Top Chef returned last week for an all-new season taking place in Houston. They really embraced Texas in the second episode. For the quickfire, the contestants were tasked to make a warm bowl of queso with something to dip it in. The catch was they couldn’t use a tortilla chip.
If you couldn’t tell by the title, “Friday Night Bites,” the competition had their own version of football. The chefs were divided into two teams of seven and each person had to make a dish loaded with carbs. Each round the teams chose who would go head-to-head with five judges selecting their favorite. One judge’s vote equaled five yards and the first team to go 100 yards down the field won. If by the end of the seventh round no one earned 100 yards, the winner and bottom three were selected from both teams.
Top Chef: Last Chance Kitchen also got into the Texas festivities providing some of the state’s best local ingredients. Although they also had to use one of the stranger proteins the region is known for – either rattlesnake or alligator.
Let’s see where everyone stands after week two.
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