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Top Chef
Episode 14: Finale Food With Some Nostalgia
10 photos
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A Behind the Scenes Look at Episode 13

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Brooke brought out some surf and turf with this warm oyster with grilled Swiss chard and bacon.
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As an ode to her childhood, Shirley whipped up a snapper crudo with chili soy vinegar and crispy shallots.
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Brooke dared to be different with this charred octopus with orange annatto seafood broth, radish, garlic puree and garlic chips.
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Shirley takes it back to her first Top Ramen experience at 8 years old with this ramen with egg, kimchi, purslane and rendered pork fat.
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Brooke's third course was a braised pork belly with charred onion and purslane.
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This dish, inspired by Shirley's father, included braised piglet shank with lentils, wild rice, blanched spinach and habanero onions.
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Brooke put a twist on dessert with aged rum and chamomile flan with candied cashews.
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Shirley's rice pudding also had tropical fruit and lemon-lime snow.
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