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(Alton) PREVIOUSLY ON "THE NEXT IRON CHEF"...
CHEFS, THE CHAIRMAN
HAS BUT ONE OPENING IN HIS PANTHEON.
NINE OF YOU WILL BE GOING HOME
SOONER OR LATER.
BEING AN IRON CHEF, YOU REPRESENT A CULINARY WORLD.
IT'S AN HONOR.
(Alton) CHEFS, HOW INGENIOUS CAN YOU BE
USING THIS ONE SINGLE INGREDIENT?
(Andrew) WHOA!
CHEF PAGAN.
(Michael) THE DISH WAS FINE.
WE ALL KNOW HERE THAT FINE DOESN'T CUT IT ON "IRON CHEF."
I'M GONNA BRING MY "A" GAME.
CHEF TSAI, YOU'RE THE WINNER
OF THIS CHALLENGE.
UNTIL CHEF TSAI IS GONE,
CHEF TSAI IS EVERYBODY'S BIGGEST COMPETITION.
CHEF KIRSCHNER, 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.
(Marco) SO WE PULL UP TO THIS JOHN O'GROATS PLACE...
I SEE THE BLUE TABLE,
AND, UH, IT REMINDS ME OF DINERS.
AND THEN THERE WERE NINE.
THE COFFEE SHOP, AS I'M SURE YOU WOULD AGREE,
IS AN AMERICAN INSTITUTION.
THIS IS JOHN O'GROATS IN LOS ANGELES,
A CLASSIC EXAMPLE OF THE FORM,
SPECIALIZING IN HEARTY AMERICAN BREAKFASTS.
NOW FOR YOUR NEXT SECRET INGREDIENT CHALLENGE,
THE CHAIRMAN WANTS YOU TO FIX UP A TASTY TREAT
IN THE REALM OF BREAKFAST.
NO WAY I'M A BREAKFAST PERSON.
THIS MORNING, THE CHAIRMAN IS LOOKING FOR INNOVATION.
CHEFS, YOU'RE GONNA HAVE 30 MINUTES
TO CREATE TWO DISHES
THAT COMBINE COFFEE, DONUTS.
WE GOTTA DO TWO DISHES USING COFFEE AND DONUTS.
AND YOU GOT 30 MINUTES TO DO IT, BUT I HAVE NO IDEA.
I GOTTA FIGURE THIS OUT.
YOUR MISSION--COMBINE THESE CLASSIC COMPONENTS
AND TAKES US TO A NEW DESTINATION.
(Maneet) IT'S COFFEE AND DONUTS.
YOU THINK OF EATING IT.
YOU DON'T THINK OF COOKING WITH IT,
SO YEAH, I THINK IT'S GOING TO BE VERY DIFFICULT.
CHEFS, EVERYONE'S GOT A STATION.
YOU'VE GOT PLENTY OF INGREDIENTS HERE.
REMEMBER, INNOVATION-- COFFEE, DONUTS.
30 MINUTES. LET THE COOKING BEGIN.
♪♪
CAN WE FIT?
BEHIND, BEHIND.
DONUTS.
BREAKFAST, FOR ME, IS TWO CATEGORIES--
SWEET AND SAVORY, SO I'M GONNA STICK WITH THAT AS A PLAN.
I'M MAKING CINNAMON BUN FRENCH TOAST.
AND THEN THE SAVORY DISH I'M DOING
IS AN EGG SANDWICH,
AND I'M TAKING THE CANADIAN BACON,
AND I'M CRUSTING IT IN COFFEE GRINDS.
COFFEE-IMPREGNATED CANADIAN BACON.
CORRECT.
(Mario) FIRST THING THAT POPPED INTO MY MIND
WAS SAVORY AND SWEET,
SO FOR MY SWEET DISH, I'M MAKING A DOUBLE-FRIED DONUT
FILLED WITH BANANAS.
I'M TAKING THE CREAM
OUT OF THE INSIDE OF A DONUT,
AND I'M MIXING IT WITH COFFEE AND JUST PUTTING THAT ON TOP.
AND AFTER THAT, I'M DOING A DONUT TAPA
WITH A RICOTTA-COFFEE-INFUSED, UH, CREAM
AND SOME CRISPY BACON.
WHAT DO YOU THINK?
HEY, YOU KNOW WHAT? I'M PUSHING IT.
COMING BY, COMING BY.
(Marco) HOW CAN THERE BE NO EGGS?
CAN YOU SPARE ANY EGGS?
I'VE GOT TWO THAT I CAN GIVE YOU.
(Bryan) YOU KNOW, I WANT TO SHOWCASE THE DONUT,
SO I'M MAKING A TAKE ON A VIETNAMESE BREAKFAST,
WHICH IS COFFEE MADE WITH CREAM
AND SOME OF THE SWEETER DONUTS
THAT I'M GONNA PURéE TOGETHER.
AND THEN I'M GONNA DO A PAIN PERDU
MADE OUT OF A CAKE DONUT WITH A LITTLE ROASTED PEACH,
BACON, AND COFFEE SYRUP.
CAN I COAT THIS? NO.
I'M TRYING TO BE INNOVATIVE WITH MY DISHES.
MY PLAN IS TO MAKE COFFEE AND CREAM SHIRRED EGGS.
FIRST I TRIED TO BAKE THE EGGS IN OUR DISHES,
WHICH IS WHAT IS CLASSICALLY DONE.
THEN THE TIME WAS RUNNING OUT,
AND I DID NOT THINK THAT THEY WERE GONNA GET COOKED.
SO I NEEDED TO TRANSFER THEM TO SAUTé PANS WITH THE LIQUID
AND TRY TO DO IT STOVETOP.
(Ming) I NEED TIME, PLEASE.
(Celina) 16 MINUTES.
OKAY, THANK YOU.
I'M MAKING A GLAZED DONUT PANINI
WITH GREEN TOMATO, EGGS, AND HAM,
A FROZEN KIND OF ESPRESSO,
AND THEN A LITTLE CRISP OF A CHOCOLATE DONUT TOP.
BREAKFAST IS REALLY ITS OWN GENRE.
ONLY CERTAIN PEOPLE ARE GOOD AT COOKING GREAT BREAKFASTS.
(Marc) ANYBODY HAVE GROUND CINNAMON OUT?
I'M TAKING THE DONUT
AND USING IT LIKE INGREDIENTS THAT I KNOW.
SO WHAT I'M COOKING IS DONUT SOLDIERS,
SCRAMBLED EGGS WITH A COFFEE SABAYON--
EGG YOLKS IN THERE, COFFEE, A LITTLE BIT OF WATER.
I ALSO NEED THE EGG SHELLS, WHICH IS KIND OF HARD TO DO
WHEN YOU HAVE ADRENALINE PUMPING THROUGH YOUR VEINS.
AND THE OTHER ONE IS GLAZED DONUTS FRENCH TOAST
WITH COFFEE SYRUP.
I'M MAKING, UH, LITTLE BANANA FRITTERS.
WHAT'S THE--
I'M GONNA FRY THESE UP, SO THEY'RE LIKE LITTLE, UH...
LITTLE FRENCH FRIES, LITTLE...
LITTLE FRENCH FRIES.
TAKE THE GLAZE RIGHT OFF THE DONUT...
AND REDUCE THAT DOWN WITH SOME COFFEE AND MADE THE SAUCE
WITH THAT REDUCTION.
HARVESTING GLAZE OFF OF THE DONUTS.
SO YOU'RE BUTCHERING IT LIKE AN ANIMAL.
I AM.
NICE.
(Celina) I'M MAKING
AN OLD-FASHIONED DONUT THAT WAS GRIDDLED WITH BUTTER,
CANADIAN BACON, EGG, AND REDEYE GRAVY.
AND THEN THE OTHER DISH I'M MAKING
IS A PLAY ON CHICKEN AND WAFFLES,
SO IT'S CHICKEN-FRIED CHICKEN LIVERS AND HEARTS.
CHICKEN LIVERS IS NOT NORMAL,
BUT IT WAS AN INNOVATIVE APPROACH.
YOU'RE MAKING A GRILLED CHEESE SANDWICH,
CHEF CHAUHAN.
YES, I AM.
THAT MAKES YOU MY HERO.
(laughs)
THAT'S CERTAINLY NOT INDIAN FOOD RIGHT THERE.
NO, IT ISN'T.
