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(Alton Brown) PREVIOUSLY ON "THE NEXT IRON CHEF..."
MY NEXT TEST... FEARLESSNESS.
GRASSHOPPERS... WHAT THE HECK AM I GONNA DO WITH GRASSHOPPERS.
WE'RE HAVING FALLOPIAN TUBE PASTA...
OOH.
CHEF APPLEMAN, YOU WIN THIS TEST.
THANK YOU.
CHEF CRENN...
THAT TERRIBLE FEELING OF THINKING YOU'RE GONNA GO HOME...
IT HURTS YOU.
CHEF GREENSPAN...
I WOULD HATE TO THINK THAT ALL THIS FUN ENDS
BECAUSE I WAS GIVEN GRASSHOPPERS.
YOU WILL NOT BE THE NEXT IRON CHEF.
♪
♪
AND THEN THERE WERE NINE.
IT'S A LITTLE SCARY TO NOT KNOW WHAT'S NEXT.
I'M QUIETLY CONFIDENT AND I THINK I'LL WALK AWAY,
UM, HAPPY.
WHAT COULD THE CHAIRMAN POSSIBLY HAVE IN STORE FOR US TODAY?
GREETINGS, CHEFS, CONGRATULATIONS ON SURVIVING TO COOK ANOTHER DAY.
IT'S TIME TO FACE ANOTHER OF THE CHAIRMAN'S TESTS...
AND THIS ONE IS, UH, A MYSTERY, EVEN, TO ME.
I HAVE NO IDEA WHAT IS UNDER HERE, BUT WE DO HAVE A MESSAGE FROM THE CHAIRMAN,
SO LET'S WATCH...
CHEFS, THIS CONTAINER HARBORS A PRECIOUS CARGO.
UNIQUE COOKING TOOLS GATHERED FROM COUNTRIES
AROUND THE GLOBE...
FROM KOREA, THAILAND, SPAIN AND MEXICO,
TO NAME JUST A FEW.
YOU MUST DEMONSTRATE THAT SIMPLICITY IS A GLOBAL PHENOMENON.
AND REMEMBER...
THRILL US WITH YOUR IMAGINATION.
I'VE WORKED WITH HIM FOR YEARS AND I'M STILL NEVER REALLY SURE
WHAT IT IS HE'S TALKING ABOUT -- SOMETHING ABOUT SIMPLICITY,
WHICH OF COURSE, AS LEONARDO DA VINCI SAID,
IS THE ULTIMATE FORM OF SOPHISTICATION.
SO LET'S SEE WHAT WE'VE GOT.
SO OBVIOUSLY THE CHAIRMAN THINKS SIMPLICITY IS TO BE MANIFESTED IN, UM,
SINGLE POT MEALS.
THESE ARE ALL, OF COURSE, DEVICES IN WHICH WE COOK AND ALSO SERVE.
HERE'S HOW THIS IS GOING TO GO...
YOU'RE GOING TO HAVE 45 MINUTES TO USE THESE TOOLS TO CREATE
ONE DISH TO BE SERVED FAMILY-STYLE.
YOU CAN GO WITH THE TRADITIONAL DISH THAT WOULD GO IN THIS,
OR YOU CAN COMPLETELY BREAK OUT AND DO WHATEVER YOU WANT --
AS LONG AS IT IS PRIMARILY PREPARED AND SERVED IN THESE VESSELS.
CHEF APPLEMAN, YOU WON THE LAST TEST.
THE ADVANTAGE THAT YOU HAVE IS THAT YOU GET TO PICK YOUR VESSEL.
PLEASE COME UP AND PICK SOMETHING AND DO KEEP IN MIND,
45 MINUTES IS NOT A VERY LONG TIME TO COOK.
I ALMOST PICKED THE STEAMER...
I GO FOR THE TAGINE, UH,
JUST BECAUSE OF MY LOVE OF MOROCCAN FOOD.
IT'S GENERAL ADMISSION, KIDS, COME GET YOUR VESSELS.
CHEF FARMERIE KNOCKED THE WIND OUT OF ME A LITTLE BIT.
I THINK I GOT A LITTLE BRUISE.
PROBABLY NOT MY MOST CHIVALROUS MOMENT.
I'M NOT SURE IF IT WAS THE RIGHT ARM OR THE LEFT ARM,
BUT SHE GOT ONE OF THEM.
I SAW WHAT I WANTED, AND THERE WAS A SMALL PERSON IN MY WAY.
I SEE THE MEXICAN COMAL AND I START TO THINK...
"THERE'S SOMETHING I KNOW," AND I START TO GO FOR IT
AND I SEE CHEF MULLEN, HE JUST LOOKED AT ME
AND HE, LIKE, KNEW, HE KNEW THAT I WAS GONNA GO FOR THAT.
I MANAGED TO GET IT OUT OF HIS HANDS AND HEAD BACK TO THE STATION.
I DEFINITELY WANTED THE BAMBOO STEAMER,
BECAUSE THAT IS THE MOST SIMPLE THING.
I GO TO GET IT AND AMANDA HAS ALSO GRABBED IT.
THERE WAS NO WAY I WAS GONNA LET CHEF MEHTA
GET THAT STEAMER FROM ME... I'M BIGGER THAN HIM.
I WENT WITH THE COUSCOUSIERE.
I'M LEFT WITH THE ONLY THING LEFT,
THE MONGOLIAN HOT POT.
THIS THING THAT I HAVE NO IDEA HOW IT WOULD WORK.
AND THE COOKING STARTS NOW.
♪
I GO TO THE FRIDGE AND THERE'S ANOTHER RUGBY MATCH GOING ON OVER THERE.
IT'S ON, GUYS.
I'M GONNA GO WITH LAMB --
LAMB IS TRADITIONALLY USED IN MOROCCO.
SINCE IT TAKES HOURS AND HOURS TO MAKE A TRADITIONAL
MOROCCAN DISH IN THE TAGINE --
I'M MAKING LAMB THREE WAYS, HOPEFULLY I CAN PULL IT OFF.
I'VE GOTTEN MY PAELLA PAN.
MY NUMBER ONE THOUGHT PROCESS IS TO MAKE THE PAELLA
FROM A VERY TRADITIONAL SPANISH RECIPE,
WHICH IS A BLACK SQUID INK PAELLA,
WITH CHORIZO AND CLAMS.
THIS IS GONNA BE A TOUGH CHALLENGE FOR ME.
COME ON, BABY, GET HOT, GET HOT, LET'S GO.
I'VE GOT THE COMAL, I'M MAKING CRISPY RICE
WITH SOME SEARED PRAWNS AND A SALAD OF RADISHES.
SO I'M TAKING THE HEADS FROM THE PRAWNS AND FRYING THEM,
AND THEN I'M PUREEING THEM UP IN THE BLENDER.
I START MAKING THE RICE IN ANOTHER POT.
THIS IS A COMPETITION ABOUT TIME...
I'VE GOT TO *** THIS OUT AS QUICKLY AS POSSIBLE.
I'VE GOT THE CHINESE BAMBOO STEAMER AND I DON'T WANT
TO GO ASIAN WITH THIS.
I WANTED TO DO SOMETHING COMPLETELY DIFFERENT,
AND I THOUGHT TO GO KIND OF ITALIAN.
I'M MAKING A STUFFED SWISS CHARD, WITH MOZZARELLA,
PROSCIUTTO, MUSHROOM, RICOTTA.
WELL I HAVE THE MONGOLIAN HOT POT --
I SAW RIGHT AWAY THAT THERE WAS SOME ROCKS AND I KNEW
ROCKS NEED TO GET HOT.
I TAKE OUT THE HOT ROCKS FROM THE OVEN, GONNA GO INTO THE BASE,
SO I CAN THEN PUT THE VESSEL AND COVER IT UP.
I'M THINKING SPICY NOODLE DISH.
SO I HAVE THE DRY VERMICELLI NOODLES,
I JUST DROP 'EM IN THE BOILING WATER AND HOPE FOR THE BEST.
I WOULD LOVE TO KNOW IF YOU'VE COOKED WITH A CATAPLANA BEFORE.
