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(The Chairman) THE TIME HAS COME TO ONCE AGAIN ANSWER
LIFE'S MOST SAVORY QUESTION...
HERE WE GO.
WHOSE CUISINE REIGNS SUPREME?
I'LL TELL YOU ABOUT IT LATER.
THIS IS "IRON CHEF AMERICA."
HOW MUCH TIME?
(Timekeeper) THREE...
GO, GO, GO.
TWO...
I GOT IT. I GOT IT.
ONE...
WHOO-WHEE.
TIME'S UP.
JUST HOLD ON, HOLD ON, HOLD ON.
(Alton) A DELECTABLE JAPANESE TRADITION
HAS TAKEN ROOT IN AMERICAN SOIL.
WE HAVE BEEN GRACED WITH THE ESTABLISHMENT
OF OUR VERY OWN KITCHEN STADIUM,
WHERE OUR NIMBLE CHAIRMAN HAS BROUGHT TOGETHER
THE PUNGENT FLAVORS OF EAST AND WEST.
IT IS HERE WHERE THE BEST OF THE BEST FROM AROUND THE WORLD
MEET AND FACE THE ULTIMATE GOURMET CHALLENGE.
I'M IN THE ZONE, MAN.
YOU KNOW, I THINK IT IS THE BABYLONIAN TALMUD THAT SAYS,
"IN EATING,
"A THIRD OF THE STOMACH SHOULD BE FILLED WITH FOOD.
"A THIRD SHOULD BE FILLED WITH DRINK.
AND A THIRD SHOULD ALWAYS BE LEFT EMPTY."
WELL, THE CHAIRMAN HAS A SLIGHTLY DIFFERENT SPIN.
HE THINKS THAT THE PERFECT THING
TO PUT IN THE EMPTY THIRD OF THE STOMACH
IS FEAR AND APPREHENSION
AT THE BATTLE TO COME.
FOR ME, EH, IT'S JUST ANOTHER DAY AT THE OFFICE,
AND I THINK IT'S TIME TO GET TO WORK.
IN MERE MOMENTS, ONE IRON CHEF
WILL BE PITTED AGAINST OUR CHALLENGER,
WHO THIRSTS TO DISCOVER OUR SECRET INGREDIENT
AND ENTER THE HEAT OF BATTLE HERE IN KITCHEN STADIUM.
THE CHAIRMAN WELCOMES CHEF MICHAEL FERRARO.
SHORTLY AFTER CULINARY SCHOOL,
CHEF FERRARO QUICKLY GAINED EXPERIENCE AND RECOGNITION
COOKING IN SOME OF THE MOST PRESTIGIOUS KITCHENS
IN NEW YORK CITY SUCH AS THE FOUR SEASONS
AND THE BILTMORE ROOM.
(Michael) I REALLY GOT THROWN INTO IT. I LEARNED A LOT THERE.
SO THAT KIND OF REALLY LAUNCHED ME, AND IT GAVE ME AN EDGE.
(Alton) AS EXECUTIVE CHEF AT DELICATESSEN AND MACBAR,
HE STRIVES TO CREATE A MENU
FEATURING HIS CREATIVE SPIN ON INTERNATIONAL COMFORT FOOD.
(Michael) I TAKE COMFORT FOOD DISHES
THAT ARE USUALLY NOT SO REFINED
AND MAKE THEM SOPHISTICATED, CRISP, CLEAN FLAVORS.
(Alton) AFTER A DECADE OF COOKING
IN THE STRESSFUL NEW YORK CUISINE SCENE,
HE SAYS HE'S PREPARED
FOR THE INTENSE PRESSURE OF KITCHEN STADIUM
AND READY TO BATTLE HIS FAVORITE IRON CHEF.
(Michael) COOKING IN KITCHEN STADIUM TODAY
WILL BE THE GREATEST HONOR SO FAR IN MY CAREER.
I WANT TO BATTLE...
IRON CHEF ZAKARIAN.
CHEF FERRARO, WELCOME.
YOU ONCE SAID, "A SUCCESSFUL CHEF
NEEDS TO BE A LITTLE BIT CRAZY."
SO WILL YOU LEAVE KITCHEN STADIUM
A LITTLE BIT CRAZY BUT TRIUMPHANT
OR STRAINING AT THE STRAPS OF A STRAITJACKET?
I WILL KEEP MY SANITY TODAY.
VERY GOOD.
IRON CHEF ZAKARIAN.
MR. CHAIRMAN.
I CAN TELL BY THE GLEAM IN YOUR EYE
YOU ARE READY FOR THIS CULINARY CONFRONTATION.
ABSOLUTELY, MR. CHAIRMAN.
BUT THERE IS ONE MORE INGREDIENT TO THIS BATTLE--
OUR SECRET INGREDIENT,
THE THEME ON WHICH OUR CHEFS WILL OFFER
THEIR SUCCULENT VARIATIONS.
TODAY'S SECRET INGREDIENT IS...
♪♪
PEACHES!
(cheering)
(Michael) MY RELATIONSHIP WITH PEACHES
GOES BACK TO WHEN I WAS A BOY.
ALL RIGHT.
WE HAD THREE PEACH TREES AT MY HOUSE GROWING UP.
(Geoffrey) I JUST LOVE PEACHES.
I THINK IT'S A VERY SOPHISTICATED FRUIT,
AND IT'S SUBTLE.
CHEFS, WOULD I BE EXAGGERATING IF I SAID THIS WAS
A MOST VERSATILE INGREDIENT?
NO, YOU WOULD NOT, MR. CHAIRMAN.
WONDERFUL, MR. CHAIRMAN.
SO NOW, AMERICA,
WITH AN OPEN HEART AND EMPTY STOMACH
I SAY UNTO YOU IN THE WORDS OF MY UNCLE...
ALLEZ CUISINE!
(Alton) BATTLE PRUNUS PERSICA IS ON HERE IN KITCHEN STADIUM.
OF COURSE, THE PEACH GETS THAT NAME PERSICA
BECAUSE THE EARLY EUROPEANS BELIEVED
THAT IT CAME FROM PERSIA.
ACTUALLY, IT CAME THROUGH PERSIA...
(yells indistinctly)
BUT ORIGINALLY FROM CHINA.
IT CAME TO AMERICA BY THE WAY OF SPANISH EXPLORERS
AROUND THE 16th CENTURY.
IT CERTAINLY FOUND A HOME IN THE AMERICAN SOUTH.
ANY MORE YELLOWS?
(woman) OVER HERE.
ALTHOUGH THERE ARE HUNDREDS
IF NOT THOUSANDS OF DIFFERENT VARIETIES OF PEACHES,
WE HAVE THREE TODAY BEING OFFERED BY THE CHAIRMAN.
WE HAVE YELLOW CLINGSTONE PEACHES,
WHITE CLINGSTONE PEACHES, AND THEN
THESE LITTLE DONUT PEACHES, WHICH ARE AN HEIRLOOM VARIETY.
SPECIAL DELIVERY, MADEMOISELLE.
(Alex) THANK YOU.
THE ALMIGHTY PEACH
IS OF COURSE AKIN TO THE ROSE
AND INCLUDES AS ITS RELATIVES ALL OF THE ROSE FAMILY,
CHERRIES, ALMONDS,
LET'S SEE, PLUMS, APRICOTS, OF COURSE, NECTARINES,
WHICH ARE KIND OF LIKE FUZZ-LESS VERSIONS OF PEACHES.
KEITH?
I HEAR CHEF FERRARO CALLING
FOR A QUICK STRATEGY SESSION ON HIS SIDE.
PANNA COTTA WITH A PEACH BROTH. PEACH RAVIOLI.
PEACH SORBET. LET'S GO WITH A SOUP, SCALLOP, CAVIAR.
RIGHT ON.
WE'RE GONNA DO GNOCCHI, OKAY?
I'LL GET THE DUCK ON NICE AND EARLY AND CRISP.
WHEN YOU WALK INTO KITCHEN STADIUM,
AND YOU SEE THE SMOKE AND THE LIGHTS,
YOU'RE LIKE, WOW, SO THIS IS IT.
BUT ONCE YOU GET YOUR HANDS ON THAT INGREDIENT,
OUR NATURAL INSTINCT IS TO START COOKING
AND DO WHAT WE DO EVERY DAY.
STRATEGY!
(Alton) IRON CHEF ZAKARIAN CALLING FOR A STRATEGY MEETING
WITH THIS TEAM.
(Geoffrey) OKAY. RAVIOLI. SLICED PEACHES.
PISTACHIO CREAM.
PISTACHIO CREAM WITH THE SOUFFLé.
THAT BIG BOY. READY? LET'S GO.
ALL RIGHT, GREAT.
I'M THINKING, OKAY, IT'S PEACH. IT'S DELICIOUS.
SO I WANT TO DO SOMETHING FUN.
I THINK OF CHICKEN LIVER. I THINK OF A SOUFFLé.
(Alton) PEACH JUICE BEING PROCESSED
OVER ON IRON CHEF ZAKARIAN'S SIDE.
IT LOOKS LIKE SOUS-CHEF GUARNASCHELLI
IS GONNA BE HANDLING THAT. SHE'S BACK AT THE PANTRY STATION.
AND SOUS-CHEF PAUL--
HE'S RUNNING PEACHES THROUGH THE DELI SLICER,
WHICH IS KIND OF CURIOUS.
AND SOUS-CHEF KATE ON THE CHALLENGING SIDE
IS ALSO JUICING MANY A PEACH.
(Michael) WE GOT THE PEACH JUICE DONE FIRST,
BECAUSE THAT WAS A COMPONENT IN MANY DIFFERENT DISHES.
KATE, YOU GOT THE GELATIN IN?
(Kate) YEAH.
YOU CAN PASS IT TO ME.
LOOKS LIKE OUR TRUSTY FLOOR REPORTER KEVIN BRAUCH
IS HEADING DOWN TO CHECK IN WITH OUR CHEFS NOW.
THREE MORE MINUTES ON THOSE PEACHES THERE.