HOPEFULLY IT WILL BECOME INDIAN FOOD ONE OF THESE DAYS.
WHAT ELSE DO YOU HAVE WORKING?
I'M MAKING A SWEET VERSION OF A FRITTATA,
WHICH WILL HAVE THE DONUTS-- DIFFERENT KINDS OF DONUTS
IN IT.
VERY NICE.
GROWING UP IN INDIA, COFFEE AND DONUTS
IS DEFINITELY NOT A CULTURE OVER THERE, BUT THE CHALLENGE
IS ABOUT INNOVATION, AND THAT IS SOMETHING
WHICH HAS ALWAYS BEEN VERY CLOSE TO MY HEART.
EXCUSE ME.
TIME, PLEASE.
(Alton) TWO MINUTES.
TWO MINUTES REMAINING.
SLIPPERY LITTLE BUGGERS.
THIS IS (bleep)! (bleep)!
A BAND-AID.
I JUST SLICED MY FINGER,
AND IT WASN'T A GOOD ONE.
AND A FINGER CUP, PLEASE.
YOU ALL RIGHT THERE, CHEF?
NO ONE LIKES TO GET CUT.
(speaking indistinctly)
(Marco) THE GRIDDLE WAS, LIKE, SUPER HOT.
IT WAS LIKE COOKING ON A VOLCANO.
AND I DROPPED THE EGG ON THE THING. IT GOT BROWN SO FAST.
IT WAS NOT LIKE A REALLY GREAT-COOKED EGG.
(Marco) CAN I GET A TIME?
60 SECONDS-- CRUNCH TIME, CHEFS.
OH, SLIPPERY.
(Mary) IT JUST KEPT BLEEDING AND BLEEDING AND BLEEDING.
AND I STARTED GETTING REALLY FRUSTRATED.
I'M NOT GONNA GET EVERYTHING DONE
THAT I WANT TO DO ON MY DISH. I WAS GONNA HAVE A LEMON CREAM.
AND MY DONUTS WERE SITTING THERE AT THE END,
AND I COULDN'T GET TO THEM.
TEN...
(Mary) CAN I GET A NEW FINGER CUP, PLEASE?
SEVEN, SIX,
FIVE, FOUR, THREE,
TWO, ONE...
(buzzer)
PUT IT DOWN AND WALK AWAY. HANDS OFF, CHEFS...
(cheering)
YOUR TIME IS UP.
WHOO.
YOU KNOW, BECAUSE THIS CHALLENGE
IS SO WHACKED OUT AND OUT THERE IN THE GALAXY,
I CAN'T WAIT TO SEE WHO'S GOT THE GOODS AND WHO DOESN'T.
WHEW.
I'M HAVING TROUBLE UNDERSTANDING THE TEXTURE OF THIS.
I THINK SOME PEOPLE ARE WILLING TO HURT OTHER PEOPLE
TO MOVE FORWARD.
(Alton) CHEFS INNOVATE AMERICAN DINER CLASSICS.
I'M NOT REALLY SURE IF MY TURKEY *** GONNA BE DONE OR NOT,
SO I'M KINDA FLIRTING WITH DISASTER, YOU KNOW WHAT I MEAN?
YOU SO SCORED.
TOTALLY BANGIN'-- IT'S DELICIOUS.
I THINK IT WAS AN ABJECT FAILURE.
I THINK THERE WERE OTHER CHEFS THAT FAILED
JUST AS BADLY.
♪♪
(car horns honking)
SO TODAY'S CHALLENGE WAS INNOVATION,
AND THE SECRET INGREDIENTS-- COFFEE AND DONUTS.
AS BEFORE, THE CHAIRMAN WOULD LIKE YOU TO JUDGE YOURSELVES.
THE FIRST CHALLENGE-- EVERYBODY WAS, LIKE,
SO NICEY, NICEY, NICEY, AND THEY THOUGHT
IT WAS GONNA BE THE ONLY TIME THAT WE JUDGE OURSELF.
NOW CHEF PAGAN, PLEASE TELL US ABOUT YOUR DISH
AND, UH, BE ESPECIALLY CLEAR
ON YOUR INNOVATIVE USE OF THE INGREDIENTS.
(Mario) OKAY, FIRST THE DONUT TAPA
WITH RICOTTA, COFFEE, BACON, AND PINE NUTS.
AND AFTER THAT--
DEEP-FRIED DONUT FILLED WITH BANANA.
(Duskie) I--I LOVE THE DOUBLE DEEP-FRIED.
IT'S NAUGHTY.
I DIDN'T GET COFFEE MUCH IN EITHER ONE OF 'EM.
CHEF TIO.
(Celina) THE ONE ON YOUR RIGHT IS AN OLD-FASHIONED
WITH REDEYE GRAVY WITH CANADIAN BACON.
AND THEN THE ONE ON YOUR LEFT
IS A BUTTERMILK FRIED POWDERED DONUT
WITH CHICKEN-FRIED CHICKEN LIVERS
AND CHICKEN HEARTS.
I WOULD ACTUALLY ORDER THIS AT A RESTAURANT.
THANKS.
YOU KNOW, FOR ME,
CHICKEN LIVER IS NOT A BREAKFAST MEAT.
I LIKE CHICKEN LIVERS AT BREAKFAST.
I'VE HAD THAT BEFORE.
I THINK SOME PEOPLE ARE WILLING TO HURT OTHER PEOPLE
TO MOVE FORWARD.
CHEF DUMONT, PLEASE TELL US
ABOUT, UH, YOUR CREATIONS.
(Mary) SO WE HAVE A DUO OF BANANAS.
THE FIRST ONE I CARAMELIZED. I MADE SOME CROUTONS
OUT OF THE FRENCH DONUTS THAT WERE IN THERE.
AND THEN I DID A COFFEE CRUNCH OVER THE TOP.
THE SECOND ONE IS A BANANA FRITTER,
AND THEN I TOOK THE CHOCOLATE
OFF OF A CHOCOLATE DONUT AND MADE A GLAZE WITH THAT.
UH, THERE WERE A COUPLE OF OTHER THINGS THAT I WANTED TO DO,
BUT I SLICED MY FINGER PRETTY GOOD, SO...
WE FEEL SORRY FOR YOU,
BUT THIS IS "THE NEXT IRON CHEF."
AND PEOPLE CUT THEMSELVES ALL THE TIME.
TO ME, THAT'S A BANANA DISH
MORE THAN A DONUT-COFFEE DISH.
I MEAN, BECAUSE IT'S 90% BANANA.
CHEF CHAUHAN.
(Maneet) THE SAVORY COMPONENT IS THE GRILLED CHEESE DONUT.
I USED A LITTLE BIT OF CHEDDAR TO GIVE IT THE SHARPNESS,
SOME FONTINA ALSO IN IT.
FOR THE SWEET COMPONENT WE HAVE A FRITTATA
MADE WITH GLAZED DONUTS AND CHOCOLATE DONUTS.
I GOT THAT COFFEE, AND AS SOON AS I GOT THE COFFEE,
I WAS LIKE, WHOO-HOO, COFFEE,
AND THEN THE BASIL WIPED THE COFFEE AWAY.
OKAY, HOW ABOUT THE FRITTATA?
A WINK. A WINK FROM CHEF PAGAN.
I THINK THE FRITTATA WAS VERY GOOD.
THANK YOU.
I TASTED THE COFFEE.
CHEF TSAI.
(Ming) THE BEVERAGE IS AN ESPRESSO WITH ICE,
UM, AND THEN JUST A DONUT CHOCOLATE CRISP ON TOP.
TO COMPLEMENT THAT IS-- I TOOK A GLAZED DONUT
AND COOKED THE INSIDE OF IT ON BUTTER ON THE GRIDDLE.
AND IT'S GREEN TOMATOES, EGGS, AND HAM, IF YOU WOULD.
IT'S REALLY HARD TO GET ANY SORT OF COFFEE FLAVOR.
IT DOESN'T, LIKE, UH-- I'VE SEEN IT BEFORE, KINDA.
(Ming) HE'S HAD A HAMBURGER WITH DONUT BUNS.
I'VE NEVER HAD A HAMBURGER WITH DONUT BUNS,
BUT I AIN'T FROM TEXAS, SO, YOU KNOW,
I'M NOT SURE WHAT THEY EAT DOWN THERE.
CHEF ESTES.
