Top Chef arrives in a state with serious culinary chops

By Amanda Black

I’m not much for reality TV, since I prefer shows about mysterious islands or cops with hearts of gold. But Top Chef’s trip to Texas caught my attention. The first thought that came to mind is beef and the second is chili, but when you dig into it, Texas has done more to change the American culinary landscape than most places.

Texas is a big place with a diverse history, which is seen in its food. Think seafood from the Gulf, barbecue and steaks from the ranching lands and Tex-Mex from the border counties. What about Dr Pepper (born in Waco) or the corn dog (its debut was at the Texas State Fair in Dallas)?

Many wineries have settled in the Hill Country. These days, Texas is the fifth-largest wine producing state in the U.S. with more than 220 wineries. Chefs have found their way to Texas in droves, opening up chic eateries in towns big and small, to serve fresh Texas tastes and local vintages.

Thanks to this rich history and emergence as a culinary powerhouse, the Lone Star State was selected as the location for the ninth season of Top Chef on Bravo-TV, which premiered on November 2. The show is featuring three cities: San Antonio, Austin and Dallas/Fort Worth and their culinary treasures.

The Culinary Institute of America (CIA) in San Antonio serves as the base for the show. It hosts a variety of tours and classes for visiting groups. The other two campuses, one in Hyde Park, N.Y., and the other in St. Helena, Calif., also welcome visitors. 

For gourmands, hearty eaters and anyone interested in all things food, Texas Tourism has launched a culinary microsite (http://www.traveltex.com/culinary) that features delicious tours, videos, Top Chef filming locations and other helpful resources for Texas-bound food lovers.

Group Tour Magazine has an entire website dedicated to culinary travel. Find it at http://www.grouptourculinary.com/.

What’s your favorite flavor from Texas?