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(Alton) PREVIOUSLY ON "THE NEXT IRON CHEF"...
THIS CHALLENGE IS ALL ABOUT RISK.
LET THE BIDDING BEGIN.
(group) OH!
I CAN COOK THAT IN 35 MINUTES.
YOU ARE A RISK-TAKING MAN.
WHAT I'VE PREPARED FOR YOU TODAY IS A TUNA JERKY SOUFFLé.
CHEF FALKNER, YOU WIN THIS CHALLENGE.
CHEF ZAKARIAN, CHEF BURRELL, YOU WILL BE GOING
TO THE SECRET INGREDIENT SHOWDOWN.
(Alex) OH, NO, DON'T DO THAT. OH, MY GOD, PLEASE.
CHEF BURRELL, I'M SORRY,
BUT YOU WILL NOT BE THE NEXT IRON CHEF.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(Elizabeth) WE'RE ARRIVING ON A BOAT IN THE HAMPTONS.
I'M JUST LOOKING AROUND AT ALL OF THESE YACHTS
AND THE BEAUTIFUL LANDSCAPE.
I CAN JUST SEE THE CLAM BAKES
ALREADY HAPPENING ON THE BEACH, YOU KNOW?
THE HAMPTONS REALLY ARE FAMOUS FOR A NUMBER OF THINGS.
AGRICULTURALLY THEY'RE FAMOUS.
GREAT FOOD, WONDERFUL BEACHES,
AND ATTRACTING A LOT OF VERY WEALTHY PEOPLE.
I COME HERE ON OCCASION.
(Alex) NOW THE STAKES ARE INCREDIBLY HIGH.
WE'RE DOWN TO FOUR PEOPLE.
BUT I WANT TO WIN MORE THAN ANY OTHER COMPETITOR HERE.
I'M DESTINED TO BECOME THE NEXT IRON CHEF.
(Michael C.) IT IS A CAGE FIGHT.
AND MY GOAL IS TO BECOME THE NEXT IRON CHEF.
(Elizabeth) I'M NOT THE UNDERDOG NOW.
I'M REALLY PSYCHED TO HAVE COME THIS FAR, BUT I'M NOT DONE.
(Geoffrey) I HAVE GOTTEN MUCH CLOSER
TO BEING THE NEXT IRON CHEF. I CAN TASTE IT.
IT'S WHERE I DESERVE TO BE.
(Michael C.) SO I SEE WE'RE COMING INTO THE YACHT CLUB.
THE MONTAUK YACHT CLUB IS LIKE A HISTORICAL LANDMARK.
VANDERBILTS AND INDUSTRIALISTS WOULD COME
AND WERE MEMBERS OF THE YACHT CLUB.
(Geoffrey) WE SEE ALTON BROWN ON THIS GIGANTIC YACHT.
AND I'M LIKE, OH, MY GOD, WHAT NOW?
AND THEN THERE WERE FOUR.
CHEFS, WELCOME TO MONTAUK,
ONE OF THE MOST SPECTACULAR SETTINGS IN THE HAMPTONS.
YOU HAVE ALL THE ESSENTIALS FOR A TRADITIONAL COOKOUT.
SO YOU'LL EACH HAVE $500 AND 2 HOURS
TO FORAGE FOR INGREDIENTS
ALL AROUND THE HAMPTONS.
THEN YOU WILL RETURN TO THE MONTAUK YACHT CLUB
WHERE YOU'LL HAVE TWO HOURS TO COOK.
YOUR MISSION--CREATE A 3-COURSE SEAFOOD TASTING MENU.
WE HAVE TWO HOURS TO COOK A TRIO OF SEAFOOD,
AND WE HAVE TO SOURCE ALL OF OUR OWN INGREDIENTS.
STRESSFUL.
FOR THE FIRST TIME IN THIS COMPETITION,
YOU WILL BE COOKING FOR A PARTY.
TODAY THE JUDGES AND I WILL BE JOINED BY, OH, I DON'T KNOW,
20 ELITE MEMBERS OF THE HAMPTONS CULINARY COMMUNITY.
(Geoffrey) WE NEED TO COOK FOR 20 PEOPLE PLUS THE JUDGES.
IT TAKES A LOT OF WORK.
AND DON'T FORGET, IT'S THREE DISHES, NOT ONE.
ALSO YOU'RE OUTSIDE.
YOU HAVE WIND AND HEAT AND SUN, SO IT'S REALLY DIFFICULT.
TODAY YOU HAVE GOT TO DEMONSTRATE TO THE JUDGES
AS WELL AS THE GUESTS
THAT YOU KNOW HOW TO PUT YOUR PASSION ON A PLATE.
AND THAT IS THE CHAIRMAN'S CHALLENGE TODAY--
PASSION.
PASSION IS AN ESSENTIAL PART OF BEING AN IRON CHEF.
YOU MAY BE MAKING PICKLED EEL.
PEOPLE AREN'T GONNA MAKE THAT AT HOME,
BUT THEY FEEL LIKE THEY'RE ON A JOURNEY WITH YOU,
'CAUSE YOU'RE SO PASSIONATE ABOUT IT.
THAT'S WHAT BEING AN IRON CHEF IS ALL ABOUT IF YOU ASK ME.
TODAY THE CHALLENGE IS SIMPLE--
GOOD FOOD, GREAT CHEFS.
WHO COOKS BEST?
ALL RIGHT, NOW, CHEF FALKNER,
YOU WON LAST WEEK'S CHAIRMAN'S CHALLENGE.
SO YOU'VE EARNED YOURSELF AN ADVANTAGE HERE TODAY.
THAT'S GOING TO BE A 15-MINUTE HEAD START.
AND THE CHAIRMAN HAS PROVIDED YOU AND YOU ALONE
WITH A SPEEDY LITTLE RUNABOUT TO TAKE YOU FROM THE MARINA
TO YOUR FIRST SHOPPING LOCATION.
THAT'S NOT FAIR. I MEAN, ANYTHING ELSE?
I MEAN, SHE DIDN'T GET A MASSAGE,
BUT THAT'S OUTSIDE THE POINT.
SO, CHEF FALKNER,
YOUR SHOPPING TIME BEGINS NOW! VAMOOSE.
(Alton) GO, GO, GO, GO, GO.
HOWDY. THANKS.
ALL RIGHT, LET'S DO THIS.
OH, YEAH! THAT'S WHAT I'M TALKING ABOUT.
(Elizabeth) THIS WAS A VERY COOL ADVANTAGE.
I MEAN, JUST TOTALLY TAKE OFF
AND GO DIRECTLY TO THE SEAFOOD MARKET.
ALL RIGHT, CHEFS, NOW!
CHEF ZAKARIAN, CHEF CHIARELLO, CHEF GUARNASCHELLI.
(Alex) WE HAVE TO SOURCE OUR OWN FOOD.
WE ONLY HAVE A LIMITED AMOUNT OF FUNDS
IN AN EXPENSIVE PART OF THE WORLD. TOUGH.
(Elizabeth) WE'RE REALLY GETTING DOWN TO THE FINAL FINAL HERE.
AND I'M READY TO SHOW OFF A LOT OF PASSION.
MORNIN'.
MORNIN'.
LOOK AT EVERYTHING HERE. OKAY, WHAT DO WE GOT HERE?
WHAT DO WE GOT HERE? LET ME GET, LIKE, 30 OF THOSE.
THEN I BUY, LIKE, 60 LITTLENECK CLAMS.
NOW I'M REALLY STARTING TO THINK ABOUT CIOPPINO, THOUGH,
'CAUSE CIOPINNO'S, LIKE,
SAN FRANCISCO CLASSIC SEAFOOD STEW.
OKAY, THAT'S 60.
OKAY.
(Geoffrey) I PRAY THAT CHEF FALKNER
LEFT US SOME FISH.
(Michael C.) BEAUTIFUL.
(Alex) BEAUTIFUL.
(Geoffrey) CAN I HAVE 5 POUNDS LITTLENECKS?
(man) SELL 'EM BY THE DOZEN.
THE CHALLENGE IS TO GET THE AMOUNT YOU NEED,
'CAUSE YOU GOTTA FEED 25 PEOPLE.
SO YOU GOTTA BUY ALMOST 400% MORE.
BECAUSE WITH THE BONES AND THE GUTS
AND THE SCALES AND THE SKIN, THERE'S NOT MUCH LEFT.
I ALREADY SPENT $300.
WHAT CAN I BUY THAT THE OTHERS ARE NOT BUYING?
BONES. I CAN GIVE YOU SOME FILLET RACKS,
THE--THE LEFTOVER BONES.
YEAH, I WANT SOME BONES.
I CAN GET A NICE STOCK GOING WITH SOME EXTRA BONES.
HOW MUCH IS THE FLUKE?
