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What Do You Know About Iron Chef America?

partysugar — Thu, 07 Jan 2010 10:15:00 -0800

Last Sunday night's Super Chef Battle: An Iron Chef America event starring Michelle Obama and White House chef Cris Comerford turned out to be the Food Network's highest-rated, most-watched show ever - attracting 7.6 million viewers. Since so many people tuned in, I put together a quiz that tests your knowledge of the culinary competition. Find out how well you know your Iron Chef fun facts now!

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What Did You Think of the Food Network's Big Night?

partysugar — Mon, 04 Jan 2010 10:15:47 -0800

Last night was a big one for Food Network. The most anticipated episode of Iron Chef America, with a secret ingredient of "national importance" and Michelle Obama, aired at 8, and the premiere of its much hyped Worst Cooks in America - featuring Anne Burrell - debuted at 10.

Did you catch either of the shows? I did! I thoroughly enjoyed Iron Chef America. After reading so much about Chef Comerford, it was nice to see her personality come to life on camera. And who couldn't love the combination of Mario Batali and Emeril Lagasse?

Worst Cooks in America, on the other hand, is kind of like the Jersey Shore of reality cooking competitions. While it may be entertaining, it's neither educational nor exciting, and on a Sunday night at 10, I'd rather catch up on my beauty sleep than watch this excruciating series. Still, it's so bad, it just might be a hit. What did you think?

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Michael Symon Lives to Cook

partysugar — Wed, 02 Dec 2009 04:00:38 -0800

Yesterday morning I was lucky enough to be among a handful of journalists who were invited to Williams-Sonoma to enjoy a breakfast made by Michael Symon. The restaurateur and Iron Chef was in town to promote his recently released cookbook, Michael Symon's Live to Cook. The book took Symon, and co-writer Michael Ruhlman, three and a half years to write.

While cooking up bacon, scrambled eggs with goat cheese, and his dad's recipe for potato pancakes, the friendly, outgoing, and opinionated chef got to talking. To hear what he has to say about chefs who don't cook on their downtime and find out what compromises he had to make with his publishing company, please keep reading.

Iron Chef America Goes to the White House

partysugar — Wed, 04 Nov 2009 10:15:28 -0800

Last month Bobby Flay, Emeril Lagasse, and Mario Batali headed to the White House. The chefs filmed a two-hour special of Iron Chef America that will open the upcoming season of Iron Chef on Jan. 3.

First Lady Michelle Obama got in on the fun, challenging the chefs to create a meal for America using only ingredients grown in the White House garden.

According to his Twitter, Flay joins forces with the White House chef Cristeta Comerford to battle Lagasse and Batali. The judges are a trio of females, chef Nigella Lawson, actress Jane Seymour, and swimmer Natalie Coughlin. Longtime host Alton Brown provides his usual enthusiastic commentary.

Over the past year the White House garden has spent plenty of time in the spotlight and I'm excited to get a better look at it on Iron Chef. How about you? Will you tune in?

Morimoto to Bring Yakatori to the Traveling Masses

partysugar — Wed, 21 Oct 2009 05:50:26 -0700

Iron Chef Masaharu Morimoto's got a new project in the works. Yesterday the hospitality company Delaware North Cos announced a partnership with the sushi master, with plans to launch Skewers, a new fast-casual airport restaurant chain.

Although no sushi will be on the menu, the concept will offer travelers easily portable meals like soups and salads, as well as a variety of skewered meats and vegetables.

Known as yakitori in Japan, skewers are an incredibly popular street food and Morimoto hopes to introduce the world to his interpretation of it. "Yakitori is the next big wave, I think," Morimoto said, adding confidently, "It will be very popular."

While the rollout dates and details concerning the locations have not been released, I think the idea sounds interesting. I've yet to experience yakitori and am curious to see how Morimoto translates it to the masses. How about you? Have you had yakitori? Will Morimoto's latest endeavor be a success?

Cat Cora's Party Pointers

YumSugar — Wed, 30 Sep 2009 05:50:06 -0700

In addition to a simple recipe for barbecued beans, Iron Chef Cat Cora - who has her own barbecue joint, CCQ - also happens to have plenty of party advice. Whether you're hosting a Come Together dinner for charity or simply throwing a backyard bash, there are a number of steps you can take to make your party more festive and easier on yourself! Here are a few key pointers to keep in mind, courtesy of Cat.

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A New Battle Begins Over The Next Iron Chef!

