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Shock and Awe…and a Kitchen Circus Grand Championship


December 6, 2012

It 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.

Deviled Quail Egg

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.


For this round I had the amuse and the appetizer, a wild mushroom bisque.


  1. Hannah says:

    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!

    • Shut Up & Cook says:

      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!

  2. 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

  3. That is soooo amazing!! Wow!! Congrats to you and all your hard work! 🙂

  4. Ann says:

    Oh my goodness, this is wonderful news!!!! Congratulations, Erina — I can’t wait to learn more and to make your winning recipes.

  5. Karista says:

    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!!!

  6. Woot woot! So happy for you, Erina!

  7. Congrats on your accomplishments!! Very inspiring!

  8. Awesome! Congrats, Erina! Looking forward to hearing more about your winning recipes. : )

    • Shut Up & Cook says:

      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. 🙂

  9. Aunt Sarah says:

    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

    • Shut Up & Cook says:

      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!!

  10. Dara says:

    Congrats! You are so talented.

  11. Congratulations Erina! How exciting it must be! 🙂 I love tobiko and with Anchovy Aioli… it must be delicious!

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