Photo by Mai Pham Tyler Mason at the Hotel Icon had the most visually appealing dish for Kiss My Grits.
Four years ago, the first inaugural Kiss My Grits Gulf Coast Throwdown benefitting the Young Texans Against Cancer (YTAC) charity took place at Silver Street Studios. I still remember the first year vividly, because I got to see the chefs exercise an immense amount of creativity. I remember grits gnocchi, grits congee, crispy round grits cakes, and kimchi grits topped with fried dumplings (the winning entry by Kata Robata's chef de cuisine at the time, Seth Siegel-Gardner). The second year was equally memorable, with offerings like panko-crusted grits balls, Indian-inspired grits three ways, chocolate-covered grits popsicles, and lobster grits topped with corn-cognac foam by winning team Uchi.
This year, however, while the cause was still just as important, and the party was still very fun, the creativity and competitive spirit seemed lackluster. So, what happened? My theory is that there are just too many things going on at the moment. In the last month or so, we've seen a number of throwdown events take place -- Go Pig or Go Home, Sugar Land Wine and Food, Taste of the Nation, Big Taste of Houston, etcetera -- with two more events this coming Sunday (Curry Crawl is taking place this coming Sunday at Straights, and a new Fried Chicken Throwdown is taking place the same night at Haven).