‘Top Chef’ Alum Pop Up at Taku June 25!
Evelyn will bring the sought-after Southeast Asian flavors of KIN HTX, her Houston, TX restaurant, to Seattle for a collaboration dish with Chef Shota. Locals can pick up a BBQ Brisket Rice Bowl with Yuzu Kosho Teriyaki Glaze for $25 on June 25 from 12-3 p.m. (or until sold out) at Taku’s to-go window.
A portion of proceeds from the event will be donated to Lambert House, a Capitol Hill nonprofit focused on creating community for LGTBQ+ youth on a local and national scale.
Evelyn and her co-owner Chef Henry Lu will fly in their smoked brisket straight from Houston for a true taste of Texas BBQ. The rice bowl delivers a punch of flavor with green onion, cilantro, pickles, crunchy chicken bits, peanut nuoc cham, and braised beans and cabbage in Chef Shota’s MakeUmami Teriyaki Sauce.
Portions are limited to 300 and pre order will be available online ahead of the event. Locals can get the order link on Shota’s Instagram later this month. They will also offer a limited quantity of specialty cocktails available that day to purchase for takeaway. The pop-up is to-go only and won’t be offered inside Taku.
About Evelyn Garcia, Chef and Co-Owner of KIN HTX
Houston native, Chef Evelyn García is the Chef/Co-owner of KIN HTX. Evelyn competed on season 19 of Bravo’s “Top Chef” in Houston where she finished in the top three. Having cooked throughout New York City with stings at Jean George Spice Market under Chef Anthony Ricco, Masak with Chef Larry Reutens and Kin Shop, Chef Harold Dieterle, most notably known as the first ‘Top Chef’ Champion, Evelyn honed her skills, passion and drive for Southeast Asian food and culture.
A graduate of the Culinary Institute of America, Chef Evelyn worked in NYC for 10 years before moving back home to Houston. With strong family ties and a love for her hometown, Evelyn knew she wanted to build what is now known as KIN HTX in Houston, Texas, a Southeast Asian inspired concept. From pop ups to chef residencies, restaurant and a product line KIN HTX continues to evolve and showcase her passion for Southeast Asian flavors and local agriculture.