{"id":13714,"date":"2024-10-01T21:37:34","date_gmt":"2024-10-01T21:37:34","guid":{"rendered":"https:\/\/9thstreetjournal.org\/?p=13714"},"modified":"2024-10-01T21:51:43","modified_gmt":"2024-10-01T21:51:43","slug":"samantha-miller-on-calabrian-chilis-cranberry-vinegar-and-top-chefs-high-stakes-cooking","status":"publish","type":"post","link":"https:\/\/9thstreetjournal.org\/2024\/10\/01\/samantha-miller-on-calabrian-chilis-cranberry-vinegar-and-top-chefs-high-stakes-cooking\/","title":{"rendered":"Savannah Miller on Calabrian chilis, cranberry vinegar and ‘Top Chef’s’ high-stakes cooking"},"content":{"rendered":"

A Vermont maple block, malt vinegar powder, cranberry vinegar, smoked Calabrian chilis, dried yuzu peel, bonito flakes, aged soy sauce, mustard powder, shirodashi, and transglutaminase: the secret ingredients for recent \u201cTop Chef\u201d\u2019 runner-up, Savannah Miller.<\/span><\/p>\n

Contestants of Bravo\u2019s popular competitive cooking show are allowed a select 10 ingredients to bring with them to the show. For Miller, chef at Durham\u2019s M Tempura restaurant who was featured on the show\u2019s most recent season in June, the collection meant more than your average grocery list.<\/span><\/p>\n

\u201cI wanted to bring things that felt like my history,\u201d Miller said with the chop of a lotus root as she prepared for a Wednesday dinner service at M Tempura.\u00a0<\/span><\/p>\n

After falling in love with cooking while working in restaurants during high school, Miller moved to Vermont to study at the New England Culinary Institute. Two years later, she packed up again and started working at the Boston restaurant, Townsman.\u00a0<\/span><\/p>\n

It was at Townsman, which served farm-to-table, New England-style cuisine, that Miller learned the power of malt vinegar powder\u2019s \u201cacid\u201d and \u201czing\u201d to liven up brussel sprouts, french fries, and potato chips.\u00a0<\/span><\/p>\n

Originally from Pinehurst, North Carolina, Miller returned to the South in 2017, eventually joining M Tempura in 2018, where she met her fianc\u00e9. The Durham restaurant serves up delicately deep-fried dishes \u2014 accented by dried yuzu peel, bonito flakes, soy sauce, mustard powder, and shirodashi, among other flavors \u2014\u00a0in the Japanese tempura style.\u00a0<\/span><\/p>\n

\"SavannahAfter spending time in New England, Miller said she was able to better appreciate North Carolina\u2019s fresh ingredients.\u00a0<\/span><\/p>\n

\u201cI didn\u2019t realize I grew up with the best sweet potatoes in the world, but now I do,\u201d Miller said on coming back down South.<\/span><\/p>\n

In 2022, Miller left M Tempura to help open the upscale eatery Glasshouse Kitchen in Research Triangle Park, taking on the role of executive chef. The opportunity allowed Miller to start from scratch, answering questions like, \u201cWhat is the cuisine going to be here? What is your voice, what is the menu that you want?\u201d<\/span><\/p>\n

Then came \u201cTop Chef.\u201d<\/span><\/p>\n

\u201cI\u2019d always wanted to do it,\u201d Miller explained as she washed and deveined silver shrimp.<\/span><\/p>\n

\u201cFor me, it was something that I thought maybe I would be ready for in five years. And I always said five years, five years, no matter how much older I got, because it\u2019s daunting and it\u2019s scary,\u201d she continued.\u00a0<\/span><\/p>\n

As if by kismet, the show approached her first.\u00a0<\/span><\/p>\n

Miller was skeptical about the Instagram direct message she received from the producers, thinking it was probably spam. When they reached out again, Miller realized the opportunity was legit, and the process was set in motion.<\/span><\/p>\n

\u201cThe moment that I knew I was actually talking to somebody from the show, the whole mentality changed. It was basically like, not \u2018Will I get on?,\u2019 but like, \u2018I am going, and I\u2019m going to be ready, because if I get it, I\u2019ll be the most prepared I can be\u2019.\u201d\u00a0<\/span><\/p>\n

\"Savannah\u201cTop Chef\u201d follows a group of professional chefs as they compete in culinary challenges for a prize of $250,000. Miller\u2019s season filmed in Wisconsin last August to November, including a six-week production break before the finale.<\/span><\/p>\n

