Will Houston chefs finally infiltrate ‘Top Chef’?
Yesterday Alison Cook mentioned that Bryan Caswell was in New Orleans trying out for the next season of Top Chef. Turns out he was not the only Houston chef at the tryouts.
Brett Anderson provides a few more details and it appears that at least one more Houston chef - presumably Randy Evans from Brennans of Houston - was at Bayona to throw his hat in the ring yesterday.
I think both Caswell and Evans have more than enough talent to be in the top of the echelon of competitors, should they make it onto the next season. Randy Evens already has an impressive record of winning in a tough competitive field, taking the top prize in the Great American Seafood Cook-Off held annually in New Orleans and judged by prominent New Orleans chefs with his Wild Caught Texas Shrimp and Biscuits and Gravy recipe.
The Shrimp and Biscuits dish is still the menu at Brennans and is a wild combination of Southern and Creole flavors. If that’s a sign of what Evans can do in a competition, Houston might just take Top Chef by storm next season.
Here’s to hoping both chefs have enough "personality" to satisfy the producers.
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5 comments
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Good thought to think that Randy is there but, he is in New York for another event that is for Recipe for Success. I would like to see Randy do something like that, it would be fun.
I’d heard that you were quite the foodie, but this litany of conquests is quite impressive. But I need to mention that we’re even now - me waxing philosophical during the world series, and now you taking the Houston media by storm @ Grove. This guy may have us beat though: http://www.spiritmag.com/2008_03/features/ft4.php
Lastly, while Quince was a review worth reading, on to French Laundry! I want to see Thomas Keller and biomass in the same sentence. Kudos all around!
Chris - so much for that then. I wonder if Brett Anderson got it wrong or if it’s someone else from Brennans made it to the tryouts. Now, are you going to reprazent some day or leave Top Chef to people that don’t have a kitchen of their own to run?
Mike - working on it. Meanwhile, French Laundry is worth a visit, but hardly the best meal ever. Le Reve in San Antonio is nearly flawless, Alinea is absolutely intense and totally worth a special trip, Restaurant August is possibly the most fun you can have at dinner, and David Kinch at Manresa is cooking at a whole different level than the rest. My pick for best place in the US right now, although based on somewhat limited experience.
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