The recipe on this site is an independent recreation. These are Kenny Gilbert’s published cookbooks — the real thing, in the chef’s own words.
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Kenny Gilbert came up through Ritz-Carltons and the Top Chef Season 7 kitchen. By the time he stepped into Bobby's kitchen, he had already opened Silkie's Chicken & Champagne Bar in Jacksonville, which paired fried chicken with $200 bottles like it was the most obvious thing in the world. Which, if you've ever had fried chicken with champagne, it is.
He beat Bobby with chicken and dumplings — a dish you cannot fake your way through, because the dumplings expose you. Too dense, they're glue. Too thin, they dissolve. Gilbert's were neither. His broth, per the judges, had "about thirty hours of work in it." That was the line that lost Bobby the round.