The Gunshow crew welcomes executive chef Jean-Paul Bourgeois of Blue Smoke in current York City,into the kitchen Tuesday and Wednesday for the next installment of our “Hired Guns” series. Louisiana roots and a passion for locally sourcing ingredients flow in Bourgeois’ Southern soul-style kitchen. He’ll be serving up barbecue Gulf shrimp with beer butter, grilled garlic toast and green onions and “Duck, and Duck,Duck” featuring Blue Smoke duck ham, soft-boiled duck eggs, and duck skin cracklings with a side of Continue ReadingThe post Hired Guns: Jean-Paul Bourgeois appeared first on Gunshow.
Source: gunshowatl.com