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| The Taste Winner Khristianne Uy and her mentor Brian Malarkey |
March 19, 2013
She won as a member of Malarkey's Kitchen on The Taste, now she'll be cooking in Brian Malarkey's actual kitchens right here in San Diego! After eight grueling weeks of a fierce cooking competition, Chef Khristianne Uy from Team Malarkey was announced the winner of the first season of ABC's The Taste. Chef K, a private chef from West Hollywood (who's most notable client is Charlie Sheen....WINNING!), stood out the entire competition, with her dish voted as a "favorite" by the judges five out of the six tasting competitions. Drawing inspiration from organic and seasonal influences, Chef K tailors her unique approach to various pallets with customizable menus through her own catering company, KrEATe LA.
The details for the special dinner events are as follows:
GABARDINE: Wednesday, March 27th with open seating starting at 5pm:
Come enjoy a $75 five-course tasting menu paired with Fabric Wines in two intimate dinner seatings of 40 guests featuring dishes by Chef K including:
-Burrata, grilled grapes, crispy basil, balsamic, smoked almonds, powdered olive oil
-Seafood chowder, coconut broth, kaffir lime, ginger, garlic
-Root-beer braised short ribs, kabocha squash purée, charred haricot vert
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| Chef K with her celebrity client Charlie Sheen! |
Enjoy a 4-course tasting menu of Chef K's winning dishes from The Taste with paired wines for $80. This tasting menu will be available all night long (regular menu still available). The winning dishes include:
-Uni, egg 63, caviar, celebrity tomato coconut bisque, chive
-Crispy sweetbreads, cauliflower purée, caper Beurre blanc, Meyer lemon
-Duck 2 ways... Crispy duck confit, braised duck w/ Barolo, celery root purée, watercress
-Neuskie bacon brioche bread pudding, callebaut dark chocolate, salted maple caramel sauce
BURLAP: Friday, March 29th
Experience Philipino love with a special tasting menu hosted by Brian, Chef Anthony Sinsay and Chef K – diners will enjoy a $75 multi course tasting menu (regular menu still available) with dishes that include:
-Crispy Brussels sprouts and "ears", Pedro Ximenez Vin., radishes
-Adobo chicken liver arancini w/onion confit
-Lamb poutine, petite basque, triple cooked fries
-Mussels, chorizo, coconut broth, chilis, garlic mops
-Braised oxtail, pea risotto, pea tendrils, charred onions
For reservation, contact the specific location to inquire. And hey - we will be dining at the Burlap dinner on March 29th, so come by and say "hello," and be sure to stay tuned to SanDiegoVille for our ReCap article!