HEY NO, THIS IS THE FIRST TIME FOR ME.
I WANT TO MAKE A BOUILLABAISSE...
BOUILLABAISSE IS A THICK FISH SOUP.
LEMON, SAFFRON, BREAD TOGETHER,
LITTLE BIT OF FISH, CHORIZO, BRING SOME SPICINESS TO IT.
ANYBODY HAS MINT?
CAN YOU CATCH?
SHE CAN CATCH.
I GET ROLLING ON MAKING A CURRY PASTE,
BASHING UP SOME LEMONGRASS AND GINGER,
I WANT TO MAKE SURE THAT MY CURRY IS REALLY GOOD AND STRONG.
SO BOK CHOY GETS SLICED AND PUT IN THE VESSEL,
THE EGGPLANT GET CHARRED AND THEN PUT IN THE VESSEL.
MY GAME PLAN IS TO MAKE A VERY SIMPLE DISH,
BUT ALSO TO BUILD UP A LOT OF COMPLEXITY ON THE GARNISHES.
20 MINUTES, GUYS.
I HAVE THE KOREAN HOT POT.
I'M MAKING IT THE SIMPLEST THING...
IT'S A VERY TRADITIONAL HOMESTYLE STEW.
I'VE GOT OKRA IN THERE,
SQUASH BLOSSOM AND PORK BROTH, WITH OCTOPUS.
I NEED TOFU.
IT HAS BEEN CHALLENGING.
ANYONE'S GOT CORIANDER?
JEHANGIR, HOW YOU DOIN' BUDDY?
CAN I HELP YOU WITH ANYTHING?
MY DISH IS JUST LOBSTERS, CURRY AND RICE,
THROWING IN A MIXTURE OF TOMATO AND CHILIS
WITH TONS OF OTHER SPICES,
ALL THAT JUST GOING IN THERE AND GETTING THAT NICE FLAVOR GOING.
I'VE STILL GOT A LOT OF THE WORK TO DO,
MY GARNISH TRAY IS ONE OF THE MORE IMPORTANT PARTS OF THE DISH.
THERE'S A LOT OF HARD WORK.
I MAKE A LAMB SAUSAGE WITH MINT,
CUMIN AND MOROCCAN SPICE BLEND.
7 MINUTES... AND COUNTING.
THIS IS NOT GONNA HAPPEN.
I'M CONCERNED THAT I'M NOT GETTING THE DEPTH OF FLAVOR THAT I WANTED.
I'VE GOTTA GET ALL THE PORK FLAVOR OFF THE THREE BONES THAT I HAVE.
IT NEEDS TO JUST COOK... ANOTHER 45 MINUTES WOULD BE GREAT.
AT THIS POINT, PRETTY MUCH EVERYTHING'S GOING INTO THE VESSEL ITSELF.
I NOTICE THAT MY RICE HASN'T COOKED ALL THE WAY THROUGH IN THE OVEN,
I'M FEELING A LITTLE ANXIOUS, IT COULD BE PRETTY TIGHT.
3 MINUTES.
HOLY COW, IT'S TIME... TIME IS RUNNING OUT.
I'M MAKING A CRISPY RICE THAT'S TURNED ON THE COMAL,
WITH SOME SEARED PRAWNS.
I THINK THAT I STAND A GOOD CHANCE AT WINNING.
I FEEL PRETTY CONFIDENT IN MY DISH.
SINCE MY PAELLA HASN'T COOKED ALL THE WAY THROUGH IN THE OVEN,
I PULLED IT UP ON THE STOVETOP, ADDED A LITTLE MORE STOCK,
AND COOKED IT THE REST OF THE WAY ON THE STOVETOP.
THAT SAVED ME.
I COULD HAVE ENDED UP WITH REALLY CRUNCHY, UNCOOKED RICE.
YOU NEED TO BE THINKING ABOUT WRAPPING IT UP HERE, FOLKS.
THE SIMPLICITY FACTOR, IT'S TOUGH.
(Alton) 5, 4, 3, 2, 1.
(air horn blows) PUT IT DOWN AND WALK AWAY.
(Chef Farmerie) THAT WAS PRETTY INTENSE.
YOU KNOW, I'M LOOKING AT MY DISH, IT'S PRETTY UGLY... IT'S ALL BROWN.
IT'S AN ALL-BROWN DISH, SERVED IN A BROWN DISH,
WE'LL SEE... I DON'T THINK I'M WINNING.
(Alton) TIME TO SERVE YOUR PEERS.
THERE IS A TON OF STRATEGY GOING ON HERE.
I GET A LITTLE BIT OF GRIT.
IT'S A LITTLE BIT OILY FOR ME.
I LIKE YOUR ATTENTION TO DETAIL.
I THINK YOU NEED MORE SEASONING, I THINK IT'S A LITTLE BLAND.
WE'RE NOT HERE TO MAKE OTHER PEOPLE FEEL GOOD.
CHEFS, THE TEST WAS SINGLE POT MEALS, TO BE SERVED FAMILY STYLE.
LET'S GO AHEAD AND GET STARTED, CHEF SMITH.
THIS HAS A SQUASH BLOSSOM AND PORK BROTH WITH OCTOPUS.
AT THE VERY LAST MINUTE I PUT QUAIL EGGS IN.
I DEFINITELY WOULD HAVE LIKED A LITTLE MORE ACIDITY COOKED INTO IT.
I WANTED, LIKE, MORE OF THAT KOREAN PUNCH, YOU KNOW?
CHEF GARCES, PLEASE TALK TO THE GROUP ABOUT YOUR DISH.
I MADE A CLAM AND CHORIZO PAELLA.
REALLY NICE.
YEAH, IT'S AUTHENTIC IN FLAVOR.
VERY TASTY.
I GOT TWO CLAMS AND THEY WERE A LITTLE BIT CHEWY.
I LOVE THE SAFFRON ELEMENT BUT THE GARLIC KIND OF OVERWHELMED IT.
CHEF APPLEMAN.
WE HAVE A MIXED LAMB TAGINE.
THE SAUSAGE WAS AMAZING.
THE CHOP WAS JUST A LITTLE BIT UNDERSEASONED.
THERE'S A PART OF THE LAMB, LIKE ON THE FAT,
THAT'S NOT COOKED ALL THE WAY.
CHEF MULLEN, GO AHEAD AND EXPLAIN THE DISH.
I MADE A RISOTTO,
TOOK SOME OF THESE REALLY NICE, BEAUTIFUL SPOT PRAWNS, I TOOK THE HEADS OFF.
THE TEXTURES ARE AWESOME, THEY'RE PERFECT.
I THINK THE RICE COULD HAVE BEEN COOKED JUST SLIGHTLY... A TAD MORE.
I GET A LITTLE BIT OF GRIT.
FROM THE PRAWN HEADS.
EVERYONE'S LOOKING FOR ANY SORT OF IMPERFECTION,
OR ANY REASON TO FIND SOMETHING WRONG WITH THE DISH.
I MEAN, WE'RE NOT HERE TO MAKE OTHER PEOPLE FEEL GOOD.
CHEF TREVINO, YOU WENT FOR THE MONGOLIAN HOT POT.
I PUT SOME MARINATED SKIRT STEAK IN THERE,
WITH SOME OF THE NOODLES.
SO FAR, THIS IS THE BEST.
IT'S A LITTLE BIT OILY FOR ME.
NO I DIDN'T THINK IT WAS OVERLY OILY,
I DIDN'T BELIEVE THAT ONE BIT.
THERE IS A TON OF STRATEGY GOING ON HERE.
YOU ALWAYS HAVE SOMEONE THAT YOU ELBOW CONSTANTLY AND THEY ELBOW YOU BACK.
CHEF FARMERIE YOU GOT A THAI CURRY POT.
AND I WANTED TO MAKE THIS, THE CURRY TO BE FAIRLY SIMPLE.
I LIKE YOUR ATTENTION TO DETAIL BY PRESENTING A GARNISH TRAY...
IT GOES GREAT WITH THE DISH.
