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    Foodie News

    The Next Iron Chef: Bryan Caswell flirts with disaster but comes out on top(almost)

    Sarah Rufca
    Oct 10, 2010 | 11:52 pm
    • Bryan Caswell

    If Bryan Caswell seemed to slide under the radar in the first episode of The Next Iron Chef, this week he showed he has skills to be reckoned with.

    With the most cursory of introductions, we get right to the action: The nine chefs meet around a reconstructed diner counter, told to make "innovative" dishes from the breakfast staples of coffee and doughnuts.

    Caswell again pulled from his love of Vietnamese cuisine, creating a version of Vietnamese coffee from buttermilk donuts and some French toast, which apparently is called pain perdu by fancy people.

    He lands squarely in the middle of the pack after squabbling with Marco Canora over whether his dish was donut-y enough and with Ming Tsai over Tsai's less-than-original glazed donut sandwich. Tsai had never heard of such a thing — apparently he's never been to a state fair.

    For the chairman's challenge, each chef must reinvent a diner classic — meatloaf, burger, chicken pot pie, etc. Since chef Chauhan won the breakfast challenge with her donut grilled cheese, she pairs the dishes with the chefs.

    Time is the key factor in this challenge, with many chefs struggling to make traditionally slow-cooked dishes in under an hour. Caswell was assigned to innovate on an openfaced turkey and stuffing sandwich. Though he seems in his wheelhouse, as time runs down and his turkey is only cooked medium rare, he begins to get nervous.

    "I'm flirting with disaster here," he tells the camera.

    If that was the case, the judges didn't notice. Caswell earns high praise for his perfectly-cooked slow-roasted turkey served with brioche, giblet dressing and cherry mustard.

    In the end, the judges pick Caswell's turkey and Marc Forgione's inside-out chicken pot pie as home run dishes, but Forgione wins a narrow victory. Mario Pagan's odd-looking tropical meatloaf gets him sent home, with a close call for Ming Tsai, who made a great corned beef but hid it under, as one judge mused "everything else in the kitchen."

    "I'm pretty pissed I didn't win," said Caswell in the wrap-up. "But when somebody gives me that much praise and no criticism, it makes me blush like a little schoolgirl. You can't buy that feeling."

    With his near-win, it looks like Caswell's name has been added to the top contenders, alongside Forgione, Chauhan, and Tsai. And next week's challenge includes catching and preparing your own fish — we look forward to seeing the Reef guy show them how he rolls.

    unspecified
    news/restaurants-bars

    Meet the Piña Loca

    Vibrant Mexican food stand opens new restaurant near downtown

    Eric Sandler
    Jun 2, 2026 | 4:51 pm
    Gazpachos Mexican Bites food spread
    Photo by Marco Torres
    Gazpachos' menu includes tacos, micheladas, and more.

    A street-style Mexican eatery has finally found its brick-and-mortar home. Gazpachos Mexican Bites is now open for lunch and dinner in Houston’s Near Northside neighborhood.

    Located next to Meow Wolf at 2103 Lyons Ave., the new Gazpachos is the latest evolution of a concept that chef-owner Jennifer Perez founded as a trailer 10 years ago to serve Gaspacho Moreliano, a fruit dish inspired by her hometown in Michoacan. Since then, Gazpachos has grown into a series of food trucks as well as a kiosk at Upper Kirby’s Levy Park that opened in 2023.

    Perez worked with Houston-based architecture and design firm Architangent to turn the 2,500-square-foot space into Gazpachos. Details include Equipale chairs sourced from Tequila, Jalisco, a U-shaped bar inspired by street-facing bars in Mexico, and four TVs that will be used for movie nights, loteria game, and other happenings.

    The restaurant will serve Gazpachos’ diverse menu of sweet and savory offerings. That starts with its signature over-the-top fruit bowls such as the Piña Loca, a hollowed-out pineapple that’s filled with chopped fruit, chamoy, Tajín, lime juice, and candy. On the savory side, Gazpachos serve ceviches as well as street-style tacos and tortas filled with proteins such as Michoacán-style carnitas, pastor, birria, and asada. Kids of all ages will find options including quesadillas, hot dogs, and snow cones.

    Having a brick-and-mortar allows Gazpachos to add alcoholic beverages to its offerings. Diners will be able to sip micheladas, margaritas, tequila-spiked aguas locas, and other familiar Mexican cocktails.

    “Opening this space is a meaningful reflection of how far we’ve come over the last 10 years,” Perez said in a statement. “We started with a simple idea to share the flavors we love from a small trailer. Seeing it grow into a place where people can enjoy the same treats I grew up with, and come together as a community, is a testament to passion, perseverance, and the support we’ve received along the way. It’s very special to me.”

    Gazpachos Mexican Bites food spread

    Photo by Marco Torres

    Gazpachos' menu includes tacos, micheladas, and more.

    openingstacosnews-you-can-eat
    news/restaurants-bars

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