Bravo’s “Top Chef” contestants have cooked wild boar in the snow in Telluride, Col. They fed judges in the outfield of Boston’s historic Fenway Park right in front of the Green Monster. They created “sexy” dishes at a San Francisco fetish shop with cheeky names like Naughty Nuts and Edible Underwear Drawer.
But no “Top Chef” camera has ever graced award-winning Atlanta restaurant Bacchanalia, perused the aisles of Your Dekalb Farmers Market or popped inside Paula Deen’s The Lady and Sons restaurant in Savannah.
Why has the sturdy reality competition show, shooting its 16th season now in Kentucky, ignored Georgia so far?