CHEF MEHTA, YOU HAD THE COUSCOUSIERE AND DECIDED NOT TO MAKE COUSCOUS.
MY DISH IS JUST CURRY AND RICE.
THE CURRY IS EXCELLENT.
CURRY'S DELICIOUS.
GOOD HEAT, LIKE RICH, MELLOW HEAT.
GREAT DISH.
SO CHEF FREITAG.
I WANTED TO GO COMPLETELY WITH THE SIMPLICITY THEME.
I THINK IT WAS A GOOD 360 FROM ALL THE SPICES THAT WE WERE ALL EATING.
I THINK YOU NEED MORE SEASONING FOR MY LIKING,
I THINK IT'S A LITTLE BLAND.
CHEF CRENN, CATAPLANA.
I DID REALLY THE BASIC OF A BOUILLABAISSE -- AND FISH AND CLAMS.
IT'S NICELY BALANCED.
WHAT DID YOU FINISH IT WITH?
UM, JUST A LITTLE BIT OF ORANGE ZEST.
THE ORANGE IS TOO OVERPOWERING FOR ME, IT TAKES OVER.
I DON'T TASTE THE FISH AFTER THAT.
WHAT I NEED YOU TO DO NOW IS TO VOTE ON WHAT YOU BELIEVE
WAS THE MOST SUCCESSFUL DISH,
AND WHAT YOU THINK WAS THE LEAST SUCCESSFUL DISH.
SO WE'LL BEGIN WITH YOU, CHEF TREVINO.
BEST.
UM, MY BEST WAS, I THINK, THE USE OF THE PAELLA,
FROM CHEF GARCES... MY NOT SO BEST,
THE COMAL, CHEF MULLEN.
CHEF FARMERIE, BEST.
CHEF MEHTA -- MY LEAST FAVORITE WAS CHEF MULLEN'S DISH.
I'M GONNA GO WITH CHEF FARMERIE.
MY LEAST FAVORITE, DEFINITELY CHEF MULLEN ALSO.
CHEF MEHTA, BEST.
CHEF GARCES.
NOT SO BEST, I WOULD GO WITH CHEF TREVINO.
I THINK DEFINITELY MY FAVORITE DISH WAS CHEF MEHTA'S...
AND MY LEAST FAVORITE, CHEF SMITH'S.
BEST, CHEF MEHTA... LEAST SUCCESSFUL, CHEF MULLEN.
MY FAVORITE WAS DEFINITELY CHEF MEHTA.
AND NOT SO BEST?
I'M GONNA PICK THE TAGINE.
MY FAVORITE WAS CHEF MEHTA'S.
MY LEAST FAVORITE, CHEF CRENN'S.
MY FAVORITE WAS CHEF FARMERIE'S, AND MY LEAST FAVORITE,
WOULD BE CHEF MULLEN'S DISH.
WELL, IN LOOKING AT THE TALLY,
CHEF MULLEN, THOSE PRAWN THREW YOU UNDER THE BUS, WITH THEIR GRITTINESS.
I'M A LITTLE PISSED OFF -- MY COOKING IS REGIONAL SPANISH COOKING,
THIS IS A TEST THAT I REALLY SHOULD HAVE EXCELLED AT.
UH, CHEF MEHTA, FIVE VOTES FOR BEST --
THE DAY BELONGS TO YOU, SIR.
YOU WILL RECEIVE AN ADVANTAGE IN THE NEXT TEST... THANK YOU ALL, CHEFS.
CHEF MEHTA'S KIND OF LIKE A SILENT KILLER,
HE'S VERY, VERY GOOD AT WHAT HE DOES.
I KNOW HE'S GOT A LOT MORE UP THOSE SLEEVES,
THAT WE HAVE TO WATCH OUT FOR.
CHEFS, WELCOME BACK TO THE KITCHEN.
IT'S TIME FOR ANOTHER TEST AND ANOTHER,
SHALL WE SAY, DATE WITH DESTINY?
WHERE THERE ARE NOW NINE, THERE WILL BE EIGHT,
THAT'S THE WAY IT GOES.
CLEARLY THE CHAIRMAN HAS SOMETHING VERY SPECIFIC AND SPECIAL IN MIND,
SO LET'S FIND OUT WHAT IT IS... THE CHAIRMAN.
CHEFS, AS AN IRON CHEF,
YOU MUST DEVELOP A VAST KNOWLEDGE OF GLOBAL CUISINE.
FOR YOUR NEXT TEST, YOU'LL GO IN SEARCH OF CLASSICS,
SO YOU CAN ULTIMATELY PUSH THE ENVELOPE
WITH AN EXCITING, NEW INTERPRETATION AND TASTE SENSATION.
GOOD LUCK.
WE HAVE HERE THREE MENUS.
MENUS, UH, THAT ARE FROM A RESTAURANT
THAT I LIKE TO CALL "CAFE INTERPRETATION."
THEY FOLLOW THREE VERY SPECIFIC CULTURES.
WE HAVE GREEK, WE HAVE ITALIAN, WE HAVE FRENCH.
THE ITEMS ON THESE MENUS ARE CLASSICS,
BUT THIS IS NOT ABOUT RECITATION,
IT IS ABOUT YOUR INTERPRETATION -- EVERYBODY WITH ME SO FAR?
YOU'RE GONNA HAVE ONE HOUR TO EXECUTE THIS ONE DISH.
AND UH, CHEF MEHTA, YOU WON LAST TIME,
CONGRATULATIONS.
AND SO YOU GET TO PICK YOUR CULTURE,
FRENCH, ITALIAN, OR GREEK?
GREEK.
GREEK, FINE -- I WILL PLACE AN ORDER THEN...
HOW ABOUT SPANAKOPITA?
THAT'S WHAT I WOULD LIKE FROM YOU TODAY, CHEF.
I HAVE NEVER MADE SPANAKOPITA BEFORE,
BUT I HAVE DEFINITELY TASTED ONE.
NOT A VERY GOOD ONE.
OKAY, AS FOR THE REST OF YOU, LET'S SEE...
CHEF FARMERIE, YOU'RE GOING TO BE GOING TO ITALY TODAY,
VITELLO TONNATO, A CLASSIC IF EVER THERE WAS ONE.
CHEF SMITH, LET'S GO TO FRANCE, AND YOU WILL PREPARE FOR ME
A BOUILLABAISSE, I'M SURE IT WILL BE DELIGHTFUL.
SHE'LL NEED SOMEBODY TO GO WITH HER, CHEF FREITAG,
SO I'M GONNA SEND YOU TO FRANCE WITH COQ AU VIN.
CHEF MULLEN, ITALY, PASTA PUTTANESCA.
CHEF APPLEMAN, YOU'RE A BIG MEAT GUY,
SO OFF TO FRANCE WITH YOU FOR RATATOUILLE,
NO MEAT AT ALL.
AH, CHEF CRENN, WILL IT BE FRANCE?
NO, NO, IT WON'T BE FRANCE...
THAT WOULD BE, TRAGICALLY, TOO SIMPLE.
UH, YOU'RE GOING TO GREECE, MOUSSAKA.
CHEF GARCES, YOU'RE GOING TO ITALY
AND YOU'RE GOING TO BRING ME BACK SOME MINESTRONE.
CHEF TREVINO, EVER BEEN TO GREECE?
NOPE.
WELL IT'S ABOUT TIME, DON'T YOU THINK?
UH, DOLMAS...
THE TRICK IS GOING TO BE ELEVATING
A VERY SIMPLE PROCEDURE, A VERY SIMPLE DISH,
TO IRON CHEF QUALITY.
ANYONE GOT GRAPE LEAVES?
I'M CURIOUS.
(Alton) CHEF MEHTA, THERE'S A GUY ON THE OTHER SIDE OF THE KITCHEN
HAVING TO MAKE DOLMAS, AND YOU TOOK ALL THE GRAPE LEAVES.
AND THAT'S HOW I'M GOING TO WIN THE BATTLE.
WOOF, YOU ARE IN DEEP WATER HERE.
EVERYBODY KNOWS THE ASSIGNMENT, OKAY...
