Do local chefs Justin Devillier of La Petite Grocery and Michael Sichel of Galatoire's have home field advantage on the current season of Top Chef? It may have seemed so, writes Ian McNulty, during last week's swamp-themed segment when chefs were asked to work with frog, alligator, and turtle, ingredients that, to the average viewer, seem a little exotic. However, "to seasoned Louisiana cooks, they aren't culinary punchlines or fodder for exotic kitchen exercises. They are versatile and familiar components when cooking for the Creole palate." [The Advocate]
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