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    Celebrity Chef Overload

    Houston star chefs showcase diversity at upcoming Austin Food & Wine Festival

    Jessica Dupuy
    Jessica Dupuy
    Jan 26, 2014 | 6:00 pm

    A star-studded Texas lineup decorates the playbill for the third annual Austin Food & Wine Festival, not to mention a whole host of new events, demos and interactive cooking showcases. This year’s festival will take place on April 25-27, 2014, and is presented in partnership with founders Charlie Jones (C3 Presents); Tim Love (Lonesome Dove Western Bistro, Woodshed Smokehouse), Tyson Cole (Uchi, Uchiko) and Jesse Herman (La Condesa, Sway); and Christina Grdovic (publisher of Food & Wine).

    As in previous years, the festival promises three days of more than 40 events, with everything from interactive chef-manned fire pits; live demos; panel discussions; and an extensive — and fan-cooled! — Grand Tasting pavilion offering food, wine and cocktail tastings, live music, book signings and more.

    “It’s great to see chefs from cities across Texas showcase their regional styles,” Shepherd says. “All of us learn from each other — about different cultures, products, ingredients — and we all live in the same state.”

    “A big part of this festival’s success comes from listening to our guests’ feedback from year to year,” says festival partner and C3 founder Charlie Jones. “We continue to make adjustments to the festival program to enhance the overall experience.

    “Last year, the fire pit was a big success not only for our guests but also for the chefs who participated, so we have added an additional area this year to expand this interactive element. It’s really going to be a great year.”

    Another exciting new addition is the intimate “Feast Under the Stars” dinner hosted at Austin’s Butler Park on April 24. This outdoor celebration will feature a multi-course al fresco meal by five Texas chefs: Love, Cole, Kent Rathbun (Abacus), Chris Shepherd (Underbelly) and Jodi Elliot (Bribery). Tickets for Feast Under the Stars are sold separately, for $185 per person. Wine pairings and parking are included in that ticket price.

    To purchase tickets or for more information, the website.

    “It’s great to see chefs from cities across Texas showcase their regional styles,” Shepherd says. “No other state has the diversity of Texas, and it makes things really interesting for a festival like this. All of us learn from each other — about different cultures, products, ingredients — and we all live in the same state.”

    If you’re wondering about live grilling demonstrations from Fort Worth celebrity chef Tim Love — you’re in luck. Participants can look forward to Texas-sized class featuring a sea of guest-operated grills under the direction of Love, who is promising a hands-on grilling showcase that will top previous years.

    The main festival kicks off April 25, with the Taste of Texas event, held at downtown’s Republic Square Park. Guests can taste their way through a variety of Texas-inspired dishes while enjoying a live music showcase from Escort. The lineup showcases the Lone Star State’s brightest chefs:

    • Tatsu Aikawa (Ramen Tatsu-Ya)
    • Alexis Chong (Sway)
    • Jason Dady (Jason Dady Restaurant Group)
    • Todd Duplechan and Jessica Maher (Lenoir)
    • Omar Flores (Driftwood)
    • Terrence Gallivan and Seth Siegel-Gardner (The Pass & Provisions)
    • Diego Galicia (Mixtli)
    • James Holmes (Lucy’s Fried Chicken, Olivia)
    • Matt McCallister (FT33)
    • Wayne Mueller (Louie Mueller Barbecue)
    • Andre Natera (Toko V)
    • Hugo Ortega (Hugo’s Restaurant, Backstreet Café)
    • Jesse Perez (Arcade Kitchen)
    • Blaine Staniford (Grace)
    • Philip Speer (Uchi, Uchiko and St. Philip)
    • Justin Yu (Oxheart)

    “Once I figure out what I’m actually cooking and can get over the nervous energy of preparing that, I’ll be really looking forward to meeting some of the amazing chefs that I’ve never met before,” Duplechan says.

    “Being around other chefs who are really good at what they do gives you a chance to pick up new ideas and learn, which is something I really believe in,” he adds. “You have to keep evolving as a chef and a restaurant. A festival of this caliber allows us to have that opportunity.”