IT'S INTERPRETATION.
YOU HAVE 60 MINUTES, AND THE COOKING STARTS NOW.
I'LL BE INTERPRETING MY DISH, PASTA PUTTANESCA.
WHEN I THINK OF A CLASSIC PUTTANESCA,
I THINK OF DRIED SPAGHETTI WITH A SPICY TOMATO SAUCE
THAT HAS CAPERS, PEPPERS, AND SOMETIMES ANCHOVIES.
I'M GONNA STICK REALLY CLOSE TO THE FLAVOR PROFILES,
AND MAYBE BRIGHTEN IT UP A LITTLE BIT,
MAKE IT A LITTLE BIT LIGHTER.
VITELLO TONNATO IS A BASIC CLASSIC ITALIAN DISH --
IT'S VEAL WITH TUNA SAUCE.
MY PLAN IS TO PAIR THEM UP BUT TAKE THEM OUT OF
THE ORIGINAL FORMAT.
TRADITIONALLY, RATATOUILLE'S A VEGETARIAN DISH
MADE FROM EGGPLANT, TOMATOES AND ZUCCHINI.
THIS IS MY INTERPRETATION AND I LOVE MEAT.
IT CAN ONLY MAKE THE DISH BETTER.
SO I START WITH THE BASE FOR THE RATATOUILLE.
I'M CHOPPING ONIONS, FENNEL, TOMATO, GARLIC.
I DON'T BELIEVE I'M GONNA GET A DEPTH OF FLAVOR THAT I NEED
IN THAT HOUR, SO I'M GONNA ADD A LITTLE BIT OF PROSCIUTTO.
AND BY ADDING MEAT, I BELIEVE THAT I'M GONNA ACHIEVE
A BETTER DISH.
YOU KNOW THAT IF YOU DO A REAL MOUSSAKA IT TAKES YOU ABOUT 2 1/2 HOURS.
A CLASSIC MOUSSAKA IS A DISH MADE WITH TOMATO, EGGPLANT,
LAMB, SPICES, AND BECHAMEL SAUCE.
MY DISH IS COQ AU VIN,
WHICH IS TRADITIONALLY POULTRY COOKED WITH WINE, MUSHROOMS,
ONION AND BACON.
I'M TAKING A LOT OF THE ELEMENTS FROM
A TRADITIONAL COQ AU VIN
AND KIND OF PULLING THEM APART, SEPARATING THEM OUT
INTO VERY INDIVIDUAL, STRONG, DIFFERENT COMPONENTS.
I'M USING RAMPS, WHICH IS A WILD ONION.
BUT THEY'RE A TON OF WORK TO CLEAN.
THE RAMPS ARE RUNNING WILD.
BOUILLABAISSE IN THE CLASSIC SENSE IS A HEAVILY SEASONED
FISH SOUP WITH TOMATOES AND SAFFRON.
THE FIRST THING I DO IS TO GET THE SAFFRON BOILING,
IN SOME WATER.
I WANT TO GET WHAT IS GONNA BE A SAUCE
WITH ALL THE FLAVORS OF BOUILLABAISSE.
SPANAKOPITA IS A TRADITIONAL GREEK DISH
WHICH IS MADE WITH SPINACH AND CHEESE AND IT'S LIKE A PIE.
MY PLAN IS TO BREAK IT DOWN WITH THE COMPONENTS.
I'M GONNA BREAK DOWN THE PHYLLO, SPINACH, AS WELL AS THE FETA.
SO I ASSUME YOU'RE GONNA TRY A SORBET, AGAIN,
OR AN ICE CREAM AGAIN, BECAUSE YOU'RE CHECKING BRIX.
I'VE NEVER SEEN A CHEF BRING A BRIX.
I'M USING A REFRACTOMETER
TO JUST SEE THE DENSITY AND TEST THE BRIX,
WHICH IS THE SUGAR CONTENT IN MY SORBET.
BUT YOU'VE BEEN BIT BY THAT MACHINE BEFORE...
BUT YOU'VE GOT A LITTLE BIT MORE TIME THIS TIME.
YOU CAN'T GIVE UP SO EASILY.
A CLASSIC DOLMAS IS A GRAPE LEAF THAT IS STUFFED WITH MEAT,
VEGETABLES, OR RICE.
WAIT A MINUTE.
I'M GOING BACK TO LOOK FOR THE GRAPE LEAVES AND GUESS WHAT?
THEY'RE GONE AND I'M THINKING, "WHAT?"
I NEED SOME GRAPE LEAVES.
"IS THERE SOME STRATEGY HERE WITH THE TAKING OF THE GRAPE LEAVES?"
ANYONE GOT GRAPE LEAVES, I'M CURIOUS.
(Alton) CHEF MEHTA, THERE'S A GUY ON THE OTHER SIDE OF THE KITCHEN
HAVING TO MAKE DOLMAS AND YOU TOOK ALL THE GRAPE LEAVES.
AND THAT'S HOW I'M GOING TO WIN THE BATTLE... I HAVE TO DO IT.
BECAUSE THE WORD GOING AROUND THE KITCHEN IS THAT YOU'RE KIND OF SCARED OF CHEF TREVINO,
SO YOU'RE TRYING TO HOSE HIM.
MINESTRONE IS A TOMATO BASED SOUP, TRADITIONALLY WITH
VEGETABLES, BEANS AND PASTA.
MY PLAN IS TO KEEP THE BASE INGREDIENTS
THAT MAKE UP MINESTRONE, AND DECONSTRUCT IT,
AND PRESENT IT IN A MORE ELEGANT FASHION.
I'M GONNA KEEP ALL OF THE ESSENTIAL INGREDIENTS,
BUT I'M GONNA LIGHTEN IT UP AND I'M GONNA SERVE IT
AS A COLD SALAD.
WOW.
I DON'T WANT TO JUST MAKE A PASTA AND JUST DO
A REFINED VERSION OF THE DISH, I WANT TO INTERPRET IT.
THAT'S WHAT THIS IS ALL ABOUT.
SO I'VE REPLACED THE SPAGHETTI WITH ZUCCHINI.
10 MINUTES ALREADY GONE, EVAPORATED.
IS THAT EAST COAST TIME, ALTON?
I JUST PUT IT IN TURBO AND I'M GRINDING THE LAMB,
AND I GRAB THE PORK SAUSAGE, I GROUND THAT IN THERE WAS WELL,
COQ AU VIN IN AN HOUR.
COQ AU VIN IN AN HOUR.
WISH I COULD MOVE FASTER.
NOT FINDING THE GRAPE LEAVES REALLY THREW ME A SOLID CURVE BALL.
I WANTED TO DO A HOT DOLMAS WITH MEAT INSIDE.
DO YOU THINK THAT GRAPE LEAVES ARE ABSOLUTELY REQUIRED
TO BE A DOLMAS?
I THINK SO... IS THAT RIGHT, 39 MINUTES?
WHO'S CAUL FAT?
ME.
CAUL FAT IS A FATTY MEMBRANE
I HAVE MADE SPAGHETTI OUT OF THE ZUCCHINI,
I'VE CUT IT INTO LONG STRIPS, BLANCHED IT, SHOCKED IT.
I HAVE A LOT OF COMPONENTS THAT GO INTO A TYPICAL BOUILLABAISSE.
SO I GUESS IN A WAY A BIG CHALLENGE HERE IS
HOW DO YOU MAKE SOMETHING ALL YOURS,
WHILE STILL MAKING IT WHAT IT IS.
UM, I'M GONNA DECONSTRUCT IT SO IT'S NOT A STEW ANYMORE...
DECONSTRUCTING IT'S NOT REALLY MY STYLE,
BUT I THINK IT'S THE ONLY TWIST THAT REALLY TWISTS IT,
AT LEAST THAT I COULD COME UP WITH RIGHT NOW.
MUSHROOM FACIAL, ANYONE?
MUSHROOM FACIAL?
I REALLY NEED THE GRAPE LEAVES.
WOOF, YOU ARE IN DEEP WATER HERE.
