Nina Compton cooks at Swine Southern Table & Bar on April 24
Top Chef’s true champ and fan fave, Scarpetta’s Chef de Cuisine Nina Compton will join Swine Southern Table & Bar’s Executive Chef Phillip Bryant at 8 p.m. Thursday, April 24 in cooking a 5-course dinner fusing Swine’s southern fare with Compton’s “knack for soulful regional fare.” Dinner is $75 per person. Here’s the menu:
Seared yellowtail hamachi, prosciutto and harissa spiced melons
Chef Nina Compton
Veal brisket, grilled Treviso, romaine, boquerones, roasted garlic and brown butter
Chef Phil Bryant
Pigs head rillette, pickled baby vegetables, grilled focaccia
Chef Nina Compton
Guinea Hen “al Mattone”, parmesan risotto, porcini gravy
Chef Phil Bryant
Orecchiette, pork cheek sugo and charred ramps
Chef Nina Compton
Green Hill Double Cream Cheese panna cotta
Pastry Chef Max Santiago
This story was originally published March 17, 2014 at 10:03 PM.