THANK YOU.
HERE HE IS. CHEF, WELCOME TO KITCHEN STADIUM.
THANK YOU VERY MUCH.
HOW ARE YOU DOING? DO YOU LIKE THE INGREDIENT?
YES, I DO, VERY MUCH SO.
HOW ARE YOU GOING TO ELEVATE THE FLAVORS
OF THE PEACH HERE TODAY IN KITCHEN STADIUM FOR THE WIN?
WE'RE GONNA PAIR IT UP WITH SOME SEAFOOD.
WE'RE GONNA PAIR IT UP WITH SOME DUCK.
WE'RE GONNA HAVE A PRE-DESSERT, A DESSERT.
UM, I'LL LET YOU KNOW AS WE GO ALONG.
I'M GONNA LET YOU GO.
HAVE A GOOD BATTLE.
THANK YOU.
IRON CHEF ZAKARIAN. WHAT THE PEACH?
HELLO, SIR, HOW ARE YOU TODAY?
WHAT THE PEACH?
I HEARD SOUFFLé IN YOUR STRATEGY MEETING.
YEAH, I'M TRYING--I'M GONNA TRY TO DO THAT. WE'LL SEE.
IS THIS AN EASIER
OR MORE COMPLEX INGREDIENT?
COMPLEX.
COMPLEX. HE SAID IT. COMPLEX.
IRON CHEF ZAKARIAN.
(Alton) YES, IT IS DECEIVINGLY SO.
SO DESSERTS FROM BOTH SIDES OF KITCHEN STADIUM
AND A PRE-DESSERT FROM OUR CHALLENGER.
I'M NOT SURE WHAT THAT MEANS,
BUT I GUESS WE'LL FIND OUT SOON ENOUGH.
WATCH YOUR BACK. WATCH YOUR BACK.
ALL RIGHT, A MOMENT AGO THE IRON CHEF WAS BUILDING
A CURIOUS STRUCTURE OF ENDIVE AND PEACHES,
SOME SUGAR, SOME SALT, ALLSPICE.
THAT ALL WENT INTO A VACUUM BAG AND WAS COMPRESSED.
AND NOW IT LOOKS LIKE THE IRON CHEF IS COOKING IT
IN THE IMMERSION CIRCULATOR
AT A VERY SPECIFIC 177.1 DEGREES FAHRENHEIT.
SOUS-CHEF PAUL WORKING WITH SOME CHICKEN LIVERS.
HE SAUTéED THOSE WITH SOME SHALLOTS VERY QUICKLY.
SMELLS GOOD, PAUL. SMELLS GOOD.
THAT'S THE WAY WE LIKE IT.
THAT MIXTURE HAS BEEN BLENDED.
NOW IT'S GOING THROUGH A CHINOIS, A FINE MESH STRAINER.
I ASSUME THEY'RE GONNA MAKE A MOUSSE OF SOME TYPE
OUT OF THAT PRODUCT.
OVER ON THE CHALLENGER'S SIDE, ALL RIGHT, WE CAN SEE RIGHT NOW
CHEF FERRARO DISSOLVE SOME GELATIN INTO THAT CONCOCTION.
HE ADDED CHAMPAGNE AND PEACH JUICE
AND THEN SOME RED WINE VINEGAR.
A DRESSING, PERHAPS? A VINAIGRETTE?
ALREADY ALMOST SEVEN MINUTES INTO THE BATTLE.
IT'S TIME FOR ME TO CHECK IN WITH KEVIN BRAUCH,
MY FAVORITE CANADIAN DOWN ON THE FLOOR.
LOVER OF ALL FOODS.
I KNOW IT'S IMPORTANT TO YOU WHEN YOU PUT ON A BOW TIE, SIR.
YOU LIKE THIS--
I'M SOUTHERN. THIS IS A SOUTHERN INGREDIENT.
I LIVE IN GEORGIA. PEACHES, GEORGIA...
YOU DRESSED--
YEAH, I BROKE OUT A BOW TIE. WHAT CAN I SAY?
YOU DRESSED UP.
WHAT IS THE TRICK TO A GOOD PEACH?
I WILL TELL YOU THIS.
DOWN IN GEORGIA WE DON'T EAT THE FREESTONE PEACHES.
IF YOU WANT A REAL JUICY PEACH, YOU'RE GONNA HAVE TO GET MESSY
WITH THE, UH, WITH THE CLINGSTONE VARIETIES,
JUST LIKE WE HAVE HERE IN KITCHEN STADIUM TODAY.
BY CLINGSTONE, WE MEAN THE PEACH DOES NOT SIMPLY,
YOU KNOW, BREAK AWAY FROM THE PIT.
THE ONLY PROBLEM IS, OF COURSE, A BIT OF LABOR GOES INTO--
TO REMOVING THEM.
ALL RIGHT, EGGS OUT OVER ON IRON CHEF ZAKARIAN'S SIDE.
HE'S GOT TWO DOZEN. HE'S SEPARATING 'EM.
WE KNOW HE'S GONNA MAKE A SOUFFLé. HE SAID SO.
AND YOU KNOW, HE'S KNOWN AS THE SOUFFLé KING.
(Geoffrey) I LOVE SOUFFLéS. ONE OF MY FIRST JOBS
WAS AS A SOUFFLé CHEF, AND WE SOLD 70, 80 SOUFFLéS A DAY.
HAD IT NOT BEEN FOR THAT EXPERIENCE,
I PROBABLY WOULDN'T BE KNOWN AS THE SOUFFLé KING.
AM I REALLY KNOWN AS THE SOUFFLé KING?
(Alton) AND BACK DOWN ON THE CHALLENGER'S SIDE,
CHEF FERRARO ADDING SOME ICE WATER NOW
TO THAT CHAMPAGNE AND VINEGAR MIXTURE.
THAT'S BEING CHILLED DOWN,
SO I THINK IT'S GONNA BE WHIPPED.
KATE, YOU GOT MORE GELATIN OUT?
NO. HOW MUCH MORE DO YOU NEED?
FOUR AND A HALF MORE, PLEASE.
OKAY.
(Kevin) HE ACTUALLY HAS TO REDO THAT,
FROM WHAT I UNDERSTAND.
OH, REALLY? WHAT HAPPENED?
I PUT THE WATER IN THE PEACH INSTEAD OF THE BOWL.
IT'S SUPPOSED TO BE AN ICE BATH.
(Michael) I WENT TO GO PUT THE WATER INTO THE ICE BATH,
AND IT WENT INTO THE FROTH.
SO THEREFORE I HAD TO SCRATCH THAT AND START OVER.
(Alton) WHEN YOU'RE RUSHING AROUND IN KITCHEN STADIUM,
IT'S AN EASY MISTAKE TO MAKE,
BUT I HOPE IT DOESN'T COST HIM TOO MUCH TIME.
AND, OH, SWEETBREADS ON IRON CHEF ZAKARIAN'S SIDE.
OF COURSE, THAT IS THE THYMUS GLAND
AND/OR THE PANCREAS OF A LAMB OR A PIG TYPICALLY.
THOSE SWEETBREADS HAVE RECEIVED SOME FRESH BAY,
THYME, SOME GARLIC, AND I BELIEVE THAT'S JUST WATER.
LOOKING OVER ON CHEF FERRARO'S SIDE, OKAY,
HE'S ABANDONED HIS CHAMPAGNE AND PEACH VINEGAR MIXTURE,
YOU KNOW, FOR THE TIME BEING.
IT LOOKS LIKE HE'S GOT SOME RICOTTA.
IT'S GOING INTO SOME FLOUR.
I THINK THERE'S A COUPLE OF EGGS, UH, WHOLE EGGS IN THERE.
TYPICALLY WHEN WE SEE THAT MOVE IN KITCHEN STADIUM,
IT IS FOR A GNOCCHI.
RICOTTA GNOCCHI.
OKAY, I GUESSED RIGHT THIS TIME.
IRON CHEF ZAKARIAN'S GOT BASIL SEED, OIL, UM--
(Geoffrey) WHITE BALSAMIC.
OH, HE'S GOT SOME WHITE BALSAMIC
GOING IN THERE, TOO.
THE INTERESTING THING ABOUT BASIL SEEDS
IS THAT THEY SWELL UP AND GET KIND OF A GELATINOUS COATING,
ALMOST--ALMOST LIKE CAVIAR.
SO HE'S REALLY PLAYING WITH SOME INTERESTING TEXTURES THERE.
OVER IN THE HANDS OF SOUS-CHEF PAUL
HE'S GOT ANOTHER BLENDER WHIRRING AWAY.
I THINK IT'S JUST PEACHES.
(Kevin) AND CAYENNE.
AND CAYENNE?
YEP, THAT'S IT.
THE COLOR COMES FROM CAYENNE, A FAIR AMOUNT OF CAYENNE.
AND LOOK, PAUL JUST WRUNG OUT THAT GELATIN,
AND THAT IS GOING INTO A POT, UH,
THE BLEND OF PEACHES AND CAYENNE.
ON CHEF FERRARO'S SIDE,
WE'VE GOT A COUPLE OF DIFFERENT CHEESES OUT.
(Kevin) PARMESAN.
IT'S ALL PARMESAN?
IS IT ALL PARM?
PARMIGIANO-REGGIANO.
DIVISION OF THE DISHES HERE VERY QUICKLY, ALTON BROWN.
SWEET, SAVORY--I MEAN, WE'RE GONNA SEE THIS INGREDIENT
GO BOTH WAYS HERE TODAY IN KITCHEN STADIUM.
YES, WE'RE GOING TO SEE PEACHES GO BOTH WAYS
HERE IN KITCHEN STADIUM. THIS IS THE WAY THAT FRUIT IS.
AND I BET WE'RE GONNA SEE IT GRILLED. WE'RE GONNA SEE IT RAW.
WE MIGHT EVEN SEE IT PAN-FRIED. IT'S A VERY VERSATILE FRUIT.
HE'S GOT SOME CASCABEL CHILIES OUT NOW
OVER ON THE CHALLENGER'S SIDE.