(Duskie) WE HAVE A COFFEE AND CREAM SHIRRED EGG
WITH A DONUT TOAST.
AND THEN WE HAVE COFFEE YOGURT WITH DONUT GRANOLA
AND COFFEE-ED APRICOTS.
I DIDN'T GET THE COFFEE IN THE EGG DISH AT ALL.
IT COULD'VE USED A LITTLE SALT.
CHEF FORGIONE.
(Marc) ON TOP IS JUST A COFFEE SABAYON,
AND THEN JUST A DONUT
COOKED IN A LITTLE BROWN BUTTER WITH A TOUCH OF SUGAR,
AND THEN THE FRENCH TOAST
THAT WE DO WITH CARAMELIZED BANANAS
AND A COFFEE AND BACON SYRUP.
I THOUGHT IT WAS GREAT, COOKED PERFECTLY.
I COULD TASTE SOME COFFEE IN IT,
NOT AS MUCH AS MAYBE WE SHOULD ALL BE TRYING TO GET IN THERE.
OKAY, LET'S MOVE ON TO THE FRENCH TOAST.
INNOVATIVE, DEFINITELY.
INNOVATIVE, BUT YOU DIDN'T LIKE IT.
IS THAT WHAT YOU'RE SAYING?
I-I'M HAVING TROUBLE
UNDERSTANDING THE TEXTURE OF THIS RIGHT NOW.
CHEF CASWELL.
(Bryan) ON YOUR RIGHT
IS KIND OF A CAKE DONUT PAIN PERDU
WITH BACON AND COFFEE SYRUP.
AND THEN ON THE OTHER SIDE
IS KIND OF A TAKE ON A VIETNAMESE COFFEE.
I TOOK TWO OF THE BUTTERMILK CAKE DONUTS,
AND I BLENDED 'EM WITH BUTTERMILK AND HEAVY CREAM.
BUT I DON'T TASTE DONUT.
BUT THERE IS DONUT IN THERE.
THERE IS DONUT IN THERE.
THERE'S ABSOLUTELY DONUT IN THERE.
LET'S MOVE ON TO THE FRENCH TOAST.
I JUST THOUGHT THAT MY FRENCH TOAST
WAS A LITTLE UNDERCOOKED.
I-I FIND THAT HARD TO BELIEVE.
IT WAS, LIKE, TOO SQUISHY, YOU KNOW WHAT I MEAN?
IT'S NOT THAT WE'RE BEING MEAN NOW. WE--WE'RE BEING HONEST.
CHEF CANORA.
ON THE SANDWICH,
I CRUSTED THE CANADIAN BACON IN GROUND COFFEE--
FONTINA CHEESE, SPINACH, EGG ON A DONUT.
AND THEN I TOOK A CINNAMON BUN AND MADE FRENCH TOAST WITH IT.
I JUST GET A LOT MORE OF A BITTER GRIT THAN I DO,
LIKE, AN IN-YOUR-FACE, BOLD COFFEE.
I THINK BITTER IS A GREAT FLAVOR
THAT DOESN'T GET ENOUGH RECOGNITION.
ALL RIGHT, HOW ABOUT THE FRENCH TOAST?
I THINK I GOT BITTERNESS
FROM THE GRIDDLE BEING UP REALLY HIGH.
THE GRIDDLE COULD'VE REALLY HURT ME.
NOW IT IS TIME TO DECIDE WINNERS AND LOSERS.
KEEP IN MIND THAT THE WINNER WILL HAVE AN ADVANTAGE
GOING INTO THE NEXT CHALLENGE.
CHEF CANORA. WINNER?
BASED ON THE YOGURT GRANOLA,
ESTES IS THE WINNER FOR ME.
CHEF ESTES.
FOR THE MOST INNOVATIVE DISH,
I PICK CHEF TIO.
CHEF TIO, THE WINNER?
FOR ME, THE WINNER IS CHEF CHAUHAN.
THE WINNER FOR ME
WAS CHEF CANORA.
CHEF CANORA.
CHEF TIO.
CHEF CHAUHAN.
CHEF CHAUHAN.
CHEF FORGIONE.
ALL RIGHT, CHEF CHAUHAN, YOUR COLLEAGUES HAVE DECIDED
THAT YOU ARE THE WINNER OF THIS SECRET INGREDIENT CHALLENGE.
YOU SHALL HAVE, UH, AN ADVANTAGE
WHEN WE RETURN TO THE KITCHEN FOR OUR NEXT TEST OF INNOVATION.
YES! I DID IT.
I THINK THE OTHER CHEFS ARE, UH, SEEING ME
AS A DEFINITE THREAT.
OH, THE CHAIRMAN HAS DECIDED
THAT WHOEVER IS THE LOSER OF THIS COMPETITION
WILL HAVE A CERTAIN DISADVANTAGE
GOING INTO THE NEXT CHALLENGE.
CHEF CANORA.
CHEF DUMONT IS THE BOTTOM.
CHEF CASWELL.
FOR THE LOSER, CHEF TIO, I THINK.
CHEF TIO.
THE LOSER IS, UM, CHEF DUMONT.
LEAST FAVORITE, UH, CHEF DUMONT.
CHEF PAGAN.
CHEF DUMONT.
CHEF DUMONT.
CHEF DUMONT'S.
I'LL BE HONEST. I THINK I'M MATURE ENOUGH.
MY DISH WAS MY LEAST FAVORITE.
CHEF DUMONT,
YOU WILL HAVE A DISADVANTAGE
GOING INTO THE NEXT CHALLENGE.
SO I WILL SEE YOU ALL BACK IN THE KITCHEN.
THANK YOU.
(Duskie) I'M READY FOR THE NEXT CHALLENGE.
I'M READY TO SHOW WHAT I CAN DO.
(Marc) NICE.
AFTER COFFEE AND DONUTS, ALL OF US ARE
REALLY RACKING OUR MINDS
AS TO WHAT THE CHAIRMAN HAS IN STORE FOR US.
EVERYBODY LOVES MEAT. THAT'S WHY IT COULD BE RISKY.
THIS--THIS IS NOT COMING FREE.
I REALLY CAN'T DO THIS.
YEAH.
I'M GONNA LOOK LIKE A REAL, TOTAL JERK.
RIDICULOUS.
♪♪
♪♪
(Bryan) WE WALK IN. ALTON'S STANDING THERE.
AND THERE'S A SECTION OF A DINER,
WHICH IS KIND OF INTERESTING.
CHEFS, WELCOME BACK TO THE KITCHEN.
IT IS NOW TIME TO FACE
THE SECOND CHAIRMAN'S CHALLENGE.
AND SO WE MUST GO TO THE CHAIRMAN.
CHEFS, AN IRON CHEF CAN TAKE ANY DISH,
EVEN A CLASSIC, AND ELEVATE IT
TO A HIGHER LEVEL OF DELICIOUSNESS.
AND THEY CAN INNOVATE IN ANY ENVIRONMENT,
FROM A FOUR-STAR BISTRO
TO A ROADSIDE CAFé.
AND NOW ALTON BROWN WILL PROVIDE
THE SOUP-TO-NUTS OF THIS CHALLENGE.
HMM. IT IS A COMMON MISCONCEPTION
THAT JUST BECAUSE HE'S FABULOUSLY WEALTHY,
THAT THE CHAIRMAN EATS ONLY AT FIVE-STAR ESTABLISHMENTS.
THIS COULD NOT BE FURTHER FROM THE TRUTH.
MANY OF AMERICA'S CLASSIC DISHES
ACTUALLY WERE BORN IN PLACES LIKE THIS,
AND WERE FIRST SERVED BY BEING SLUNG ACROSS COUNTERS
EXACTLY LIKE THIS ONE.
THIS, LADIES AND GENTLEMEN, IS OUR TRUE CULINARY HERITAGE.
THE CHAIRMAN WANTS YOU TO INNOVATE AND SERVE UP
AN IRON CHEF-WORTHY TAKE ON THESE CLASSICS.
(Bryan) AS AN IRON CHEF, YOU HAVE TO BE ABLE
TO TAKE TRADITIONAL FOODS
AND TRY TO ELEVATE THEM INTO SOMETHING SPECTACULAR.
CHEF CHAUHAN,
YOU WON THE SECRET INGREDIENT CHALLENGE,
SO YOU GET TO, UH, ORDER FIRST.
