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Top Chef Recap: The Last Cut is the Deepest
If there was one week to pull an elimination fake-out, it would have been this one.
Shuai follows his recent instinct of cooking “out of memory and love,” this time paying homage to the Chinese medicinal broths of his childhood with black spruce and poplar, alongside a charred cabbage and rose-hip-glazed pork. Case in point is his “OG jerk” pork with plantain-miso syrup, parsnip “milk,” and coal-roasted roots — an idea inspired by the Indigenous Taino people of Jamaica and one he only landed on after it woke him up at 3 a.m. (Another simpatico moment with Massimo! Even if her “cowtown” cowpeas are a tad undercooked, her lamb spiedino skewers with grilled dandelion salad and thistle-root purée — featuring more poplar syrup than she ever thought possible — took huge risks that paid off.
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