I THINK THOSE CHILIES WENT INTO THE CONVECTION OVEN.
MODERATELY HOT.
CHEF FERRARO'S WORKING THAT GELATIN MIXTURE AGAIN.
15 MINUTES HAVE ELAPSED.
THAT IS NOW BEING CHILLED DOWN THE WAY HE ORIGINALLY INTENDED.
BUT WE'RE UNDER THE 45-MINUTE MARK
HERE IN KITCHEN STADIUM,
AND OUR CHEFS STILL HAVE A LOT OF COOKING TO DO.
(Alex) THANK YOU.
THE HEAT IS ON HERE IN KITCHEN STADIUM.
THE ACTION WILL CONTINUE WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
"IRON CHEF AMERICA" BATTLE PEACHES RAGING ON HERE
BETWEEN OUR CHALLENGER, CHEF FERRARO, ON THIS SIDE
AND IRON CHEF ZAKARIAN ON THIS SIDE.
AND HERE'S WHAT YOU MISSED DURING THE BREAK.
ON THE IRON CHEF'S SIDE,
A PEACH AND JALAPEÑO SALAD WAS CREATED.
PISTACHIOS WERE FRIED
AND ARE DRAINING ON SOME PARCHMENT PAPER.
ON THE CHALLENGER'S SIDE OF THE WORLD,
A CREAM, VANILLA BEAN, COCONUT MILK,
AND SIMPLY SYRUP MIXTURE WAS MADE ON THE STOVETOP.
AND PEACH PITS ARE SAUTéING IN BALSAMIC VINEGAR.
THEY'VE GOT SOME PRETTY FINE CULINARY MINDS TO BE SURE,
BUT SO DO OUR JUDGES, AND TO INTRODUCE THEM
WE GO TO KEVIN BRAUCH. KEVIN.
KONBANWA. GOOD EVENING, LADIES AND GENTLEMEN.
ALTON BROWN, HERE COME THE JUDGES.
FIRST UP, THIS FOOD WRITER HAS WON JAMES BEARD AWARDS
FOR HIS COOKBOOKS AND HIS CULINARY NEWSLETTER
"THE ROSENGARTEN REPORT."
HE'S ALSO BEEN A FREQUENT CONTRIBUTOR ON THE "TODAY" SHOW.
THIS IS...
NEXT, SHE'S WRITTEN FIVE POPULAR COOKBOOKS
INCLUDING HER LATEST, "CHING'S EVERYDAY EASY CHINESE."
AND HER SHOW "CHINESE FOOD MADE EASY"
IS A HIT ON COOKING CHANNEL.
WELCOME...
FINALLY, HE IS A PASSIONATE FOODIE
AND THE CREATOR OF THE HIT TV SHOW
"EVERYBODY LOVES RAYMOND."
HIS STRUGGLES TO CREATE A VERSION OF THE SHOW IN RUSSIA
ARE CHRONICLED IN THE HILARIOUS DOCUMENTARY
"EXPORTING RAYMOND."
HERE IS...
(Alton) GREAT, THANKS KEVIN. ALL RIGHT, WHAT HAS GONE
INTO THAT SAUTé PAN ON THE IRON CHEF'S SIDE?
(Alex) PEACH SCHNAPPS.
THAT'S SOME SCHNAPPS?
YES.
YOU CAN ACTUALLY SMELL IT HERE IN KITCHEN STADIUM.
PEACH SCHNAPPS.
PEACH SCHNAPPS.
NO BUTTER IN THE SCHNAPPS, RIGHT?
UH, A TOUCH.
A LITTLE OR NO?
YOU KNOW, IT'S GOTTA BE A LITTLE WET SO I CAN FOLD IT IN.
JUST A TINY, LITTLE *** AND A PINCH OF SALT IS OKAY?
YEAH. YEAH.
A LITTLE HONEY?
YEAH.
OVER ON THE CHALLENGER'S SIDE,
SOUS-CHEF KATE HAS HER DAIRY MIXTURE OUT,
AND SHE'S POURING THAT OVER DICED PEACHES,
SO THAT'S GONNA BE PART OF THEIR DESSERT COURSE.
AND YOU KNOW WHAT? I'M GONNA CALL IT A PANNA COTTA.
IT'S A PANNA COTTA WITH PEACHES IN IT.
AND THAT'S HEADED TO THE REFRIGERATOR NOW.
(Michael) HOW YOU GUYS DOING?
(Kate) GOOD.
GOOD?
YEP.
ANDREW?
(Andrew) NO WORRIES. NO WORRIES. NO WORRIES.
YOU SEE THE GNOCCHI BEING CUT
BY CHEF FERRARO THERE ON THE BOARD.
HE'S STILL GOT TWO DIFFERENT POTS OF AROMATICS STEWING,
ONE A STANDARD MIREPOIX WITH GINGER AND GARLIC INCLUDED.
AND DO ME A FAVOR, JIB NUMBER 8,
JUST TILT DOWN TO THAT OTHER POT.
I KNOW THAT THERE ARE OBVIOUSLY PEACHES IN THERE,
BUT I THINK THERE ARE ALSO ONIONS
AND SOME PEACH JUICE, TOO.
SOUS-CHEF ANDREW HAS BEEN WATCHING OVER THOSE.
AND NOW IT LOOKS LIKE HE'S GOT SOME DEEPLY SCORED DUCK ***.
OF COURSE, THAT'S DONE SO THAT SUBCUTANEOUS FAT
CAN RENDER OUT AND CRISPEN THE SKIN.
IF YOU DON'T DO THAT, YOU END UP WITH MUSH.
SPEAKING OF SKIN,
IRON CHEF ZAKARIAN BUSY PEELING SKIN
OFF OF SOME PEACH SLICES ON HIS BOARD.
AND IN A BLENDER WITH SOUS-CHEF ALEX
IS A CREAM MIXTURE WITH PISTACHIO PASTE
AND THE PISTACHIOS THAT, OF COURSE, WERE DEEP-FRIED EARLIER.
THAT WAS BLENDED, AND NOW SHE'S STRAINING THAT OUT.
I SUSPECT THAT MIGHT BE AN ICE CREAM
BY THE LOOKS OF THINGS.
AND SPEAKING OF ICE CREAM,
SOUS-CHEF KATE HAS GONE TO THE ICE CREAM MACHINE.
THAT TOOK, LIKE, THREE MINUTES.
CHEF, WHAT DO YOU HAVE WORKING IN THERE--
IN THE ICE CREAM MACHINE?
THIS IS PEACH JUICE, SIMPLE SYRUP,
A LITTLE WATER, AND LEMON JUICE. PEACH SORBET.
ALL RIGHT, PEACH SORBET. NICE.
MIKE, SORBET IS OUT,
AND IT'S BEAUTIFUL.
AND ON THAT NOTE I HEAR KEVIN IS BACK WITH THE JUDGES.
TIME FLIES WHEN YOU'RE HAVING PEACH.
DAVID, WHAT'S GOING ON HERE?
I'M SO HAPPY TO BE HERE.
YOU KNOW, I'VE BEEN JUDGING FOOD MY WHOLE LIFE.
YES.
I'M SO DELIGHTED I FINALLY MADE IT TO THE SUPREME COURT.
THE SUPREME COURT OF FOOD.
WOW. WE SAY PEACH, WE THINK SWEET.
YEAH.
YOU KNOW, 20 YEARS AGO IN CLASSIC FRENCH COOKING,
THERE WAS ALMOST A LAW
AGAINST SWEET AND SALTY TOGETHER.
TODAY EVERY MENU IN FRANCE IS FILLED WITH SWEET THINGS.
LIKE, JUST THINK OF HOW WONDERFUL A PEACH IS.
AND IT'S NOT JUST THE SWEET PART.
IT'S THAT FUNDAMENTAL FLAVOR AS WELL.
CHING, HOW ARE YOU?
I'M GOOD, THANK YOU.
A PEACH, YES OR NO?
OH, YES. PEACH.
YEAH?
I MEAN, LOOK AT THE-- THE SHAPE OF THE PEACH.
IT'S SEXY. LOOK AT THE COLOR, THE TEXTURE. IT'S SWEET.
YOU KNOW, IT'S EVERYTHING THAT A GIRL WANTS.
AND YOU KNOW, IN CHINESE COOKING--
YOU KNOW, THE CHINESE PEACH-- IT'S REVERED.
MY MOUTH IS WATERING. I'M EXCITED.
PHIL, HOW CRAZY IS THIS? HOW CRAZY IS KITCHEN STADIUM?
THIS IS MY FIRST TIME HERE, SO I'M THE NON-PRO, YOU KNOW?
I JUST, UH, I'M WAITING-- COULD I FIND OUT
WHAT THE SPECIALS ARE TODAY?
(laughter)
I'M SEEING THINGS I'VE NEVER SEEN BEFORE.
WHO DOESN'T LIKE A PEACH, YOU KNOW?
I'M GONNA NEED, LIKE, A BIG NAPKIN.
WE'VE GOT ONE OF THOSE FOR YOU.
ALL RIGHT, WE'LL BE BACK IN BIT.
RIGHT NOW I'VE GOT TO GET DOWN TO THE FLOOR
TO THE SEXY ALTON BROWN WEARING THE TIE.
UH, THANKS, KEVIN.
I ALWAYS GET THE BEST COMPLIMENTS
WHEN I WEAR THESE TIES.
ALL RIGHT, BACK TO THE MATTER AT HAND.
THE IRON CHEF COMES OVER. HE'S GOT HIS PLATING PIECES OUT.
WITH 36 1/2 MINUTES.
AND IRON CHEF ZAKARIAN'S GONNA PLATE.
HE'S GETTING OUT OF HERE EARLY TODAY.
WELL, YOU KNOW, HE WANTS TO DO THE BATTLE IN 45 MINUTES.
SOUS-CHEF PAUL BACK, WHISKING AWAY SOMETHING
IN THE REFRIGERATOR,
STANDING AROUND WITH THE REFRIGERATOR DOOR OPEN.
