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    No fairy tale ending for Lina

    Rebecca Masson shines on Top Chef: Just Desserts season opener; other Houstonchefs advance

    Sarah Rufca
    Aug 25, 2011 | 6:41 am
    • Rebecca Masson
      Courtesy photo
    • Vanarin Kuch
    • Amanda Rockman
      Photo via Star Chefs

    Welcome to Hollywood, Top Chefs. What's your dream? Everybody here got a dream ... of dessert domination.

    The first episode of this season's Top Chefs: Just Desserts started out fast, furious and over the top in true Hollywood style. Before everyone could even get their introductory video in, they were paired into teams of two and creating modern takes on soda shops desserts for the quickfire challenge.

    But even if Bravo is too busy for bios, we aren't — at least not for the trio of competitors with Houston ties.

    Houston's highest profile pastry chef (both on and off the show) is Rebecca Masson of Fluff Bake Bar, and whose bubbly, sarcastic personality was all over the premiere episode. Masson makes for some great television, whether she's adding a dramatic "duh-duh-DUNH" to describe the surprise quickfire, musing about the dessert possibilities of children being baked alive or just running her mouth.

    Then there's Vanerin Kuch, pastry chef at Tiny Boxwood's and one of two 2011 StarChefs.com Rising Stars in pastry from Houston. Kuch doesn't have much screen time yet, except from the standard fawning over how beautiful host and judge Gail Simmons is — I wonder if that's in her contract.

    One Houstonian that not everyone might be familiar with is Amanda Rockman, who works at Chicago's The Bristol but hails from Katy originally. Amanda From Katy (as I'll call her) looks all sweetness and innocence, but after I saw her sleeve tattoo and the way she bossed around the boys, I'm happy to claim her as a Texas girl.

    Back to the quickfire: It's about "taking the soda fountain treat to the next level." Lots of people grab bananas, but Rebecca and partner Carlos rank in head judge Johnny Iuzzini's top two teams with a cute milkshake of white chocolate chip ice cream, bananas, malted milk and Captain Crunch cereal.

    Vanerin skates under the radar with a micro cake of malt with shattered banana carpaccio with "runt sauce." However Amanda From Katy and her partner Nelson win immunity with a chocolate sponge cake and AFK's signature pickled cherries plus whipped cream and pistachios.

    For the elimination challenge, competitors are split into four teams which each made two desserts and a showpiece based around fairy tales. Rebecca ends up on Team Goldilocks and the Three Bears with Nelson, Sally and Orlando, who seems poised to take on the villain role and quickly exchanges words with Rebecca over whether their "porridge" dessert should be made with rice pudding or steel cut oats. Rebecca's porridge-inspired dessert has a cherry sorbet (too cold) chile rainier cherries (too hot) and a oat-based porridge that's just right. It's served with bear food, a soft almond sponge cake bar with roasted almonds, fruits of the forest and honey ice cream.

    Amanda From Katy chooses to work with Carlos, Chris and Matthew on Team Little Red Riding Hood, where everyone seems competent, together and ready to go. Snooze. They make a rose-scented bomboloni with coconut tapioca and red berry gelée, as well as a blackout sponge cake cocoa nougatine cherries and micro basil.

    Vanerin gets stuck on Team Hansel and Gretel with stubborn, unrefined Lina (who hails from Fort Worth and is executive pastry chef for Stephan Pyles) and bitchy, unhelpful Melissa. Between the cake showpiece and the clashing egos, the only thing that could save them was walking disaster Craig on Team Jack and the Beanstalk, who I'm pretty sure I could take at a baking contest.

    The guests arrive, and though Orlando describes it as like being in a fairy tale, it looks more like being at your weird cousin's wedding or a formal Renaissance Festival. At judges' table, Red Riding Hood and Goldilocks teams are predictably on top, but for the second time in the episode Rebecca and her team take second place to Amanda From Katy's team.

    The judges hate the ugly non-gingerbread-house from Team Hansel and Gretel, and they don't care much more for Vanerin's non-foresty butterscotch brioche with smoked pineapple.

