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On the season finale of “Top Chef: Portland,” the remaining three chefs Dawn Burrell, Shota Nakajima and Gabe Erales were tasked with preparing, as host, judge and executive producer Padma Lakshmi put it, “the best four-course progressive meal of your lives.” Burrell, the Houston-based chef who has impressed all season with her grasp of West African and Southern American cuisine, created an ambitious menu of lamb tartare with tomato and celery salad, beef tendon puff and rice honey bread; green gumbo with seafood and fermented rice fritter ( an homage to the late New Orleans chef Leah Chase‘s gumbo z’herbes); braised beef cheek with black-eyed peas and buttered turnips; and yam bread pudding with butter pecan anglaise and apple compote.

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