Five Questions

The only Houstonian on Top Chef Texas: Bryan Caswell dishes on blue venison &his future as a master Chef

Since Top Chef: Most of Texas has been studiously ignoring Houston (and occasionally making us cringe with Lone Star stereotypes and picky Dallas socialites) we have been more or less ignoring the show.

So color us surprised that Wednesday night's hunting-centric episode, "Game On," included a guest-judging cameo from Houston's own Bryan Caswell. Caswell caught up with CultureMap for a quick recap on filming and being Houston's only ambassador to Top Chef: Texas.

CultureMap: It must have been fun to film with your friend Tim Love.

Bryan Caswell: Tim actually called me first. He said, "Hey you want to come up here and do this for an afternoon?" I'm also good friends with Jon and Vinny and Chris, so it was a good excuse to get together with them. And I get to be on TV too, which is always fun.

CM: So did you really pick your protein? How did it feel to watch your venison team get eliminated?

BC: With the meat it was a little bit of both, but they really wanted each chef to have a protein they were familiar with. The biggest thing I told them with venison is not to overcook it, and then they just went too far the other way.

You know, you feel a little bad. I want them to win, but I was the first to say that it was undercooked. I had to, it was obvious. It was blue.

You know, you feel a little bad. I want them to win, but I was the first to say that it was undercooked. I had to, it was obvious. It was blue. It was a really hard challenge though, Tim's kitchen was incredibly hot and small, with a bunch of people in there trying to cook.

CM: You've been a contestant, a host and now a guest judge. Which is your favorite?

BC: Being the guest judge is the least pressure, for sure. There's really not a lot to it, it's most comfortable, you just sit back and see what happens.

CM: So it looks like you might be the only person representing Houston on Top Chef this season. How does that feel? Does it bother you?

BC: The entire time I was there talking to people doing the show, I was constantly like, "You guys made a big mistake, you should have gone to Houston." That was the first thing out of my mouth. I know all the reasons why, I think they made a huge mistake by not going but it was done by the time I got there. Am I happy I was on the show? Yeah. At the time I had no idea.

CM: Does this mean the next step is Bryan Caswell on Top Chef Masters?

BC: You know what, I don't know. I don't know if I want to do another show. It just takes a lot out of you, I was filming The Next Iron Chef for six weeks, and I dont know if I have the time. But it would be an honor.

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blasting off

Houston pizza chef sets opening date for retro-inspired neighborhood joint

Photo by Rebekah Flores

Galaxy Pizza serves pizza made with dough that ages for four days.

Houston pizza veteran Anthony Calleo has opened Galaxy Pizza in Spring. Located at 6450 Louetta Rd., the restaurant will celebrate its grand opening this Saturday, June 6.

Galaxy intends to operate as a modern take on the classic neighborhood pizza joint. It serves pizza made with dough that’s aged for four days and made by blending techniques from both Detroit and Neo-Neapolitan styles that’s baked in a conveyor belt oven.

“It’s almost a thing that doesn’t exist anymore. It’s how Pizza Hut made pizza in 1987,” Calleo told CultureMap in May. “It’s got a good rise on the crust. It doesn’t droop, but it’s not stiff like a cracker. It’s got a little too much cheese and sauce on it…A culinary instructor would tell you it’s unbalanced, and that’s the point.”

Highlights from the menu include:

Tom Selleck: Bacon, ham, pepperoni strips, and pineapple
Salad Days: Spinach, tomato, garlic, feta and herb seasoning, and marinated artichoke hearts.
That Guy!: Italian sausage, bell peppers, onions, and feta
Meatza-Pizza: Pepperoni cups, pepperoni strips, Italian sausage, beef, bacon, and ham
Veg-O-Max: Mushrooms, onions, bell peppers, garlic, banana peppers, olives, and feta.

In addition to pizza, Galaxy will serve appetizers such as breadsticks, garlic potatoes, garlic cheesebread, pizza rolls, and everything bagel spinach and artichoke dip. The restaurant also offers sandwiches such as a cheeseburger and an Italian sub, as well as salads.

Finally, Calleo and crew will serve a few baked ziti pastas such as the Sunday gravy with tomato and meat sauce, provolone, and mozzarella; the Pizza-Pasta with meat sauce, Italian sausage, bacon, pepperoni strips, mixed bell peppers, and a provolone-mozzarella blend; and the Chili Crisp, Sausage and Peppers with pepperoni chili crisp, garlic butter, Italian sausage, mushrooms, onions, feta, and “Moonrock Dust” seasoning.

As CultureMap reported last month, Calleo, whose resume includes founding both Pi Pizza and Gold Tooth Tony’s, is returning to the kitchen for the first time after being diagnosed with autism last year. Choosing a smaller location and only being five days per week (Thursday-Monday) are designed to provide Calleo and his employees with a better work-life balance.

“Galaxy Pizza is really about creating a place that feels familiar and welcoming while also being true to who I am,” Calleo said in a statement. “Getting diagnosed with autism later in life changed a lot for me, and I hope this restaurant can become a positive space that not only serves great pizza, but also finds ways to advocate for and support others. This one is really special to me for lots of reasons, and I cannot wait to share Galaxy Pizza with the Spring community.”

Beginning at 11 am on Saturday, Galaxy Pizza will celebrate its grand opening with giveaways and prizes. The winner of a Street Fighter 2 tournament will win free Galaxy Pizza for a year.

Photo by Rebekah Flores

Galaxy Pizza serves pizza made with dough that ages for four days.

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