Bravo's Top Chef Texas premiere turned out to be red hot as the competition was seriously turned up with 29 chef-testants fighting to stay in the game.
The twist this season is that only 16 of those chefs would get to remain on the show for the real competition. Six of the chefs hailed from Chicago, and in the opening episode five of them made it to the real competition.
Who made it in?!
Spiaggia Executive Chef Sarah Grueneberg, Sable Kitchen & Bar Executive Chef Heather Terhune, Chilam Balam's Chuy Valencia and Moto's Richie Farina and Chris Jones rocked the qualifying challenge by skillfully prepping and cooking a pig and rabbit.
Here's what host Padma Lakshmi had to say about some of the chefs on Twitter:
She tweeted about Chuy:
"Chuy's sauce was lip puckeringly hot! But sooo good in spite of its heat! He knows his way around some chillies!"
Her thoughts on Heather:
"Heather turns out to be a spit fire. Watch to see what happens this season to Heather."
And she raved over Sarah's dish:
"Sarah's ravioli was soft and light and yummy."
I'm looking forward to next Wednesday to watch Aria's Beverly Kim compete for one of those 16 slots.
Not surprised at all, especially about Sarah Grueneberg. The food at Spiaggia is the best Italian I have tried outside of Italy, and it is far better than a lot of restaurants in Italy too.
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