(man) $7 A POUND.
$7 A POUND, 21 BUCKS A FLUKE.
I GO TO THE MARKET, AND IT'S PRETTY EXPENSIVE.
BUTTER--$11.99 A POUND. I'M GONNA HAVE TO JUST TASTE THAT.
(Geoffrey) THE CHALLENGE IS PASSION.
I'M A VERY PASSIONATE PERSON IN EVERYTHING I DO.
GUYS, GET OUT OF MY WAY, 'CAUSE I'M GONNA KNOCK YOU DOWN.
AND RIGHT NOW WHAT I HAVE TO DO IS KICK SOME ***.
EXCUSE ME. EXCUSE ME.
(Elizabeth) I HOPE I HAVE ENOUGH MONEY FOR ALL THIS.
$149? OH, THAT'S GOOD.
$20, $40, $50. NICE.
SO I TOTALLY KEPT EVERYTHING RIGHT UNDER THE BUDGET.
I'M PRETTY EXCITED TO START COOKING.
(Alex) I AM AN EXTREMELY PASSIONATE PERSON.
I GREW UP IN A HOUSE
WHERE MY PARENTS WERE PASSIONATE ABOUT FOOD.
THEY'D RATHER BUY A POUND OF CHANTERELLE MUSHROOMS
THAN PAY THE RENT.
WATCH OUT. WATCH OUT. COME ON.
BUTTER IS $12 FOR 1 POUND.
$13 FOR A BOTTLE OF VINEGAR.
EGGS ARE $7.
I AM GONNA SPEND EVERY DIME I CAN
AND PUT MY PASSION ON THE PLATE.
WHERE'S YOUR PROSCIUTTO?
WHAT DO YOU GOT? I NEED 15 PIECES.
TO BECOME AN IRON CHEF...
40 BUCKS--CRAP--
FOR THE PROSCIUTTO.
YOU NEED TO PASSIONATELY MANEUVER YOURSELF
THROUGH THE QUAGMIRE OF EACH AND EVERY CHALLENGE.
I'M OVER ON THE PROSCIUT.
OKAY, SO LET'S TAKE THE PORCINI OUT.
MAYBE I CAN DO WITH JUST ONE CRèME FRAîCHE.
EVERY DAY IS A BRAND-NEW CHALLENGE.
THAT SHOULD GET US THERE, RIGHT?
I LOVE THAT.
$160.67.
LOOK AT THAT. LOOK AT THAT. LOOK AT THAT. HA!
THANKS, MY BROTHER.
I'M SURE I WILL HAVE FORGOTTEN A COUPLE KEY INGREDIENTS.
SHOPPING IS OVER. COOKING IS NEXT.
CHEFS, THE CHAIRMAN ONLY HAS ROOM FOR TWO OF YOU
IN THE KITCHEN STADIUM FINALE.
SO TODAY-- DO THE MATH, KIDS--
HALF OF YOU ARE GOING HOME.
(Alex) NO ONE'S MAKING EYE CONTACT.
IT'S THROW DOWN OR GO HOME.
THEN THE SECOND AND THIRD PLACE CHEFS WILL GO HEAD-TO-HEAD
IN THE SECRET INGREDIENT SHOWDOWN.
AND THAT'S WHERE ANOTHER CHEF WILL BE ELIMINATED
FROM THE COMPETITION.
(Geoffrey) IS THIS REALLY THE END OF THE ROAD?
I HOPE I'M GONNA MAKE IT.
THE STAKES ARE AMAZINGLY HIGH. THE PRESSURE IS INTENSE.
WHO HAS THE PASSION? WHO'S GOT THE BURNING FIRE
IN GUT TO BECOME THAT NEXT IRON CHEF?
ALL I KNOW IS IT'S FOUR PEOPLE,
TWO ARE GOING HOME TODAY,
AND TWO WILL GO TO KITCHEN STADIUM.
(Alex) THE STAKES ARE INCREDIBLY HIGH.
TWO MEN, TWO WOMEN, ALL VALIANT COMPETITORS,
ALL DYING TO BE THE NEXT IRON CHEF.
(Elizabeth) I KNOW WE'RE GETTING CLOSE TO THE FINAL.
I'M BRINGING THIS HOME.
WATCH YOUR BACK.
THAT'S IT, CHIARELLO.
(Alex) I'VE ENJOYED HIS COMPANY,
BUT I DON'T NEED TO CONTINUE ENJOYING IT. HE CAN GO.
♪♪
WELL, CHEFS, YOU HAVE TWO HOURS TO CREATE
3 SEAFOOD PREPARATIONS FOR 20 GUESTS
PLUS, OH, OF COURSE, THE JUDGES.
AND THE JUDGES WILL CONSIDER THE OPINIONS OF THE DINERS.
(Geoffrey) I LOVE DOING THIS COMPETITION.
I BELIEVE THAT IF, GOD WILLING,
I CAN MAKE IT A COUPLE MORE BATTLES,
I COULD ACTUALLY BE THE IRON CHEF.
GOOD LUCK, CHEFS.
AND NOW LET THE COOKING BEGIN!
(Alex) GET OUT OF THE WAY.
(Geoffrey) WATCH OUT. WATCH OUT. WATCH OUT. COME ON.
THE SEVERITY OF THIS CHALLENGE
IS COOKING FOR AN EXTRA 20 GUESTS.
I WOULD RATHER NOT DO THAT TODAY.
MY SEAFOOD MENU IS TAKING PLACES
ON MANY BEACHES AROUND THE WORLD,
BECAUSE FINDING NEW FOODS IS MY PASSION.
THE FIRST ONE IS ST. BARTS.
AND I'M MAKING A COLD SEA BASS SALAD
WITH AN ENDIVE, GINGER, AND CELERY ROLL-UP
AND A GINGER AGRODOLCE.
THEN I AM ALSO MAKING
A BLACKFISH MINUTE STEAK WITH A POACHED LEMON TAPENADE
AND A GREEK-STYLE VINAIGRETTE.
THEN FROM THERE TO FRANCE.
I'M DOING A SCALLOP SAUSAGE SANDWICH
WITH A COUSCOUS AND CLAM RISOTTO.
AND YOU'VE GOT BACON ON THE SIDE HERE.
BACON, BACON, BACON.
BEHIND. BEHIND, BEHIND.
FIRST THING I DO
IS I PREPARE MY SCALLOP SAUSAGE. MY SCALLOPS I THEN POACH.
I THINK THE MOUSSE I MADE WAS GOOD,
SO I ROLL IT AND THEN POACH IT AND CHILL IT.
IT'S VERY COMPLICATED. IT'S TAKING LONGER THAN I THOUGHT.
YOU GOTTA, LIKE, WORK THEM AND GET THEM IN PROPER PORTIONS,
SO IT'S A BIT COMPLICATED.
1 HOUR AND 45 MINUTES REMAINS.
(Elizabeth) I KNOW WE'RE GETTING CLOSE TO THE FINAL.
WE'RE IN AN AMAZING ENVIRONMENT WITH AMAZING FOOD PRODUCT.
I WANT TO JUST TRANSLATE WHAT I SEE AROUND ME,
WHAT I'M COOKING WITH ONTO THE PLATE.
THAT'S A LOT OF PASSION FOR ME.
THE FIRST THING IS GONNA BE A VICHYSSOISE CHOWDER
WITH A LITTLE BIT OF FENNEL IN IT.
I'M ALSO MAKING A SMOKED SCALLOP ON A CORN PURéE.
THEN I'M DOING A VERSION OF LOBSTER CIOPPINO,
SO IT'S MORE OF AN EAST COAST VERSION,
THAT'S ALSO GONNA HAVE SOME GRILLED SQUID IN IT.
LOTS OF THINGS TO DO.
MY STRATEGY IS TO BUTCHER
AND DEAL WITH ALL THE FISH STUFF FIRST.
AND I DECIDE TO COOK THE SCALLOPS IN THE SMOKER.
'CAUSE WHEN I SMELL THEM, I'M LIKE, WOW,
THEY'RE GONNA BE SO SWEET. AND I DO LIKE SMOKED FISH A LOT.
1 HOUR 30 MINUTES GONE.
THE CHAIRMAN ASKED ME TO DELIVER PASSION ON A PLATE.
AND TWO HOURS, FARM-FRESH INGREDIENTS,
PHENOMENAL SEAFOOD-- I'M BRINGING THIS HOME.
I THINK THE STORY IS AS IMPORTANT AS THE FOOD.
MY MENU IS PASSION THROUGH THE AGES,
GOING ALL THE WAY BACK TO VENUS
WHO FLEW INTO THE WORLD ON A SCALLOP SHELL.
SO WE'RE DOING SCALLOPS FOR HER.
WHAT THE HELL? THIS IS NOT THE STORYTELLING CHALLENGE.