AND THEN GO AHEAD AND ORDER FOR EVERYONE ELSE.
THIS IS HUGE.
THAT IS SUCH AN ADVANTAGE.
UNBELIEVABLE.
WHAT'S IT GONNA BE?
I WOULD LIKE TO START WITH BURGERS AND FRIES.
TAKEN.
GROWING UP NOT IN AMERICA,
HAMBURGER TO ME
WAS THE QUINTESSENTIAL AMERICAN CUISINE.
CHEF CANORA...
MAN, I REALLY DIDN'T WANT TO GET CHICKEN POT PIE,
BECAUSE I DON'T WANT TO DEAL WITH MAKING A DOUGH.
LIKE, I'M NOT A PASTRY DUDE.
LIVER AND ONIONS.
THE MEATLOAF AND THE MASHED POTATOES
TO CHEF PAGAN.
(Mario) WHO DOESN'T LIKE MEATLOAF AND MASHED POTATOES?
I MEAN, COME ON, IT'S ONE OF THOSE DISHES
THAT YOU CAN'T GO WRONG.
TO CHEF TIO,
THE BAKED FISH WITH RICE PILAF.
THE CORNED BEEF AND EGGS
TO CHEF TSAI.
TO CHEF DUMONT, POT ROAST AND BAKED POTATO.
THE OPEN-FACED TURKEY SANDWICH WITH STUFFING
FOR, UH, CHEF CASWELL.
THE CHICKEN POT PIE
TO CHEF FORGIONE.
THE SELECTIONS HAVE BEEN MADE. THE DIE IS CAST.
TO YOUR STATIONS, PLEASE.
(Duskie) I'M NERVOUS ABOUT THIS CHALLENGE,
BECAUSE SOMEBODY'S GONNA GO HOME TODAY.
FOR ME PERSONALLY, I NEED TO BE SCARED.
IT'S GONNA MAKE ME MOVE.
SO, CHEFS, EVERYONE IN POSITION?
YOU HAVE ONE HOUR TO CREATE YOUR INNOVATIVE DINER DISHES.
LET THE COOKING BEGIN.
CHEF DUMONT, NOT-OT-OT SO FAST.
(groans)
YOU MAY RECALL THAT, UH,
YOU DIDN'T EXACTLY AMAZE THE REST OF YOUR COHORTS...
UM, NO.
WITH YOUR DONUT AND COFFEE DISH. YOU--YOU LOST THAT ROUND.
VERY TRUE.
THERE IS A PENALTY, AND THAT PENALTY IS
THAT YOU'RE GONNA WAIT OUT THE FIRST 60 SECONDS.
(Mary) YOU KNOW, IT DOESN'T SEEM THAT LONG,
BUT IT WAS AN ETERNITY.
A GREAT POT ROAST
NEEDS TO COOK AS LONG AS POSSIBLE.
AT THAT POINT, I KNEW THAT IT WAS GONNA BE AN ISSUE.
THREE, TWO, ONE--
GO GET 'EM.
(Ming) I JUST KEPT HEARING THE CHAIRMAN SAYING "INNOVATE."
TAKE A CLASSIC DISH-- FOR ME, CORNED BEEF HASH--
TO A NEXT LEVEL.
THAT'S REALLY HALF THE BATTLE BEING AN IRON CHEF.
CHEF TSAI, HOW DO YOU SAY "CORNED BEEF" IN CHINESE?
(speaking Chinese)
I'M MAKING EAST-WEST CORNED BEEF HASH
WITH A DECONSTRUCTED EGG.
SO MY EGG YOLK'S GONNA BE IN THE FORM OF A SAUCE.
THEN I THINK ABOUT BALANCING THE FLAVORS.
UM, THE BEST CABBAGE IN THE WORLD--BRUSSELS SPROUTS.
I LITERALLY USED SIX DIFFERENT COOKING TECHNIQUES.
I WAS TRYING TO INNOVATE AND CREATE SOMETHING
THAT HAD NEVER BEEN DONE BEFORE.
MING, YOU STEALING THE SABAYON IDEA OVER THERE?
YEAH, STEALING.
I'M DOING A CHICKEN POT PIE KIND OF INSIDE OUT.
(Marc) MY STRATEGY GOING INTO THIS WITH CHICKEN POT PIE
IS TO USE THE STUFF THAT YOU ALWAYS FIND
INSIDE OF A CHICKEN POT PIE TO BE INSIDE THE CHICKEN.
RIGHT AWAY FOR ME, THERE WAS NEVER GONNA BE A PIECRUST,
SO I WANTED TO MAKE
ALMOST, LIKE, A BROWN BUTTER BISCUIT CRUMBLE.
THAT IS HOW I'M INNOVATING.
(Alton) CHEF TIO.
MR. BROWN.
SALMON. INTERESTING.
(Celina) I'M MAKING A SLOW-BAKED SALMON
WITH A CRISPY RISOTTO CAKE
AND A RAW PORCINI-ARUGULA SALAD.
NOT ONLY IS MY RISOTTO GONNA TAKE A LONG TIME TO COOK
AND THEN COOL, SO ARE MY SALMON SKIN CHIPS.
IT MAY HAVE BEEN RISKY, BUT IT WAS A MAJOR PART OF MY DISH,
BECAUSE IT ADDED SO MUCH, I THOUGHT,
TEXTURALLY AND VISUALLY.
HOPEFULLY I CAN GET IT DONE IN TIME.
LET'S MAKE SOME MESS, BABY.
(Duskie) I REALLY LOVE THE PLAYFULNESS
OF TWEAKING AMERICAN FOOD, AND SO I WANT TO NAME MY DISH
THE RED, WHITE, AND BLUE FRIED CHICKEN AND BISCUIT.
THE WHITE'S GONNA BE THE BISCUIT.
THE RED IS GONNA BE A CHERRY JAM,
AND BLUE CORN ON THE OUTSIDE OF THE QUAIL.
(Alton) THE ONE HOUR ALMOST FORCES YOU INTO INNOVATION,
BECAUSE YOU CAN'T MAKE A TRADITIONAL POT ROAST.
AGREED.
IT CAN'T BE DONE.
BUT I'M USING THE PRESSURE COOKER
TO GET IT GOING A LITTLE FASTER.
SURE, YEAH.
(Mary) SO I'M MAKING A SHORT RIB YANKEE POT ROAST
WITH A CONFIT BAKED POTATO
IN THE FORM OF BONE MARROW.
I DON'T USE PRESSURE COOKERS. YOU KNOW, WE COOK
A VERY DIFFERENT WAY AT THE RESTAURANT.
BUT IT WAS A RISK THAT I NEEDED TO TAKE.
CHEF, DO YOU HAVE ANY IDEA
HOW MANY PERMUTATIONS OF, UH,
A BURGER AND FRENCH FRIES THERE HAVE BEEN?
NO.
(Maneet) I THINK MY BURGER IS INNOVATIVE.
IT'S GOING TO BE A VEGETARIAN BURGER,
SO NOT--NOT THE USUAL MEAT BURGER.
AND IT WILL HAVE POTATO AND COTTAGE CHEESE IN IT.
IT'S GOT SOME CILANTRO, SOME MINT,
TO GIVE IT THE FRESHNESS.
FOR THE FRIES, I'M GOING TO DO OKRA
AND, UH, SQUASH BLOSSOM FRIES.
EVERYBODY LOVES MEAT. I THINK THAT'S--
THAT'S WHY IT COULD BE RISKY,
BUT NO RISK TAKEN, NOTHING GAINED.
(Marco) I HAVE TO TWEAK, MODERNIZE,
BE INNOVATIVE, "WOW" FACTOR LIVER AND ONIONS.
SO I'M MAKING LIVER AND ONIONS.
THE OTHER ONE I'M CALLING ONIONS AND LIVER,
WHICH I THINK IS PLAYFUL.
WHEW.
(Alton) CHEF CASWELL, I HAVE GOT TO THINK
THIS IS YOUR KIND OF DISH.
I'M EXCITED ABOUT IT.
I THINK THE OPEN-FACED TURKEY SANDWICH WITH STUFFING
IS A CLASSIC DISH, BECAUSE IT'S--
IT'S WHAT YOU HAVE THE DAY AFTER THANKSGIVING,
WHEN YOU'RE SITTING THERE, WATCHING A BOWL GAME.
