At B3, Executive Chef Nicolas Swogger’s inspiration when creating menu items is finding ways to excite people’s senses. His food takes guests on a journey of flavors representing all the places that he has travelled, as well as some places he still has yet to visit. Nic’s unique and sensational menu is a true expression of his life’s passion.
Having grown up gardening, baking and canning with his grandparents, Nic found his appreciation for farm fresh ingredients and a love for food. This led him to his first kitchen job, dishwashing, in a small, family-owned Italian restaurant, where he met two of his mentors who helped shape his work ethic and abilities in the kitchen.
After two years of working his way up from line cook to head chef, he landed a job working with two of the most influential chefs in Oxford, Mississippi: James Beard award-winning chef, John Currence and his Chef de Cuisine, Vishwesh Bhatt. There, Nic was able to experiment with international flavor profiles while maintaining his southern roots. After several years working with these two chefs, he moved to Boston, Massachusetts, to work with James Beard winner, Barry Maiden, at Hungry Mother in Cambridge.
The origins of Southern cuisine fascinate Chef Nic. He cooks with a particular focus on spices and ingredients brought to the South via the slave trade and different immigrant groups that settled in the Mississippi Delta, Louisiana and the Carolinas. Growing up in northern Mississippi, there was not easy access to fresh seafood or locally grown produce, which, in part, created Nic’s interest in sustainable farming. Both of his grandparents grew up on farms in rural Ohio, which translated into a love for gardening and respect for the work required to grow and maintain quality ingredients. As a result of this influence during his most impressionable years, sustainable farming for produce, meat and fish became and remain important to him.
At B3, Executive Chef Nicolas Swogger’s southern inspired menu takes guests on a journey and heightens their entire experience. The flavor intense dishes are meant to share with as much or as little as guests want. The thoughtful menu celebrates the rich food culture and seasonality of New England and honors a nose-to-tail cooking philosophy where no part of the animal is wasted.
Alongside his cooking, Nic is always cultivating his passion for music and art, especially in relation to food. B3’s live music amplifies the mood, while the curated art installations influence the distinctive aesthetics of his plating. Nic enhances the way that people see and taste food with a creative style of plating and distinctive taste characteristics.
Ham Biscuits - Benton’s eighteen-month ham, mini buttermilk biscuits, pimento cheese, tabasco- honey
- 2 cups shredded sharp cheddar
- 1 cup shredded Havarti
- 1 cup cream cheese
- ¾ cup chopped pickles
- 6 Tablespoons pickle brine
- 2 teaspoons tabasco sauce
- ½ cup chopped canned pimentos
- ½ cup dukes mayo
- 1 ½ teaspoons salt
- 2 ½ teaspoons black pepper
- ½ teaspoon cayenne
Grandma Judy’s Biscuits
- 2 cups flour
- ½ cup buttermilk
- 1 ½ cups butter
- 1 Tbsp Baking powder
- 1 tsp sugar
- ½ tsp salt
-yield 1 dozen