(Michael C.) WE'RE DOING A CARROT CAPONATA,
A VEGETABLE SWEET-AND-SOUR MIXTURE.
NOW WE'RE WITH EVE, SO THERE'S A LITTLE TUNA CRUDO ARRABBIATA.
DO A LITTLE ANGRY MIXTURE
AND A LITTLE BIT OF THE FORBIDDEN FRUIT.
THERE'S A LITTLE SEEDPOD-- FERTILITY.
I'M NOT DOING THAT.
WELL, AND THE FLUKE REPRESENTS MY WIFE.
WE MET AS AN ABSOLUTE FLUKE.
THAT'S IT, CHIARELLO, YOU'RE THE NEXT IRON CHEF.
(Alex) I'VE ENJOYED HIS COMPANY.
BUT I DON'T NEED TO CONTINUE ENJOYING IT. HE CAN GO.
I'M NOT AFRAID TO STAND UP FOR THE PASSION OF MY FOOD.
1 HOUR AND 25 MINUTES REMAINING.
WATCH YOUR BACK.
BE PASSIONATE. YOU WANT TO BE THE NEXT IRON CHEF.
SHOW YOUR PASSION. COOK FOOD.
COOK FOOD FOR 25 PEOPLE.
I MEAN... ANYTHING ELSE?
THERE'S SOME HANDSOME CHARRED BONES YOU'VE GOT HERE, CHEF.
I'M MAKING A LITTLE OIL FOR MY CRUDO.
I KNOW.
(bleep) DAMN IT.
FOR MY FIRST DISH, IF YOU'RE NOT IN THE ROOM,
AND YOU WANT TO COMMUNICATE THROUGH YOUR FOOD
THAT YOU'RE PASSIONATE,
I THINK THE EASIEST INDICATOR IS RED.
I'M MAKING A RAW PREPARATION OF FLUKE
WITH CHILI FLAKES, FRIED PIECES OF FLUKE SKIN.
I MAKE MY TOMATO JAM WITH CHILI FLAKES, SUGAR,
AND GARLIC WITH A LITTLE BIT OF OIL THAT I MADE
BY ROASTING ALL THE BONES ON THE GRILL.
WITH THE FLUKE I'M SERVING A COCKTAIL OF MUDDLED STRAWBERRY
WITH A TOUCH OF SUGAR, RUM, AND A SPLASH OF PROSECCO.
COME ON. COME ON.
ON THE ROAD TO BECOMING A CHEF,
I WAS WORKING IN A RESTAURANT AND IN WAY OVER MY HEAD.
I WAS DARING TO MAKE CLAM CHOWDER,
AND THE CHEF SAID, "THIS IS GREAT."
SO I THINK THAT SHOWS THAT MY PASSION RESONATED.
IT STRUCK A CHORD.
FOR THE SECOND DISH I'M MAKING CLAM CHOWDER
WHERE THE POTATOES AND CREAM HAVE BEEN SMOKED.
MY THIRD DISH IS A LOBSTER-- A STRAIGHT HOLLANDAISE.
MY INTENTION HERE IS TO ALSO COMMUNICATE
MY PASSION FOR NOSE-TO-TAIL COOKING.
HOW'S EVERYBODY DOING?
(Michael C.) I'M RUNNING OUT OF TIME.
YOU WOULDN'T WANT TO SEE THAT HAPPEN.
GET OUT OF THE WAY.
IT'S REALLY CRAZY OUT HERE TODAY.
I DON'T WANT TO OVERCOOK MY LOBSTERS.
I WANT TO BE VERY CAREFUL ABOUT MY SHELLFISH.
OW.
IT'S GETTING TO BE TOO MUCH TO HANDLE.
(sighs)
I MIGHT NOT FINISH.
OH, I'M GONNA KILL MYSELF. I REALLY AM. COME ON.
COOK, CHEFS, COOK.
THERE ARE ALL THE GUESTS, SEATED AND READY FOR DINNER.
AND WE'RE NOT READY FOR THEM.
IT'S ALL HOMICIDE.
♪♪
45 MINUTES REMAINING, CHEFS.
YOUR DINERS ARE ALREADY STARTING TO GATHER--
20 HUNGRY PEOPLE, 3 HUNGRY JUDGES.
PASSIONATE EXPRESSION OF A 3-COURSE SEAFOOD TASTING MEAL.
COOK, CHEFS, COOK.
(both speaking indistinctly)
SORRY, MAN.
IT'S OKAY. IT'S ALL GOOD. RELAX.
PLEASE STOP BUMPING INTO MY TABLE,
BECAUSE I DON'T WANT TO LOSE A FINGER.
THIS IS DEFINITELY A PRETTY OVERWHELMING CHALLENGE,
JUST BECAUSE WE HAVE TO COOK FOR A MUCH LARGER GROUP
THAN WE HAVE BEFORE. WE'RE OUTSIDE.
AND THERE'S SO MUCH AT STAKE.
SOMEBODY'S DEFINITELY GOING HOME IN THIS CHAIRMAN'S CHALLENGE.
AND IT'S LIKE, I WANT TO BE THE IRON CHEF.
SO I GOTTA BRING IT BIG-TIME.
HEY, PLEASE?
SORRY.
DAMN IT. ALTON, HOW MANY MINUTES?
20 MINUTES REMAINING, CHEFS.
I NEED SOMETHING THAT WORKS. BEHIND.
HOW MANY PEOPLE ARE THERE? 20?
MAY I BORROW A LITTLE OF YOUR VINEGAR. WHOA!
YOU KNOW, YOU'RE RUNNING AT HIGH SPEED FOR TWO HOURS, NO BREAKS.
NOW I HAVE TO REALLY CONCENTRATE
ON GETTING THE PORTIONS READY FOR THE GUESTS.
(Alex) COME ON.
(Michael C.) COME ON.
(Alex) I WILL TEAR THIS LOBSTER LIMB FROM LIMB
TO GET THAT MEAT OUT.
YOUR GUESTS ARE GATHERING QUICKLY.
(Michael C.) COME ON.
(Elizabeth) BEHIND, BEHIND.
(Alex) THERE ARE ALL THE GUESTS, SEATED AND READY FOR DINNER.
AND WE'RE NOT READY FOR THEM.
ALEX, WHAT DO YOU GOT GOING ON OVER THERE, GIRL?
IT'S ALL HOMICIDE.
FIVE MINUTES.
GET THAT PASSION ON THE PLATE.
OUCH! GOD!
IT'S TIME TO START PLATING-- END OF STORY.
OH! (bleep)!
(Alton) ONE MINUTE.
(Geoffrey) MY HEAD IS EXPLODING WITH A CONTINUAL BARRAGE
OF, LIKE, DO THIS, DO THIS, DO THIS, DO THIS.
I JUST WANT TO FINISH.
TIME, PLEASE?
15.
(Michael C.) FIND MY SCAPE PURéE.
NOTHING WORSE THAN NOT MAKING IT TO THE PLATE.
THAT'S THE STUPIDEST THING IN THE WORLD.
OKAY, HERE WE GO.
FIVE, FOUR,
THREE, TWO, ONE.
PUT IT DOWN AND WALK AWAY. THE CHALLENGE IS OVER.
IT'S OVER, AND IT'S UP TO THE GODS.
THAT WAS JUST THE HARDEST THING I THINK I'VE EVER DONE
IN MY LIFE.
JESUS.
♪♪
JUDGES, THE CHAIRMAN'S CHALLENGE TODAY IS PASSION.
EACH OF THE CHEFS WAS ASKED TO CREATE
A 3-COURSE SEAFOOD TASTING MENU.
NOW TODAY HALF OF THE CHEFS ARE GONNA BE LEAVING US.
YOU'RE GONNA HAVE TO DETERMINE
WHO THE WINNER IS IN THIS CHALLENGE
AND YOU'VE GOT TO DECIDE WHO IS THE LEAST SUCCESSFUL CHEF.
THAT CHEF WILL BE ON A BUS OUT OF TOWN RIGHT AFTER THE TASTING.
SO THERE IS A LOT ON THE LINE WITH THIS MEAL. UNDERSTOOD?
GOOD. THEN LET'S GET STARTED.
CHEF GUARNASCHELLI, COME IN, PLEASE.
(whispering) OH, MY GOD.
(Alex) THESE DISHES REPRESENT MY TRUE PASSION
FOR COOKING AND EATING.
WHY DON'T YOU TELL US ABOUT THE PASSION
THAT YOU'VE PUT HERE ON THE PLATE?
FOR MY FIRST DISH
I'VE MADE FLUKE RAW
WITH A LITTLE BIT OF LIME AND TOMATO.
MY INTENTION HERE IS TO ALSO COMMUNICATE
MY PASSION FOR NOSE-TO-TAIL COOKING.
