5 Questions with Chef Eli Kirshtein
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Life is a bit of a whirlwind for chef Eli Kirshtein right now.
He was in Louisville, Kentucky, on Saturday for the latest stop on the Top Chef Tour and the Kentucky Derby, before returning to New York City for the James Beard Foundation Awards on Monday night.
Kansas Citians got a chance to see Kirshtein when he was in town (along with fellow former Top Chef contestant Nikki Cascone) on Friday, April 16, to give a cooking demonstration as part of the Top Chef Tour.
Fat City got a chance to debrief with Kirshtein yesterday.
“I had a great time in Kansas City,” Kirshtein said. “The Power & Light District was very cool.” (The Top Chef Tour event was
on the KC Live! stage in the Power & Light District.)
Besides stopping at the 801 Chop House, Kirshtein had the chance to try “a bit of everything” from Oklahoma Joe’s.
“I’m a big barbecue aficionado. I’m not super picky about flavors; I appreciate each region individually. Of all the barbecue places, I’ve been to … they have the best chicken I’ve ever had. It was done well. Often times people overcook barbecue chicken, but Oklahoma Joe’s didn’t.”
Kirshtein is scheduled to return to Kansas City in two weeks with fellow Top Chef contestant Kevin Gillespie for a private event at the National Golf Club. But before he does, he answered our five questions:
