Houston flavor finale! Chef Erick Williams crafts a dish complete with lobster & spicy remoulade

Williams, who is with Chicago's Virtue Hospitality Group, was the final elite chef to take the Yeti Culinary Stage at Southern Smoke Festival. He quickly pulled together hoe cakes with lobster in spicy remoulade with pickled onion and dill.  The chef demonstrations were part of the annual event with benefits Southern Smoke Foundation, an organization co-founded by "Eat Like a Local" host Chris Shepherd. Shepherd joined Williams and Yeti Culinary Stage emcee Brad Leone to wrap up a successful night at Discovery Green Park.