Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Grilled Mushroom Escovitch, Canadian Bay Scallop, Ajo Blanco and Dawadawa
Tristen (planning): "I'm just going to make a little mushroom stock. I'll be in charge of the first course doing a mushroom escovitch. I'm going to use a little bit of African flavor using some dawadawa. Think of it like African umami."
Presenting to the judges: "As part of your first course, I did a mushroom escovitch, grilled Ontario mushrooms, A little ajo blanco at the bottom. And then the broth is made from Dawadawa and then some beautiful bay scallops in there as well. So we're veg forward with a little essence of land and sea as supporting cast."
Judges: "Tristen's dish I really loved. He managed to do something that was a juxtaposition of subtle and light, yet rich and savory."
"This is just beautiful. He's got a lot of finesse, and he knows when to use it."
Judges Table
"Tristan. You've done dishes that have just been powerhouses, where they hit you on the head with big, bold flavors, and yet this was as subtle as it gets, and that just shows your incredible range."
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
