Brad Kilgore
Brad Kilgore

Brad Kilgore

Restaurant: Alter Location: Miami In an unassuming concrete building in Miami's groovy Wynwood neighborhood, Brad Kilgore serves some of the most playfully brilliant dishes in the country. He makes grits with malted yogurt, then tops them with red onion caramel, wild garlic oil and smoked peanuts. The 30-year-old chef got an early start: Hired as a kid to wash dishes in a Kansas diner, he learned the ropes so fast he was cooking breakfasts at the age of 11. Today, he mentors at-risk teenagers in a food-truck venture. "I taught them to make dishes that are a little different, like bacon-wrapped hot dogs with kimchi guacamole."
Quintessential dish: Barely poached local egg with Italian truffle pearls. Read more about this amazing Miami talent, one of the new Food & Wine Best New Chefs.
Miami chef Brad Kilgore of Alter restaurant makes this incredibly beautiful and inspired dish in summer, when zucchini and summer squash are in abundance. The brilliance lies in the multiple layers of flavor and texture. Slideshow:  More Summer Squash Recipes 
Brad Kilgore of Miami's Alter restaurant likes this recipe for home cooks because he feels it's a "show-off" dish but not really much work. He makes decadent, creamy grits with a mix of milk, cream, tangy fresh goat cheese and Greek yogurt, which he drizzles with a smoky, fragrant vegan oil that tastes just like chorizo. Slideshow: More Grits Recipes
Rock Shrimp Risotto
Rating: Unrated
At his Miami restaurant Alter, chef Brad Kilgore serves this rich shrimp risotto at lunch. It's so popular that he can't take it off the menu. Kilgore looks to a beloved supermarket staple, creamy Boursin cheese, to give the risotto its irresistible flavor. He uses tangy Meyer lemon juice and fresh dill to balance the richness. Slideshow:  More Risotto Recipes