Shock and Awe…and a Kitchen Circus Grand Championship
22It begins with a flicker. An idea momentarily hatched and then pushed away by years of practicality and pragmatism. It returns, stronger now, a small flame, dancing and climbing higher, buoyed by the notion, “What if?”. Something happens, you get lucky, you meet the right person at the right place at the right time, and the wheel begins to turn. Things get moving faster, and faster, and faster and you have to slow down and remind yourself why you love this, why you’re chasing this dream. And somewhere in the middle of it all, you realize, if only for an instant, that you’re actually doing it.
My TV debut this morning on New Day Northwest
Last February that flicker began, over a beach weekend and a Salmon Nicoise. This past week, I had the incredible honor of winning the Kitchen Circus Grand Championship. It was like nothing I’ve ever done before, and yet I hope that this is only the beginning.
My Kitchen Circus amuse bouche: Deviled Quail Eggs with Anchovy Aioli and Black Tobiko Caviar
I made it to the Kitchen Circus finale, thanks to the Pumpkin Cheesecake I shared with you recently, and I clinched the deal with a Deviled Quail Egg topped with Anchovy Aioli and a Wild Mushroom Bisque. I can’t wait to share both these recipes with you…but for now, I just want to say thank you. Because although I haven’t the slightest idea of what is ahead, I know that I wouldn’t be where I am right now, without you.
xoxo.
For this round I had the amuse and the appetizer, a wild mushroom bisque.
Category Kitchen Circus, News | Tags: chefs at home, home cooks, kitchen circus, rovers seattle
Congratulations, Erina!! Woohoo! I am thrilled for you. I can’t wait to hear more and look forward to you sharing your winning recipes. Cheers to you!
Thank you so much Hannah. If I were smarter I would have shot them while I was making them! Alas, I’ll just have to make them one more time!
I cannot wait to hear all the details and celebrate with you! This is only the beginning for sure Erina – I am soooooooo happy for you girl! xoxoxoxo
I know!! We are so sorely overdue to catch up. Looking forward to it…hopefully soon!!
That is soooo amazing!! Wow!! Congrats to you and all your hard work! 🙂
Thank you so much Brandi…maybe they’ll film next season in your city and you can do it!
Oh my goodness, this is wonderful news!!!! Congratulations, Erina — I can’t wait to learn more and to make your winning recipes.
Thank you so much Ann. I think I’m still in shock (and awe).
OMG!!!!! Whoo Hoo! So proud of you Erina! I wish I could’ve seen your interview on New Day. Can’t wait to hear the details. Congratulations, you worked hard for this and so deserve to win. Hugs!!!
Thank you so much dear!! If you really want to see my TV debut, lol, it’s online here: http://www.king5.com/new-day-northwest/Kitchen-Circus-winner-Erina-Malarkey–182376091.html
So glad I didn’t fall flat on my face!
Woot woot! So happy for you, Erina!
Thank you Christie!! Hope you to see you soon…and happy Holidays!
Congrats on your accomplishments!! Very inspiring!
Thank you Rachael…it was a tremendous experience to be a part of.
Awesome! Congrats, Erina! Looking forward to hearing more about your winning recipes. : )
I’m excited to share them…although to be honest, if I don’t peel another quail egg for a while, that’d be okay too. 🙂
Big hugs to you! Congratulations are in order!
Let’s ‘do tea’ the next time you are in Portland; a major catch-up is certainly due!
Holiday cheer and love, your Auntie
Thank you so much!! Would love to “do tea”. It’s a practice that is in high need of being brought back. Hope you’re well!!
Congrats! You are so talented.
And you are so sweet…thank you!!
Congratulations Erina! How exciting it must be! 🙂 I love tobiko and with Anchovy Aioli… it must be delicious!
This anchovy aioli is really good…I’ll pop the recipe up soon!