Show 110, February 14, 2015: Chefs Shirley Chung & Nina Compton of “Top Chef” Season 11

Shirley ChungThe newly launched Twenty Eight Restaurant & Lounge is hosting its first exclusive Chef Dinner prepared by “Top Chef New Orleans’” star contestants Chef Shirley Chung and Chef Nina Compton. (Chef Nina was voted “Fan Favorite” for her season on “Top Chef.”) This fierce, highly competitive female duo is coming together to present an incredible menu for two seatings per night on Wednesday, February 25th and Thursday, February 26th.

Twenty percent of ticket sales will benefit Share Our Strength’s No Kid Hungry campaign. 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.

Chef Shirley and Chef Nina will present a seven-course collaborative menu. Each chef will present three courses inspired by their competition dishes on “Top Chef” Season 11.The dinner will feature two seatings from 5 p.m. to 6 p.m. and again from 7:30 p.m. to 8:30 p.m. each night

on Wednesday, February 25th and Thursday, February 26th. Tickets for the Top Chef Duo Dinner are priced at $168 per guest ($68 for wine and cocktail pairings.)

Chef Nina confirms that she is next going to be doing a restaurant in New Orleans.

Chefs Shirley and Nina join us with a tempting preview of the stellar evenings.

 

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Show 104, January 3, 2015: Executive Chef Shirley Chung & Stacie Tran, Twenty Eight Modern Chinese

Shirley ChungNewly opened in Irvine is Twenty Eight Restaurant & Lounge which features a fresh, modern approach to traditional Chinese cuisine. The menu is contemporary Chinese dishes that utilize local, seasonal ingredients and bold flavors. There is a full bar with a focus on distinctive craft cocktails.

The modern Chinese cuisine menu was created by Executive Chef & Partner Shirley Chung, best known from Season 11 of Bravo’s “Top Chef New Orleans.” Partnered with Chef Shirley in Twenty Eight is seasoned restaurateur Stacie Tran, who has experienced a long history in the hospitality industry.

This is a labor-intensive operation. Everything is made from scratch including the signature squid ink hand cut noodles which are used in a dish with Southern California ≈.

“The number twenty eight has always been important to me,” explained Stacie. “In traditional Chinese culture, the number holds significant meaning. In my personal life, it has always been an indicator of positive change and success.”

We’ll be joined by both Chef Shirley and Stacie Tran.

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