With the show\u2019s high-pressure challenges, training was essential. In the months before traveling to Wisconsin, Miller stuck large post-it easel pads around her kitchen to map out different dishes and prepare for the challenges.\u00a0<\/span><\/p>\n

\u201cThat was like our war room,\u201d Miller said of her home kitchen.<\/span><\/p>\n

Miller trained with the help of her fianc\u00e9, Justin Nye, who now works as a full-time farmer. Nye\u2019s yield includes flowers and produce for M Tempura as well as the chilis Miller packed for the show.<\/span><\/p>\n

Fresh, locally sourced ingredients are a priority for Miller, too.<\/span><\/p>\n

With that in mind, Miller brought cranberry vinegar to \u201cTop Chef,\u201d an infusion made from a fruit native to Wisconsin. The show\u2019s challenges often pay homage to the production location \u2014 and Miller had done her research.<\/span><\/p>\n

Some moments during the show, though, were impossible to anticipate. While completing a fish boil challenge, Miller sliced her hand with a knife.<\/span><\/p>\n

\u201cYou know, it is really stressful, and it can be hard to keep your composure and keep moving,\u201d Miller said of the incident. \u201cNot only are you like dealing with the same pain and adrenaline of that situation, but you\u2019re being timed, and people are rounding the corner and they\u2019re about to judge you. And you also know that there\u2019s a\u2026diary of videos that will be put on national TV.\u201d<\/span><\/p>\n

The clip where Miller cuts her hand is posted on the <\/span>NBC Website<\/span><\/a> under the title \u201cA Lot of Blood,\u201d she said with a chuckle.<\/span><\/p>\n

\u201cTop Chef\u201d is a legacy show in the ever-expanding realm of reality television cooking competitions. Premiering in 2006, the show has filmed 21 seasons and spurred spin-offs such as \u201cTop Chef: Last Chance Kitchen,\u201d and \u201cTop Chef Jr.\u201d These days, the culinary theme has boiled over into scripted TV shows too, like FX\u2019s wildly popular \u201cThe Bear.\u201d<\/span><\/p>\n

\u201cI think it\u2019s pretty spot on,\u201d Miller said of \u201cThe Bear.\u201d<\/span><\/p>\n

The FX show is known for its fast-paced depiction of a kitchen, an environment in which Miller says she thrives.<\/span><\/p>\n

\u201cI think it’s like pretty ideal for me. I just don’t know if I have the attention span for other avenues, but I’ve also just been someone who thrives, like under pressure \u2014 versus, if you give me too long to figure something out then I might never actually do it.\u201d<\/span><\/p>\n

Miller continued, \u201cBut if it’s like, \u2018Do it right now and everyone’s watching,\u2019 I can excel in that manner.\u201d<\/span><\/p>\n

After the show wrapped, Miller returned to M Tempura, ready to go back to an intimate restaurant setting. When she\u2019s not working, Miller is busy with wedding planning and spending as much time as possible at home with her fianc\u00e9, cat, and dog.\u00a0<\/span><\/p>\n

\u201cEverything takes so much time these days, so we try to carve out some time,\u201d Miller said.\u00a0<\/span><\/p>\n

Around her, Miller\u2019s colleagues set silverware onto dark wooden tables and weave through the open kitchen.\u00a0<\/span><\/p>\n

Dinner service is about to begin.<\/span><\/p>\n

Above: Savannah Miller preps for dinner at M Tempura in Durham. Photos by Abigail Bromberger \u2014 The 9th Street Journal\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

A Vermont maple block, malt vinegar powder, cranberry vinegar, smoked Calabrian chilis, dried yuzu peel, bonito flakes, aged soy sauce, mustard powder, shirodashi, and transglutaminase:…<\/p>\n","protected":false},"author":76,"featured_media":13718,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[269],"class_list":["post-13714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life-in-durham","tag-the-9th-street-journal","entry"],"yoast_head":"\nSavannah Miller on Calabrian chilis, cranberry vinegar and 'Top Chef's' high-stakes cooking - 9th Street Journal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/9thstreetjournal.org\/2024\/10\/01\/samantha-miller-on-calabrian-chilis-cranberry-vinegar-and-top-chefs-high-stakes-cooking\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Savannah Miller on Calabrian chilis, cranberry vinegar and 'Top Chef's' high-stakes cooking - 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