THE DISH CONSISTS OF ROASTED TURKEY BREAST,
GIBLET STUFFING, CHERRY MUSTARD,
BRIOCHE TOAST,
AND A BROWN BUTTER GRAVY VINAIGRETTE.
(Alton) 35 MINUTES REMAINING,
3-5.
(Mario) SOMEBODY HAS RED WINE?
I HAVE RED WINE RIGHT HERE.
(Mario) I'M MAKING A TROPICAL TWIST ON THE MEATLOAF.
THE DISADVANTAGE OF-- OF HAVING THE MEATLOAF
IS THAT IT'S A DISH THAT TAKES A LONG TIME.
SO FOR THE MEATLOAF I'M GONNA DO A STEAM WATER BATH.
I BELIEVE IT'S RISKY,
BUT I THINK IT'S THE FASTEST WAY
FOR MY MEATLOAF TO BE DONE ON TIME.
MING, IF IT EXPLODES, IT BETTER EXPLODE TOWARDS YOU, BUDDY.
IT WON'T EXPLODE.
OKAY.
THIS--THIS IS NOT COMING FREE.
SO IT COMES TIME TO TAKE THE LID OFF THE PRESSURE COOKER,
AND I CAN'T GET THE LID OFF MYSELF.
WHAT THE (bleep)?
SO I CALL IN SOME MUSCLE.
AND CHEF CANORA WAS RIGHT THERE.
I REALLY CAN'T DO THIS.
(Mary) YEAH, I KNOW.
(groans)
LISTEN, I'M SORRY. LIKE, I CAN'T GET IT. I GOTTA GO.
(Mary) I'M THINKING,
LIKE, OH, ANOTHER INCOMPLETE DISH.
WOW, I'M GONNA LOOK LIKE A REAL, TOTAL JERK.
SERIOUSLY?
THIS IS REALLY RIDICULOUS.
♪♪
(Alton) CHEFS, REMEMBER, INNOVATIVE DINER ITEM.
INNOVATE.
TO BECOME AN IRON CHEF YOU NEED TO BE INNOVATIVE.
SO THIS IS CRUNCH TIME.
COME ON, SERIOUSLY?
I CAN'T GET THE LID OF THE PRESSURE COOKER OFF MYSELF.
HEY, BRY?
(Bryan) YO.
CAN I USE YOUR MUSCLE FOR A SECOND? YOU HAVE A SECOND?
I CALLED OVER THE BIG TEXAN, CHEF CASWELL...
YEAH, THE RELEASE WAS THERE.
(hissing)
AND HE GOT IT FREE. AND YOU KNOW WHAT?
THANK GOD, BECAUSE I COULD CONTINUE ON WITH MY DISH.
(Bryan) THE ONLY THING THAT I HAVEN'T REALLY CHECKED ON,
BECAUSE IT'S GOING SLOW AND LOW IS THE TURKEY BREAST.
I POKED MY FINGER RIGHT IN THE MIDDLE OF IT,
AND I WAS LIKE, OH, MAN, THIS THING'S MEDIUM RARE.
THIS--IT'S JUST NOT EVEN CLOSE.
I'M NOT REALLY SURE IF MY TURKEY BREAST IS GONNA BE DONE OR NOT,
SO I'M KINDA FLIRTING WITH DISASTER, YOU KNOW WHAT I MEAN?
SO, GUYS, ARE YOU ENJOYING WHAT I ASSIGNED TO YOU?
LIKE A WALK IN THE PARK, SWEETIE.
(Alton) TEN MINUTES REMAINING.
(Ming) WE GOT PLENTY OF TIME.
(Mary) THE MEAT WAS, OF COURSE, TOUGHER THAN I WOULD HAVE LIKED.
I'M THINKING THAT THE JUDGES ARE DEFINITELY GONNA SAY SOMETHING
ABOUT THE TEXTURE OF THE SHORT RIBS.
ONE MINUTE.
(Mario groans)
HOW IS EVERYBODY DOING? WE GONNA BE DONE?
(Celina) DOING ALL RIGHT.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE,
TWO, ONE--
(buzzer)
PUT IT DOWN AND WALK AWAY. THE CHALLENGE IS OVER.
HOW'D IT GO, UNCLE MING?
GOT IT DONE.
THE BUZZER SOUNDS, AND YOU LOOK AT EVERYBODY'S FACES,
AND IT'S LIKE LITTLE KIDS THAT JUST GOT OFF A ROLLER COASTER.
HOW DID IT GO?
HOPEFULLY GOOD.
JUDGES, TODAY'S MISSION-- INNOVATION.
ALL RIGHT, THE CHAIRMAN ASKED THE CHEFS
TO TAKE AMERICAN DINER CLASSICS
AND CREATE SOMETHING IRON CHEF-WORTHY.
CHEF ESTES IS OUR FIRST CHEF.
CHEF ESTES, WHERE ARE YOU?
SO CHEF ESTES WAS ASSIGNED BY CHEF CHAUHAN
FRIED CHICKEN AND BISCUIT.
AND I HATE TO POINT IT OUT,
CHEF ESTES, BUT THIS AIN'T NO CHICKEN.
NOPE, NO CHICKEN.
RIGHT IN FRONT OF YOU YOU HAVE WHAT I CALL
RED, WHITE, AND BLUE FRIED QUAIL
AND GOAT CHEESE AND LAVENDER BISCUIT.
AND SO THE BLUE IS THE BLUE CORN
ON THE OUTSIDE BREADING.
THE WHITE IS THE BISCUIT.
THE RED IS THE RED WINE AND CHERRY JAM.
I MADE A HONEY DIPPING SAUCE.
I THINK IT'S REALLY IMPORTANT TO SUPPORT LOCAL HONEY.
WHAT WAS YOUR INNOVATION, CHEF?
GOAT CHEESE AND LAVENDER MAKE A REALLY FINE MARRIAGE,
AND IT TAKES SKILL NOT TO OVERPOWER WITH LAVENDER.
THE QUAIL IS COOKED PERFECTLY.
YOU JUST GET THAT NICE, LITTLE HINT OF LAVENDER IN THE BISCUIT.
I THINK IT'S A GREAT IRON CHEF INTERPRETATION OF A CLASSIC.
THANK YOU.
I'M USUALLY NOT A FAN OF QUAIL,
AND YOU'VE MADE ME ONE.
AGAIN, YOU'VE BROUGHT A LOT TO THE TABLE.
I WOULD JUST BE AWARE THAT YOU'RE GIVING US
A LOT OF DIFFERENT FLAVORS ON EACH PLATE.
CHEF, THANK YOU VERY MUCH.
NEXT UP WE HAVE CHEF TSAI'S INNOVATION
ON CORNED BEEF HASH AND EGGS.
I DID WHAT'S CALLED A TRADITIONAL RED ROAST.
IT'S RED WINE, SOY, AND GINGER.
THE EGG WHITE WAS MIXED WITH LOBSTER.
THE EGG YOLK I MADE INTO A TABASCO SABAYON.
INSTEAD OF TRADITIONAL POTATOES, I DID SWEET POTATOES.
CORNED BEEF AND CABBAGE IS A CLASSIC COMBINATION,
SO--HENCE THE BRUSSELS SPROUT.
AND THEN I ALSO HAD THE OPPORTUNITY
TO USE FRESHLY GRATED WASABI.
WAS THERE AN INGREDIENT IN THE PANTRY THAT YOU DIDN'T USE?
YOU JUST SEEM TO HAVE SO MUCH ON THE PLATE AND SO MANY FLAVORS,
THAT I'M ACTUALLY CONFUSED.
THE BEEF WAS DELICIOUS. I DON'T KNOW,
THE--THE LOBSTER-- I'M NOT SURE IF IT NEEDED
TO BE THERE OR NOT.
CHEF TSAI, THANK YOU VERY MUCH.
THANK YOU.
AFTER SAYING IT, I AGREE WITH THE JUDGES. I DID TOO MUCH.
CHEF CHAUHAN-- BURGER AND FRIES,
SO PLEASE TAKE US THROUGH IT.
(Maneet) WHAT WE HAVE
IS A VEGETARIAN BURGER.
IT'S GOT POTATO, CILANTRO, AND MINT IN IT.
ON THE SIDE WE HAVE CHIPOTLE-MANGO KETCHUP.
AND I HAVE OKRA AND SQUASH BLOSSOM FRIES.