    Saturday evening’s Rock Your Taco competition will return, inspiring the competitive spirit in both Texas and out-of-state chefs alike. Two-time Rock Your Taco champion Tyson Cole will defend his crown against these challengers:

    • David Bull (Second Bar + Kitchen, Bar Congress)
    • Bryce Gilmore (Barley Swine, Odd Duck)
    • Tim Love
    • Monica Pope (Sparrow Bar + Cookshop)
    • Kent Rathbun
    • Chris Shepherd
    • Rick Bayless (Frontera Grill)
    • Richard Blais (Juniper & Ivy, FLIP Burger and The Spence)
    • John Currence (City Grocery Restaurant Group)
    • Mike Lata (FIG and The Ordinary)
    • Georgia Pellegrini (chef/author)
    • Ming Tsai (Blue Ginger, Blue Dragon)
    • Tandy Wilson (City House)

    “Year three of the festival has me super excited for so many reasons,” Cole says. “We have more local and national talent, more fire pit action, and, of course, I’m excited to defend my Rock Your Taco title. Looking for a three-peat!”

    With live music from JC Brooks & The Uptown Sound, chefs will square off against one another to create the ultimate taco, with winners chosen by judgesGrdovic, Graham Elliot (Graham Elliot Bistro) and TV host Andrew Zimmern. Jeni Britton Bauer (Jeni’s Splendid Ice Cream) will offer a sweet end to the competitive night.

    Bryce Gilmore will also be on deck as one of the presenting chefs for the interactive fire pits, which will run throughout both days at Butler Park. Here, Texas chefs will cook over open fire pits and offer tastes to attendees:

    • Tim Byres (Smoke)
    • Jason Dady
    • Ned Elliot (Foreign & Domestic)
    • Aaron Franklin (Franklin Barbecue)
    • Bryce Gilmore
    • John Russ (Lüke San Antonio)
    • Paul Qui (Qui, East Side King)
    • Andrew Wiseheart (Contigo)

    Throughout the grounds of Butler Park, guests can enjoy chefs’ showcases featuring a dynamic roster of primarily Austin chefs serving tastes of their signature dishes:

    • John Bates and Brandon Martinez (Noble Sandwiches)
    • Stefan Bowers (Feast Restaurant)
    • Shawn Cirkiel (Parkside, Olive & June, Backspace)
    • Kassie Harris (Whip In)
    • Chris Hurley Jennifer Costello (Bonneville)
    • Allison Jenkins and Janina O’Leary (La V)
    • Josh Jones (Salt & Time)
    • Larry Kocurek (Trace)
    • Rick Lopez (La Condesa)
    • Jeff Martinez (El Chile y Cantina)
    • Sarah McIntosh (Epicerie Café & Grocery)
    • Scott Mechura (Goodall’s Kitchen)
    • Sandi Reinlie (Vespaio)
    • Josh Watkins (The Carillon)
    • Kevin Williamson (Ranch 616)

    “As we've been building the restaurant, we've had the chance to get out there and connect with Austin by participating in an abundance of culinary events, but this really takes the cake,” says executive chef Allison Jenkins, of the soon-to-open LaV. “We are super excited to have the opportunity to showcase what we do, not only to Austin, but to all of the out-of-town visitors heading to the fest.”

    LaV’s managing partner and sommelier Vilma Mazeite will also be on hand for a special wine education demonstration.

    “It's a true honor to participate in the festival, even before our restaurant has opened,” Mazeite says. “Although the details of my wine demo are still something I am working on, I am leaning towards a presentation with a fun, female focus.”

    Joining Mazeite to talk wine, cocktails and more is a star-studded collection of sommeliers, beverage directors, mixologists and craft beer experts, including Master Sommelier Devon Broglie (Whole Foods Market), Master Sommelier Craig Collins (Arro, 24 Diner), sommelier Jill Gubesch (Frontera Grill), Food & Wine magazine’s executive wine editor Ray Isle, author Mark Oldman and Nate Wales (La Condesa, Sway).

    As in previous years, tickets are available in two options. “Taste” passes are $250 and include access to more than 40 demos, hands-on experiences, seminars and tastings, and the daily Grand Tasting events. Taste pass holders also have the option to add on tickets for Friday night’s Taste of Texas event ($150) and/or Saturday night’s Rock Your Taco competition ($150).

    “Savor” passes are $850 and include priority access to all demos, tastings and hands-on experiences; private Grand Tastings on Saturday and Sunday; access to a VIP lounge with a bar and additional tastings; and access to both the Taste of Texas and Rock Your Taco evening events. Tickets for Thursday’s Feast Under the Stars are sold separately.

    The complete list of programming — including panel discussions, cooking demonstrations and more — will be announced on Feb. 25. For more information, visit the Austin Food and Wine Festival website.

    The Austin Food & Wine Festival runs April 25-27.

