Top Chef Seattle Recap — Week 4
Top Chef is back! Season 10 takes us to Seattle! Or should I say C-attle? This week’s quickfire challenge involves giant whole slabs of beef. The cheftestants have one hour to butcher what they can and cook up their best offerings. One tall, thin 28-year-old from Michigan stands out with her short black hair and bright smile. It’s Kristen Kish! The chef de cuisine at Stir in Boston and a Korean American adoptee. The cut of beef she chooses is top sirloin. Why? “I went for the first piece that I saw so I could get cooking.” Good thinking, KK.
Chef Kristen serves up a top sirloin tartare with mustard sabayon and carpaccio salad on a long rectangular plate, featuring varying shades of brown and red topped with a golden crumble with fresh green leaves whimsically strewn across. Her effort is neither rewarded nor spurned by guest judge Naomi Pomeroy of Beast in nearby Portland, Oregon. Guess she likes it raw.


