Bethel Church

‘Top Chef: Houston’ Recap: Episode 9 | Eater Houston

"At the 100-person fundraiser held at Bethel Church, a historic place of worship preserved in the early 2000s, I watched chefs present deeply personal, soulful plates: Wallace’s Nana’s salmon cakes with remoulade and a Hoppin’ John salad that captivated guests; García’s vibrantly red beet sope topped with her mother’s chorizo, charred pineapple pico, queso fresco, and salsa verde; Kolpin’s “frikadeller style” meatball with white cheddar mash and gravy that ultimately was criticized as too tight and lacking fat; Shanti’s low-country crab rice with oyster gravy that earned rave attendee reviews but mixed judge opinions about combining components; Lo’s humble nasi lemak that lacked “a pop” when combined; and Brown’s pulled-it-together soul food of hammocks, collard greens, and cornmeal cakes, which prompted Dawn Burrell to gush, “When collard greens hit the cornbread, it’s a match made in heaven,” while Kwame Onwuachi said the greens could not have been more perfect." - Brittany Britto Garley