DIDN'T HIS MOM TEACH HIM ANY BETTER THAN THAT?
(Geoffrey) OKAY?
YEAH, I'M JUST WAITING FOR THE MOUSSE
TO SET UP A LITTLE BIT MORE, AND THEN, UH...
OVER ON CHEF FERRARO'S SIDE, HEAVILY SEASONED DUCK ***--
WE SAW THOSE BEING SCORED BY SOUS-CHEF ANDREW.
IT'S BEEN SEASONED WITH FENNEL--
FENNEL POLLEN.
NOT FENNEL, NOT FENNEL SEED-- FENNEL POLLEN,
WHICH IS A LITTLE MORE ELEGANT.
SALT ALSO. I SEE SOME PEPPER ON THERE.
THOSE HAVE GONE DOWN, NOT INTO A SERIOUSLY HOT PAN.
THEY START WITH A COLD PAN.
YOU DO GET BETTER FAT RENDERING OUT OF THAT DUCK BREAST.
AND ALSO ON THAT SIDE-- SHALLOT, SOME PARMESAN RINDS,
THYME, AND CHICKEN STOCK,
SO THEY'RE MAKING A PARMESAN, YOU KNOW, BROTH, ESSENTIALLY.
BACK ON IRON CHEF ZAKARIAN'S SIDE,
NOW REMEMBER WE SAW THOSE KIND OF WAFER-THIN SLICES OF PEACH
THAT WENT THROUGH THE DELI CUTTER?
THOSE ARE BEING STUFFED NOW WITH CRAB, SOME CRèME FRAîCHE,
SOME SALT, AND JUST A LITTLE BIT OF CHIVE.
(Paul) WE'RE USING IT AS A DOUGH
TO MAKE LITTLE PEACH RAVIOLIS.
(Kevin) IT'S A GOOD-LOOKING PIECE OF RAVIOLI.
(bleep)!
AH, SOUNDS LIKE THOSE BEAUTIFUL RAVIOLI
MIGHT BE FIGHTING BACK.
(Geoffrey) TIME!
YOU'VE GOT 33 MINUTES LEFT, CHEF.
33, PAUL.
YEAH, YOU KNOW, DO YOU HAVE ANY UNRIPE--
THESE ARE LIKE MUSH, SO... I NEED TO SLICE A FEW MORE.
WHERE ARE THEY?
I JUST NEED TO FIND MORE.
I DON'T HAVE ANY MORE.
(Geoffrey) THERE WERE SOME PEACHES ON THE ALTAR
THAT WERE VERY RIPE.
I MEAN, WE NEEDED A LOT OF PEACHES IN THIS BATTLE.
PAUL, DO THAT BY HAND. THAT'S FINE.
JUST DO IT BY HAND. THAT'S FINE.
(Michael) COMING DOWN.
ALL RIGHT, LOOKING DOWN ON THE CHALLENGER'S SIDE,
IT LOOKS LIKE SOME SLIVERED ALMONDS, SOME CORN SYRUP,
BUTTER--I THINK THEY'RE MAKING AN ALMOND TOFFEE.
THIS IS GONNA BE A TUILE, LIKE A FLORENTINE TYPE OF THING.
A TUILE-- SO LIKE A COOKIE.
AND I'M GUESSING THEY'RE GONNA SERVE THAT WITH THEIR DESSERT.
(Kevin) OKAY, NOW WE HAVE FIRE, SO THAT'S KIND OF SEXY.
THE PEACH IS SEXY. FIRE'S SEXY.
WE'VE GOT CUMIN AND THYME, BUT THE WAY,
ON THOSE PEACHES THAT ARE SEXY AND ON FIRE.
A GOOD BIT OF OIL--THAT, OF COURSE, IS WHAT'S BURNING.
30 MINUTES HAVE ELAPSED.
LOOK AT THE BEAUTIFUL SEAR, THOUGH,
FROM NOT ONLY THE OIL BUT THE SUGAR CONTENT.
WE'RE JUST UNDER THE 30-MINUTE MARK,
AND THE LIVER MOUSSE IS OUT OF THE BLAST CHILLER
OVER ON IRON CHEF ZAKARIAN'S SIDE.
THAT--THE SAUTéED LIVER, SHALLOT, AND VINEGAR--
THEY'RE MAKING, LIKE, LITTLE DUMPLINGS OUT OF THAT.
BUT IT STILL DOESN'T LOOK LIKE IT'S QUITE SET.
(Paul) (bleep)!
WELL, SEE, THAT JUST DIDN'T WORK OUT REAL WELL, NOW DID IT?
HEY.
YEAH?
WE MIGHT NEED A PLAN "B" ON THIS MOUSSE.
IT'S NOT SETTING UP HARD ENOUGH.
WHAT DID YOU SAY?
WE MIGHT HAVE TO PUT THIS MOUSSE
INTO SOMETHING ELSE, LIKE A VESSEL OF SOME SORT,
BECAUSE IT'S NOT SETTING UP HARD ENOUGH.
DON'T TELL ME THAT. WHAT'D YOU DO?
WHAT'D YOU DO?
I DON'T KNOW.
(Geoffrey) WE HAD A LITTLE TROUBLE
WITH THE CLING PEACH MOUSSE, BECAUSE IT'S SO WARM.
WHEN YOU PURéE IT, IT JUST DOESN'T GET COLD ENOUGH.
IT'S IN THE FREEZER?
IT'S IN THE FREEZER, YES.
LEAVE IT THERE.
I'M VERY CONCERNED WITH IT.
YOU GOT THE PURéE GOING?
YEAH, THE PURéE'S IN. PURéE'S DONE.
THE COOKING CONTINUES AS THE COMPETITION
REACHES A BOILING POINT HERE IN KITCHEN STADIUM.
"IRON CHEF AMERICA" WILL BE BACK.
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM,
"IRON CHEF AMERICA." TODAY'S BATTLE--PEACHES.
AND THIS GEORGIA BOY COULD NOT BE HAPPIER.
THE COMBATANTS OF COURSE--
CHEF FERRARO AND IRON CHEF ZAKARIAN.
AND HERE IS WHAT YOU MISSED DURING THE BREAK.
ON THE IRON CHEF'S SIDE, A SIMPLE SYRUP WAS MADE
WITH THINLY SHAVED GINGER.
AND SWEETENED PEACH JUICE
WAS PUT INTO THE BLAST CHILLER TO MAKE A PEACH GRANITA.
ON THE CHALLENGER'S SIDE,
THEIR TUILE IS IN THE CONVECTION OVEN,
AND A RED ONION WAS SLICED, BREADED, AND THEN DEEP-FRIED.
AND NOW LET'S GET BACK TO THE LIVE ACTION,
WHERE WITH 26 MINUTES LEFT IN THE BATTLE
I SHOULD BE ABLE TO FIGURE OUT AT LEAST A COUPLE OF COURSES.
I KNOW THAT WE'RE DESSERT-HEAVY ON BOTH SIDES.
WE'RE GONNA HAVE A SOUFFLé ON THE IRON CHEF'S SIDE,
AND WHAT I SUSPECT WILL BE A PISTACHIO ICE CREAM AS WELL.
OVER ON CHEF FERRARO'S SIDE, IT'S GONNA BE A PANNA COTTA
WITH DICED PEACHES INSIDE OF IT.
AND THEY'VE ALSO GOT A PEACH GRANITA.
AND THEY'RE MAKING SOME ALMOND TUILE--IT'S STILL IN THE OVEN.
NOW THE PEACHES THAT IRON CHEF ZAKARIAN
SIMPLY PEELED--THOSE ARE GOING DOWN ON A PLATE,
AND HE'S ADDING TO THAT BURRATA CHEESE.
IT'S ACTUALLY A REALLY INTERESTING COUNTERPOINT
TO THE PEACHES,
PROBABLY THE BEST DAIRY THAT I COULD THINK OF
TO WORK, YOU KNOW, ALONG WITH THOSE.
LOOKING AROUND OVER IN CHEF FERRARO'S KITCHEN,
I THINK HIS MEAL IS GONNA BE CENTERED
ON THE DUCK BREAST AND GNOCCHI. AH, AS I SPEAK,
GIANT, DOORKNOB-SIZED SEA SCALLOPS
ARE OUT OVER ON THE CHALLENGER'S SIDE.
I THOUGHT WE WERE GONNA SEE SOME MORE PROTEIN,
AND INDEED IT HAS COME TO PASS.
THOSE ARE SOME OF THE BIGGEST I'VE SEEN THIS SEASON.
(Kevin) WE ARE CATCHING UP ON THE PROTEIN ASPECT
OF THIS BATTLE.
WE ARE. SO SOME REAL DIFFERENCES IN APPROACH
DO START TO EMERGE HERE IN KITCHEN STADIUM.
HERE'S UNI. WANT TO TAKE IT OUT?
OOH, CHECK THIS OUT.
IRON CHEF ZAKARIAN HAS SET SOME UNI ON PAUL'S BOARD.
(David) UNI. I LOVE UNI. LOOK AT THAT.
(Ching) MMM. OH, WOW.
WHERE IS IT? WHERE IS IT?
(gasps) THAT'S A TREAT.
(Phil) THAT IS A TREAT.
(Alton) IT IS INTERESTING
THAT IRON CHEF ZAKARIAN IS BRINGING
A FAIR AMOUNT OF OFFAL TO THE PARTY,
INCLUDING SWEETBREADS WHICH STILL HAVEN'T BEEN FINISHED,
INCLUDING UNI, AND NOW THIS LIVER AND SHALLOT MIXTURE
THAT PAUL HAS BEEN STRUGGLING WITH.
BUT IT'S DEFINITELY LOOKING MORE FROZEN NOW.
PAUL'S SCOOPING IT UP AND MAKING IT INTO LITTLE BALLS OF LIVER.
IF YOU GAVE THAT TO A KID AND SAID IT WAS CHOCOLATE ICE CREAM,
BOY, THEY'D EAT IT, AND THEY'D BE MAD.
