Culinary competition heats up with Chefs Under Fire
If you can't get enough Top Chef and are addicted to Iron Chef America, you've got to see local chefs competing live for culinary domination.
That's the idea behind Chefs Under Fire 2010, the second annual live competition featuring professional chefs putting it all on the line for cash, prizes and glory.
This is the first year that CUF is taking the show on the road, featuring three regional competitions including one in Houston on Monday.
Local chefs from H-Town's most popular restaurants and cooking schools will be facing off: Michael Pellegrino from Max's Wine Dive (his Austin counterpart has already made it to the finals); Harold Wong from Azuma Sushi & Robata Bar; Spindletop Steakhouse's Chuck Harris; Christina Lee of the Central Market Cooking School and Emmanuel Chavez of San Jacinto College.
And to judge, Chefs Under Fire has nabbed Jonathan Jones of Beaver's, Bourbon Throwdown champ David Grossman of Branch Water Tavern and T'afia's Monica Pope, herself no stranger to intense culinary competition.
Tickets to the regional competition at Sysco Houston are $35 and include a view of the live competition, small bites and drinks and a year's subscription to Monica Pope's online cookbook, Eat Where Your Food Lives.
The winning chef will advance to the final trio in Austin and could win a seven-night stay at the Grand Mayan Los Cabos Resort.
The others will be asked to pack their knives and go.