I WANTED TO USE THE SKIN,
THE BONES, AND THE FLESH OF THE FISH.
WITH IT IS THE LITTLE COCKTAIL,
WHICH IS JUST STRAWBERRIES, RUM,
AND A LITTLE BIT OF SPARKLING WINE.
RED TO ME SAYS PASSION.
I DO START TO GET THE SENSE THAT YOU--
YOU ACTUALLY WOULD LIKE TO WIN THIS THING, WOULDN'T YOU?
BEYOND BELIEF.
I THINK WHAT REALLY SET IT OVER THE EDGE
WAS THAT CRUNCHINESS OF THE SKIN.
THANK YOU.
FOR THE SECOND DISH, IT IS A CHOWDER
WITH SMOKED CREAM AND POTATOES,
MUSSELS, LEMON JUICE,
A LITTLE GARLIC, LEEKS, CLAMS,
A LITTLE BIT OF BACON, OF COURSE,
'CAUSE WHO CAN LIVE WITHOUT IT?
I DID GET A LITTLE BIT TOO MUCH SALT IN THAT.
I THOUGHT MINE WAS PERFECTLY SEASONED.
I LIKE MY CHOWDER WITH A LOT OF BACON
AND THAT SALTY UNDERTONE.
THE THIRD DISH-- VERY SIMPLE.
FOR ME, EGGS AND LOBSTER--
IT'S LIKE CORN FLAKES AND MILK.
THE LOBSTER WAS COOKED PERFECT.
I THOUGHT THAT THE THIRD DISH COULD HAVE USED
A TOUCH OF SALT.
I DARE SAY,
IT'S A LITTLE BIT TOO MUCH HOLLANDAISE FOR ME.
UM, IT WAS JUST A BIT TOO MUCH RICHNESS.
OKAY.
CHEF GUARNASCHELLI, THANK YOU VERY MUCH FOR YOUR OFFERINGS--
YOUR PASSIONATE OFFERINGS.
(Alex) REGARDLESS OF SOME NUANCES
THAT COULD HAVE BEEN BETTER HERE AND THERE,
I THINK THAT IT WENT WELL.
I DID LIKE THE FLUKE WITH THE TOMATOES AND RADISHES.
REALLY DIDN'T EVEN NEED THE TOMATO JAM ON TOP.
IT WAS REALLY GOOD JUST THE WAY IT WAS.
(woman) I DIDN'T CARE FOR THE TOMATO JAM.
IT WAS VERY STRONG.
JUDGES, LET'S WELCOME CHEF FALKNER.
CHEF FALKNER, COME IN, PLEASE.
(Elizabeth) I JUST FEEL LIKE
I'VE TOTALLY EMBRACED THE HAMPTONS.
I HOPE I CAN SAIL TO THE NEXT ROUND.
IT'S IMPOSSIBLE NOT TO BE INSPIRED AND PASSIONATE
ABOUT SOME OF THE CLASSIC DISHES OUT HERE.
I LOVE NEW ENGLAND-STYLE CLAM CHOWDERS.
A TAKE ON CLAM CHOWDER,
SO THIS IS A POTATO, LEEK, AND FENNEL VICHYSSOISE.
WHAT YOU GONNA DO?
P-PLEASE-- HE'S LICKING THE BOWL.
NO COMMENT. THAT TELLS YOU EVERYTHING
YOU NEED TO KNOW ABOUT THAT.
I LIKE THE USE
OF THE BABY GREENS ON TOP THAT ADD A LITTLE BIT
OF BITTERNESS THAT I THINK IT NEEDED.
SPECTACULAR DISH.
FOR MY SECOND DISH I HAVE A SMOKED SCALLOP
AND A SWEET CORN PURéE TO GO WITH THAT
AND THE ENGLISH PEAS, ASPARAGUS, AND THE SNAP PEAS
FROM THE MARKET.
I WAS HOPING TO GET A TINY BIT MORE SMOKE THROUGH THAT
WHEN YOU SAID IT WAS SMOKED. I REALLY DIDN'T GET MUCH OF THAT.
WAS THERE A LITTLE BIT OF VANILLA WITH THE SCALLOP?
I THINK IT'S JUST THE CORN.
IT WAS JUST A LITTLE ONE-NOTE WITH THE SWEETNESS FOR ME.
FOR MY THIRD DISH, I WANTED TO DO SOMETHING
THAT, UM, I'M VERY EXCITED ABOUT.
IT'S A CLASSIC SAN FRANCISCO STEW CALLED CIOPPINO.
BUT I WANTED TO DO AN EAST COAST VERSION,
SO I WANTED TO DO LOBSTER
POACHED IN A LITTLE BIT OF SAFFRON BUTTER.
AND THEN I DID A SEA BASS THAT I JUST SEARED
ON THE SKIN SIDE
AND THEN A LITTLE GRILLED SQUID.
THEN I MADE THE CIOPPINO BROTH WITH SOME OF THE LOBSTER SHELLS.
I REALLY ENJOYED THE LOBSTER
COOKED IN THE SAFFRON. I COULD'VE EATEN A BOWL OF IT.
AWESOME, THANK YOU.
ONE CRITICISM THERE--
WHEN I HAVE SKIN ON FISH,
I LIKE TO HAVE A REAL CRUNCH ON IT,
AND MINE WAS A LITTLE BIT FLACCID.
OH, GOD, I DON'T WANT TO GO HOME TODAY, PERIOD.
CHEF FALKNER, THANK YOU VERY MUCH FOR YOUR OFFERINGS.
THANK YOU ALL VERY MUCH.
CHEF FALKNER'S SCALLOP I THINK IS A LITTLE--
IT WAS A LITTLE BLAND.
(man) I REALLY LOVE THE SOUP.
IT'S DEFINITELY THE BEST THING ON THIS PLATE.
MINE WAS SLIGHTLY OVERCOOKED.
OVERCOOKED? GOSH.
I'M SORRY, BUT YOU WILL NOT BE THE NEXT IRON CHEF.
♪♪
JUDGES, PASSION--
3-COURSE SEAFOOD TASTING MENU.
CHEF ZAKARIAN, PLEASE COME IN.
(Geoffrey) WINNING TODAY MEANS I HAVE ONE OF THE COVETED SEATS
IN KITCHEN STADIUM, SO IT WOULD BE AMAZINGLY GRATIFYING.
BUT IT'S GONNA BE TOUGH.
JUDGES.
(Alton) CHEF, PLEASE TELL US
ABOUT YOUR THREE BEAUTIFUL BITES OF PASSION HERE.
WELL, PASSION TO ME IS ABOUT FAMILY.
THE FIRST ONE IS A LITTLE BITE-- IS ST. BARTS.
ST. BARTS IS A PLACE I SPEND WITH MY FAMILY,
RECHARGE MY BATTERY.
AND WHEN I'M THERE, I'LL EAT THE SEA BASS SALAD
WITH AN ENDIVE-CELERY ROLL-UP
AND A GINGER AGRODOLCE.
THE GINGER AGRODOLCE WAS REALLY, REALLY SPICY AND VIBRANT.
I REALLY ENJOYED THE HINT OF SMOKED TOMATO AT THE END.
FOR ME, THE MEDITERRANEAN IS ALL ABOUT PASSION.
I GREW UP ON THESE FLAVORS. AND WHAT I HAVE FOR YOU
IS A BLACKFISH MINUTE STEAK
WITH A POACHED LEMON TAPENADE AND A GREEK-STYLE VINAIGRETTE.
THAT BLACKFISH MINUTE STEAK WAS SOFT AND SUCCULENT.
THE, UM, THE LEMON TAPENADE I THOUGHT WAS
ABSOLUTELY SENSATIONAL. I THOUGHT IT WAS FABULOUS.
THEN FROM THERE WE GO TO BRITTANY
AND ALL THE RICHES THAT BRITTANY HAS.
WE HAVE A ROAST SCALLOP SAUSAGE SANDWICH
WITH A SPICY SHERRY COUSCOUS
AND CHERRY CLAM RISOTTO ON TOP.
BON APPé***.
THE SAUSAGE TEXTURE WAS PERFECT,
WHICH ISN'T EASY TO DO WITH TIME LIMITATIONS.
IT'S SENSATIONAL, BUT I DON'T THINK
IT'S YOUR PRETTIEST PLATE OF FOOD IN THE COMPETITION.
CHEF ZAKARIAN, THANK YOU VERY MUCH.
THANK YOU, JUDGES.
EVEN SOMETHING LIKE PRESENTATION CAN GET YOU FIRED.
CHEF ZAKARIAN'S FOOD DOES SHOW A GREAT DEAL OF PASSION.
THE BLACKFISH WAS A LITTLE FISHIER THAN I'D LIKE.
