Kristen Kish's Oysters with Caramelized Honey, Tomato Broth, Celery Leaves, and Chili

July 29, 2014

In anticipation of the series premiere of Bravo’s Top Chef Duels on August 6th at 10 PM/9 C, we'll be sharing past Top Chef recipes all week. 

This week: An inventive way to use the freshest of fresh oysters, from Kristen Kish


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Kristen Kish, graduate of Le Cordon Bleu and winner of Top Chef Season 10, is no stranger to oysters. For one thing, she cut her culinary teeth in Boston, a seafood-obsessed city if there ever was one, while working for famed chefs Guy Martin and Barbara Lynch

This particular dish made an appearance during the quickfire challenge on Episode 8 of the Seattle-based season, when Kish and her competitors were asked to prepare oysters hot or cold. The catch? The chefs harvested the bivalves themselves in Bow, Washington. Needless to say, the fresher oysters you can get, the better.

Oysters with Caramelized Honey, Tomato Broth, Celery Leaves, and Chili

6 oysters, with liquor reserved
3 heirloom tomatoes, quartered
3 tablespoons honey
1 Serrano chili, seeded
1 fennel stalk, bulb removed
Celery leaf

See the full recipe (and save it and print it) here.



This article was brought to you by Top Chef. Tune in for the new season premiere at 10 PM/9 C on August 6th!

Photo by Linda Pugliese 

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