I THINK THE TASTE IN THE ACTUAL BURGER--WHATEVER YOU WANT
TO CALL IT--ITSELF ARE A LITTLE BIT MUTED FOR ME,
BUT I LIKE THESE A GREAT DEAL.
THE OKRA?
THANK YOU.
I THINK THAT THERE'S DEFINITELY INNOVATION HERE,
AND I LOVE THE FLAVORS.
AND I DEFINITELY CAN SEE YOUR SOUL TO IT.
I AM HAVING A PROBLEM WITH THE TEXTURE OF THE BURGER.
THANK YOU VERY MUCH, CHEF.
THANK YOU.
IF I WAS GIVEN ANOTHER OPPORTUNITY TO MAKE
THE CHOICE AGAIN, I WOULD BE STICKING TO MY BURGER AND FRIES.
CHEF DUMONT, YOU'VE BEEN ASSIGNED POT ROAST.
WHAT I DID HERE
WAS A SPIN ON YANKEE POT ROAST AND BAKED POTATO.
I TOOK SHORT RIBS. I BRAISED THEM IN A LITTLE BIT OF GINGER.
I CONFIT-ED THE POTATO
AND PRESENTED IT LIKE BONE MARROW
AND DID A LITTLE GINGER-PARSLEY GREMOLATA WITH IT.
I LIKE THE IDEA OF THE BAKED POTATO,
BUT IT'S INCREDIBLY OVERSALTED.
I CAN'T EAT IT.
SO IT FAILS IMMEDIATELY AS FAR AS I'M CONCERNED.
OKAY.
I HAD MORE TROUBLE WITH THE POT ROAST.
I WOULD HAVE LIKED MORE GINGER,
MAYBE A LITTLE MORE SALT AND PEPPER.
AND IT WAS A LITTLE TOUGH.
YEAH.
(Michael) I LIKED THE POTATO. I THOUGHT OVERALL THE SEASONING
AND FLAVOR WAS VERY SOLID.
LIKE, ARE YOU HAPPY WITH THE BEEF?
NOT ENTIRELY HAPPY WITH THE-- WITH THE TEXTURE OF IT.
THANK YOU, CHEF DUMONT.
THANK YOU, CHEF.
THANK YOU.
UNDER-BRAISED MEAT-- THAT'S NOT WHO I AM AS A CHEF.
THIS IS ONE OF THE MORE AP--UNAPPEALING PLATES
WE'VE HAD PUT IN FRONT OF US TODAY.
IT FELT LIKE A TYPICAL WEDDING DISH TO ME.
I WOULDN'T HAVE RISKED MAKING A BAD DISH
'CAUSE I DON'T KNOW HOW TO USE A PIECE OF EQUIPMENT.
♪♪
CHEF FORGIONE.
THIS IS HIS INTERPRETATION OF CHICKEN POT PIE.
IT'S PIE POT CHICKEN. IT'S CHICKEN POT PIE IN REVERSE.
YOU KINDA CUT A PIECE OF THE CHICKEN
AND THEN SLIDE THE PASTRY INTO IT,
MIX IT UP A LITTLE BIT, AND IT SHOULD BE THE EFFECT
OF BREAKING THROUGH THE TOP OF A POT PIE.
THE ROULADE IS EVERYTHING THAT YOU'D FIND IN A POT PIE.
THE SAUCE IS A MOREL MUSHROOM. AND I PUT SOME HEN OF THE WOODS
AND A LITTLE BIT OF ASPARAGUS IN IT.
I THINK THIS IS SENSATIONAL.
I THINK THE CHICKEN IS COOKED PERFECTLY.
THANK YOU.
THIS IS DELICIOUS.
THANK YOU.
YOU BROUGHT INNOVATION TO IT, AND I THINK YOU MADE
EVEN SOMETHING BETTER.
THANK YOU.
CHEF FORGIONE, THANK YOU.
THANK YOU VERY MUCH, GUYS.
THANK YOU.
APPRECIATE IT.
NEXT UP WE HAVE CHEF CASWELL'S TAKE
ON AN OPEN-FACED TURKEY SANDWICH WITH STUFFING.
THAT'S A SLOW-ROASTED TURKEY BREAST
WITH A LITTLE BRIOCHE, A GIBLET DRESSING.
AND THEN THE CHERRY MUSTARD IS KIND OF LIKE
THE CRANBERRY SAUCE THAT YOU WOULD GET.
I HAVE TO PICK OUT
TWO THINGS THAT I THINK ARE ABSOLUTELY STUNNING.
IT'S THE STUFFING AND THE CHERRY MUSTARD.
THANK YOU.
IT'S MOIST, AND I THINK IT IS INNOVATIVE.
I ACTUALLY LOVE EVERY COMPONENT OF THIS DISH.
THANK YOU.
IT'S TOTALLY BANGING. IT'S DELICIOUS.
IF I HAD TO MAKE ONE COMPLAINT,
I DON'T THINK IT EVEN NEEDED THE--THE BRIOCHE.
HMM.
CHEF CASWELL, I'D SCOOT ON OUT IF I WERE YOU.
ALL RIGHT, THANK YOU VERY MUCH.
JUDGES, CHEF PAGAN'S TAKE
ON MEATLOAF AND MASHED POTATOES.
THIS IS MY TROPICAL TWIST ON MEATLOAF AND POTATOES.
I, UH, DID THE MEATLOAF WITH PORK BELLY, CORIANDER.
THE SAUCE IS A RED WINE REDUCTION WITH MANGO AND FIGS.
I CARAMELIZED FENNEL AND SHALLOTS,
AND I INCORPORATED THAT INTO THE MASHED POTATOES.
AND WHAT'S INNOVATIVE ABOUT THIS?
DOING A STEAM WATER BATH,
AND THEN I SEARED IT AFTER THAT.
FOR ME, THE FLAVORS AREN'T WORKING REALLY TOGETHER.
THE DISH LACKS SOME BALANCE.
IT TASTES A LITTLE BETTER THAN IT LOOKS.
THE TEXTURE OF THE MEATLOAF IS NOT GREAT. IT'S TOO MUSHY.
I THINK IT'S UNDER-SEASONED. I THINK THIS IS
ONE OF THE MORE AP--UNAPPEALING PLATES
WE'VE HAD PUT IN FRONT OF US TODAY.
I DEFINITELY THINK THE COLOR IS A LITTLE OFF-PUTTING
WHEN YOU SEE IT, BUT YOU KNOW,
WE ALSO HAD A BLUE QUAIL TODAY...
(Michael) MM-HMM.
WHICH WAS NOT VISUALLY APPEALING,
AND I THINK YOU WERE TAKING SOME RISKS.
HE'S BRINGING IN HIS CULTURE, AND I SEE WHAT HE WAS DOING.
I CAN SEE WHERE THE INNOVATION IS.
I JUST DON'T LIKE THE DISH.
THANK YOU VERY MUCH, CHEF.
THANK YOU.
YOU DON'T EXPECT IT TO BE SO HARSH,
BUT THEN AGAIN, DONATELLA LIKED IT.
JUDGES, YOU HAVE BEFORE YOU
A VERY INTERESTING TAKE
ON, UH, THE STANDARD BAKED FISH AND RICE PILAF.
CHEF TIO.
I DID A SLOW-BAKED SALMON
WITH A RAW PORCINI AND ARUGULA SALAD.
AND THEN I HAVE A CRISPY PORCINI RISOTTO.
IT'S BEEN DUSTED IN PORCINI AND ARBORIO RICE FLOUR.
MY SALMON'S COOKED ABSOLUTELY PERFECTLY.
LOVE THE RISOTTO. LOVE THE SHAVED PORCINI.
I-I THINK IT'S-- IT'S SPOT-ON.
THANK YOU VERY MUCH.
(Alton) SIMON?
I THINK THE RISOTTO IS--IS DELICIOUS.
I THINK THE PORCINI WORKED VERY WELL
AND GAVE IT THAT NICE, EARTHY FLAVOR.
THANK YOU.
I WOULD HAVE LIKED A LITTLE MORE OF THE ZEST AND SEASONING
TO COME THROUGH A LITTLE BIT IN THE RICE AND THE FISH.
I THOUGHT THE SEASONING ON MINE WAS--WAS QUITE WELL-BALANCED.
IT WAS SO WELL-BALANCED
IT FELT LIKE A TYPICAL WEDDING DISH TO ME.