(Geoffrey) PAUL, HOW YOU DOING?
(Paul) GOOD.
YOU CAN'T. PUT IT IN THE BLAST FREEZER AND GO.
KEVIN, DO YOU KNOW WHAT THEIR PLAN IS WITH THAT?
(Kevin) TALK TO US-- REMIND US.
WELL, WE'RE MAKING LITTLE MOUSSE BALLS
THAT ARE GONNA BE GLAZED
WITH A LITTLE BIT OF PEACH GELATIN.
IT'S GONNA GET A PEACH GLAZE. THAT'S ALL I KNOW.
IT'S A LIVER BALL WITH PEACHES ON IT.
WITH--YEAH.
IF THEY DON'T SET UP ENOUGH FOR THEM TO GLAZE THEM,
ALL WILL BE LOST.
MAYBE THAT'S GONNA BE AN OPENING COURSE. IT WON'T BE FOR DESSERT.
BUT SPEAKING OF DESSERT...
YOU KNOW YOU LOVE IT.
SO THAT IS GONNA BE AN ICE CREAM.
SOUS-CHEF GUARNASCHELLI HEADS BACK TO THE ICE CREAM MACHINE
WITH HER PISTACHIO MIXTURE. WE KNEW THAT WAS GONNA HAPPEN.
IT'S A GOOD TIME FOR IT.
THIS IS A PISTACHIO ICE CREAM
WITH ITALIAN PISTACHIO PASTE, A LITTLE ALMOND EXTRACT.
IT'S LIKE AN ITALIAN BAKERY IN ICE CREAM.
IT'S GOT A LOT OF--
YOU'VE GOT A LOT OF PISTACHIO AND PEACH GOING ON TODAY.
YEAH.
LOOK AT IRON CHEF ZAKARIAN
WHUP UP ON SOME EGG WHITES.
IN HIS SOUFFLé NOW, HE'S GOT HIS BASE ASSEMBLED.
NOW HE'S GOTTA START FOLDING IN THE EGG WHITES.
AND THAT BASE-- SLICED PEACHES, PEACH JUICE,
BUTTER, AND PEACH SCHNAPPS
THAT SOUS-CHEF ALEX WAS WORKING ON EARLIER IN THE BATTLE.
WE'VE GOT PLATING ALREADY HAPPENING
OVER ON CHEF FERRARO'S SIDE.
AND HE'S PLATING WHAT LOOKS ALMOST LIKE A CAPRESE SALAD.
GRILLED PEACHES GO ON TOP.
AND THEY ARE PAN-SEARING VERY QUICKLY
SOME OF THOSE GIGANTOR SEA SCALLOPS.
ANDREW, HOW'S THE DUCK?
(Andrew) DUCK'S ROCKIN'. AWESOME.
SHALLOT, GARLIC, AND NOW A LOT OF THYME
GOING DOWN INTO THE PAN WITH THOSE DUCK ***.
THERE YOU GO.
THOSE HAVE BEEN RENDERED VERY NICELY,
SO THE OUTER SKIN WILL BE REALLY CRUNCHY.
MORE PEACHES BEING PEELED, BUT THEY'RE KEEPING THEM WHOLE.
THAT'S IN THE HANDS OF SOUS-CHEF KATE.
KATE, HOW YOU DOING?
GOOD. THESE PEACHES ARE SOFT.
DO YOU HAVE ANY PEACHES?
I GOT A DONUT HERE.
FOR WHAT?
CARPACCIO.
I GOT YOU.
THESE ARE PERFECTLY RIPE PEACHES IN KITCHEN STADIUM TODAY,
BUT SOME OF OUR CHEFS' CULINARY PREPARATION
NEED A FIRMER PEACH.
APPARENTLY IT TAKES A SKILLED CHEF TO FIND THE RIGHT ONES.
KATE,
TRY THOSE. YOU'VE GOT TIME, BABE.
(Kate) YEAH.
OKAY.
OVER ON THE IRON CHEF'S SIDE.
IRON CHEF ZAKARIAN IS PLATING UP OR SOUFFLé-ING UP, AS IT WERE,
SOME SLIVERS OF COOKED PEACH GOING ON TOP OF THAT.
LOOKING AT SOUS-CHEF PAUL RIGHT NOW IN THE SAUCEPAN...
BEURRE BLANC?
THIS IS IT.
(Kevin) IT IS A BEURRE BLANC.
THANK YOU. IT IS A BEURRE BLANC,
WHICH IS BASICALLY JUST A BUTTER SAUCE,
IN THIS CASE PEACHES AND BUTTER.
STILL, THE SOUNDTRACK FOR THIS BATTLE
HAS BEEN THE NEVER-ENDING GRIND
OF THE STAND MIXER ON CHEF FERRARO'S SIDE,
AS HE CONTINUES TO MAKE THE LIGHTEST, FLUFFIEST,
MOST AERATED MOUSSE
IN THE HISTORY OF KITCHEN STADIUM.
I MEAN, WHEN DOES IT, LIKE...
STOP?
CAN IT GO WRONG?
THE ONLY TIME YOU REALLY WORRY ABOUT SOMETHING LIKE THAT
IS IF YOU'RE USING DAIRY,
AND YOU COULD LITERALLY MAKE IT INTO BUTTER.
BUT AS LONG AS IT STAYS COLD,
AND HE'S GOT IT SITTING IN AN ICE BATH,
HE CAN ABUSE IT LIKE THAT ALL DAY LONG AT THAT SPEED.
MIKE?
YES?
BRING IT HERE. I'LL DO IT WITH A KNIFE, HUH?
(Michael) WITH ABOUT 15 MINUTES LEFT IN THE BATTLE,
WE WERE PRETTY MUCH OUT OF PEACHES.
WE NEEDED TO COME UP WITH A PLAN "B" AT THIS POINT.
THE SLICER'S NOT WORKING.
(Alton) SOUNDS LIKE CHEF FERRARO'S TAKING MATTERS
INTO HIS OWN HANDS.
WE CAN SEE WAFER-THIN PIECES OF WHITE PEACH BEING CUT,
NOT WITH A DELI SLICER, BUT THE OLD-FASHIONED WAY.
SEE IF THESE ARE GOOD, KATE.
IN THE BLENDER OVER ON THE CHALLENGER'S SIDE,
NOW THAT IS THE MIXTURE THAT ANDREW WAS WORKING WITH
JUST A LITTLE EARLIER-- CARROTS, CELERY, GARLIC, GINGER,
SHALLOTS. THE CASCABEL PEPPERS WENT IN THERE.
PEACHES WERE ADDED OF COURSE.
WHAT'S THAT GONNA BE? IT'S SOUP.
BACK OVER ON IRON CHEF ZAKARIAN'S SIDE,
SOUS-CHEF GUARNASCHELLI'S BACK AT THE ICE CREAM MACHINE.
SHE'S GETTING HER PISTACHIO ICE CREAM OUT.
THERE IS NO PEACH IN THAT AS FAR AS I KNOW.
HOW DID THE ICE CREAM COME OUT, GOOD?
STRESSING.
THIS IS MY FAVORITE ICE CREAM AS A KID.
IT'S A LITTLE OVERTURNED, BUT IT'S OKAY.
15 MINUTES TO GO.
LET THIS MELT. YOU MAY JUST GET MORE OF WHAT YOU WANT.
JUST WAIT TWO, THREE MINUTES.
WE HAVE A QUARTER OF THE BATTLE LEFT,
AND I'M JUST ABSOLUTELY CAPTIVATED
BY THESE--THESE LIVER BALLS THAT PAUL IS TOPPING RIGHT NOW
WITH THAT PEACH AND CAYENNE GELATIN.
(Kevin) I MEAN,
THEY'RE ALREADY AESTHETICALLY NOT THAT PLEASING.
THEY'RE ALREADY--
WELL, LET'S FACE IT. THEY'RE UGLY NOW.
WHAT DO OUR JUDGES THINK OF IT?
I AM DESPERATE TO TRY IT.
I THINK IT WILL PROBABLY BE A DELIGHT.
YEAH, IT'S TRUE.
YOU CAN'T JUDGE A BOOK BY ITS COVER.
BUT WHAT WE DO KNOW IS THAT THE IRON CHEF WAS NOT HAPPY
WITH THE FIRST BATCH THAT HE MADE OF SOME OF THOSE.
A VERY CHALLENGING BATTLE
FOR OUR CHEFS HERE IN KITCHEN STADIUM TODAY.
WANT TO KNOW WHOSE CUISINE REIGNS SUPREME?
WELL, STAND BY. YOU DON'T HAVE LONG TO WAIT.
"IRON CHEF AMERICA" WILL BE BACK.
♪♪
WELCOME BACK, FOOD FANS. IT'S BATTLE PEACH
RAGING ON HERE IN THE HOMESTRETCH IN KITCHEN STADIUM.
WE'VE GOT THE CHALLENGER, CHEF FERRARO, ON THIS SIDE...
HERE WE GO, GUYS.
AND IRON CHEF ZAKARIAN ON THIS SIDE.
SO LET'S QUICKLY BRING YOU UP TO SPEED.
ON THE IRON CHEF'S SIDE, THE SWEETBREADS WERE BREADED
AND ARE PAN-FRYING
WITH GARLIC, SHALLOTS, BUTTER, AND A LITTLE THYME.
THE UNI WAS ADDED TO THE PEACH BEURRE BLANC--NICE.
ON THE CHALLENGER'S SIDE, A MINT SYRUP WAS MADE
WITH, OF COURSE, MINT, SUGAR, AND WATER.
AND THE GNOCCHI IS SIMMERING IN A PAN WITH CHANTERELLES
AND THE PARMESAN BROTH.
THEY DON'T HAVE A LOT OF TIME. LET'S GET BACK TO THE ACTION.
THERE'S A SMALL ATLANTIC VARIETY OYSTER
IN THE HANDS OF OUR CHALLENGER TODAY.
(Michael) BEAUSOLEIL.
