In a recent interview on The Rashad Richey Morning Show's weekly segment "Hot Spots," Senior Editor of Food & Dining at the Atlanta Journal-Constitution, Ligaya Figueras and Renowned chef and owner of new restaurant Nadair, Kevin Gillespie shared insights into his latest culinary venture.
Mr. Gillespie explained that the restaurant's name, Nadair, is a shortened form of the Gaelic word "Donader," meaning "the way of nature." This concept, which emphasizes the interconnectedness and sustainability of all things, serves as the restaurant's guiding principle.
Mr. Gillespie, known nationally for his role as a finalist on "Top Chef" in 2009 and for his acclaimed restaurant Gunshow, detailed how Nadair incorporates Scottish culinary traditions into its menu. The restaurant features dishes such as Scottish cheese dumplings and smoked Scottish salmon chowder. He noted that many Southern dishes have Scottish roots, illustrating how familiar flavors can be traced back to their origins.
A distinctive feature of Nadair is its focus on wood-fired cooking. Mr. Gillespie described this method as a fundamental and historical approach to cuisine that adds a unique depth of flavor. He highlighted how cooking over an open fire connects diners with ancient culinary practices while enhancing the flavors of the dishes.
During the interview, Mr. Gillespie also touched on personal experiences that have shaped his approach to cooking and the creation of Nadair. He reflected on his battle with cancer and the recent loss of his father, which he said provided clarity and motivation for launching the restaurant.
To listen to the full interview, click the link above.
Dr. Rashad Richey, host of the award-winning 'Rashad Richey Morning Show' on News & Talk 1380 – WAOK/V-103FM (HD3) (Weekdays 7am -10am)