    While Team Jack and the Beanstock get knocked for a sloppy showpiece and unbalanced flavors in the desserts, Craig's teammates manage to pick up after his total incompetence, and in the end it is Lina who is sent packing after Melissa throws her under the bus, runs over her, and then backs up to make sure she is dead.

    Do you think Craig should have been the first to go, or are you just glad that Lina isn't on television representing Texas anymore? What do you think of Amanda From Katy? And are Rebecca Masson's confessionals just great or the greatest confessionals ever?

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    Coming soon to Fredericksburg

    Houston restaurant vet serves up Roman-style eatery in the Hill Country

    Brandon Watson
    Dec 26, 2025 | 3:30 pm
    Bottega Salaria Fredericksburg
    Photo courtesy of Bottega Salaria
    Valerio Lombardozzi is opening Bottega Salaria in the former home of La Bergerie.

    Valerio Lombardozzi’s culinary career has taken him to the world’s finest kitchens, including restaurants owned by icons like Alain Ducasse, Giorgio Locatelli, and Joël Robuchon. In Houston, he led La Table and Tavola, where he earned a reputation for being one of the city's most engaging front of the house personalities.

    But his latest project might be his biggest accomplishment yet. The hospitality veteran is opening Bottega Salaria, a homey Italian osteria and artisan market, in the former home of La Bergerie at 312 E Austin St in his adopted home of Fredericksburg.

    Lombardozzi says the restaurant, expected to arrive in winter 2026, fills a gap in the Hill Country dining scene, but, more importantly, it's a reflection of his personal history and time spent working at his family’s restaurant in Rome.

    “[It’s about] where I grew up, how I grew up, and how I eat,” he shares.

    The three-concept experience is inspired by Italy’s Via Salaria, the ancient route Italians used to transport salt from the Adriatic Sea to Rome. The menu acts as a sort of travelogue, borrowing from the different cultures along the road, and the way village fishermen and shepherds ate.

    Lombardozzi is quick to say he didn’t want to open a chef-driven restaurant. Instead, the osteria will serve traditional Roman staples such as cacio e pepe, amatriciana, carbonara, saltimbocca with sage and prosciutto, and branzino carved tableside.

    “I was one of the last to be exposed to the old generation of professionals who knew how to carve elegantly for the guests,” he says.

    The adjacent bottega will stay open during restaurant hours, offering fresh pasta made on-site, house-made sauces, imported Italian pantry items, cheeses, salumi, breads, and biscotti. Patrons will be able to shop for individual items or put together custom gift baskets.

    Outdoors, La Fraschetteria will debut a new hospitality experience in the U.S. The self-guided experience invites diners to grab wine directly from garden shelves, gather a spread of meats, cheeses, bread, or pasta, and linger around long communal tables lit by string lights.

    Keeping the chit-chat going will be a thoughtful beverage program anchored by a primarily Italian wine list and imported beer. Lombardozzi says the cocktail menu might be a surprise, offering only gin and tonics, spritzes, and negronis. The latter has been made into a game where diners roll dice to determine the evening's combination of gin, vermouth, and bitters.

    After dinner, guests can select an amaro from a rolling cart, sip grappa and limoncello, or sip a neat whiskey.

    Lombardozzi shares that he wants Bottega Salaria to be just as comfortable for Fredericksburg locals as it is for destination travelers. Beyond daily service, Bottega Salaria plans community events such as garden wine nights with live music, Sunday movie nights, and hands-on cooking classes.

    The space is designed for ease with a warm palette combining olive green and pomegranate reds. The decor blends heritage and modernity, bringing in objects like antique mirrors, plates, custom-made lamps, and even old tablecloths and curtains for an Old World feel.

    "We’re not just opening a restaurant,” Lombardozzi says. “We’re creating a gathering place. A home for everyone who loves Italian food, culture, and the joy of sharing a meal with others.”

    italian cuisinewinefredericksburghill countryopeningsnews-you-can-eat
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