ALL RIGHT, A BEAUSOLEIL, SO CANADIAN.
AND THAT WENT DOWN ON TOP OF WHAT LOOKS LIKE A BELLINI
DRIZZLED WITH SOME PROSECCO.
AND HEY, HEY, LOOK AT THAT. A QUENELLE OF THAT FOAM MOUSSE
HE'S BEEN WORKING ON FOR THE ENTIRE BATTLE
IS LANDING NOW ON TOP OF THAT BEAUSOLEIL OYSTER.
WE FINALLY HAVE A GOOD IDEA OF CHEF FERRARO'S OPENING COURSE.
THE SECOND COURSE, OF COURSE,
IS THE GRILLED PEACH SALAD THAT HE PUT TOGETHER EARLIER.
AND HE'S TOPPING THAT NOW WITH HIS PEACH AND BALSAMIC VINEGAR.
LOOKING DOWN OVER ON THE IRON CHEF'S SIDE,
THAT IS THE PISTACHIO ICE CREAM.
LOOKS LIKE IT MAY HAVE TAKEN ON A LITTLE MORE AIR
THEN SOUS-CHEF GUARNASCHELLI WOULD HAVE LIKED.
(Alex) GEOFFREY?
IT'S NOT--IT CAN'T BE A PEACH ICE CREAM.
IT HAS TO BE A PEACH SAUCE. SORRY.
OKAY, SO THAT'S NOW A CREAM WHICH WILL STILL TASTE GREAT,
BUT IT ISN'T AS GOOD AS ICE CREAM IN MY HUMBLE OPINION.
(Geoffrey) I NEED A BEER.
ALL RIGHT, LOOKY,
WE'VE GOT CAVIAR OUT OVER ON THE CHALLENGER'S SIDE
IN THE HANDS OF SOUS-CHEF ANDREW.
IT'S LANDING ON TOP
OF THE BEAUTIFUL, BEAUTIFUL SEARED SCALLOP.
THE CASCABEL AND PEACH SOUP IS THE BASE OF THAT DISH.
AND NOW WITH THE CAVIAR THAT'S A RICH DISH.
AND IT'S GOING DOWN WITH THE BELLINI AND OYSTER,
SO THAT'S STILL ALL PART OF HIS FIRST COURSE.
SOME BEAUTIFUL WILD STRAWBERRIES OUT ON SOUS-CHEF KATE'S BOARD.
HOW'S THE CARPACCIO COMING TOGETHER?
(Kate) GOOD, GOOD.
ALL RIGHT, SOUS-CHEF KATE HAS DONE A REALLY NICE BRUNOISE
OF WHITE PEACH BEING TOSSED WITH THOSE WILD STRAWBERRIES.
BRUNOISE, OF COURSE--JUST A REALLY FINE SYMMETRICAL DICING,
1/8 INCH BY 1/8 INCH BY 1/8 INCH.
THAT'S GOING DOWN ON THAT THINLY SLICED PEACH
THAT CHEF FERRARO SO EXPERTLY CUT EARLIER IN THE BATTLE.
THAT WAS DIPPED IN THEIR MINT SYRUP.
NOW WHAT DOES THAT LOOK LIKE?
OVER HERE ON IRON CHEF ZAKARIAN'S SIDE,
WE SAW THEM MAKE RAVIOLI OUT OF ROUNDS OF PEACH.
IT LOOKS LIKE THE SAME MOVE, ONLY WITH DIFFERENT FLAVORS.
ISN'T IT AMAZING THAT BOTH OF THESE CHEFS
ARE PUTTING UP A RAVIOLI BUILT OUT OF PEACH
BUT WITH COMPLETELY DIFFERENT FLAVORS.
TIME!
(Kevin) TIME CHECK.
SIX MINUTES.
SIX MINUTES.
AT SIX MINUTES, NOBODY'S MADE A BELLINI.
YEAH, I GOT ONE.
HE'S SAYING...
SPICED BELLINI ON THE BOTTOM OF THE OYSTER.
YOU'VE GOT SIX MINUTES LEFT,
AND NEITHER KEVIN BRAUCH NOR I ARE HAVING A BELLINI.
AH!
AND YOU KNOW WHAT?
IRON CHEF ZAKARIAN USUALLY MAKES A DRINK.
OH, GIVE ME A BREAK.
OH, MAN.
ALL RIGHT.
LOOKING DOWN ON IRON CHEF ZAKARIAN'S BOARD,
HE'S JUST CHOPPED UP SOME PISTACHIOS.
AND HE'S USING THAT AS A TOPPING NOW
ON THE PISTACHIO CREAM FOR WHAT I SUSPECT
WILL BE HIS DESSERT PLATE WITH THE SOUFFLé.
BUT THINGS ARE REALLY COMING TOGETHER.
HE'S GOT ONE, TWO, THREE, FOUR, FIVE PLATES DOWN.
THEY'RE STILL IN PROCESS.
THERE GOES THE SWEETBREAD, GRILLED PEACHES.
THERE'S THAT PEACH-STUFFED ENDIVE.
THAT'S A BEAUTIFUL, SIMPLE, RUSTIC PLATE.
ALL RIGHT, THE GNOCCHI IS BEING PLATED
OVER ON THE CHALLENGER'S SIDE,
BEING ALTERNATED WITH THE CHANTERELLES
GOING DOWN ON THAT SQUARE PLATE.
THAT SAUCE WAS ONION, SUGAR, SOME PEACHES,
I THINK SOME VINEGAR AND SOME RICE WINE MAYBE.
THIS IS THE PEACH BUTTER.
OOH, PEACH BUTTER.
(Kevin) THAT'S A NICE-LOOKING PLATE.
THAT IS A NICE-LOOKING PLATE.
AND THAT BEAUTIFULLY RENDERED DUCK BREAST
IS GOING DOWN RIGHT ON TOP OF IT.
YOU'VE GOT TO WORK ON THAT CHICKEN LIVER.
(Geoffrey) PAUL?
(Paul) YES?
DO NOTHING BUT GO BACK AND FIX THE (bleep) CHICKEN LIVER
RIGHT NOW. I'VE GOT EVERYTHING. OKAY?
I'M MOSTLY INTERESTED, OF COURSE--
INTERESTED AND TERRIFIED BY THE PEACH-LIVER BALLS
ON THE IRON CHEF'S SIDE.
AND THEY'RE WORKING ON THOSE ON HANDHELD 4 RIGHT NOW.
WE'LL JUST CLEAN IT UP AT THE EDGES.
(Geoffrey) WATCH OUT, LOVE.
NOW LOOK, THE WAY THEY'RE PLATING THEIR DESSERT
OVER ON THE CHALLENGER'S SIDE-- THAT PANNA COTTA'S GOT
THE DICED PEACHES IN IT, THE LITTLE TUILE.
THAT BROTH THAT'S AROUND THE OUTSIDE--
THAT'S THE PEACH PURéE. SUGAR, WATER,
A LITTLE BIT OF LEMON JUICE WAS IN THAT.
IT'S GOT THE SAME INGREDIENTS AS THE SORBET,
BUT SOME OF IT WAS CHURNED AND SOME OF IT WASN'T.
NOW PEACH GRANITA ON TOP OF THAT.
SO THERE'S THE DESSERT COURSE, FINISHED NOW
IN THE HANDS OF MICHAEL FERRARO.
(Kevin) IT'S A LOVELY PLATE.
BUT THEN THERE'S THE PEACH RAVIOLI IN MINT SYRUP,
SO MAYBE THAT'S THE PRE-DESSERT THAT HE WAS TALKING ABOUT
A LITTLE EARLIER. THEIR DUCK AND GNOCCHI PLATE READY TO GO.
SALAD DONE AND THE SOUP AND COCKTAIL COURSE DONE,
SO THEY'RE DONE.
(Michael) YOU GUYS GOT ANY PEACH JUICE LEFT?
YES.
IRON CHEF ZAKARIAN ALSO PRETTY MUCH DONE.
THEY'RE OPENING WITH THAT BIZARRE PEACH-LIVER CONCOCTION.
THAT SITTING ON TOP OF THE JALAPEÑO AND PEACH SALAD.
THEY'VE GOT THIS KIND OF RAVIOLI WITH THE UNI.
THEY'VE GOT THE PEACH AND BURRATA SALAD.
AND I THINK THAT'S WHERE THE PEACH GRANITA'S GOING.
HE'S TOPPING THAT OFF NOW WITH THE BASIL SEED VINAIGRETTE.
AND THEN THEY'VE GOT THE SWEETBREADS.
(Kevin) YEP.
AND THEN THEY'RE GONNA FINISH, OF COURSE, WITH THE SOUFFLé.
GET SOME GLASSES?
I HEARD A BOTTLE POP.
I HEARD--I HEARD SOMETHING BUBBLY OPEN.
(Kevin) WE DID.
THAT WAS IN THE HANDS OF, UH, MICHAEL FERRARO.
MIKE, BIGGER, SMALLER, GOOD?
BEAUTIFUL QUENELLE OF SORBET BEING PLATED UP
BY SOUS-CHEF KATE OVER ON THE CHALLENGER'S SIDE.
AND FINALLY SOMEBODY MAKES A BELLINI IN KITCHEN STADIUM.
ONE MINUTE TO GO.
WATCH OUT BEHIND YOU.
ALL RIGHT, OUT COMES THE SOUFFLé...
(Kevin speaking indistinctly)
WITH 60 SECONDS.
HOW DO THOSE LOOK TO YOU?
THEY'RE GOOD. HE'S GOT A BEAUTIFUL SET ON THE TOP.
HE'S GONNA GIVE IT A LITTLE SPRINKLE, BUT NOT TOO MUCH.
BUT THE SOUFFLé'S INTEGRAL TO THIS IRON CHEF.
CHEF, THANK YOU VERY MUCH. CHEERS.
(Michael) CHEERS, GUYS.
30 SECONDS TO GO.
(Andrew) HOW'S EVERYTHING?
(Ching) WOW.
IS THIS A BRIBE? I'LL TAKE IT.