JUDGES, PLEASE WELCOME CHEF CHIARELLO.
I'M REALLY EXCITED ABOUT THE STORY.
AFTERNOON, CHEFS, JUDGES.
I HOPE THEY LIKE IT.
THIS IS A PASSIONATE-LOOKING PLATE OF FOOD, CHEF.
WHY DON'T YOU TELL US ABOUT IT?
THANK YOU VERY MUCH.
THIS IS, UH, PASSION THROUGH THE AGES.
THIS IS TUNA CRUDO ARRABBIATA
WITH THE SEEDPOD OF THE TOMATO.
TOMATO TO MANY CULTURES IS BELIEVED TO BE
WHAT THE FORBIDDEN FRUIT WAS.
JUST USING THAT FIRE FROM THE GARLIC
WITH THE BASIL AND WITH THAT FISH
CUT THROUGH IT BEAUTIFULLY.
THE BASIL ACTUALLY TO ME LOOKED A LITTLE BIT LIKE SEAWEED,
SO I THOUGHT THAT WAS ACTUALLY QUITE CLEVER.
IN THE MIDDLE, I MET MY WIFE-- TWO DIFFERENT WORLDS.
OUR WORLDS COLLIDED FOR A SINGLE HOUR,
AND THAT WAS AN ABSOLUTE FLUKE.
WHAT YOU HAVE...
(chuckles)
THERE IS A LIGHTLY SMOKED FLUKE.
THE SAUCE IS A LITTLE BACON AND EGGS, A GRIBICHE,
A LITTLE PROSCIUTTO CROSTINI.
ON TOP OF THAT YOU'LL SEE A SCAPE PURéE.
THE FLUKE--IT HAD THAT NICE SOFT SMOKINESS TO IT.
AND THE FISH WAS COOKED PERFECT.
THANK YOU, CHEF.
TO YOUR FAR LEFT--VENUS,
WHO CAME TO ROME
ON A SCALLOP SHELL.
THE SCALLOPS WERE SEASONED WITH CORIANDER, FENNEL.
UNDERNEATH THAT-- A CARROT PURéE.
I LOVE THE SWEETNESS.
AND CORIANDER AND FENNEL CAN BE REALLY STRONG,
AND YOU REALLY KEPT THEM UNDER CONTROL.
THANK YOU, SIR.
THE SCALLOP I LIKED-- I DIDN'T LOVE.
MINE WAS SLIGHTLY OVERCOOKED.
OVERCOOKED? GOSH.
JUST--JUST A-- JUST A HAIR FOR MY LIKING.
WOW, THAT'S ALMOST IMPOSSIBLE.
THANK YOU VERY MUCH, CHEF CHIARELLO.
THANK YOU, ALTON.
I DO NOT AGREE. I THINK I COOKED THE SCALLOP PERFECTLY.
IT'S NOT MY FIRST RODEO.
CHEF CHIARELLO'S SCALLOP SEEMED TO BE A LITTLE OVERCOOKED.
CHEF CHIARELLO'S TUNA WAS MY FAVORITE OFFERING TODAY.
SO, JUDGES, ONE HAS TO BE DISMISSED NOW.
LET'S NOT FORGET THAT THEY SERVED 20 PEOPLE EARLIER.
CHEF ZAKARIAN'S DISHES THEY ENJOYED VERY MUCH.
ABOUT CHEF GUARNASCHELLI--
THEY THOUGHT THE FLUKE WITH TOMATOES WASN'T QUITE RIGHT.
CHEF CHIARELLO-- GENERALLY FELT
THAT THE SCALLOP-- OVERCOOKED A BIT.
AND CHEF FALKNER--
FOUND THE SCALLOP A LITTLE ON THE BLAND SIDE.
TODAY THERE WERE TWO CHEFS
WHO REALLY BROUGHT THEIR BEST GAME--
CHEF ZAKARIAN AND CHEF CHIARELLO.
CHEF CHIARELLO ACTUALLY GAVE ME THE BEST BITE OF THE DAY.
THE CRUDO--THAT WAS ONE OF MY BEST TASTES OF HIS
THROUGHOUT THE COMPETITION.
I DID THINK THE PRESENTATION--
IT WAS A LITTLE MORE CLUNKY.
I THINK CLUNKY IS A BIT UNFAIR.
BUT THIS IS JUST MY OPINION.
IT DIDN'T HAVE AS MUCH FINESSE. BUT I THINK FOR THE TRIO,
CHEF ZAKARIAN JUST FLAT-OUT BROUGHT IT TODAY.
WHO HAD THE MOST MISTAKES ON THE PLATE TODAY?
CHEF GUARNASCHELLI VERSUS CHEF FALKNER--
I WOULD SAY THAT THERE WERE A BIT MORE MISTAKES
ON CHEF GUARNASCHELLI'S SIDE.
THE ONLY FLAW I SAW IN HER DISH IS I THOUGHT
THAT THE LOBSTER DISH NEEDED A LITTLE BIT MORE SALT.
I'VE HAD A GAZILLION CLAM CHOWDERS,
AND I DON'T KNOW IF THIS ONE IS THAT MEMORABLE.
AND IF YOU ARE GONNA MAKE A CLAM CHOWDER,
MAKE IT THE BEST--
WHEN IS THE LAST TIME YOU HAD SMOKED CREAM?
NO.
I MEAN, I'M JUST ASKING.
NO, THERE IS SOME ORIGINALITY THERE.
BUT HER HIGHS WERE NOT AS HIGH AS CHEF FALKNER'S HIGHS.
IF YOU'RE GONNA INTRODUCE SOMETHING AS A SMOKED SCALLOP,
I FEEL THAT IT NEEDS TO HAVE A TOUCH MORE SMOKE ON IT.
I'D RATHER EAT A DISH WHERE SHE FAILS INTERESTING
THAN SOMEONE ELSE'S DISH WHERE THEY ACHIEVED MEDIOCRE.
AND FOR ME, I CAN FORGIVE A FEW TECHNIQUE FLAWS TODAY.
I DON'T WANT TO TASTE SOMEONE'S MISTAKES.
AND I THINK YOUR JOB AS AN IRON CHEF
IS MAKING SURE THE MISTAKE DOESN'T MAKE IT TO THE TABLE.
ALL RIGHT, YOU ARE GOING TO HAVE TO CHOOSE A WINNER.
THAT WINNER AUTOMATICALLY GOES
TO THE FINALE IN KITCHEN STADIUM.
YOU'LL ALSO HAVE TO CHOOSE A LOSER TODAY,
SOMEONE WHO WILL NOT BE THE NEXT IRON CHEF.
PLEASE PASS DOWN THE BALLOTS.
I KNOW THIS IS THE TOUGHEST DECISION
THAT YOU GUYS HAVE MADE SO FAR.
I RESPECT THAT, AND I THANK YOU.
(Michael C.) IT'S EXTREMELY IMPORTANT TO WIN THIS CHALLENGE
TO GET MY RIGHTFUL PLACE IN THE FINALE ITSELF.
(Alex) I CANNOT BELIEVE IT HAS COME TO THIS POINT.
ONE CHEF IS AUTOMATICALLY GONNA BE ELIMINATED.
I'M ONLY HOPING THEY GET HOW PASSIONATE I AM
ABOUT WHAT I MADE TODAY.
CHEFS, THE JUDGES HAD A REALLY TOUGH TIME TODAY.
IT'S JUST INTENSE.
I CAN FEEL CHEF ZAKARIAN, LIKE,
LITERALLY BREATHING ON THE BACK OF MY HEAD.
(sighs)
THE JUDGES ACTUALLY DO HAVE SOME COMMENTS THEY'D LIKE TO MAKE
BEFORE WE GO ANY FURTHER. UH, JUDY?
CHEF ZAKARIAN, WHAT I'M PARTICULARLY IMPRESSED BY
IS YOUR USE OF FLAVOR. WELL DONE.
THANK YOU.
CHEF GUARNASCHELLI, I LOVE THE WAY YOU COOK
AND HOW YOU EMBRACE THESE CHALLENGES.
THANK YOU.
CHEF CHIARELLO, THROUGHOUT THE COMPETITION
YOU'VE BROUGHT US SOME GREAT FOOD.
TODAY I THINK YOU BROUGHT US THE VERY BEST.
CHEF FALKNER,
YOU HAVE SUCH A BOLD AND BRAZEN APPROACH TO FOOD,
IT ONLY LEAVES ME SPEECHLESS.
ONE CHEF TODAY JUST BROUGHT IT
IN A WAY THAT NO ONE ELSE BROUGHT IT HERE TODAY.
GOOD GOING, CHEF ZAKARIAN.
YOU'RE THE WINNER OF THIS CHALLENGE.
YOU'RE GOING TO THE SHOW.