YumSugar — Thu, 30 Jul 2009 11:45:51 -0700

Days before the season finale of The Next Food Network Star - and hot off the heels of another captivating Top Chef Masters round - we've learned more about another foodie reality TV show. After the first successful iteration of The Next Iron Chef in 2007 (alums Michael Symon, Chris Cosentino, and Aaron Sanchez have all become Food Network personalities), the show is returning for a second season on Oct. 4.

This season will purportedly "take the contestants from Los Angeles to Japan to New York to compete in the food fight of their professional lives." Alton Brown hosts once again, with the competitors facing the wrath of three judges: returning panelist and restaurateur Donatella Arpaia, Vogue food writer Jeffrey Steingarten, and sustainable advisor (and Slow Food Nation director) Anya Fernald.

Who will be next to join the likes of Bobby Flay, Cat Cora, Mario Batali, Michael Symon, and Masaharu Morimoto (who just confirmed plans to open his first West Coast restaurant)? I've got my speculations - and I'd love to hear yours below. Find out who the 10 contenders are.

Chatting It Up With Iron Chef Challenger Ron Siegel

YumSugar — Wed, 04 Mar 2009 09:00:15 -0800

Now that Top Chef is over, I've got another professional chef showdown to discuss: Iron Chef. I'm a huge fan of not only the American version, but also the Japanese version that started it all. Recently, I had an opportunity to catch up with America's very first Kitchen Stadium winner, chef Ron Siegel, now the executive chef at The Dining Room at The Ritz-Carlton, San Francisco.

On a sunny morning I met with the chef in his kitchen, which recently launched a small bites and half bottles menu. I was taken by his humility - "I'm not doing a great service here," he told me, "I'm just cooking" - and his candidness. To see what else he had to say, read more.

YS: How did winning Iron Chef change your life?
RS: When you're younger, you're not necessarily open-minded. I was younger, and set in my ways of cooking. Going to Japan introduced me to a lot of other influences. I don't watch TV. I haven't even seen Iron Chef in 10, 11 years. But I'm sure there are some great chefs; there are great chefs everywhere.

YS: How would you describe your style of cooking?
RS: It's very simple - everything is made based on what's available. The menu changes every day, and the farmers market sets the tone. The preparation is similar, but the garnishes may change. [Points to fruit he's cutting.] These are pineapple guavas from my neighbor - I gave his kids a ride, so he told me to take them. I don't know what I'm going to do with them, but they have a great smell.

YS: Who are your culinary influences?
RS: Thomas Keller, George Morrone, and Daniel Boulud. When I worked for Thomas Keller as his opening sous chef [at The French Laundry], it was crazy, long hours. But I've learned a lot; I've learned about perfection. And Julia Child. She wasn't some hottie; she just knew how to make great food. But she probably couldn't get a show now.

YS: How has food changed since you first started cooking?
RS: In the '70s, everyone was smoking and drinking. People are definitely lighter these days. They don't want something that's going to make them feel bad at the end of the day. Also, people want to be who they are - they don't want to have to put on a suit to go out for a good meal.

YS: Where are your favorite places to eat in the Bay Area?
RS: I love Picco and Marché Aux Fleurs. Manka's was probably my favorite before it burned down.

YS: What's your advice for the home cook?
RS: Work on your knife skills! It's all about practicing until you get better at it. Going to the farmers market is a great way to understand seasonality and introduce yourself to things. If you go every week for two years, you're going to know what's in season and what's not. Don't rush cooking food. It's a labor of love, like what I'm doing now [running chicken stock until it comes out clear]. Home cooks can bring that same passion to their food. It's a lot of time, and a lot of work. I'm not sure how I feel about those 30-minute meals.

Iron Chef Wines: Love It or Hate It?

YumSugar — Sat, 03 Jan 2009 04:00:27 -0800

Iron Chef has produced so much worldwide success that I'm not surprised it's spun off into Iron Chef America and a Nintendo Wii video game. But wines? Explains the wines' website: "It takes a special culinary expert to achieve the title of Iron Chef. Such is true with Iron Chef wine."

My only regret is that the bottle labels don't include a picture of the show's venerable chairman biting into a red bell pepper. Would you pay to take one of these wines - they come in four varieties: Pinot Grigio, Chianti, Chardonnay, and Merlot - home with you to drink while watching the TV show?

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Would You Rather Watch Top Chef or Iron Chef?

partysugar — Sun, 12 Oct 2008 01:30:34 -0700

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