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    Austin Food + Wine Festival Facebook
    The Austin Food & Wine Festival runs April 25-27.
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    he finished the job

    Houston chef Tristen Epps dishes on his Top Chef victory — and what's next

    Eric Sandler
    Jun 13, 2025 | 9:05 am
    Top Chef Tristen Epps
    Photo by David Moir/Bravo
    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

    Houston has played a leading role in America’s culinary scene, but the city has never been home to a Top Chef winner — until last night. In the final episode of season 22, chef Tristen Epps earned the title and a $250,000 cash prize.

    Epps secured his victory by remaining true to the Afro-Caribbean cuisine that helped him secured an impressive four Elimination Challenge wins and $35,000 in additional prize money from two Quickfire wins and as a member of the team that won the show’s signature Restaurant Wars challenge. His four-course menu took a panel of celebrity judges on a journey that also referenced the finale location of Milan, Italy.

    In particular, Epps wowed the panel with his second course — Chicken “Durango” with injera shrimp toast and shellfish jus — that referenced both the Ethiopian chicken stew doro wat and the Italian dish pollo durango, a sly nod to the history of imperialism between the two countries. He finished his savory offerings with Oxtail Milanese Crepinette with Carolina Gold rice grits, curry butter, and bone marrow gremolata, which earned praised from the panel.

    “Historically, we’ve been underserved oxtail,” Top Chef alum and James Beard Award winner Gregory Gourdet said during the episode. “Tristen took the time to pull it, create that beautiful, huge, maybe too big, portion of oxtail. And cover it with that gremolata. He did not forget the bone marrow. That’s very, very smart.”

    Throughout Top Chef’s run, Epps has been holding a series of pop-ups devoted to everything from hot dogs to steakhouses. Now, he can turn his attention to Buboy, a tasting menu concept that will celebrate the Afro-Caribbean cuisine he championed throughout his time on the show.

    CultureMap caught up with Epps on Friday morning for a brief chat about his victory and what’s next.

    CultureMap: What do you remember from the day you cooked that final dinner?
    Tristen Epps: It was an extreme amount of focus. A lot of writing in my notebook. I didn’t want to laugh. I didn’t want to cry or do anything except finish the job, regardless of whatever the outcome would have been. I remember wanting to call my mom. I really wanted to talk things out so I could calm myself down and stay within my focus. Once I got into cooking, I felt so much at ease. It’s my happy place. It’s my serenity.

    CM: How did you feel when you saw Gregory Gourdet on the panel? Did you feel like you had an advocate in the room?
    TE: I’ve cooked with gregory before, a long time ago. It was really fun. I loved what he was doing.

    I felt like I had kind of an advocate. I was worried my food wold be too spicy or too overpowering [for the European chefs]. Seeing Gregory was really good, especially with what I was doing.

    CM: Other chefs, including Gregory Gourdet and Houston chef Dawn Burrell, have done well on the show with Afro-Caribbean cuisine but they didn’t win. How important was it to you to finish the job and use those flavors to win the title?
    TE: To me that was super important. There’s adventurous people who make phenomenal food. They’ll go once because it’s interesting, bu they’re usually skeptical. When you don’t nail it, they say, that’s why I go to the regular places that are familiar.

    Finishing the job was really important to me. People have come up short on this. I wanted to get this right for everyone who’s made that step forward and created the ladder.

    CM: What have your last 12 hours been like since the episode aired? Have any celebrities reached out to you?
    TE: A lot of calls, a lot of good luck. A lot of everything. It’s been amazing.

    A lot of past Top Chef winners reached out to me, giving me a lot of support and telling me what they did after they won.

    [ESPN football commentator] Mina Kimes did, which was really cool.

    CM: What are your plans for the prize money?
    TE: It’s going to go to Buboy. Now that the cat’s out of the bag, it can go a little faster.

    CM: You’ve been holding a series of pop-ups that range from tasting menus to hot dogs? What’s next?
    TE: Part of getting the restaurant open has been introducing myself to all of Houston. These pop-ups represent my interests and my fun. They’re the things that Buboy is going to represent. It can be fun, it can be a conversation, it can be educational, it can push the limits of cuisines we know. It’s an expression of culture in whatever way I see fit that day.

    The hot dog concept will probably be a separate venture, but who’s to say there’s not a hot dog at the end of that meal?

    Top Chef Tristen Epps
      

    Photo by David Moir/Bravo

    Kristen Kish, Tristen Epps, Gail Simmons, and Tom Colicchio.

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