(clapping)
YOU WILL BE IN THE FINALE IN KITCHEN STADIUM.
CONGRATULATIONS.
WOW. I MEAN...
I CAN GO STRAIGHT FROM HERE TO THE FINAL BATTLE.
I WORKED REALLY HARD TO GET TO THIS POINT,
AND I'M VERY PROUD RIGHT NOW OF MYSELF.
(Alton) CHEF CHIARELLO,
TODAY YOU GOT EDGED OUT
BY ABOUT SIX MOLECULES
BY CHEF ZAKARIAN.
(Michael C.) I DON'T AGREE.
DID I GO OUTSIDE MY OWN COMFORT ZONE?
DID I DO THE THINGS THAT AN IRON CHEF IS REQUIRED TO DO
WEEK AFTER WEEK? THE ANSWER IS YES.
YOU, SIR, WILL BE GOING
TO THE SECRET INGREDIENT SHOWDOWN.
OH, NO.
I THINK NEITHER ONE OF US EXPECTED TO BE AT THE BOTTOM.
(Elizabeth) ONE OF US IS GONNA GO HOME.
(Alton) CHEF GUARNASCHELLI, ALL OF THE JUDGES
LOVED YOUR FLUKE. WELL DONE.
HOWEVER, IT WAS GENERALLY FELT THAT THE LOBSTER DISH
HAD SOME REAL FLAWS WITH IT
IN BOTH THE SEASONING DEPARTMENT,
AND SEVERAL OF THE JUDGES FELT THAT THE HOLLANDAISE
OVERWHELMED THE ACTUAL INGREDIENT.
CHEF FALKNER,
SIMON MAJUMDAR LICKED YOUR SOUP BOWL CLEAN.
HOWEVER, UM, ACROSS THE BOARD,
YOUR SCALLOP DISH WAS SEEN AS BLAND.
(Elizabeth) OKAY, HERE WE GO.
IT'S--SOMEBODY'S GONNA HAVE TO GO HOME. IT SUCKS.
(Alex) IT'S DOWN TO JUST ME AND CHEF FALKNER.
AND WE LOOK AT EACH OTHER AND REALIZE
THAT IN 30 SECONDS THIS SHOW WILL BE OVER FOR 1 OF US.
IN THE END, WHAT THE JUDGES CONCENTRATED ON, HOWEVER, CHEFS,
WAS HOW HIGH THEY FELT YOU SOARED WITH YOUR SUCCESSES
ON THE PLATE.
SO DEEP BREATH, HERE WE GO.
(Alex) OH, GOD, PLEASE DON'T LET IT BE ME.
CHEF GUARNASCHELLI,
I'M SORRY, BUT YOU WILL NOT BE THE NEXT IRON CHEF.
OKAY.
(Alex) I FEEL SICK.
I CAN'T BELIEVE IT'S NOT GONNA BE ME.
CHEF FALKNER, CHEF CHIARELLO,
UM, YOU'RE EACH ONE STEP AWAY FROM THE FINALE.
THE CHAIRMAN INVITES YOU TO KITCHEN STADIUM,
WHERE THE MOST IMPORTANT INGREDIENTS
IN YOUR CULINARY CAREER AWAIT.
ONE OF YOU WILL MOVE ON TO THE FINALE
AGAINST CHEF ZAKARIAN.
FOR THE OTHER, THIS COMPETITION WILL COME TO AN END.
THANK YOU VERY MUCH, CHEFS.
I AM DISAPPOINTED.
I REALLY WANTED TO WIN.
BUT I'M THE ALMOST-ALMOST-ALMOST NEXT IRON CHEF.
I KNEW IT.
(Alton) CHEFS, WELCOME TO KITCHEN STADIUM.
(cork pops)
SHE'S A GREAT CHEF, BUT...
(Elizabeth) IT'S SO NERVE-RACKING.
(Michael C.) IF I CAN GET THIS PRESENTATION DONE,
I WILL WIN.
COME ON.
♪♪
♪♪
(Alton) CHEFS, WELCOME TO KITCHEN STADIUM.
KITCHEN STADIUM TODAY IS AN OLYMPIC STADIUM TO ME.
THIS IS IT, MAN. I'M SO CLOSE, AND I CAN REALLY TASTE IT.
(Michael C.) THIS IS THE HOMESTRETCH.
SO I'M GOING IN READY TO WHUP SOME BUTT.
NOW TIME TO COOK IT OUT
IN THE LAST SECRET INGREDIENT SHOWDOWN,
WHICH WILL DETERMINE WHICH OF YOU WILL GO ON
TO "THE NEXT IRON CHEF" FINALE HERE IN KITCHEN STADIUM.
CHEF FALKNER-- SHE BRINGS
EXTRAORDINARY TECHNIQUE AND DETAIL.
SHE HAS SOME BREADTH THAT GOES FROM PASTRY TO SAVORY
AND AREAS THAT I DON'T HAVE.
BUT I'M NOT GOING DOWN WITHOUT A FIGHT.
(Elizabeth) HE'S GONNA TRY ONE-UPPING ME ON EVERYTHING.
I THINK I HAVE A LOT MORE TRICKS UP MY SLEEVE.
NOW HIDDEN FROM VIEW, CHEFS,
ARE INGREDIENTS INSPIRED BY YOUR RECENT SOJOURN IN THE HAMPTONS.
THESE ARE THE TYPES OF INGREDIENTS GUARANTEED
TO CREATE SATISFYING, ENJOYABLE OFFERINGS
APPROPRIATE FOR A RELAXING HAMPTONS AFTERNOON.
BUT REST ASSURED, YOU ARE NOT HERE TO RELAX.
(Elizabeth) WHAT IN THE WORLD IS UNDER THAT THING?
CHEFS, THE SECRET INGREDIENTS ARE...
TOWN HOUSE CRACKERS
AND ENTWINE WINES.
WINE AND CRACKERS? WHAT ARE WE SUPPOSED TO DO WITH THIS?
CHEFS, EVERY HOME ENTERTAINING ENTHUSIAST KNOWS DARN WELL
THAT TASTY CRACKERS AND A GLASS OF WINE
ARE ESSENTIAL BUILDING BLOCKS OF A FANTASTIC APPETIZER.
YOU WILL HAVE 30 MINUTES
TO CREATE THREE BITES FEATURING TOWN HOUSE CRACKERS
AND ENTWINE WINES,
USING ALL THREE CRACKERS AS SERVING VESSELS.
(Michael C.) TO DO THREE FULL DISHES
AND TRY TO USE THE CRACKER AS AN INGREDIENT AND A VESSEL
IS THE TOUGHEST CHALLENGE BY FAR.
ARE WE CLEAR ABOUT WHAT IS AT STAKE HERE?
GIN CLEAR.
(Elizabeth) THIS SHOWDOWN IS SO CRITICAL.
YOU'RE EITHER GOING HOME, OR YOU'RE GONNA BE IN THE FINAL.
THERE'S JUST SO MUCH PRESSURE.
(Michael C.) SOMEONE'S GONNA GO HOME TODAY,
BUT I REALLY DON'T THINK IT'S GONNA BE ME.
LET THE COOKING BEGIN!
(Elizabeth) 30 MINUTES IS NOT A LOT OF TIME.
AND I HAVE A LOT OF DIFFERENT THINGS THAT I HAVE TO PREPARE.
SO IT'S GONNA BE INTENSE.
(Michael C.) ONE OF THE BIGGEST DIFFICULTIES
WITH WINE IN ITS RAW STATE
IS IT WILL TAKE OVER THE OTHER INGREDIENTS.
I GRAB A COUPLE BOTTLES OF ENTWINE--
SOME CHARDONNAY AND CABERNET.
AND I NEED TO GET THEM COOKING RIGHT OFF THE BAT BECAUSE
THREE DIFFERENT THINGS ARE GONNA BE WITH THE REDUCED CABERNET.
CHEF ZAKARIAN.
ALTON.
IT'S A LITTLE WEIRD TO BE WATCHING.
I'VE NEVER SEEN TWO PEOPLE MORE NERVOUS.
THIS REALLY IS THE END OF THE LINE.
I MEAN, WE KNOW CHEF CHIARELLO
IS GONNA MAKE SOMETHING ITALIAN.
THE THING ABOUT CHEF FALKNER IS WE'VE GOT NO FREAKING IDEA
WHAT SHE'LL MAKE.
(Elizabeth) MY STRATEGY IS
TO REALLY NAIL FLAVORS.
I HAVE TO TOTALLY WOW THE JUDGES.
I MEAN, IT HAS TO BE, LIKE, SO MUCH STRONGER
THAN WHATEVER CHEF CHIARELLO PREPARES.
THE CRACKERS ACTUALLY HAVE DIFFERENT NOTES.
