#Nina compton tv

You’ve lived, studied and cooked in a variety of different places, from Jamaica to England, New York City, Miami and, of course, New Orleans. Ahead of her trip, we catch up with Compton to talk influences, successes and flying fish. The New Orleans-based chef will be making an appearance for Auckland Restaurant Month in August, showcasing the bold flavours of Louisiana and the Caribbean, and offering her insider industry advice. So where will Compton’s talent take her next? New Zealand, it seems – but only for a short time. Whereas Compère Lapin is all about highlighting Compton’s roots – with vibrant Caribbean flavours incorporating influences from French and Italian cuisine – over at Bywater American Bistro, she proffers her take on contemporary American cuisine using seasonal ingredients. Three years and a James Beard award later, Nina now runs two restaurants in the Big Easy, having opened her Bywater American Bistro in spring 2018. However, it was when she opened her first New Orleans restaurant, Compère Lapin, in 2015, that it became clear just how bright this rising star would become.

#Nina compton tv

Lucia, to the high-powered kitchens of New York, the Top Chef TV chopping board, and now her own restaurants in New Orleans, Nina Compton is going places – and fast.Ĭompton’s love affair with food began in her grandmother’s Caribbean kitchen, and saw her cook her way to the top at some of the most prestigious restaurants on the US East Coast, as well as earn America’s admiration as a fan favourite on the popular television show Top Chef. Serve baked hushpuppies with creole tartar sauce and lemon wedge.From her home on the island of St.Fold in the remaining aioli and then season with salt. In the meantime, mix 1/3 of the aioli with the capers, creole seasoning, cilantro, jalapeño, and hot sauce.Bake at 350 degrees Fahrenheit until golden brown.Use a 1 oz scoop to create each hushpuppy.Fold in the wet mixture with the dry ingredients (don ’ t overwork the mixture!).In a separate bowl, whisk together the butter, eggs, buttermilk, and garlic.Mix all of the dry ingredients including the flour, cornmeal, sugar, baking powder, salt, paprika, scallions, and jalapeño.1 ¼ cups jalape ñ o, deseeded and finely chopped.Hushpuppies ingredients (yields 40 hushpuppies): Being able to bring a multicultural experience to Card Members and to the community has been really special and I hope each dish brings people together in a powerful way.'Ĭompton shares her delicious recipe for Blue Crab Hushpuppies with Creole Tartar Sauce: “I'm most excited to serve up my Blue Crab Hushpuppies with Creole Tartar Sauce – it perfectly encompasses New Orleans culture and southern roots. 'It's been a joy to be a part of SAVOR & SOUL, creating flavorful and bold dishes inspired by the lively culture of New Orleans and its rich history,” Compton said. Card Members enjoyed live performances by SiR, Ashanti, and Robert Glasper & Friends along with refreshing drinks including the classic Mint Julep cocktail. The menu includes Blue Crab Hushpuppies with Creole Tartar Sauce, Smothered Pork Chops with Mashed Potatoes, Summer Vegetable Creole, and Peach Cobbler, among others. Īs part of the experience offered to Card Members through Resy, Compton’s menu is inspired by French and Italian cuisine with flavors of the Caribbean where she was born and raised. Compton’s New Orleans-based restaurants are included in the Global Dining Access by Resy collection, American Express’ benefit for premium Card Members which u nlocks special access to some of the most sought-after restaurants. Photo: Chef Nina Compton, Courtesy of American ExpressĪmid the celebration of this year’s ESSENCE Festival TM, American Express teamed up with James Beard award winning Chef Nina Compton of Compère Lapin and Bywater American Bistro, to curate a SAVOR & SOUL culinary experience from July 1-3, 2002, in New Orleans, Louisiana.