Top Chef ™
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Elk Tataki Tartare
Amanda made an Elk Tataki Tartare, Confit Mushrooms, Pipian Rojo and Duck Fat Tortilla.
Amanda: "I made for you an elk tataki tartare with confit mushrooms. There's also a pipian rojo on the bottom and some fresh tortillas that also have the matsutake oil in them."
For more information on Pipian Roja, see details here.
To learn more about matsutake oil, read here.
Judges - conversation upon tasting
"I'm not too sure what she had wanted to do with the corn cake, because it is a little bit, not, like, crispy."
"I did love the mushrooms, especially when I ate them on their own. They had a little bit of pickle and a brightness, and I think that helped with the dish a lot."
"I felt like it was really disjointed."
"It's a tatakis tartare."
"Is it a taco? Is it a mole? Is it a tari taco?"
Judges Table
"Amanda, did your dish come out how you wanted it to be?"
Amanda: :Not exactly. I thought that the sauce was a little bit heavy for the elk.
Judge: "Yes, you're exactly right. This was good food, well prepared. Just overpowered the elk."
"You say it's a tataki, but then it comes out as a tartare, and then there's a taco form, and we weren't really sure exactly where to go with it. If it had just been a tataki style piece of elk, it would have been amazing."