I NEED GRAPE LEAVES TO MAKE DOLMAS.
I FIND IT VERY SALTY,
BUT I DON'T THINK IT'S TOO OVERPOWERING.
I WASN'T ENTIRELY HAPPY WITH IT,
I WOULDN'T... I DON'T THINK I'D WANT TO EAT IT AGAIN.
(Alton) LADIES AND GENTLEMEN, YOU HAVE 15 MINUTES REMAINING
TO PREPARE YOUR INTERPRETATION OF THE CLASSIC DISH
THAT WAS ORDERED.
THE ENERGY TODAY WAS VERY FRENETIC, VERY HECTIC,
LOOK OUT, POWER TOOLS IN THE HOUSE.
I AM MAKING A BUNCH OF MAD DASHES BACK AND FORTH
TO THE REFRIGERATOR AND TO THE FREEZER.
YOU KNOW, EVERY TIME I OPEN IT THERE'S A LITTLE BIT OF INSPIRATION ON THE FIRST SHELF.
ANYBODY SEE A BOX GRATER?
CHEF TREVINO, IF YOU NEED SOME GRAPE LEAVES, I HAVE THEM.
I THINK CHEF MEHTA HAD A LITTLE BIT OF
STRATEGY INVOLVED WITH TAKING THE GRAPE LEAVES.
HE DIDN'T NEED THEM.
YOU NEED BOTH JARS?
YOU CAN TAKE ONE.
WELL THEN, VERY NICE... THANK YOU, SIR.
THIS IS A COMPETITION AND EVERYTHING GOES.
TIME IS RUNNING OUT, I'VE GOT TO GET THE SAUCE ON
AND START THE SAUCE COOKING RIGHT AWAY.
I WANT TO GET A REALLY NICE, DEEP FLAVOR, SO I'M USING
FOUR DIFFERENT KINDS OF TOMATO IN THE SAUCE.
I WASN'T TOO PLEASED WITH HOW I CAME OUT OF THE LAST TEST,
AND NOW I'VE LEARNED A COUPLE OF LESSONS
AND DEFINITELY GONNA BE TASTING EVERYTHING ALL THE WAY THROUGH, ALL THE PROCESS.
YOU COOK VERY CALM.
YOU HAVE TO, IT'S A VERY HECTIC THING.
SO, YOU GOT YOUR GRAPE LEAVES.
YEP.
IS THAT ISRAELI COUSCOUS I SEE IN THERE?
YEP.
I STARTED GARLIC AND FENNEL FOR MY CLAMS...
MY GARLIC BURNED.
UM, I'M NOT THINKING IT OUT WELL ENOUGH, I DON'T KNOW.
I GOTTA DO THAT ALL AGAIN.
THIS DOESN'T LOOK ANY MORE LIKE SORBET THAN IT DID A FEW MINUTES AGO.
I HAVE ALL MY POTS GOING,
I HAVE ALL MY BALLS IN THE AIR.
I REALLY HAVE TO BE STRATEGIC HERE ABOUT GETTING MY THINGS
COOKED ON TIME.
I PLAN ON KEEPING EVERYTHING KIND OF DECONSTRUCTED...
I FRY CHERRY TOMATOES, I BLANCH FAVA BEANS,
I MAKE A PARMESAN FOAM.
I'M TAKING THE OIL, SEAMUS.
TAKE IT.
IT'S VERY LIMITED TIME, I STILL HAVE A LOT OF WORK TO DO,
I PROBABLY COULD HAVE MADE THE MAYONNAISE IN THE FOOD PROCESSOR,
BUT I ALWAYS MAKE MAYONNAISE BY HAND,
IT'S SORT OF, YOU KNOW, ONE OF THOSE FOUNDATION THINGS THAT YOU DO.
CHEF MEHTA, WHAT ARE YOU DOING?
I AM JUST MAKING MY BASE PLATE.
ARE YOU GONNA SERVE ON THE CUTTING BOARDS?
I'M GONNA PUT MY PLATE ON THE CUTTING BOARD.
ALL OF A SUDDEN I LOOK UP AND THERE'S 7 MINUTES LEFT,
AND I THINK TO MYSELF, "I COULD BE IN TROUBLE."
COOK CHEFS, COOK.
THERE IS ANY MINT HERE... ANYBODY HAS MINT?
NO.
NO.
DOES ANYONE HAVE MORE GRAPE LEAVES?
GRAPE LEAVES?
WHERE'S RING MOLDS, RING MOLDS?
CLEARLY, GARCES IS SPANISH FOR "COOL."
I WAS SCARED OF THE CLOCK...
SO NOW IT'S A MATTER OF COOKING THE FISH, COOKING THE PRAWNS.
TICK, TICK, TICK, TICK, TICK... THERE'S A LOT OF COMPONENTS.
YOU NEED THE FRYER, WHO NEEDS THE FRY AREA?
I DO.
THERE'S A FRYER THAT IS EMPTY, GUYS?
(Alton) LOW AND BEHOLD, 3 MINUTES.
TELL ME WHEN YOU'RE DONE.
I'M DONE, I'M DONE.
I'M DONE AT THE FRYER.
IT'S NOT WORKING.
I HAVE ABOUT 1 1/2 MINUTES LEFT AT THIS POINT,
AND I'M A LITTLE SHAKY.
I'M WORKING ABSOLUTELY TO THE LAST SECOND.
(Alton) YOU NEED TO BE THINKING ABOUT WRAPPING IT UP HERE, FOLKS.
THIS IS TOUGH.
I REALLY GO AS FAST AS POSSIBLE TO GET THE WORK DONE, AND GET IT OUT.
IT'S SO NOT YOU?
IT'S JUST A YOU YOU HAVEN'T SEEN BEFORE.
30...
GO CHEFS, GO.
(Alton) 5, 4, 3, 2, 1...
(air horn blows) PUT IT DOWN AND WALK AWAY, YOUR TEST PERIOD IS OVER.
IT'S THE FRENCH, YOU KNOW, WE HAVE TO KISS.
I DON'T KNOW HOW THE JUDGES ARE GONNA RESPOND TO MY DISH,
SO WE'LL SEE WHAT HAPPENS.
I'M CERTAINLY UNSURE, SO I DON'T KNOW IF IT'S A GO-HOME DISH.
YOU NEVER KNOW.
I DID OKAY, I'M HAPPY WITH IT.
I KNOW THAT IF I WAS JUDGING MY DISH,
I WOULD BE GIVING IT A GOOD REVIEW,
BUT I'M NOT THE JUDGE.
JUDGES, WELCOME BACK TO THE TABLE.
THE CHAIRMAN'S CHARGE WAS FOR THE CHEFS TO REINVENT
A CLASSIC OLD-SCHOOL RECIPE FROM ONE OF THREE CUISINES,
ITALIAN, GREEK OR FRENCH.
BUT THE REAL JOB WAS FOR THEM TO REINTERPRET THAT
AND MAKE IT THEIR OWN.
SO IT'S AN INTERPRETATION TEST.
CHEF MEHTA WAS ABLE TO HAVE THE ADVANTAGE,
HE GOT TO ACTUALLY PICK HIS CULTURE.
HELLO CHEF... I'M SURE YOU REMEMBER OUR JUDGES,
BUT JUST IN CASE, WE HAVE...
CHEF MEHTA'S ASSIGNED DISH WAS SPANAKOPITA.
CHEF MEHTA, TELL US ABOUT YOUR CREATION AND YOUR PROCESSES.
I WENT WITH GREECE BECAUSE FAMILY IS VERY IMPORTANT FOR ME.
I THOUGHT I WANTED TO DO THE BASE PLATE AS A FAMILY STYLE ONE,
BUT, GAVE YOU INDIVIDUAL PORTIONS.
I WANTED TO MAKE IT INNOVATIVE...
ONE BEING ON THE SALTIER SIDE, WHICH IS MILLE-FEUILLE,
AND ONE WHICH IS ON THE SWEETER SIDE...
THE BAND WHICH GOES IN THE CENTER IS THE DIVISION,
I'VE USED A SAUCE WITH YOGURT.
