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I may have to sell a kidney to pay for her shopping spree today but she won’t let me try her Shirley temple here @arlogreyaustin #kirstenkish #makingusdinnertonight #topchef
Chickpea Tempura Broccoli, 45 minute Poached Egg, Mornay #culinaryart #cheflife #bostonchefs #foodgasm #foodporn #chefs #bostonfoodie #culinaryart #kirstenkish  #inspiredfood
Eating my way around The Great Food Festival 
Seared scallops with cucumber , sourdough crisps & fennel pollen by Chef Emma Bengsson of Aquavit

Crispy port neck , mustard , sautéed cabbage , kale & onions by Chef Emma Bengsson of Aquavit

Poached egg with asparagus , bone marrow hollandaise topped with truffle by Chef Emma Bengsson of Aquavit

Torched tiger prawn , puffed rice, green mango & Thai red curry espuma by Ian Kittichai

12-hour cooked boneless Wagyu short rib , pickled king oyster mushroom , truffle vinaigrette by Ian Kittichai

Hamachi in sweet onion , bacon , miso & potato by Kirsten Kish winner of Season 10's Top Chef

Matcha custard , berries , sable & olive oil by Kirsten Kish

Labyrinth 's Satay beef : Sous vide short ribs , espuma satay sauce ,deep fried peanut mantou

Rendang quinoa risotto, burnt onion bergedil, burnt miso eggplant, curry puff with potato branches and coriander sponge by Chef LG Han of Labyrinth
Eating my way around The Great Food Festival Seared scallops with cucumber , sourdough crisps & fennel pollen by Chef Emma Bengsson of Aquavit Crispy port neck , mustard , sautéed cabbage , kale & onions by Chef Emma Bengsson of Aquavit Poached egg with asparagus , bone marrow hollandaise topped with truffle by Chef Emma Bengsson of Aquavit Torched tiger prawn , puffed rice, green mango & Thai red curry espuma by Ian Kittichai 12-hour cooked boneless Wagyu short rib , pickled king oyster mushroom , truffle vinaigrette by Ian Kittichai Hamachi in sweet onion , bacon , miso & potato by Kirsten Kish winner of Season 10's Top Chef Matcha custard , berries , sable & olive oil by Kirsten Kish Labyrinth 's Satay beef : Sous vide short ribs , espuma satay sauce ,deep fried peanut mantou Rendang quinoa risotto, burnt onion bergedil, burnt miso eggplant, curry puff with potato branches and coriander sponge by Chef LG Han of Labyrinth