“Top Chef” 4/24/24

QC #4: Dairy-based desserts
GJ: Christina Tosi
Wells Fargo Challenge Value: $7.5K

Kaleena: Salted caramel/rum custard, rum caramel, mascarpone & creme fraiche whip
Manny: Fried churro + orange blossom/lemon whipped cream & strawberry compote
Amanda: Cheddar biscuit shortcake + banana pastry cream & vanilla Chantilly 
Rasika: Shrikhand + saffron
Soo: “PB&J”- brioche puree, brioche shards, peanut brittle & pasilla pepper-blueberry jam
Michelle: Corncake + mascarpone cheese, basil cream & lemon zest
Laura: Chocolate muhallebi, espresso whipped cream, butter crumble & caramel
Danny: Cream puff + black sesame pastry cream
Savannah: Floating island- creme anglaise + meringue, apple & cranberry vinegar
Kevin: Shortbread cookie, strawberry/basil jam, cream cheese vanilla Chantilly & butter tuile
Dan: Dark chocolate pudding, macerated plums, basil & fried baguette
W- Michelle

EC #6: Dishes exemplifying chaos cuisine
GJ: Matty Matheson (chef/restaurateur/actor)

Laura: Tahdig, yuzu kosho sauce, quail eggs, salmon & seaweed salad
Amanda: Black garlic pappardelle + cumin lamb ragu, XO sauce, celery leaf & shrimp chips
Soo: General Soo’s shrimp + salsa Verde & salsa Roja
Manny: Esquites “risotto” + burnt tortilla aioli
Kevin: Potato + raspberry, tarragon & white chocolate
Michelle: Vietnamese shrimp & pork arayes, puffed rice & herb salad
Dan: Okonomiyaki funnel cake + seafood, bacon, pickles, caviar & herbs
Rasika: Crab & eggplant + mushroom conserva, dukkah & garlic tahini
Kaleena: “Trash burrito”- agnolotti + ancho Chile & Morita crema
Savannah: Potato souffle + golden milk, tropical fruit & mustard greens
Danny: Scallop chou farci + yuzu kosho foam

W- Danny (Also on top: Dan, Savannah & Soo)
“IT’S TIME TO PACK UP & GO”- Rasika (Also on bottom: Michelle)