IN GENERAL, IT'S AN INCREDIBLY LIGHT AND DELICATE INTERPRETATION
OF A DISH THAT CAN BE FAIRLY HEAVY AND GREASY.
BUT HERB SORBETS ARE SOMETIMES NOT AS SWEET AS THIS.
I APPRECIATED HIS ATTEMPT AT THE SALTY AND SWEET,
ALTHOUGH IT'S JUST A TOUCH TOO SWEET.
I NOTICE THAT THE SMELL OF THESE LEAVES IS DISTRACTING.
I WAS GONNA SAY SOMETHING ABOUT THAT.
OH WOW...I DIDN'T SMELL IT, BUT NOW THAT YOU TOLD ME, I SMELL IT.
I WAS TRYING TO FIGURE OUT WHAT IS THAT HERB, AND I REALIZE IT'S THE SCENT OF THESE.
THANK YOU VERY MUCH, CHEF MEHTA.
MY PLEASURE.
CHEF GARCES IS NEXT,
AND HIS ASSIGNED DISH WAS MINESTRONE.
IF YOU COULD JUST POUR A LITTLE OF THE MINESTRONE BASE
RIGHT INTO THE PLATE, AND TRY TO HIT IT IN PLACES
WHERE THERE AREN'T GARNISHES, IF POSSIBLE.
THIS WAS MY TAKE ON MINESTRONE, WHICH IS AN ITALIAN STYLE PEASANT SOUP,
AND MY INTENTION WAS TO BRING IT UP TO A NEW LEVEL,
A MORE CONTEMPORARY LEVEL.
I HAVE SOME ZUCCHINI THAT'S BEEN GRATED WITH A LITTLE LEMON ZEST,
WHITE BEAN PUREE WITH TOAST,
SOME FRESH FAVA BEANS,
WE HAVE CONFIT TOMATOES.
YOU SHOULD BE ABLE TO EAT ONE GARNISH WITH THE ACTUAL SOUP BASE
AND REALLY HAVE IT TASTE LIKE MINESTRONE.
GOTCHA.
THE ZUCCHINI'S RAW, RIGHT?
THE ZUCCHINI'S RAW, BUT IT'S COOKED IN A LITTLE BIT OF LEMON JUICE.
RAW ZUCCHINI, THERE WAS MAYBE A LITTLE BIT TOO MUCH OF IT,
JUST THE TEXTURE WAS A LITTLE ROUGH.
THIS WAS AN EXAMPLE OF DECONSTRUCTED DONE WELL AND WITH PURPOSE,
I LOVED THE RAW ZUCCHINI, I THOUGHT IT REFLECTED SPRINGTIME,
BUT THERE WAS THE HOMINESS OF THE SOUP.
JEFFREY, WOULD YOU ORDER THIS?
YES, I WOULD ORDER THIS AGAIN, I WOULD PAY FOR IT.
OUR NEXT CHEF IS CHEF APPLEMAN,
AND HIS ASSIGNED DISH WAS RATATOUILLE,
WHICH I DON'T THINK HE WAS TERRIBLY HAPPY WITH
BECAUSE HE'S MEAT GUY, SO LET'S SEE WHAT HE DID... CHEF APPLEMAN.
HELLO SIR, PLEASE TELL US ABOUT YOUR DISH AND THE EVOLUTION OF WHAT'S BEFORE US.
I STARTED WITH A BASE OF RATATOUILLE.
I DID ADD A LITTLE BIT OF PROSCIUTTO,
I WANTED TO INTRODUCE THAT MEAT INTO IT TO MAKE A RICHER DISH.
AND THEN I REINTRODUCED THE SAME INGREDIENTS
IN DIFFERENT FORMS ON TOP.
WE HAVE RAW, ROASTED AND FRIED ALL OF THE INGREDIENTS.
NICELY FRIED, BY THE WAY, GOOD JOB ON THIS.
I THINK IT'S A DELIGHTFUL DISH.
I THINK IT EVOKES A BAKED RATATOUILLE, IN A NICE WAY,
A CRISP TOP ON A CLASSIC BASE RATATOUILLE,
AND IT KIND OF GETS SOME OF THOSE FLAVORS IN THERE.
HE DID A VERY GOOD JOB AT DOING SOMETHING INNOVATIVE
AND RETAINING THE CLEAR ESSENCE OF WHAT IT IS.
PUREE WAS ALMOST TOO LIQUIDY, TOO MUSHY,
AND THEN YOU HAD THE FRIED, AND THEN,
I DON'T KNOW ABOUT YOU, BUT ALL MY EGGPLANT CHIPS WERE VERY BURNT.
THANK YOU, CHEF.
THIS IS A BEAUTIFUL DISH, IT'S SO FRESH AND LIGHT.
THERE ARE SOME DISHES THAT ARE BETTER NOT FRESH AND LIGHT.
I AGREE, BUT...
I MEAN, FRESH AND LIGHT SOMETIMES STINK.
CHEF TREVINO.
YOU KNOW, IT'S TOUGH TO DO A DOLMAS THAT'S NOT A DOLMAS,
BUT I DID WANT TO KIND OF USE MY OWN SPIN ON THINGS.
INSTEAD OF STUFFING IT WITH RICE, I USED ISRAELI COUSCOUS,
AND I GROUND LAMB AND PORK SAUSAGE TO GIVE IT SOME GREAT FLAVOR.
AND I WANTED TO SERVE MY, SORT OF A GRILLED OCTOPUS
AND RAZOR CLAM GREEK SALAD,
I USED PRESERVED LEMONS, CUCUMBERS,
KEFALOTYRI CHEESE AND A LITTLE FENNEL POLLEN.
I'M JUST WONDERING IF JUST REPLACING RICE WITH COUSCOUS
IS REINTERPRETING.
SO FAR, I'M NOT LIKE, "WOW."
THE OCTOPUS IS VERY, VERY CRUDO,
I MEAN, IT'S ON THE SIDE OF BEING RAW, IS THAT INTENTIONAL?
VERY MUCH SO.
I THINK WHEN OCTOPUS IS OVERCOOKED IT COULD BE JUST MISERABLE.
I THINK THE OCTOPUS WORKS WELL WITH THE LAMB AND PORK.
JEFFREY WHAT DO YOU THINK OF THE USE OF ISRAELI COUSCOUS
IN PLACE OF RICE?
THIS IS DELICIOUS.
SALUD.
CHEF SMITH.
MY DISH WAS BOUILLABAISSE.
WITHOUT A BOWL?
I THOUGHT THAT I PROBABLY COULD NOT GIVE YOU
A SOUP OR A STEW, THAT WOULD BE TOO CLOSE TO SUCH A CLASSIC DISH.
SO THE SAUCE IS A PROCESSED...
A PUREED SAUCE,
SO IT HAS FENNEL, LEEK, GARLIC,
PERNOD, WHITE WINE, TOMATO.
THERE'S AN ALMOND AIOLI ON THE CROUTON,
AND THE PRAWN WAS GRILLED WITH A TARRAGON BUTTER.
AND THEN I BROUGHT THE CLAMS AND SAUTEED THEM WITH FENNEL.
THE FENNEL FLAVOR IN THE CLAMS IS REALLY STRONG.
WERE THE CLAMS BRAISED IN A FENNEL BROTH?
I SWEATED THE FENNEL AND GARLIC AND THEN CLAMS WERE COOKED WITH THAT.
WE WANT THE AIOLI RECIPE.
BUT THE SOUP, OR PUREED LIQUID ON THE BOTTOM
DID NOT TAKE ME BACK TO OLD MARSEILLES.
I'M HOPING THAT THE TWIST IS ENOUGH OF A TWIST,
BUT AT THE SAME TIME,
I HOPE I DIDN'T TWIST IT TOO FAR.
SO OUR NEXT OFFERING IS FROM CHEF CRENN.
WELL MOUSSAKA, AS EVERYBODY KNOWS, IS A GREEK DISH...
CASSEROLE DISH, VERY HEAVY.