I LOVE PEACHES--
TO PEACHES, TO KITCHEN STADIUM...
(both) TO THE CHAIRMAN.
TO THIS MAN.
TO THE CHAIRMAN.
MAVERICK, GOOSE.
GOOSE DIED.
LET'S NOT BE GOOSE.
NO. YEAH. OKAY.
BUT THERE ARE NO COCKTAILS FROM THE IRON CHEF.
THAT'S JUST THE WAY IT'S GONNA BE?
OH, MAN, TOUGH CROWD TODAY.
TEN SECONDS TO GO.
NINE, EIGHT,
SEVEN--OH, COME ON, IS SHE GONNA MAKE IT AT THIS PACE?
FOUR--LET'S MOVE IT, GUARNASCHELLI!
TWO, ONE.
(buzzer)
PUT IT DOWN AND WALK AWAY.
BATTLE PEACHES IS OVER HERE IN KITCHEN STADIUM.
IT'S HISTORY.
(Geoffrey) NICE JOB.
CONGRATULATIONS.
THANK YOU.
WELL, THE DRAMA OF BATTLE MAY BE OVER HERE IN KITCHEN STADIUM,
BUT THERE'S PLENTY MORE TENSION ON TAP
AS WE MOVE INTO THE JUDGMENT PHASE.
BUT BEFORE THE JUDGES CAN DIG INTO TODAY'S EVIDENCE,
WE'VE GOT TO GO UP TO KEVIN BRAUCH,
WHO'S GONNA TELL US ABOUT THE SCORING. KEVIN.
ALTON BROWN KNOWS IT, BUT DO YOU?
HERE'S HOW THE SCORING WORKS.
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS.
THERE ARE 10 POINTS POSSIBLE FOR TASTE.
5 POINTS ARE POSSIBLE FOR PLATING DESIGN,
HOW OUR CHEFS HAVE LAID OUT THEIR FOOD
FOR PRESENTATION TO OUR JUDGES, AND FINALLY AS MANY AS 5 POINTS
FOR THEIR ORIGINALITY
IN THE USE OF OUR SECRET THEME INGREDIENT.
AND MAY THE BETTER CHEF PREVAIL.
EXCELLENT. I THINK WE ARE CLEAR ON THAT.
NOW LET'S GO UP TO THE CHAIRMAN AND GET THE JUDGING UNDER WAY.
CHEF FERRARO.
PLEASE TELL US YOUR OVERALL THEME FOR TODAY'S MEAL.
TODAY I WANTED TO GO WITH A THEME OF BEING VERY SUMMERY.
IN THIS DISH HERE YOU HAVE A BEAUSOLEIL OYSTER
THAT IS TOPPED WITH A MIGNONETTE CLOUD
WITH PEACH JUICE, CHAMPAGNE,
RICE WINE VINEGAR, SHALLOT, AND A LITTLE BIT OF GELATIN.
BELOW WE HAVE A SPICED PEACH BELLINI.
AND I JUST FLOATED A LITTLE BIT OF PROSECCO ON TOP.
ON THE RIGHT SIDE WE HAVE A CASCABEL PEPPER
AND PEACH SOUP
WITH A ROASTED DIVER SEA SCALLOP AND AMERICAN CAVIAR.
THERE'S A LITTLE BIT OF HONEY AND SOME FINISHING OLIVE OIL.
(Ching) I LOVE THE OYSTER.
THANK YOU VERY MUCH.
IT'S VERY SUBTLE, THAT FOAM, ISN'T IT?
I COULD HAVE, LIKE, SIX OF THOSE.
YEAH.
TRULY, THE OYSTER IS THOUGHT OF
AS ONE OF THE SEXIEST BITES IN THE WORLD.
HAVE YOU MADE THE OYSTER SEXIER STILL WITH THAT CLOUD?
I DON'T KNOW. OY.
SOMEBODY HOSE DOWN DAVID.
YES.
(laughter)
THIS WORKS VERY NICELY.
THANK YOU VERY MUCH.
I CAN HONESTLY SAY I'VE NEVER HAD A PAIRING LIKE THAT.
THERE'S ALMOST LIKE A BUTTERNUT SQUASH QUALITY
TO THIS SOUP, RIGHT?
HMM. YOU'RE RIGHT.
MY ONLY COMPLAINT WOULD BE THE SCALLOP.
IT'S A LITTLE BIT SORT OF OVERCOOKED FOR ME.
OKAY.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU.
CHEF.
FOR OUR SECOND COURSE,
WE HAVE A MARINATED GRILLED WHITE AND DONUT PEACH SALAD
WITH BURRATA CHEESE, HEIRLOOM TOMATOES,
CINNAMON, AND MINT BASIL.
I TOOK ALL OF THE PITS THAT WE USED DURING THE BATTLE,
STEWED THEM DOWN WITH BALSAMIC VINEGAR
AND SHERRY VINEGAR TO MAKE A COOKED PEACH VINEGAR.
I THINK THE BURRATA'S FANTASTIC.
MMM, THAT PEACH VINEGAR IS DELICIOUS.
THANK YOU.
COULD YOU PLEASE BOTTLE IT FOR ME?
BEFORE COMING TODAY, I ALWAYS THOUGHT
THAT GRILLED FRUIT WAS A LITTLE WEIRD.
AND I HAVE TO TELL YOU, IT'S STILL A LITTLE WEIRD TO ME,
BUT IT'S VERY INTERESTING.
THE WAY THAT IT GOES WITH EVERYTHING
THAT YOU'VE GOT ON HERE-- IT'S REALLY A GOOD DISH.
THANK YOU.
WEIRD CAN BE GOOD.
WEIRD CAN BE GOOD. YES, YOU'VE MET MY FAMILY.
(laughing)
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU.
CHEF.
FOR OUR THIRD COURSE, WE HAVE A ROASTED DUCK BREAST
SEASONED WITH PEACH NECTAR AND FENNEL POLLEN.
THE DUCK IS SITTING ON A PIECE OF ROASTED YELLOW PEACH
CONFIT-ED IN DUCK FAT.
IT SITS ATOP A SMEAR OF PEACH BUTTER
AND RICOTTA-TYPE GNOCCHI WITH PARMESAN BROTH,
A LITTLE BIT OF PEACH, AND CHANTERELLES.
(Phil) THE DUCK AND THE PEACHES IN THE DUCK FAT
GIVE IT SUCH A BUTTERY QUALITY.
(David) OH, YEAH.
AND DUCK AND PEACH GOES GOOD TOGETHER.
IT ABSOLUTELY DOES.
I ALMOST DON'T NEED THE GNOCCHI AND THE MUSHROOMS.
I HAVE TO AGREE WITH YOU. WHAT YOU'VE GOT HERE
IS A BEAUTIFUL MARRIAGE OF FLAVORS, I THINK,
BUT WITHOUT THE GNOCCHI FOR ME.
I THINK THE VERY BEST THING ON THIS VERY GOOD PLATE
IS THE DUCK ITSELF, ABSOLUTELY.
YES.
IT'S A GORGEOUS PIECE OF DUCK. I'VE TRIED SO MANY TIMES...
THANK YOU.
TO COOK SOMETHING AND HAVE IT COME OUT THAT TENDER
AND THAT CRUNCHY ON THE OUTSIDE,
AND YOU DID IT.
THANK YOU VERY MUCH.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU.
CHEF.
THANK YOU.
WHERE I WANTED TO GO WITH THIS DISH AS A PRE-DESSERT--
NOT OVERLY SWEET.
YOU HAVE A PEACH RAVIOLI.
IN THE CENTER OF THAT-- STRAWBERRY,
A BRUNOISE OF WHITE AND YELLOW PEACH, AND MINT SYRUP.
THE SORBET IS STRAIGHT PEACH
DRIZZLED WITH A LITTLE BIT OF MINT SYRUP.
THIS SORBET IS DELIGHTFUL.
REALLY LIGHT AND NICE.
IT'S REALLY...
WOW. I DID A BITE OF THE RAVIOLI,
A BITE OF THE SORBET, AND THEN A BITE TOGETHER--
DEFINITELY THE BEST BITE.
TRULY PEACHY.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
THANK YOU.
CHEF.
THANK YOU.
FOR OUR FINAL COURSE TODAY,
I CAN'T DO PEACHES WITHOUT DOING PEACHES AND CREAM.
SO WE MADE A VANILLA AND PEACH PANNA COTTA
WITH A PEACH AND CHAMPAGNE BROTH.
IN THE BROTH WE PUT CITRUS RINDS AND PEACH GRANITA.
MM-MMM, LOOK AT THAT WOBBLE...
(David) I KNOW.
ON THE PANNA COTTA.
I KNOW.
THIS WAS ACTUALLY MY FAVORITE FROM YOU TODAY. TERRIFIC.
AWESOME.
GREAT WAY TO FINISH THEN.
YES.
EXCELLENT.
ESPECIALLY THE PANNA COTTA IS EXTRAORDINARY.
THE TEXTURE IS JUST GOSSAMER, VELVETY. I LOVE IT.
I LOVE THE PEACH BROTH. IT HAS THIS DELICATE SWEETNESS
THAT REALLY WORKS WELL
WITH THE CREAMINESS OF THAT PANNA COTTA.
EXCELLENT.
YOU WANT DESSERTS TO BE MEMORABLE.
THIS FOR ME WILL BE MEMORABLE.
EXCELLENT.
CHEF FERRARO, THANK YOU FOR AN EXCELLENT MEAL.
THANK YOU.
THANK YOU VERY MUCH, MR. CHAIRMAN.
(cheering)
(Alton) THE CHALLENGER'S PEACHY PLATTERS
PLEASED THE JUDGES PALATES.
BUT COMING UP NEXT, WILL CHEF FERRARO BE IMPEACHED
BY IRON CHEF ZAKARIAN'S PLATES?
FIND OUT WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
WELCOME BACK TO KITCHEN STADIUM
WHERE CHEF FERRARO'S PRESENTATION
JUST PACKED A PUNCH.
