Watch This Award-Winning Chef Make Hot Honey Butter Roasted Chicken
Back in 2013, Nina Compton competed on Top Chef and came close to winning the whole thing. After her season wrapped in New Orleans, the St. Lucia native felt the urge to return to the Big Easy, which she did a couple years later to open the acclaimed Compere Lapin. The restaurant became a mash-up of her influences from her French training, experience with Italian fare, growing up in the Caribbean and ingredients of New Orleans. The place became a hit, not only as a restaurant, but as a great cocktail bar as well.
In 2018, her team’s work was rewarded as she was crowned Best Chef: South at the James Beard Awards. For an encore, she opened Bywater American Bistro in an up-and-coming neighborhood of New Orleans. She has recently reopened Bywater, but says Compère remains closed for the moment, and may reopen in September.
More from Robb Report
Inside the Maison de la Luz, New Orleans' Swankiest New Boutique Hotel
The Culinary World Mourns the Passing of Leah Chase, Legendary Restaurateur and Civil Rights Icon
Award-Winning Chef Nina Compton Shares Her Favorite Spots to Eat in New Orleans
In this episode of Robb Report Culinary School, Compton joins culinary editor Jeremy Repanich to show how she makes hot honey butter roasted chicken. She also shares how New Orleans is faring during the pandemic and discusses her work with the Independent Restaurant Coalition.
Odds, Ends and Additional Links
Here’s a link to Compton’s hot honey butter roasted chicken recipe.
Compton has been a leading voice for the Independent Restaurant Coalition, lobbying for an economic relief in Congress. Here’s how you can help in those efforts.
Her unexpected pantry staple that she thinks all home cooks need is ranch dressing powder.
To cook your chicken more evenly and ensure more crispy skin, Compton suggest spatchcocking your bird.
In her season on Top Chef, Compton came in second in the finale to Nicolas Elmi.
Head to Robb Report’s Instagram page to check out more episodes of Culinary School, including Top Chef winner Mei Lin’s congee and James Beard Award-winner Chris Shepherd’s recipe for bacon chile jam.
Culinary Masters
Don’t miss the food event of the year. Register for Robb Report’s Culinary Masters now. Or, for more information, visit RR1.
Best of Robb Report
The 10 Best Wines to Pair With Steak, From Cabernet to Malbec
20 Stellar Wines Under $100—and 5 Secrets for How to Find Them
Sign up for Robb Report's Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.
