2019re not from the American South. But if your home table never featured the likes of what Chef Kenny Gilbert \u2018cues, stews and hashes-up at his restaurant, and let\u2019s face it, it probably didn\u2019t, we implore […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156,143],"tags":[],"class_list":["post-173","post","type-post","status-publish","format-standard","hentry","category-roosts","category-the-daily-tout"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/comments?post=173"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/173\/revisions"}],"predecessor-version":[{"id":799,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/173\/revisions\/799"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}