Have you been watching “Top Chef’s” 23rd season? We have — here’s our roundup from the latest episode.
With a focus on the Carolinas, our region’s food scene is getting the national spotlight it deserves. We spoke with Sweet Lew’s owner and barbecue expert Lewis Donald to find out what it was like to be part of the show.
What was it like to be asked to be part of “Top Chef?”
I felt a sense of responsibility and pride. Obviously, it was going to be a huge look into our city’s culinary scene, while also highlighting some significant ingredients and cuisines. What excited me most was letting everyone know Charlotte has great barbecue.
The episode you’re on features whole hog barbecue. What’s your connection to whole hog?
My only real connection is through tasting and cooking. Realizing that whole hog cooked properly and handled properly is the best bite of smoked meat you’ll ever find. It’s pretty simple — Texas has brisket, North and South Carolina have whole hog, period!
Did you have a chef you were secretly rooting for?
I’m just a fan of the competition. Season 23 has several consistent cooks, anyone who wins deserves it because they completed the overall challange. How does it feel to see Charlotte’s culinary reputation keep expanding, first with MICHELIN, and now “Top Chef?” Slow and steady wins the race! I’ve been here 18 years, and every year our culinary scene grows and evolves. I think MICHELIN is great and has done good things here. TC has truly put our city on stage — the farmers, products, chefs, restaurants, and the landscape.
What’s something that inspired you about the show, the cheftestants, or the judges?
Truthfully, watching this season so closely has rekindled my desire to have some sort of hand in the future of our industry. As a business owner, it’s important to give back.
Pass the mic: What are three restaurants or dishes you feel Charlotteans should visit or order?
- Chocolate cake from Rada
- Order the bar menu at L’ostrica or Sala
- Burger from Customshop
We’ll be recapping the season every week in our free newsletter. Make sure you’re subscribed to keep up.
