Eli Kirshtein
Born and raised in Atlanta, Eli Kirshtein, 26 years old, has rapidly become one of the prominent young chefs of the local landscape. He started his culinary career at 16, as a cook under Chefs Kevin Rathbun and Richard Blais. Eli left Atlanta to attend the Culinary Institute of America. During his time there, he worked in some of the country’s top kitchens including Le Bernardin, Alain Ducasse, Restaurant Daniel, and Jean Georges.
After he graduated, Eli returned to Atlanta and reunited with Blais, working as his sous chef at One. He then worked under Alberto Cabrera at Miami’s Karu & Y as executive sous chef. Working under Blais and Cabrera, Eli fine-tuned his modern approach to food while still maintaining the formal principles of his classical training.
In 2009, Eli appeared on Top Chef: Las Vegas and finished strongly among a formidable cast of high-caliber chefs.
Beginning in January 2010, Kirshtein will be the guest chef at Solo Restaurant in NYC. He will also be appearing in demonstrations and workshops across the country.
This recipe is a great all-around dish using two of my favorite ingredients—sunchokes and caviar.
I always have ingredients that are old standbys for me and sunchokes have to be a big one. I feel like they are the alchemist of the tuber world; they make everything from smooth, soft purees to beautiful crunchy pickles. This is a great recipe because it uses them in several textures to really drive the flavor home. I also love caviar, it screams luxury but it gives a really primal satisfaction with the way it pops in your mouth. Great all-around dish using two of my favorite ingredients.
Incanto is the home base of the “King of Offal,” who is known for cooking any part of any animal.
This is the home base of the "King of Offal," Chris Cosentino. He is well-known in the Bay Area and food circles as being the guy who will cook any part of any animal, from tuna hearts to calf brains. He does everything in a genuine authentic Italian style with a fantastic touch for seasonality. A perfect example of how "simple, beautiful, rustic food" doesn't have to be sloppy or plain.
There is inspiration on every page of Coco, where 10 masters pick 10 of their favorite contemporary chefs.
With an inventive concept and lay out, this book gives you the unbelievable ability to find new exciting chefs and rediscover others. Coming off as the ultimate "shout out," 10 huge-name masters pick 10 chefs they feel are the new wave of culinary talent. Inspiration on every page.
Food Destination
Being from Georgia. I always felt Charleston really exemplified the good points of the Old South.
Charleston is a gorgeous city in the Low Country of the South. With forward-thinking chefs ( Sean Brock, McCrady's) to more traditional, but still amazing, restaurants (Mike Lata, FIG), you can find a restaurant of high quality to suit almost any palate. It’s a beautiful place to just walk around and it has a lot of traditional Southern flair to boot. Being from Georgia, I always felt Charleston really exemplified the good points of the Old South. It’s comforting and easy-going.
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