I DIDN'T GET AWAY FROM THAT,
SO I DID A ROULADE WITH CAUL FAT AND WITH EGGPLANT,
LIGHT BECHAMEL, SPICED PORK SAUSAGE,
I TOPPED IT WITH A LITTLE BIT OF FETA CHEESE,
A LITTLE BIT OF ORANGE ZEST WITH IT, MINT.
I THINK IT'S DELICIOUS AND I LIKE THE PORK IN IT.
BUT A LITTLE SALTIER THAN WHAT I WOULD ANTICIPATE,
AND MOUSSAKA IS TYPICALLY VERY SALTY, BUT DID YOU TASTE THE WHOLE THING TOGETHER
AND HAVE AN IMPRESSION ABOUT THE SALT?
YEAH, I DIDN'T FEEL THAT IT WAS SALTY.
I FIND IT SALTY, BUT I DON'T THINK IT'S TOO OVERPOWERING.
I LOVE THE CAUL FAT, IT WAS VERY CLEVERLY USED.
AND I ACTUALLY THINK, EVEN THOUGH IT'S LIGHT,
IT'S VERY RICH, WHICH REMINDS ME OF MOUSSAKA.
I'M REALLY ACTUALLY, REALLY ENJOYING IT.
THANK YOU.
THANK YOU CHEF.
JUDGES BEFORE YOU, YOU HAVE CHEF FARMERIE'S TAKE
ON A CLASSIC VITELLO TONNATO.
I DID TWO DIFFERENT INTERPRETATIONS OF IT...
ON THE LEFT, I DID A VERY LIGHTLY COOKED,
OR RAW VERSION OF IT... THE TUNA IS RAW.
THE VEAL HAS BEEN POACHED IN OLIVE OIL.
AND ON THE RIGHT, I DECIDE TO GO ON THE OTHER END OF THE SPECTRUM,
SO THE VEAL HAS BEEN PRESSURE-COOKED,
THE TUNA HAS BEEN POACHED IN OLIVE OIL,
PUREED TOGETHER WITH SOME CAPER JUICE, LEMON,
AND FOLDED A TINY BIT OF A LEMON MAYONNAISE INTO IT.
I DID LIKE CAPER REMOULADE BUT THERE ISN'T MUCH ACIDITY IN IT,
WHICH IS SOMETHING TYPICALLY YOU HAVE IN A VITELLO TONNATO.
POINTS OF ACIDITY AROUND THE PLATE, SO THAT, AGAIN,
IF PEOPLE DON'T FIND ENOUGH ACIDITY, THEY CAN ADD A FRIED CAPER,
A CAPERED BERRY, OR THE CAPER RELISH.
I HAD THE VEAL PUREE -- DIDN'T HAVE A GREAT MOUTH FEEL.
I'M REALLY ENJOYING IT, EXCEPT I DO THINK THAT
THE RILLETTES ARE KIND OF A LITTLE PASTY.
THANK YOU VERY MUCH, CHEF.
I'M KIND OF FEELING IF THEY GET WHAT I'M DOING WITH THIS DISH,
THEY'RE GONNA LOVE IT.
IF THEY DON'T GET IT, I COULD BE ON THE BOTTOM THIS TIME.
CHEF FREITAG, WHAT WAS THE FIRST THING YOU THOUGHT WHEN YOU HEARD "COQ AU VIN?"
I THOUGHT, "CULINARY SCHOOL."
'CAUSE I MADE IT SO MANY TIMES WHEN I WAS THERE.
SO I WANTED IT TO LOOK NOTHING LIKE THAT.
SO WHAT I DID WAS I POACHED THE CHICKEN, WHITE AND DARK MEAT,
AFTER POACHING THE CHICKEN, I TOSSED IT IN SOME CHICKEN AND DUCK FAT,
TO EMULATE THE BACON OF THE DISH.
I SEPARATED ALL THE ELEMENTS,
THE ONION ELEMENT,
THE MUSHROOM ELEMENT, AND THE CHICKEN ELEMENT.
AND YOU'LL SEE ON TOP OF YOUR CHICKEN THERE'S SOME GRILLED RAMP LEAVES,
AND UNDERNEATH THE CHICKEN IS A BEURRE ROUGE.
I WANTED TO PUT SOMETHING THAT WAS STILL CLASSICAL FRENCH ON THE PLATE,
SO I MADE A RED WINE BUTTER SAUCE.
IT REALLY DOES HAVE A RICHNESS WHICH I THINK WE LOOK FOR
WHEN WE EAT COQ AU VIN.
WERE YOU CONCERNED AT ALL, THOUGH, ABOUT THE PRESENTATION OF THE CHICKEN?
I THOUGHT THIS WOULD BE A GREAT WAY TO
REALLY HIGHLIGHT THE CHICKEN.
YOU HAVE GOT SOME VERY DEEP FLAVORS.
I LOVE THE RAMPS, TOO,
THAT'S A GENIUS TOUCH, IT'S REALLY, REALLY NICE.
WE WANT TO FINISH THIS PLATE.
THANK YOU VERY MUCH.
CHEF MULLEN, HELLO... SO WHAT WERE YOU THINKING, SIR?
SO WE HAVE ALL OF THE KEY ELEMENTS OF PASTA PUTTANESCA,
THERE ARE ANCHOVIES.
IN PLACE OF THE DRIED SPAGHETTI,
I'VE MADE A SPAGHETTI FROM ZUCCHINI,
AND THE IDEA BEHIND THIS IS I WANTED TO PRESENT
ALL OF THE CLASSIC ELEMENTS OF PASTA PUTTANESCA IN A SALAD FORM.
I HAVE A QUESTION, FRIED GARLIC CHIPS...
THAT'S THE ONE PIECE THAT FEELS A BIT DISCORDANT FOR ME, A LITTLE HARSH.
THEY'RE BURNED, AREN'T THEY?
IF I HAD A FEW EXTRA MINUTES, I WOULD HAVE BEEN ABLE TO CARE
FOR THE GARLIC CHIPS A LITTLE BIT BETTER THAN I DID.
WE ALL SAW THE PLATE AND WE'RE LIKE, "OH BOY, WHAT'S THIS, ANOTHER LITTLE SALAD?"
AND YET, IT EVOKED THAT FLAVOR, I KNEW WHAT HE WAS DOING.
I THOUGHT IT WAS EXCELLENT.
PASTA PUTTANESCA IS SUPPOSED TO BE HEARTY.
THIS IS A BEAUTIFUL DISH, IT'S SO FRESH AND LIGHT.
THERE ARE SOME DISHES THAT ARE BETTER NOT FRESH AND LIGHT.
I AGREE, BUT...
I MEAN, FRESH AND LIGHT SOMETIMES STINKS.
THANK YOU VERY MUCH, CHEF MULLEN.
I'LL BE QUITE HONEST, THE JUDGES DIDN'T REALLY CARE
FOR EITHER OF THE DISHES.
GOD, I REALLY MISREAD THE JUDGES.
I'M SORRY, BUT YOU WILL NOT BE THE NEXT IRON CHEF.
WALKING INTO ELIMINATION,
THERE'S ALWAYS THAT LITTLE BIT OF THE KNOT IN THE CHEST,
THE ANXIETY, AND I THINK EVERYONE'S FEELING IT.
CHEFS, WELCOME BACK, AND THANK YOU AGAIN FOR YOUR OFFERINGS.
THE CHAIRMAN GAVE YOU A SPECIFIC JOB, WHICH WAS TO REINTERPRET
A CLASSIC DISH FROM EITHER THE GREEK, ITALIAN OR FRENCH TRADITION.
BEFORE WE GET STARTED, EVERYONE HERE KIND OF WANTS
TO GIVE SOME GENERAL NOTES TO YOU GUYS AS A GROUP.
IT'S NOT ENOUGH WHEN WE ASK YOU TO REINTERPRET SOMETHING
TO DECONSTRUCT.
WHAT A LOT OF YOU DID, IT WAS SAFE
AND ALMOST A LITTLE SIMPLISTIC.
START TAKING SOME RISKS.