I MEAN, THAT'S-- THAT WAS HARSH.
CHEF CANORA. CHEF CHAUHAN GAVE HIM LIVER AND ONIONS.
SO I WANTED TO DO LIVER AND ONIONS
AND ONION AND LIVER.
ON THE LEFT SIDE--BRAISED LEEK WITH SOME LEEK HEARTS ON TOP
WITH SOME DUCK LIVER PURéE.
AND THEN ON THE RIGHT-- I KINDA WANTED TO STICK TRUE
TO THE CLASSIC FLAVORS OF LIVER AND ONIONS,
SO THERE'S BACON. THERE'S ONION.
THERE'S SAGE AND THYME.
MY LIVER WAS SLIGHTLY OVERCOOKED FOR MY LIKING,
BUT THE FLAVORS WERE GREAT.
IS IT INNOVATIVE?
I THINK SO. I THINK IT'S PLAYFUL,
AND IT'S FUN.
(Donatella) I LOVED THE LEEK
AND THE CRISPY CAPERS AND THE DUCK LIVER.
I DID FIND THAT THE LIVER WAS A BIT THICK
AND A BIT OVERCOOKED FOR ME.
IF I HAD EITHER OF THESE, AND THE EXECUTION
HAD BEEN PERFECT, I WOULD HAVE BEEN VERY HAPPY.
TOGETHER, I JUST FIND THEM A LITTLE BIT TOO MUCH.
CHEF CANORA, THANK YOU VERY MUCH.
THANK YOU.
(Marco) I MESSED UP A MAIN PROTEIN COMPONENT,
AND I DON'T WANT TO GO HOME.
ALL RIGHT, JUDGES,
THE CHARGE FROM THE CHAIRMAN--INNOVATION.
WHO FLOATED TO THE TOP AND MISSED JUST A LITTLE?
I THINK CHEF PAGAN TRIED TO BE INNOVATIVE.
TEXTURALLY, THE MEATLOAF WAS VERY ODD.
WOW.
YEAH, I THINK IT WAS AN ABJECT FAILURE.
I THINK, UH, CHEF PAGAN FAILED,
BUT I THINK THERE WERE OTHER CHEFS THAT FAILED
JUST AS BADLY.
LET'S GO TO CHEF DUMONT.
THE SHORT RIB WAS VERY TOUGH.
(Donatella) IT REALLY LOOKED LIKE A PIECE OF SHOE LEATHER.
IS HER LACK OF ABILITY TO USE
A PARTICULAR TOOL IN THIS KITCHEN
ENOUGH OF A CRIME TO SEND HER PACKING?
SHE'S A CHEF. IT'S A PRESSURE COOKER.
AND OTHER PEOPLE IN THE CHALLENGE DID USE IT.
I WOULDN'T HAVE RISKED MAKING A BAD DISH
'CAUSE I DON'T KNOW HOW TO USE A PIECE OF EQUIPMENT.
CHEF CASWELL WAS ONE OF THE GREAT HIGHLIGHTS
OF THIS ROUND FOR ME.
I THINK MAYBE THE THING THAT MAY KEEP HIM FROM WINNING
THIS CHALLENGE IS IT WASN'T A SANDWICH.
I DON'T THINK IT NEEDED TO BE A SANDWICH.
THAT WAS THE CHALLENGE.
NO, THE CHALLENGE WAS TAKE THIS AND INNOVATE IT.
BECAUSE CHEF FORGIONE DIDN'T MAKE A POT PIE,
BUT HE WAS INNOVATIVE, AND HE WAS TRUER
TO THE CHAIRMAN'S CALL.
RIGHT.
THE WORD IS CANORA.
I'M JUST GETTING THE IMPRESSION
HE'S NOT FIRING ON ALL CYLINDERS YET.
LET'S TALK ABOUT, UH, CHEF ESTES.
I THINK SHE STILL HAS ISSUES
WITH VISUAL APPEAL.
(Donatella) THERE WAS WAY TOO MUCH JAM.
THERE WAS WAY TOO MUCH CHEESE.
SHE STILL HAS AN ELEMENT OF BRINGING TOO MUCH TO THE PLATE.
WE'RE TALKING ABOUT THE SAME ISSUE THERE WITH CHEF TSAI'S?
THE WHOLE DISH WAS OVERSTIMULATION TO ME.
(Donatella) I THINK THAT HE WAS LIKE, "I'M GONNA JUST SHOW
HOW INNOVATIVE I CAN BE WITH EVERYTHING."
AND HE JUST WENT CRAZY.
BUT YOU DID SAY THAT THE CORNED BEEF ALONE
WAS--WAS QUITE DELICIOUS.
IT WAS ALMOST AN ARCHAEOLOGICAL EXERCISE
OF SORT OF EXCAVATING THIS NUGGET OF GOLD
SORT OF FROM ALL THIS DROSS AROUND IT.
ALL RIGHT, JUDGES, IN THE END OF THE DAY,
WHO IS IT THAT YOU WANT TO HAVE COOK FOR YOU AGAIN,
AND WHO DO YOU NOT WANT TO HAVE COOK FOR YOU AGAIN?
♪♪
WERE YOU AWARE THAT IT WAS OVERCOOKED?
WE REALLY WANT TO KNOW
THAT YOU'RE NOT JUST A ONE-TRICK PONY.
CHEF TSAI, YOU DELIVERED A FABERGé EGG
VIA THE "HINDENBURG."
THAT DEFINITELY HURT YOU IN THIS COMPETITION.
YOU WON'T BE THE NEXT IRON CHEF.
♪♪
♪♪
WALKING INTO ELIMINATION,
I'M MUCH MORE NERVOUS THAN THE FIRST TIME.
WHO WANTS TO BE CRITICIZED IN FRONT OF YOUR PEERS?
NO ONE DOES.
CHEFS, WELCOME BACK.
THE CHALLENGE FROM THE CHAIRMAN WAS TO INNOVATE
USING CLASSIC AMERICAN DINER MEALS.
THE JUDGES HAD A LOT OF MIXED FEELINGS
ABOUT THIS CHALLENGE.
THEY FELT THAT TWO OF YOU PRETTY MUCH NAILED IT.
AND THOSE TWO CHEFS WOULD BE CHEF CASWELL
AND CHEF FORGIONE.
CONGRATULATIONS.
TECHNIQUE WAS SPECTACULAR.
GOOD CREATIVITY, GREAT FLAVOR--
I THINK THEY WERE BOTH FANTASTIC DISHES.
THE BEST DESCRIPTION I EVER HEARD OF GOOD DINER FOOD
WAS A CHEF ONCE TOLD ME YOU HAD TO BE SMARTER THAN THE SKILLET.
AND I THINK THAT, CHEF FORGIONE AND CHEF CASWELL,
YOU REALLY WERE. SO WELL DONE.
THANK YOU.
(Alton) SO IN THE END, YOU BOTH KNOCKED IT OUT OF THE PARK,
BUT ONE OF YOU KNOCKED IT
JUST A LITTLE BIT FURTHER OUT OF THE PARK.
AND THAT WAS YOU, CHEF FORGIONE.
YOU ARE THE WINNER OF THIS CHALLENGE.
IT'S 4th OF JULY IN MY HEAD, AND LET'S GO HAVE A BEER,
START DANCING. LET'S DO SOMETHING.
CHEF FORGIONE, CHEF CASWELL, THANKS VERY MUCH.
YOU CAN RETURN TO THE KITCHEN.
THANK YOU. THANK YOU GUYS.
THANK YOU VERY MUCH.
I'M PRETTY PISSED I DIDN'T WIN.
BUT, YOU KNOW, WHEN SOMEBODY GIVES ME THAT MUCH PRAISE
AND NO CRITICISM, IT MAKES ME BLUSH LIKE A LITTLE SCHOOLGIRL.
YOU CAN'T BUY THAT FEELING.
WE'RE GONNA MOVE TO THE SECOND GROUP OF YOU,
A GROUP THAT REALLY GOT A LOT RIGHT
AND MISSED TO SOME DEGREE.
CHEF ESTES,
WHO BROUGHT HER INTERPRETATION OF FRIED CHICKEN.
