Local culinary wiz Keith Rhodes cooked some rabbit and impressed the judges Wednesday night on the premiere of the Bravo reality TV series “Top Chef: Texas.”
Rhodes, the man behind Wilmington’s Catch and Phun restaurants and former finalist in the StarNews’ own Top Chef competitions, was one of 29 chefs from around the country vying to be one of 16 chefs to move on in the competition.
Rhodes’ rabbit dish earned him one of the coveted 16 spots and he’ll stay in the competition at least another week.
Standing before the judges, Rhodes joked he was “too big to pass out.” But despite his nerves, he presented seared rabbit tenderloin and chicken fried rabbit that judge Tom Colicchio called “perfectly cooked.”
“Top Chef: Texas” airs at 10 p.m. Wednesdays on Bravo.