I FOUND THAT IF YOU CAN MAKE YOUR DISH
SO IT SPURS OUR MEMORIES OF THE BEST VERSION
WE EVER HAD OF THAT, THAT'S A REALLY GOOD THING.
CONSIDER THE PERSPECTIVE OF US.
MY WHOLE WORLD WHEN I SEE YOU IS THAT PLATE.
CHEF FREITAG...
ALTHOUGH THE JUDGES FELT THAT ONE CHEF HERE EDGED YOU OUT,
YOUR COQ AU VIN WAS GOBBLED UP.
IN FACT, WE'RE NOT SURE YOU AREN'T A WITCH...
BECAUSE TO DO WHAT YOU DID IN AN HOUR
IS PERHAPS SUPERNATURAL AND I'M NOT SURE OF THIS EARTH.
YOU SURVIVE TO COOK ANOTHER DAY, WITH HONORS.
YOU MAY GO BACK TO THE KITCHEN.
I WOULD HAVE LIKED TO HAVE WON.
I FEEL GREAT ABOUT, YOU KNOW, CLOSE BEHIND THE WINNER...
CHEF GARCES, MINESTRONE SOUP.
YOU DECONSTRUCTED WISELY,
YOUR DISH WAS ENJOYED MIGHTILY.
YOU DO SURVIVE TO COOK ANOTHER DAY, THANK YOU.
CHEF APPLEMAN...
AS I HEAR MY NAME CALLED, I TUNE EVERYTHING ELSE OUT,
ALL I CAN THINK ABOUT IS MOVING ON TO THE NEXT ROUND.
THE PANEL FELT THAT YOUR INTERPRETATION OF
RATATOUILLE WAS REALLY DARING,
YOU SURVIVE TO COOK ANOTHER DAY, THANK YOU, CHEF.
THANK YOU.
CHEF MEHTA...
IN THIS PARTICULAR TEST, THE SORBET WAS SO SWEET
THAT IT TENDED TO OVERPOWER A LOT OF WHAT YOU WERE
REALLY TRYING TO ACCOMPLISH WITH THE DISH.
BUT, YOU SURVIVE TO COOK ANOTHER DAY, THANK YOU CHEF.
THANK YOU VERY MUCH, INDEED.
I WANT TO WIN, BUT RIGHT NOW, IT'S SURVIVAL.
CHEF TREVINO...
ALL IN ALL THE JUDGES FELT THAT YOU MIGHT HAVE TAKEN
THOSE SIDE COMPONENTS, ESPECIALLY THE OCTOPUS,
AND INTEGRATED IT INTO THE DOLMAS.
YOUR DECISION TO USE THE ISRAELI COUSCOUS...
VERY, VERY SHARP.
CHEF, YOU SURVIVE TO COOK ANOTHER DAY, THANK YOU.
THANK YOU.
CHEF CRENN, SOME JUDGES THOUGHT THAT PERHAPS
THE BECHAMEL MAYBE COULD HAVE BEEN MORE THERE...
AND ALL IN ALL, YOU ARE MOST IMPROVED.
YOUR MOUSSAKA WAS REDEMPTION.
YOU SURVIVE TO COOK ANOTHER DAY, THANKS.
THANK YOU.
I FELT REALLY GOOD, YOU KNOW,
I FELT I DESERVED, YOU KNOW, I DESERVED THAT.
THEY LOVED THE DISH.
THERE WERE THREE OF US AND I KEPT THINKING,
"GOD, I REALLY, REALLY MISREAD THE JUDGES."
OBVIOUSLY ONE OF YOU IS GOING TO BE THE WINNER,
OF THIS PARTICULAR EVENT,
AND ONE OF YOU WILL NOT BE THE NEXT IRON CHEF.
CHEF MULLEN, PASTA PUTTANESCA...
YOU MADE SOMETHING THAT WAS, ESSENTIALLY, A SALAD.
BUT YOUR VISION AND YOUR EXECUTION
FROM A TECHNICAL STANDPOINT, WAS EXCEPTIONAL.
YOU ARE THE WINNER OF THIS TEST, CONGRATULATIONS.
I CAME HERE TO LEAVE AN IRON CHEF.
I'M IN IT TO WIN IT, I'M IN IT FOR THE END.
...THE BOTTOM THREE?
CHEF FARMERIE, CHEF SMITH...
I'LL BE QUITE HONEST, THE JUDGES DIDN'T REALLY CARE
FOR EITHER OF THE DISHES.
CHEF FARMERIE, ALL OF THE JUDGES FELT THAT
THE HANDLING OF YOUR VITELLO TONNATO
SUFFERED FOR THE INCLUSION OF THE COOKED VEAL,
THAT IT THREW THINGS OFF.
AS FOR THE PATE MOUSSE PUDDING RILLETTE,
NO ONE COULD REALLY COME TO AN AGREEMENT ON WHETHER
IT WAS ACTUALLY PLEASING OR NOT.
CHEF SMITH, YOU HAD TO TAKE APART A DISH
WHICH IN NO MEANS EVER IS MEANT TO BE TAKEN APART.
THE AROMATIC ASPECTS THAT WE ALL FEEL ARE SO MUCH A PART
OF WHAT A BOUILLABAISSE IS, WERE GONE BECAUSE OF THAT.
THE AIOLI, HOWEVER, YOU HAVE PEOPLE WILLING TO PAY FOR THE RECIPE.
THE JUDGES DID NOT HAVE A VERY EASY DECISION HERE.
I WANT ANOTHER CHANCE.
I CERTAINLY DON'T WANT TO GO HOME.
CHEF FARMERIE...
YOU SHOW CONSISTENT TECHNICAL MERIT...
I THINK EVERYONE GOT WHERE YOU WERE GOING.
SO, YOU SURVIVE TO COOK ANOTHER DAY.
I'VE NEVER BEEN SO HAPPY TO SEE A GROUP OF UGLY CHEFS
BEFORE IN MY LIFE.
THEY ACTUALLY MAKE A PRETTY GOOD-LOOKING MOB WHEN YOU'RE COMING THROUGH THOSE DOORS
AND YOU'RE NOT THE LAST ONE OUT.
CHEF SMITH...
GREAT CHEFS HAVE BAD DAYS IN THE KITCHEN.
YOU WILL NOT BE THE NEXT IRON CHEF.
THANK YOU ALL, I APPRECIATE IT, IT'S BEEN FUN.
THANK YOU FOR BEING HERE, GOOD LUCK TO YOU ALWAYS.
COMPETING UNDER THIS CIRCUMSTANCE, FOR ME,
I WASN'T ABLE TO FIND THAT FUN, HAPPY PLACE.
I WAS UNHAPPY WITH EVERYTHING THAT I MADE.
I'M EXTREMELY SURPRISED THAT CHEF SMITH IS GOING HOME.
THAT JUST PROVES TO ME THAT ANYBODY AT ANY TIME
CAN BE ELIMINATED.
MAYBE I CAN GO BATTLE ONE OF THESE GUYS
IN KITCHEN STADIUM ONE DAY, ON A SINGLE INGREDIENT, PLEASE.
I THINK THE CHAIRMAN HAS A TEST COMING UP
THAT IF WE FEEL ANY CONFIDENCE AT ALL RIGHT NOW,
HE'S GONNA THROW US OFF OUR GAME.
NEXT TIME ON "THE NEXT IRON CHEF..."
TODAY YOU WILL EMBARK ON A GLOBETROTTING FOOD EXPEDITION
WITHOUT EVER LEAVING THE CITY OF ANGELS.
CHEF NATE, WHAT ARE YOU DOING?
I HAVE NO IDEA WHAT I'M DOING.
TAKE THOSE ASIAN FLAVORS YOU LEARNED...
AND BRING THEM IN AN AMERICAN PACKAGE.
COMING AROUND BEHIND, COMING AROUND BEHIND.
IT'S GONNA COME DOWN TO THE WIRE THERE.
I HAVE TAKEN A VERY LARGE RISK.
WHEN YOU TAKE RISKS, SOMETIMES YOU FALL.
CHEF MEHTA, WHAT WERE YOU THINKING?
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