NOW IRON CHEF ZAKARIAN WILL PRESENT HIS PEACHY PROPOSITION.
IRON CHEF ZAKARIAN.
MR. CHAIRMAN.
PLEASE TELL US HOW YOU APPROACHED
TODAY'S SECRET INGREDIENT.
I WANTED TO START WITH SOME FUN,
BUT I ALSO WANTED TO DEVELOP FLAVORS
MORE SAVORY THAN NORMAL OUT OF A PEACH,
AND I THOUGHT CHICKEN LIVERS. SO IT'S JUST LIVER THAT'S PURéED
WITH A LITTLE BIT OF PEACH VINEGAR.
UNDERNEATH IS A SWEET AND HOT PEPPER SALAD. BON APPé***.
IT'S CERTAINLY PEACHY.
THE TEXTURE IS JUST REALLY DELIGHTFUL.
(Geoffrey) THANK YOU.
THAT COLD PART OF IT IS REALLY COLD.
IN KITCHEN STADIUM UNDER THIS TIME CONSTRAINT
TO COME UP WITH A TEMPERATURE AND A TEXTURE LIKE THAT--
THAT'S A CHEF.
THANK YOU. I'M GLAD YOU LIKE IT.
IT WAS TERRIFIC. I LOVED HOW COLD AND REFRESHING IT WAS, TOO.
AND THE PEACH COMPLEMENTS THE LIVER PERFECTLY.
I KNOW I SHOULD BE PACING MYSELF,
BUT I MADE IT ALL GONE.
(laughter)
CAN'T WAIT FOR MORE.
THANK YOU, IRON CHEF.
NEXT COURSE, PLEASE.
RIGHT AWAY.
IRON CHEF.
JUDGES, ON NEXT TO WARM PEACH RAVIOLI.
IT'S STUFFED WITH CRAB, GRATED PEACHES,
SEA URCHIN, AND A PEACH VINEGAR BUTTER
WITH A LITTLE BIT OF GINGER. BON APPé***.
IT'S REALLY DELIGHTFUL. IT'S LIGHT.
IT'S SWEET.
AND I JUST THINK THAT THE CRAB RAVIOLI--
THAT'S JUST SO CLEVER.
THANK YOU.
(David) I MIGHT NOT EVEN KNOW IT'S PEACH
IF I WERE SERVED THIS DISH.
IT ROLLS ACROSS YOUR MOUTH LIKE A DREAM.
IS THIS ON A MENU SOMEWHERE?
IT IS NOT.
YOU HAVEN'T PUT THIS IN ONE OF YOUR RESTAURANTS YET?
YOU KNOW, WE JUST STARTED THIS BATTLE AN HOUR AGO.
I'D LIKE TO MAKE A SUGGESTION.
(laughter)
SUGGESTION TAKEN. THANK YOU.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
RIGHT AWAY.
IRON CHEF.
TO CONTINUE,
IT'S LIKE A PEACH BURRATA CAPRESE STYLE
WITH A BASIL SEED VINAIGRETTE, SOME PICKLED ONIONS,
AND PEACH SKIN GRANITA.
AND THESE ARE JUST WHITE PEACHES UNTOUCHED.
(Phil) PEACH SUSHI.
(David) WHAT'S THIS GUY OVER HERE?
I'M SORRY?
WHAT'S THIS?
THAT'S A LITTLE MICRO-- MINI BASIL.
BASIL.
SO IT'S PEACHES AND HERB.
I LOVE IT.
JUST VERY REFRESHING.
IT'S GREAT. BEAUTIFUL.
THE DAIRY OF THE BURRATA REALLY GOES WELL WITH THIS.
WELL, OF COURSE-- PEACHES AND CREAM, YOU KNOW?
YES, OF COURSE,
PEACHES AND CREAM-- YOU JUST NAILED IT.
DUH. (laughs)
A COMPLEX PEACHES AND CREAM WITH WONDERFUL DELIGHTS.
I'VE COMPLETELY FINISHED MY PLATE, AND I WANT MORE.
THAT'S THE PEACHIEST THING OF THE DAY.
INTENSELY PEACH.
YES,
THAT WINS MOST PEACHY.
I'M GLAD YOU LIKED IT.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
RIGHT AWAY.
IRON CHEF.
I THOUGHT A SWEETBREAD FOR THE NEXT COURSE
WOULD BE WONDERFUL. I LOVE SWEETBREAD.
I THINK THE TEXTURE IS PERFECT. YOU CAN CRISP IT UP.
IT REALLY ADDS FLAVOR TO THIS DISH.
I HAVE GRILLED LADY JUNES.
AND THEN I HAVE AN ENDIVE THAT I'VE STUFFED WITH PEACHES,
A LITTLE BIT OF ALLSPICE BUTTER, AND THEN CARAMELIZED IT.
IT WAS A LITTLE SCARY.
SWEETBREADS COOKING I'D NEVER SEEN BEFORE.
IT LOOKS LIKE SOMETHING OUT OF "ALIEN."
BUT THEN ON THE PLATE CRISPED UP LIKE THIS
WITH YOUR ACCOUTREMENTS HERE OF THE PEACHES AND THE ENDIVE,
IT'S ABSOLUTELY SPECTACULAR.
THAT'S REALLY ONE
OF THE BEST-COOKED SWEETBREADS I'VE EVER HAD.
THANK YOU.
THE PEACH TRULY BALANCED WITH THAT SWEETBREAD,
'CAUSE A SWEETBREAD CAN BE QUITE RICH AND CREAMY.
IT'S A COMPLEMENT...
ABSOLUTELY.
LIKE "YOUR HAIR LOOKS NICE."
WELL, THANK YOU, PHIL.
THANK YOU, IRON CHEF. NEXT COURSE, PLEASE.
RIGHT AWAY.
IRON CHEF.
TO FINISH,
I WANT TO FINISH VERY LIGHTLY. THIS IS A PEACH SOUFFLé.
IT'S FLOURLESS, AND IT'S MADE WITH THE SKINS OF THE PEACH.
AND IT'S STUDDED WITH PEACHES ON THE OUTSIDE.
SO THERE'S NO PEACH PULP OR FRUIT IN IT.
(Geoffrey) VERY LITTLE. JUST WHAT'S STUDDED ON TOP.
VERY LITTLE.
AND YOU CAN PUT A LITTLE OF THIS BEAUTIFUL
SICILIAN PISTACHIO SAUCE INSIDE. BON APPé***.
IT'S REALLY GOOD.
AND SCHNAPPS.
SCHNAPPS. I THOUGHT THERE WAS A LITTLE LIQUEUR IN HERE.
THERE HAS TO BE LIQUEUR IN A SOUFFLé. COME ON.
IT'S WARMING. IT'S COMFORTING.
IT'S JUST REALLY DELICIOUS.
THAT'S ALL I CAN SAY. I'M KIND OF SPEECHLESS.
THE TEXTURE OF THE PISTACHIOS AS WELL--
I LOVE THE NUTTINESS AND THE CRUNCH.
THANK YOU.
MY ONLY COMPLAINT IS THE PORTION'S NOT BIG ENOUGH.
A SOUFFLé OF COURSE IS LIGHT,
BUT THIS ONE IS REMARKABLY LIGHT.
IT'S A SENSITIVE DISH, A SOUFFLé.
IT'S ONE OF THE MOST TECHNICALLY MARVELOUS SOUFFLéS
THAT I THINK I'VE EVER HAD.
THANK YOU.
AND THEN FOR FLAVOR IT'S KILLER.
I'M TELLING YOU,
THIS IS NOT A BAD WAY TO MAKE A LIVING.
(laughter)
JUDGES, WE HAVE HAD TEN FANTASTIC PRESENTATIONS
OF PEACHY GOODNESS.
NOW YOU MUST DECIDE WHOSE CUISINE REIGNS SUPREME.
IRON CHEF ZAKARIAN,
THANK YOU FOR A FANTASTIC MEAL.
THANKS, CHAIRMAN.
(cheering)
(Alton) THE VERDICT
WITH A BEAUTIFUL, LITTLE SIDE PEAR SALAD,
YOU KNOW, WITH THE MAYONNAISE AND THE GRATED CHEESE,
WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA." OF COURSE, THE BATTLE IS OVER.
JUDGMENT HAS CONCLUDED, AND WE ARE READY FOR A VERDICT.
KEEP IN MIND, THERE ARE 20 POSSIBLE POINTS
TO BE GIVEN TO EITHER CHEF.
10 OF THOSE POINTS ARE FOR THE TASTE,
THE FLAVOR OF THE DISHES, 5 POINTS ARE FOR ORIGINALITY,
AND THEN A FINAL 5 FOR PLATING AND PRESENTATION.
NOW LET'S GO UP TO THE CHAIRMAN AND FIND OUT
WHOSE CUISINE REIGNS SUPREME.
TODAY TWO CHAMPIONS MET IN BATTLE PEACH
HERE IN KITCHEN STADIUM.
CHEF FERRARO.
IRON CHEF ZAKARIAN.
THE JUDGES HAVE SPOKEN,
AND THE WINNER IS...
♪♪
IRON CHEF ZAKARIAN.
(cheers and applause)
SO TODAY CHEF FERRARO'S
DREAMS OF GLORY GO UNANSWERED.
AND OUR IRON CHEF ZAKARIAN ONCE AGAIN PROVES
HE'S WORTH HIS SALT.
SO IT GOES HERE IN KITCHEN STADIUM.
I CLOSE WITH THE WORDS
OF THE ALWAYS FUN AND FESTIVE FRIEDRICH NIETZSCHE,
WHO SAID, "THE BELLY IS THE REASON
"WHY MAN DOES NOT
MISTAKE HIMSELF FOR A GOD."
JUST SOMETHING TO THINK ABOUT.
I'M ALTON BROWN. ON BEHALF OF KEVIN BRAUCH,
THE CHAIRMAN, AND EVERYONE HERE IN KITCHEN STADIUM,
I BID YOU GOOD EATING.
(cheers and applause)
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.