CHEF ESTES, WE WANT YOU TO BE REALLY, REALLY CAREFUL
ABOUT YOUR INGREDIENTS AND YOUR PLATING,
THAT SOME OF THE SIDE COMPONENTS
WERE MAYBE A LITTLE BIT OVERWHELMING,
BUT OVERALL MUCH IMPROVED.
CHEF ESTES,
YOU SURVIVE TO COOK ANOTHER DAY. THANK YOU VERY MUCH.
YOU CAN GO BACK TO THE KITCHEN. THANK YOU.
IF THEY'RE LOOKING FOR SOMETHING MORE PRECIOUS,
I DON'T DO PRECIOUS.
I WANT TO BE THE NEXT IRON CHEF,
BUT I AM NOT WILLING TO CHANGE WHO I AM.
(Alton) CHEF TIO,
YOU HAD A TOUGH ROW TO HOE
WITH BAKED FISH AND RICE PILAF.
I REALLY LIKED YOUR DISH. THE SALMON WAS COOKED PERFECTLY,
WHICH--EVERYTHING WAS SEASONED WELL.
YOU'VE BEEN STILL SAFE THE FIRST TWO CHALLENGES.
YOU'VE GOT THE SKILLS TO BE A LITTLE MORE AGGRESSIVE,
SO DON'T BE AFRAID.
THANKS.
CHEF, YOU DO SURVIVE TO COOK ANOTHER DAY. THANK YOU.
THANKS.
I DID COOK MY FOOD, SO IT WASN'T ENOUGH.
SO I BETTER SURE AS HELL FIGURE IT OUT.
CHEF CANORA, WERE YOU AWARE THAT IT WAS OVERCOOKED, OR...
I WAS.
WE ALL LIKED THE LEEK PORTION OF THE DISH VERY, VERY MUCH,
BUT THE LIVER WAS DEFINITELY SOMETHING THAT HURT YOU
IN THIS COMPETITION.
UNDERSTOOD.
CHEF, YOU SURVIVE TO COOK ANOTHER DAY.
THANK YOU VERY MUCH. YOU CAN GO BACK TO THE KITCHEN.
WHEW. I MADE IT.
(Alton) CHEF CHAUHAN, THIS WAS YOUR PARTY.
YOU NOT ONLY ASSIGNED TO EVERYONE ELSE,
BUT YOU GOT FIRST PICK.
CHEF CHAUHAN, WHILE I GIVE YOU POINTS
FOR GIVING ME A NOSTALGIA TRIP, WE REALLY WANT TO KNOW
THAT YOU'RE NOT JUST A ONE-TRICK PONY, SO SHOW US SOME MORE.
THANK YOU, CHEF. YOU DO SURVIVE TO COOK ANOTHER DAY.
YOU CAN GO ON BACK.
THANK YOU. THANK YOU.
AT THE PRESENT MOMENT, I'M FEELING THIS SMALL.
THANK YOU FOR THE CHICKEN.
MY STRATEGY WITH CHEF FORGIONE
COMPLETELY BACKFIRED.
WHAT CAN I SAY? HE COOKS A MEAN CHICKEN.
CHEFS, THE JUDGES FELT ACROSS THE BOARD
THAT THE THREE OF YOU, BY AND LARGE,
MISSED THE ASSIGNMENT TODAY.
IT CAME DOWN TO WHOSE DISHES WERE LESS BAD THAN THE OTHERS.
CHEF DUMONT, WHAT EVERYONE WAS UNANIMOUS ABOUT
WAS THAT THEY WERE CURIOUS ENOUGH IN YOUR ABILITIES
NOT TO SEND YOU HOME SIMPLY BECAUSE YOU DID NOT KNOW
HOW TO USE A PRESSURE COOKER,
WHICH I BET YOU'RE GOING TO KNOW HOW TO USE
VERY, VERY SOON.
IN ANY EVENT, CHEF DUMONT,
YOU DO SURVIVE TO COOK ANOTHER DAY.
THANK YOU. YOU CAN GO BACK TO THE KITCHEN.
THANK YOU.
(Mario) CHEF DUMONT GOT RELEASED,
AND I'M STANDING THERE WITH CHEF TSAI--LEGEND.
IT'S TRULY AN HONOR TO BE STANDING NEXT TO HIM,
BUT NOT IN THAT SITUATION.
I DON'T CARE WHO YOU ARE,
IT IS NERVE-RACKING BEING THE LAST TWO,
BECAUSE YOU'RE JUST LIKE,
"I MIGHT HAVE ACTUALLY FREAKING BLOWN IT."
CHEFS, GREAT COOKS HAVE BAD DAYS.
CHEF TSAI, YOU DELIVERED
A FABERGé EGG VIA THE "HINDENBURG."
THEY FOUND THIS NUGGET OF BRISKET,
AND THE NUGGET WAS GOOD,
BUT THE REST OF THE HOUSE CAME KIND OF TUMBLING DOWN.
CHEF PAGAN, YOU ATTEMPTED TO INNOVATE
AT EVERY LEVEL OF YOUR DISH.
AND YOU TRIED TO BRING IN
ELEMENTS OF YOUR TROPICAL PALATE.
THAT SHOWED A LOT OF BRAVERY,
BUT NOT ANY ONE OF THEM
SEEMED TO ACTUALLY ADD UP TO THE SUM OF THEIR PARTS.
CHEF TSAI, BY VIRTUE OF BRISKET,
YOU SURVIVE TO COOK ANOTHER DAY.
(Ming) I DODGED, ACTUALLY, A HEAT-SEEKING MISSILE.
IT WASN'T JUST A BULLET.
I CAN GUARANTEE YOU THIS IS GONNA BE THE CLOSEST I COME
TO GETTING ELIMINATED.
CHEF PAGAN, DURING THE TIME THAT YOU WERE COOKING,
AND I SAW WHAT YOU WERE TRYING TO DO,
AND I THINK EVERYBODY HERE KNOWS
THAT YOU'RE AN EXTRAORDINARILY CAPABLE COOK.
THANK YOU.
BUT SOMEONE HAS TO GO THROUGH THAT DOOR,
NOT COMING BACK, AND I'M AFRAID IT'S YOU TODAY.
I'M AFRAID YOU WON'T BE THE NEXT IRON CHEF. I'M SORRY.
OKAY.
THANK YOU FOR THE OPPORTUNITY, OKAY?
THANK YOU.
(voices overlapping)
(Donatella) THANK YOU, CHEF.
(Mario) I GUESS IT WASN'T MY DAY.
(groans)
(Marc) SORRY...
(Mario) YOU CAN SAY THAT YOU'RE THE BEST CHEF IN YOUR KITCHEN,
AND WHEN YOU COME IN HERE IT'S ANOTHER BALL GAME.
THIS IS SERIOUS, AND THE OTHER CHEFS BETTER GET
WITH THE PROGRAM, BECAUSE IT'S ONLY GONNA GET MORE DIFFICULT.
HE'S A SUPER-NICE GUY, DON'T WANT HIM TO GO HOME,
BUT THEM'S THE BREAKS, MAN.
I THINK CHEF CASWELL, I THINK CHEF FORGIONE,
CHEF TSAI ARE ALL TOUGH COMPETITORS.
(Ming) I KNOW I CAN COOK AS WELL,
IF NOT BETTER THAN ANYONE ELSE ANY GIVEN DAY.
I HAVE FULL INTENTION ON BEING THE NEXT IRON CHEF.
PUERTO RICO.
PUERTO RICO.
(all laughing)
(Alton) NEXT ON "THE NEXT IRON CHEF"...
RESOURCEFULNESS IS A TRAIT
THAT EVERY IRON CHEF MUST POSSESS.
WHOO-HOO-HOO.
THE CHAIRMAN'S CHALLENGE--
PREPARE A TWO-COURSE TASTING MENU
FEATURING YOUR CATCH OF THE DAY.
I SMELL SOMETHING BURNING.
UH-OH.
(Marc) UH-OH, YOU'RE GONNA BURN YOURSELF.
WHERE DID MY ARTICHOKES GO?
IS IT, LIKE, SABOTAGE OR WHAT?
YOU KNOW, IN BATTLE YOU'RE GONNA BE SELFISH.
WELL, CHEF, WELCOME TO THE RACE.
I ACTUALLY FELT THE SAUCE WAS REALLY NASTY.
FOR ME, THAT WAS A COMPLETE FAILURE.
I'M SORRY, YOU WILL NOT BE THE NEXT IRON CHEF.