In her first season of "Top Chef," in which she was the runner-up to eventual winner (and now host) Chef Kristen Kish, chef Brooke Williamson was such a powerhouse that she nearly monopolized every challenge in the second half of the season.
I will forever be amazed by her surf-and-turf challenge dish of frog legs and mussels — simultaneously bonkers and brilliant. The same can be said for her her Vadouvan fried chicken wing, her repeated, ingenious use of squid (one dish of ginger-caramel squid and another of lamb-stuffed squid with coconut milk and black rice) and many other inventive, delicious-sounding dishes.
