Jean-Paul Bourgeois

CHEF
Written By Nicole Borden

Blue Smoke | New York | October 2018

FEATURED DISHES


Cornbread Madeleines with Steen’s Cane Syrup and Butter

Smoked Chicken Wings with Alabama White Sauce

Smoked and Fried Cornish Game Hen with Tabasco Hot Honey

Whole Pit: Pastrami-spiced Turkey, Beef Back Ribs, Smoked Five Pepper Brisket, Dirty Bird Dry-rubbed Chicken, Andouille, Smoked and Glazed Salmon, Baby Back Ribs, and Macaroni and Cheese


Photography by Alexa Bendek

Nicole Borden
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