Courtesy of Compere Lapin
Nina Compton, setting a table
On April 1, Compère Lapin’s James Beard Award-winning Chef Nina Compton invites the public to the restaurant to celebrate the launch of her new cookbook, Kwéyol/Creole: Recipes Stories and Tings from a St. Lucian’s Chef Journey.
Courtesy of Compere Lapin
A recipe from Nina Compton's new cookbook, "Kwéyòl / Creole: Recipes Stories and Tings from a St. Lucian’s Chef Journey" for Brown Stew Snapper
Co-written with the help of author Osayi Endolyn, the book tells the story of Compton’s culinary journey from St. Lucia, to Jamaica, to Miami, and then finally to New Orleans.
Courtesy of Compere Lapin
Kwéyòl / Creole: Recipes Stories and Tings from a St. Lucian’s Chef Journey
The evening will feature an exclusive four-course dinner prepared with recipes from the book, as well as a signing and Q&A. 5:30 pm–9 pm. $75 for the dinner; $37.50 for the book. Reserve at comperelapin.com.
