Last night, three Houston chefs and one from Austin competed in the “Chefs Under Fire” a regional Houston cook-off meant to expose new and emerging chefs to a local audience. As with many competitive food events, the curveball secret ingredient was a protein (sirloin flap steak) and the Whole Foods buffet table was the main grazing station. Everything was so polite, sweet and supervised that we didn’t even get to start a slow clap when Harold Wong of Azuma won with his Capt’n Crunch-containing dish. [Eaterwire]
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