Chefs Under Fire 2011 Houston Area Regional Competition was held Sept. 25 at Rice’s East Servery. The heated cooking battle pitted talented Texas chefs against each other to determine which gastronomic artist would advance to the state competition.
Chef Harold Wong of the Houston restaurant Azuma Sushi and Robata Bar claimed top honors with his winning dish “Cap’n Carpaccio,’ a lightly seared sirloin flap steak topped with an orange Jam, micro shiso, garlic chips and fried leeks mixed with Ito Togarashi and paired with eggplant slices and sprinkled with crumbled Cap’n Crunch cereal.
Rice’s own Anthony Elumn, a garde manager chef, also participated in the competition.
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