Food Network chef Ben Vaughn joins Swine Southern Table & Bar for 2-month takeover

Swine Southern Table and Bar is extending its Southern hospitality to a guest chef, Ben Vaughn, who will take up residency at the Coral Gables hot spot from July 5 through August.

“I was lucky to meet Ben during the filming of one of his shows in Las Vegas and we immediately connected due to our Southern upbringings,” says John Kunkel, CEO and Founder of 50 Eggs, Inc. “We have been looking for a project to collaborate on for some time now, so I am thrilled to have him as part of our 50 Eggs team for the summer,” Kunke said.

Vaughn is a best-selling author and Food Network host. His latest book, Southern Routes, chronicles his journey as he searches to discover the best dishes and restaurants from North Carolina to Texas. Vaughn will be returning to television this summer with an upcoming show on the Travel Channel.

“I am passionate about southern cuisine and excited about incorporating my unique version of classic southern staples into the Swine menu,” Vaughn says. “I look forward to creating new and inspiring dishes that will delight guests but still pay homage to the original roots and recipes.”

During his two month takeover. Vaughn will be overhauling the Swine menu, while continuing to humbly honor the south by showcasing the best qualities of pork. The revamped menu, which will feature rotating dishes daily, will feature Line Caught Wood Grilled Grouper Cheeks, Celery Root Gnocchi with Vanilla Bean Buerre Blanc, Wood Fired Lamb T-bone with Carolina Gold Hoppin’ John, Heirloom Carrots and Melted Leeks and Smoked Pork Belly with Braised Mustard Greens, Delta Farms Rice Grits and Romesco Butter.

Swine’s booze program will also feature a brand new cocktail program, curated by Juan Coronado of the famed Bar Mini in DC. The program will be rolling out in conjunction with the summer menu and include refreshing cocktails like Zona Rosa with Bacardi Superior, pineapple juice, lime juice, cinnamon syrup, muddled strawberry, angostura bitters and fresh mint and Kentucky Mule, made with Buffalo Trace, lime juice, angostura bitters, whiskey barrel bitters, Indi ginger beer and candied ginger. 

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