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The Sunday afternoon brunch will include fabulous food, drink, and conversation with chef Maneet Chauhan to celebrate the release of "Southern Cooking Global Flavors" by renowned Chef Kenny Gilbert. Guests will enjoy a multi-course brunch featuring dishes with southern flair from Chef Kenny (such as Jerk Spiced Spareribs and The Flavor Bomb Chicken Biscuit) with robust Indian pairings from Maneet.

Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he displayed a big personality and instantly became one of the most likable cheftestants to date. An award winning-chef and restaurateur, Gilbert's career spans over two decades and has graced him with opportunities to travel around the world and learn the authentic techniques and flavors of global cuisines.

Loisa Salt-Free Flavor Trio Combo - Help loved ones amp up their meals with this salt-free set of Adobo, Sofrito, and Sazón seasonings, inspired by traditional Latin flavors. Bonus: Two percent of Loisa's sales is donated to support food and social justice causes.

Award-winning chef Kenny Gilbert, known for cooking for Oprah Winfrey and appearing on Top Chef, introduces his latest cookbook 'Southern Cooking Global Flavors'.

Anyone who needs proof that biscuits are the South’s quintessential foodstuff need only crack a book.

He starred on the hit show Top Chef and was once Oprah's private chef. Now, Chef Kenny Gilbert is releasing his first cookbook, packed with global flavors and mouthwatering southern recipes. The cookbook titled “Southern Cooking, Global Flavors” reimagines classic dishes of the South while capturing international variations from his experience cooking around the world.

Memorial Day marks the unofficial start of summer and, for many, grilling season.As Americans get ready to gather with friends and fire up the grill, 'Good Morning America' tapped a handful of culinary experts to share their tips to tame the flames as well as easy, delicious recipes that will be a hit all summer long.

The 'Top Chef' star's first cookbook, 'Southern Cooking, Global Flavors' is out now

Here's the recipe from his new book 'Southern Cooking, Global Flavors'

This issue of Jacksonville Magazine includes Best In Jax and Best In Bride readers poll results.

Of course, there are fancier versions of this recipe that you can try at home. Kenny Gilbert, Oprah's longtime personal chef, shared a one-of-a-kind version that packs major flavor. The renowned TV host is a huge fan of this meal — and with good reason.

Southern chef Kenny Gilbert shares a recipe that wowed Oprah's dinner guests.

The chef Kenny Gilbert shares his take on chicken and biscuits.

In his enlightening new cookbook, the Jacksonville chef brings home global variations on Southern classics

Earthy flavors and espresso enhance classic ribs and slaw

Layered cultural influences liven up pork ribs

Vivid Hues: Stories of Black History shares the important origin of soul food, connecting Black culture to its African roots.

Last weekend's 22nd annual South Beach Wine & Food Festival (SOBEWFF) ended on a delicious high note for the more than a dozen featured Black chefs and thousands of festivalgoers.

A pioneer in Sickle Cell research, Dr Charles McIntosh a graduate of Old Stanton High School became the first African American pediatrician in Jacksonville.

More than 100 years before slavery was abolished, slaves would escape to Fort Mose for freedom.

She started work cleaning the bathrooms at Spot Rite Cleaners. Now, she owns the business and the adjacent strip.

NE Florida is steeped in Black history, its culture imbued with the effects of past and present Black leadership, from music and arts to architecture and religion.

The Florida chef distills a lifetime of cooking and traveling into a gorgeous new cookbook.

Waterfront entertainment just got a major facelift with the arrival of nautical-themed Regatta Grove, Miami's newest open-air culinary hub and gathering space conceptualized by Breakwater Hospitality Group of The Wharf fame. Regulars at The Wharf in Miami and Fort Lauderdale now have an additional destination for some schmooze and booze in the idyllic setting of Coconut Grove, and the food and beverage options happen to be quite top-notch.

From tackling food waste and crafting vegan barbecue to exploring global-Southern flavors, this fresh batch of Southern cookbooks is filled with tasty and soon-to-be-treasured recipes.

Kenny Gilbert had dozens of ideas for his first cookbook, but the Florida-based chef behind Silkie's Chicken and Champagne Bar in Jacksonville kept coming back to one: a recipe collection that could double as an autobiography. And so it would be a classic Southern cookbook, but not only that, because that would ignore the global influences—the global flavors—that have made him who he is.

“Regatta Grove is an evolution of our current concepts, remaining in line with our company’s purpose and identity,” Breakwater Hospitality cofounder Emi Guerra said in a statement. “Our goal is to continue elevating entertainment experiences while bringing innovative activations, creative beverage programs and chef-driven dining concepts together in one convenient location.”

Breakwater Hospitality Group — the team behind hotspots like The Wharf, Carousel Club, and John Martin’s — unveiled their latest concept, Regatta Grove, in Coconut Grove’s Regatta Harbour. The gathering spot offers four culinary outposts by Michelin-starred and James Beard Award-nominated chefs, live entertainment, and impressive waterfront views.

Former “Top Chef” contestant, restaurateur and one of Oprah’s preferred personal chefs Kenny Gilbert joined us live with a taste preview from his new cookbook, “Southern Cooking, Global Flavors.”

Kenny Gilbert is a busy guy. On top of being chef/owner of Silkie's Chicken & Champagne Bar in Jacksonville and vice president of culinary operations for Grove Bay Hospitality Group in Miami, he's author of the new cookbook Southern Cooking, Global Flavors.

National Fried Chicken Day is July 6, and there are different versions of who, when and how it started.

Coconut Grove’s food scene has had a resurgence in the past few years. Going from an overdeveloped land of chains and sports bars to a more mom-and-pop, independently owned restaurant scene reflective of the neighborhood’s early years.

Growing up in Cleveland, Kenny Gilbert always ate spaghetti with his fried chicken. “Whenever my mom would have fried chicken ready to go, she'd usually make a pot of green beans cooked with a little bit of bacon, apple cider vinegar, brown sugar and a pinch of crushed pepper flakes,” Gilbert says. “And then it was always a nice big old pot of spaghetti with meat sauce.”