AND I'M THINKING ABOUT REALLY HOW TO TASTE THAT.
SO, LIKE, I'M THINKING ABOUT THE SHRIMP AND GRITS
ON THE CLASSIC CRACKER, 'CAUSE IT'S KIND OF BUTTERY--
DO A SOUTHERN THING WITH THAT.
AND THEN I'M THINKING ABOUT A CHICKEN LIVER MOUSSE
WITH A RED WINE SYRUP ON THE FLIPSIDE TOWN HOUSE CRACKER,
'CAUSE IT'S KIND OF A PRETZEL. IT'S A NICE COMPLEMENT.
20 MINUTES REMAINING, CHEFS. 20 MINUTES.
I THINK I CAN GRIND UP SOME OF THE LITTLE FLIPSIDE CRACKERS
AND THEN PUT SOME INTO THE MOUSSE.
IT'S A REALLY NICE TEXTURE AND CONTRAST
TO THE CREAMINESS OF THE MOUSSE.
AND THEN ALSO I'M THINKING ABOUT DOING KIND OF A LAMB MEATBALL
WITH A LITTLE RAITA ON THE FLATBREAD CRISP.
I THINK THAT THERE IS SOME RISK INVOLVED
IN DOING MORE OF AN INDIAN SPICE THING
WITH A JUDGE WHO HAS AN INDIAN BACKGROUND.
I HOPE IT WORKS FOR ME.
(Michael C.) I DECIDED TO DO A CHICKEN LIVER MOUSSE
FOR THE FLIPSIDE CRACKER WITH A CABERNET MUSTARD
AND THEN BRING IT TO KIND OF FINE DINING,
LIKE A FOIE GRAS PREPARATION,
AND ON TOP OF THAT BRITTLE OF THE FLIPSIDE CRACKER.
SO THE PRETZEL DIPPED IN CARAMEL
AND HARD-CRACK SUGAR FOR TEXTURE.
MY SECOND IS AN ESCABECHE OF SARDINE.
THE IDEA IS TO TAKE 200-DEGREE CHARDONNAY...
(cork pops)
WITH A TOUCH OF VINEGAR
AND THEN SPOON IT OVER THE TOP WITH A PANZANELLA.
I LOVE PANZANELLA.
I DO, TOO,
IF IT'S DONE WELL. IT'S NEVER DONE WELL.
TIME LEFT, PLEASE?
WE'RE AT THE 15-MINUTE MARK, CHEFS.
HALF OF THE TIME IS GONE.
WHIPPED GOAT CHEESE
ON AN ORIGINAL TOWN HOUSE CRACKER.
AH, GELATIN.
I DECIDED TO DO CABERNET CAVIAR
AS KIND OF THE CALIFORNIA PART OF ME.
YOU KNOW, WE HAVEN'T SEEN YOU
BREAK OUT MOLECULAR STUFF.
SO I'VE TAKEN SOME GELATIN AND BLOOMED IT WITH SOME WINE
AND THEN PUT DROPS INTO THE COLD CANOLA OIL
TO SOLIDIFY THE PEARLS OF CABERNET CAVIAR.
I'M GONNA HAVE TO DOUBLE MY EFFORTS
IF I WANT TO BECOME VICTORIOUS.
(Elizabeth) TIME, PLEASE?
FIVE MINUTES REMAINING. FIVE MINUTES, CHEFS.
(Michael C.) I'VE GOT TO GET MY FOOD PLATED.
SO I CRUMBLE A CRACKER INSIDE EACH SHOT GLASS
THAT I'M GONNA SERVE THAT FLAVOR OF CRACKER ON TOP OF
AND TAKE A TOWN HOUSE APPROACH-- 2-STORY TOWN HOUSE.
IF I CAN GET THIS PRESENTATION DONE, I WILL WIN.
(Elizabeth) DAMN IT.
THIS IS, LIKE, DO OR DIE.
OKAY, HERE WE GO.
TEN, NINE...
(Michael C. groans)
EIGHT, SEVEN, SIX...
IT'S GONNA BE CLOSE.
FIVE, FOUR...
COME ON.
THREE, TWO, ONE.
(buzzer)
PUT IT DOWN AND WALK AWAY. THE CHALLENGE IS OVER, CHEFS.
(Elizabeth) CHEF CHIARELLO'S PLATE-UP--
FOR ME, IT'S A LITTLE TOO MUCH. IT'S NOT MY STYLE.
(Michael C.) I USED THE CRACKER
MORE DISTINCTLY AS AN INGREDIENT.
JUDGES, OUR PARTICIPANTS IN THE SECRET INGREDIENT SHOWDOWN
WERE CHALLENGED TO CREATE THREE 1-BITE OFFERINGS
USING TOWN HOUSE CRACKERS AND ENTWINE WINES.
CLEARLY, YOU SHOULDN'T COOK WITH A WINE THAT YOU WOULD NOT DRINK.
SO TODAY BOTH CHEFS SUCCEEDED
IN USING EXCELLENT WINES TO GOOD RESULT.
ONE OF THESE CHEFS WILL HEAD INTO THE FINALE.
THE OTHER WILL NOT BE THE NEXT IRON CHEF.
SO LET THE TASTING BEGIN. CHEF CHIARELLO.
I WAS AS CREATIVE AS I POSSIBLY COULD BE
IN THAT AMOUNT OF TIME, AND I HOPE IT WORKS.
MR. BROWN, JUDGES,
ON THE LEFT IS A LITTLE WHIPPED, UM, SONOMA GOAT CHEESE
WITH A FRITTI OF ASPARAGUS IN THE TOWN HOUSE CRACKER
AND A CABERNET CAVIAR.
I WANTED TO TASTE THE CAVIAR PEARLS A BIT MORE.
TO MAKE THOSE LITTLE PEARLS IN 30 MINUTES IS IMPRESSIVE.
THANK YOU.
I WAS LOOKING FOR SOME DIFFERENT LAYERS OF FLAVOR,
AND ALL I GOT REALLY WAS A FEW DIFFERENT TEXTURES.
WHAT I WANTED IS A FRESH PALATE FOR THE NEXT BITE.
I DIDN'T WANT YOUR PALATE TO BE TIRED.
I THINK WITH THREE SMALL BITES,
YOU'RE PROBABLY NOT GONNA ENCOUNTER THAT.
NUMBER TWO IN THE MIDDLE IS A SARDINE ESCABECHE
WITH A PANZANELLA.
THE SARDINE TASTED SO GREAT, AND THE FLAVOR WAS JUST THERE.
ON THE RIGHT IS A FLIPSIDE CRACKER
WITH SOME CABERNET DIJON MUSTARD,
A CHICKEN LIVER MOUSSE, AND A LITTLE BRITTLE
MADE FROM THE FLIPSIDE CRACKER ON TOP.
I THOUGHT THE MUSTARD WENT QUITE WELL
WITH THE SWEETNESS OF THE BRITTLE.
I DO THINK THE BRITTLE BROUGHT A NICE LITTLE BIT OF SWEETNESS
AND A GREAT TEXTURE TO IT.
THANK YOU.
THANK YOU VERY MUCH.
(Michael C.) IT ALL TASTED GREAT.
I FEEL GREAT ABOUT IT. I FEEL REALLY PROUD.
CHEF FALKNER, COULD YOU JOIN US, PLEASE?
(Elizabeth) I'M REALLY NERVOUS, BUT I'M JUST--
I THINK THE FLAVORS ARE SO GOOD.
I'M REALLY HOPING THAT SIMON MAJUMDAR
TOTALLY DIGS THE SPICY LAMB MEATBALL.
WELL, WHAT I HAVE FOR YOU TODAY IS A SHRIMP AND GRITS
ON AN ORIGINAL TOWN HOUSE CRACKER.
I MIXED IN SOME OF THE CRACKERS WITH THAT, TOO,
SO YOU GET A COUPLE DIFFERENT TEXTURES IN THAT.
I REALLY TASTED THE WINE AT THE END.
IT FINISHED REALLY NICE.
I LIKE THE BUTTERINESS OF THE GRITS
AND HOW YOU PLAYED UP THE BUTTERINESS OF THE CRACKER
WITH THAT.
THE SHRIMP WAS PERFECTLY COOKED.
AND I LOVED THE LITTLE HIT OF HEAT AT THE END OF IT.
UM, FOR THE SECOND CRACKER, WE HAVE CHICKEN LIVER MOUSSE
WITH A RED WINE SYRUP, CRISPY FRIED SHALLOT.
AND THAT IS SERVED ON FLIPSIDE.
NICELY SAVORY WITH JUST A HINT OF SWEETNESS
FROM THAT RED WINE REDUCTION.
UM, FOR THE THIRD CRACKER BITE,
I MADE A, UH...
CURRY-SPICED LAMB MEATBALL.
