Greenville’s culinary scene took center stage in a recent episode of Bravo’s ‘Top Chef,’ which aired on May 18. The episode, titled ‘Down the Rabbit Hole,’ featured the vibrant Unity Park and the renowned Topsoil Restaurant in Travelers Rest, bringing national attention to these local gems.

Unity Park Hosts Quickfire Challenge

The episode began with a Quickfire Challenge at Unity Park, where the six remaining chefs were tasked with creating dishes using peaches and ingredients sourced from the Swamp Rabbit Café and Grocery. In a twist, midway through the challenge, chefs had to rotate stations and add their unique touch to a competitor’s dish. This segment was judged by Keith Habersberger and Rachel Ann Cole from The Try Guys, adding an extra layer of excitement to the competition.

Elimination Challenge at Topsoil

For the Elimination Challenge, the chefs moved to Topsoil Restaurant, where they were asked to craft dishes using rabbit, paying homage to the Prisma Health Swamp Rabbit Trail and Michelin. The dishes were evaluated by a panel of judges, including Adam Cooke, executive chef of Topsoil, and Michelin-star chef Niki Nakayama, alongside host Kristen Kish and judge Gail Simmons. The challenge also featured Brent Bookwalter, a retired professional cyclist, and five secret diners who contributed to the scoring.

In the end, Rhoda Magbitang from Mauna Lani, Hawaii, emerged victorious in the Quickfire Challenge, while Sherry Cardoso from Brooklyn, New York, won the Elimination Challenge. Unfortunately, Anthony Jones from Alexandria, Virginia, was eliminated from the competition.

‘Top Chef’ continues to air on Bravo every Monday at 9 p.m., with episodes available on Peacock the following day. Season 23 is primarily based in Charlotte, North Carolina, but Greenville’s culinary scene has been prominently featured in several episodes, showcasing the city’s rich flavors and vibrant food culture.

Original reporting: Greenville Journal — read the source article.