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Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Dry Aged Ribeye, Mushroom Tempura, Beet and Daikon Oroshi and Wild Pistachio Sauce
Chef Savannah: "We really wanted to lean into compression and release. The compression is an emotional feeling of being a little bit uncomfortable before you get the release of walking into a much wider space. You have dry aged ribeye with tempura maitake and a beet daikon roshi. And the sauce is a traditional tempura sauce that is thickened with wild pistachio, which is a spice that is not super common."
Judges
"Savannah's dish needed acid,"
"The beef is nicely cooked. The tempura is crispy."
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