Compère Lapin, one of New Orleans’ hottest new restaurants, will host a special one-night-only collaborative dinner on Sunday, Aug. 9.
For the restaurant’s first such dining experience since it opened earlier this year, chef/owner Nina Compton will welcome chef/owner Vitaly Paley and executive chef Doug Adams, of Imperial and Portland Penny Diner in Portland, Oregon, into the Compère Lapin kitchen for a four-course dinner featuring Pacific Northwest and Gulf seafood expertly paired with Oregon wines.
Each chef will prepare a course using seafood sourced from the waters of his or her home region.
Adams and Paley will work with product from the Oregon coast (sponsored by Oregon Seafood); Compton will showcase product from the Gulf. Compère Lapin’s pastry chef Danny Alas will handle dessert duties.
Reflective of the cuisine they serve in their award-winning Portland restaurants, Paley and Adams’ courses for the evening will highlight the Pacific Northwest’s bold flavors and diverse bounty, while Compton’s course profiles the melting pot flavors of the Gulf Coast — Southern flair with a mix of French, Italian and Caribbean accents.
Compton moved to New Orleans from Miami after her appearance on the 11th season of Bravo’s “Top Chef” and opened Compère Lapin at Old 77 Hotel & Chandlery Hotel, 535 Tchoupitoulas St., in June.
The four-course wine dinner will have seatings at 6 p.m. and 8 p.m. Seating is limited; tickets are $75 per person (excluding tax and gratuity). To purchase tickets, call Compère Lapin at (504) 599-2119.