I MIXED IN A LITTLE BIT
OF THE CRISP FLATBREAD CRACKER ITSELF.
SO I LIKE THAT AS THE BINDER WITH THE LAMB MEATBALL.
I ACTUALLY PUT SOME INTO THE RAITA ALSO,
BECAUSE I WANTED TO GIVE IT A LITTLE MORE TEXTURE
WITH THE CUCUMBER. THEN I ALSO PUT SOME OF THE MERLOT
IN THE GLAZING OF THE MEATBALLS.
I HAVE TO SAY THAT MY FAVORITE WAS THE MEATBALL AT THE END.
YAY, HE LIKES THE MEATBALL.
AND I WONDER WHETHER THERE WAS CUMIN IN THERE.
AND I-I THINK THERE WAS QUITE A LOT.
BUT THEN THE YOGURT SAUCE JUST KIND OF CLEANED IT UP
RIGHT AT THE END.
I DIDN'T GET A WHOLE LOT OF THE WINE IN THAT ONE.
THANK YOU VERY MUCH.
THANK YOU SO MUCH.
(Simon) THANK YOU, CHEF.
I JUST WANTED THIS TO BE BETTER THAN CHEF CHIARELLO.
I JUST FEEL LIKE I HAVE A LOT MORE THINGS TO COOK
IN KITCHEN STADIUM.
THIS IS GONNA BE TOUGH.
I'M COMPLETELY TORN.
♪♪
THERE WERE SEVERAL CRACKERS.
THERE WERE SEVERAL VARIETIES OF WINE.
WHO BEST INTEGRATED THOSE TWO COMPONENTS
INTO THEIR THREE BITES?
(Simon) CHEF FALKNER WORKED BEST WITH THE WINE.
THE WINE WAS A HIDDEN INGREDIENT
WITH CHEF CHIARELLO'S SARDINE DISH.
WELL, YOU'VE HAD SIX BITES.
WHICH WAS THE BEST BITE?
IT'S GONNA BE A TOSS-UP BETWEEN THE SARDINE
AND THE MEATBALL.
I MEAN, I'LL SAY ONE THING ABOUT CHEF FALKNER'S MEATBALL,
I DIDN'T GET THAT WINE,
SUBTLE, LINGERING FLAVOR AT THE END THAT...
OH, I DID.
FOR ME, IT WAS PROBABLY CHEF CHIARELLO'S CHICKEN MOUSSE.
I THOUGHT CHEF FALKNER'S FLAVORS
WERE A LITTLE BIT BIGGER.
LOWEST OF THE SIX.
CHEF CHIARELLO'S GOAT CHEESE WAS MY LEAST FAVORITE.
I CONCUR.
I-I AGREE,
BUT CHEF FALKNER'S PRESENTATION AND PLATING
WAS WAY BELOW CHEF CHIARELLO'S.
WHOSE FOOD TASTES THE BEST? BECAUSE AT THE END OF THE DAY,
THAT'S HOW YOU'RE GONNA WIN IN KITCHEN STADIUM.
WHICH OF THESE TWO EXTRAORDINARY CHEFS
IS GOING TO SHAKE UP DARTH ZAKARIAN?
I THINK YOU'RE JUST GONNA HAVE TO TAKE A MOMENT.
YOU'RE GONNA HAVE TO THINK, AND YOU'RE GONNA HAVE TO DECIDE
WHO GOES TO THE FINALE
AND WHO IS NOT GONNA BE THE NEXT IRON CHEF.
♪♪
(Elizabeth) I THINK I WANT THIS MORE THAN ANY OTHER CHEF HERE.
IF FOR SOME BIZARRE REASON I GO HOME, I'M GONNA BE REALLY UPSET.
AND I WILL NOT UNDERSTAND IT, HONESTLY.
(Michael C.) I'M ALL NERVES. I COOKED MY HEART OUT.
I DIDN'T COME HERE TO GO HOME TODAY.
CHEFS, YOU ALL KNOW THAT THERE IS ONLY ROOM
FOR TWO CHEFS IN THE FINALE HERE IN KITCHEN STADIUM.
(Elizabeth) IT'S JUST TOTAL STRESS.
I CAN SEE MY JACKET MOVING FROM MY HEART BEATING SO FAST.
WHICH OF YOU, CHEF CHIARELLO AND CHEF FALKNER,
UH, WILL REMAIN TO DO BATTLE WITH CHEF ZAKARIAN?
BUT BEFORE WE GET TO THAT BUSINESS AT HAND,
THE JUDGES HAVE A FEW COMMENTS THAT THEY WOULD LIKE TO MAKE.
CHEFS, I WOULD LIKE TO SAY TO BOTH OF YOU,
SIX BEAUTIFUL BITES TODAY ALL THAT I THOUGHT
WERE INCREDIBLY WORTHY OF KITCHEN STADIUM.
TIME AND TIME AGAIN, YOU'VE SHOWN US
EXTREMELY BEAUTIFUL, ORIGINAL,
EXCITING, AND DELICIOUS FOOD.
IT'S BEEN THE TOUGHEST DECISION OF THE COMPETITION SO FAR.
CHEF FALKNER, THE JUDGES FELT
THAT PLATING WAS NOT YOUR STRENGTH TODAY.
YOU'VE REALLY SHOWN YOURSELF IN PAST COMPETITIONS
TO HAVE A FLAIR IN THAT DEPARTMENT.
YOU DIDN'T FIRE ON ALL CYLINDERS TODAY.
ARE YOU SERIOUS? THIS, LIKE, PLATING OF THESE CRACKERS
ARE GONNA SEND ME HOME?
CHEF CHIARELLO, MOST OF THE JUDGES FELT
THAT YOU MAY HAVE HAD THE STRONGEST SINGLE BITE
OF THE DAY.
(Michael C.) WHEN YOU GO INTO A SLUG-FEST,
DON'T BE COMPLAINING WHEN YOUR LIP GETS BLOODY.
BUT THEN SEVERAL OF THE JUDGES ALSO FELT THAT YOU MAY HAVE HAD
THE WEAKEST BITE OF THE DAY.
IN THE END, THE CRITERIA THAT THEY USED
CAME DOWN TO TWO THINGS-- FLAVOR
AND THEN THE INTEGRATION
OF THE SECRET INGREDIENT.
AND IT WAS CLOSE.
BUT I'M SORRY,
CHEF CHIARELLO, YOU WILL NOT BE THE NEXT IRON CHEF.
WHEW, I GOT IT. I'M IN.
I DID NOTHING BUT 300%.
I DIDN'T DO THE BEST I COULD. I DID BETTER THAN I COULD.
NICE. YOU GUYS HAVE A GOOD ONE, HUH?
I'M DISAPPOINTED. I DIDN'T COME HERE TO LOSE.
AND THEN THERE WERE TWO.
CHEFS, NOW JUST TAKE A MOMENT
AND LOOK AT THE CHEF STANDING NEXT TO YOU,
'CAUSE THAT IS THE CHEF STANDING BETWEEN YOU
AND CULINARY IMMORTALITY.
NICE.
THERE CAN ONLY BE ONE NEXT IRON CHEF.
(Elizabeth) I THINK EVERYBODY THOUGHT,
"CHEF FALKNER'S AN OUTSIDER, NOT GONNA MAKE IT."
AND I BELIEVE THAT I'M GOING TO WIN THIS
AND THAT I AM THE NEXT IRON CHEF.
GOOD LUCK AND THANK YOU.
(Michael S.) THANK YOU, CHEFS.
(Judy) THANK YOU.
(Elizabeth) WHATEVER THE CHAIRMAN
WANTS TO THROW AT US, I'M READY FOR IT.
NINJA CHEF IS HERE. I'M GONNA KILL IT.
IT'S VERY SIMPLE. YOU WILL GO DOWN.
NEXT ON "THE NEXT IRON CHEF"...
THE CHAIRMAN WILL BESTOW THE ULTIMATE PRESENT--
THE HONOR OF BEING THE NEXT IRON CHEF.
I'M JUST READY TO GO IN THERE AND KICK SOME BUTT.
I'M GONNA DO ANYTHING I CAN TO WIN TODAY.
TODAY IS FILLED WITH SURPRISES.
WHAT DOES THAT MEAN?
BEHIND YOU, BEHIND YOU! GET OUTTA THE WAY.
CHEFS!
YES.
I WILL GIVE YOU AN EXTRA SET OF HANDS.
WE'LL TAKE ALEX.
IS THAT OKAY?
YEAH, IT'S GOOD.
I'M GOING IN THIS OVEN.
SHE CREATED SOMETHING THAT I'LL REMEMBER FOREVER.
YEAH!
IT'S ELEGANT. IT'S MODERN. IT'S LUXURY.
THE NEXT IRON CHEF IS...
♪♪