Twenty Eight PresentsTop ChefDuo Dinner Benefiting No Kid Hungry
Top Chefs Shirley Chung and Nina Compton Join Forces to Host Two-Day Duo Dinner in Orange County
Irvine (January 2015)-TWENTY EIGHTRestaurant & Loungewill host its first exclusive Chef Dinner prepared byTop ChefNew Orleans star contestants Chef Shirley Chung and Chef Nina Compton. This fierce female duo is coming together to present an incredible menu for two seatings per night onWednesday, February 25thand Thursday, February 26th.
Chef Shirley and Chef Nina will present a seven-course collaborative menu. Each chef will present three courses inspired by their competition dishes onTop ChefSeason 11.The dinner will culminate with Twenty Eight’s noted Black & White Dessert. The dinner will feature two seatings from 5 p.m. – 6 p.m. and again from7:30 p.m. – 8:30 p.m. each night on Wednesday, February 25thand Thursday, February 26th.Tickets for theTop ChefDuo Dinner are priced at $188 per guest ($68 for wine and cocktail pairings) and are available for purchase athttp://www.twentyeightoc.com/calendar/top-chef-duo-dinner/.
“My experience onTop Chefwas an integral part of my career. It helped strengthen me as a chef,” commented Chef Shirley Chung, who developed a close friendship with fellow contestant Chef Nina Compton during Season 11 in New Orleans. “I want to bring home the excitement of that experience to my guests here at Twenty Eight.”
Twenty percent of ticket sales will benefitShare Our Strength’s No Kid Hungry. The organization is ending childhood hunger in America by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. Their mission is to help surround kids with healthy food where they live, learn and play.
Twenty EightRestaurant & Lounge is located at 19530 Jamboree Road, Irvine. More information is available athttp://twentyeightoc.com/.
About Twenty Eight Restaurant and Lounge
Twenty Eight Restaurant and Loungeis Chef Shirley Chung’s interpretation of Chinese flavors without boundaries while embracing California seasonal ingredients. Owned and operated by the decoratedTop ChefalumShirley Chung and seasoned restaurateur Stacie Tran, Twenty Eight presents a menu of modern Chinese cuisine featuring a Dim Sum and Small Plates menu, a full bar with a focus on craft cocktails, and private dining options for both large and small gatherings. Twenty Eight boasts a contemporary indoor dining area, an indoor/outdoor Atrium Dining Room, as well as a comfortable bar and lounge. Twenty Eight also operates as a full-service private event space and can accommodate corporate catering operations.Twenty EightRestaurant & Lounge is open daily for Lunch, Dinner and Happy Hour , and is located at 19530 Jamboree Road, Irvine. More information is available athttp://twentyeightoc.com/.
About Chef Shirley Chung
Twenty Eight Executive Chef and Partner Shirley Chung is best known from Season 11 ofTop ChefNew Orleans. Her experience as a “top chef” extends far beyond her television debut. Prior to her rise to fame onTop Chef, she held the Executive Chef position at China Poblano by Jose Andres. Shortly after she opened China Poblano, it was nominated for the Best New Restaurant Award by the James Beard Foundation in 2011.While working at China Poblano, she fell in love with Mexican cuisine and learned more about her own heritage. Her experience working there helped perfect her skill for Chinese cuisine, which she presents with a modern twist atTWENTY EIGHT.Born and raised in Beijing, China,Chef Shirley is trained in classic French and Italian cuisine. Other career milestones include working and opening restaurants for Thomas Keller, Guy Savoy and Mario Batali.
About Chef Nina Compton
ATop ChefSeason 11 New Orleans’ alum, Nina Compton is a native of St. Lucia and has trained in French, Caribbean and Italian kitchens. She has worked under renowned Chef Daniel Boulud and now lives in Miami where she worked for acclaimed Chef Scott Conant. A self-proclaimed “gnocchi queen,” Nina always keeps Maldon salt, good olive oil, lemon, calabrese chilies, and either pancetta or guanciale on hand. Nina strongly believes one should enjoy the moment whenever they are cooking.