Sam and Peter are back discussing the second episode of Top Chef Season 14, "Southern Hospitality." A continuation of the premiere episode, Episode 2 was the cheftestants' first elimination challenge focused around lowcountry cuisine.
We break down our favorite dishes from the winning team and explain why you really can't win against a team batting 1.000. This episode covers topics ranging from how a ceviche can find itself on a Southern table, why peameal bacon is great, and why you have to risk it to get the biscuit.
Peter's recipe of the week is inspired by the first crudo/ceviche and he brings us the combo of a Salmon Crudo with a Yuzu Kosho Vinaigrette and a Tomato, Onion and Shiso Ceviche.
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