Zakarian vs. Gallante

(The Chairman) THE TIME HAS COME TO ONCE AGAIN ANSWER LIFE'S MOST SAVORY QUESTION... HERE WE GO. WHOSE CUISINE REIGNS SUPREME? I'LL TELL YOU ABOUT IT LATER. THIS IS "IRON CHEF AMERICA." HOW MUCH TIME? (Timekeeper) THREE... GO, GO, GO. TWO... I GOT IT. I GOT IT. ONE... WHOO-WHEE! TIME'S UP. JUST HOLD ON, HOLD ON, HOLD ON. (Alton) A DELECTABLE JAPANESE TRADITION HAS TAKEN ROOT IN AMERICAN SOIL. (Cat) WHOO! WE HAVE BEEN GRACED WITH THE ESTABLISHMENT OF OUR VERY OWN KITCHEN STADIUM, WHERE OUR NIMBLE CHAIRMAN HAS BROUGHT TOGETHER THE PUNGENT FLAVORS OF EAST AND WEST. IT IS HERE WHERE THE BEST OF THE BEST FROM AROUND THE WORLD MEET AND FACE THE ULTIMATE GOURMET CHALLENGE. I'M IN THE ZONE, MAN. HI, KIDS, AND WELCOME TO THE BRAND-NEW KITCHEN STADIUM NUMBER SIX, CONSTRUCTED, OH, SO CLEVERLY INSIDE AN EXTINCT VOLCANO IN JAPAN. IT'S GOT THIS FALSE TOP ON IT THAT LOOKS JUST LIKE, YOU KNOW, WATER FROM THE AIR LIKE A LAKE, AND THAT LID OPENS AND CLOSES AT THE TOUCH OF A SWITCH. IT'S VERY COOL. THE CHAIRMAN BOUGHT IT REALLY AS A FIXER-UPPER FROM THE ORIGINAL OWNER-- CREEPY GUY WITH A SCAR AND THIS PERSIAN CAT. ANYWAY, IT'S A FINE SPOT FOR A BATTLE, AND THE BOSS HAS GOT A DOOZY FOR US TODAY. IN MERE MOMENTS, ONE IRON CHEF WILL BE PITTED AGAINST OUR CHALLENGER, WHO THIRSTS TO DISCOVER OUR SECRET INGREDIENT AND ENTER THE HEAT OF BATTLE HERE IN KITCHEN STADIUM. THE CHAIRMAN WELCOMES CHEF SHEA GALLANTE. CHEF GALLANTE'S UPBRINGING IN CLINTON CORNERS, A SMALL TOWN IN NEW YORK'S HUDSON RIVER VALLEY, STARTED HIM ON A LIFELONG CULINARY JOURNEY. MY GREAT-GRANDPARENTS HAD, LIKE, A 2-ACRE GARDEN. THEY GREW EVERYTHING-- CORN, TOMATOES, EVERY HERB. AS A KID, YOU SAY TO YOUR MOM, YOU KNOW, "WHY DO WE HAVE TO EAT STUFF FROM GRANDMA'S HOUSE? "WHY CAN'T WE GO TO THE STORE LIKE EVERYONE ELSE AND BUY CANNED TOMATOES?" AND I THINK THAT A LOT OF THAT HELPED TO DEVELOP MY APPRECIATION FOR FOOD. (Alton) HIS LOVE OF FOOD SOON TURNED TO AMBITION AS HE SET OUT TO MAKE A NAME FOR HIMSELF. WHEN I WAS 19 YEARS OLD, I OPENED UP MY FIRST RESTAURANT, WHICH ACTUALLY WAS A PIZZERIA. IT ONLY LASTED A YEAR, BUT IT'S WHAT INSPIRED ME TO GO TO COOKING SCHOOL. (Alton) THESE DAYS, HE'S EXECUTIVE CHEF AT CIANO IN NEW YORK CITY, ANOTHER HIGH POINT IN HIS ALREADY-IMPRESSIVE CAREER. IN 2004 I WAS AWARDED "FOOD & WINE" BEST NEW CHEF. THREE STARS FROM "THE NEW YORK TIMES," A MICHELIN STAR FOUR CONSECUTIVE YEARS. THOSE ACCOLADES ARE SOMETHING THAT WILL STAY WITH ME FOREVER. (Alton) NOW CHEF GALLANTE HAS COME TO KITCHEN STADIUM TO DO BATTLE, AND BATTLE ONE OF THE CHAIRMAN'S IRON CHEFS HE MUST. CAREFUL DECISION IS IN ORDER. IN THE MID TO LATE '90s WHEN I WAS BECOMING REALLY INTERESTED IN PROFESSIONAL COOKING, I LOVED "IRON CHEF JAPAN." IT JUST REALLY INTRIGUED ME. I WANT TO BATTLE... IRON CHEF ZAKARIAN. ♪♪ CHEF GALLANTE, WELCOME. CHAIRMAN. YOU ONCE OWNED A PIZZA RESTAURANT. YES. IN KITCHEN STADIUM, WILL YOU DELIVER A FRESH, HOT WIN, OR A COLD, STUCK-TO-THE-TOP-OF-THE-BOX WENT-TO-THE-WRONG-ADDRESS LOSS? I THINK WE'RE GONNA DELIVER A WIN TODAY. VERY GOOD. IRON CHEF ZAKARIAN. MR. CHAIRMAN. YOUR GAZE IS STEADY. I ASSUME YOU ARE READY. I AM READY AND I AM NOT AFRAID, MR. CHAIRMAN. EXCELLENT. BUT THERE IS ONE MORE INGREDIENT TO THIS BATTLE-- OUR SECRET INGREDIENT... THE THEME ON WHICH OUR CHEFS WILL OFFER THEIR SUCCULENT VARIATIONS. TODAY'S SECRET INGREDIENT IS... ♪♪ PASTA! (cheers and applause) (Geoffrey) FANTASTIC. PASTA--WAY TO GO. LET'S DO IT. THIS IS DEFINITELY GOOD FOR ME. SO NOW, AMERICA, WITH AN OPEN HEART AND EMPTY STOMACH, I SAY UNTO YOU IN THE WORDS OF MY UNCLE... ALLEZ CUISINE! (Alton) BATTLE PASTA IS ON HERE IN HERE KITCHEN STADIUM. LOOKING UP AT THE ALTAR, I CAN SEE THAT WE'VE GOT BUCATINI, WHICH IS KIND OF LIKE A HOLLOW SPAGHETTI. HE'S BROUGHT US FUSILLI, WHICH IS A CORKSCREW SHAPE, AND THEN HE'S ALSO BROUGHT US PENNE, WHICH IS A TUBE CUT ON THE BIAS WITH RIDGES. HE'S ALSO BROUGHT US TWO FLOURS-- SEMOLINA FLOUR, A VERY, VERY HARD FLOUR MADE FROM DURUM WHEAT, AND WHAT'S CALLED 00 FLOUR, WHICH IS A VERY, VERY FINE MILLED FLOUR. STRATEGY! SO NOT ONLY HAS HE ARMED THE CHEFS TODAY WITH SOME VERY NICE PASTA SHAPES, BUT ALSO THE MEANS TO MAKE WHATEVER PASTAS THAT THEY WANT. GUYS, GUYS! RAVIOLI. ICE CREAM. PASTA ICE CREAM? WHAT DO YOU THINK? PASTA ICE CREAM, YEAH. SALAD. BIG RAVIOLI, LIQUID NITROGEN. ALL RIGHT? GET THE ICE CREAM FROM SCRATCH. HOW ABOUT A LITTLE RISOTTO WITH SOME STUFF IN IT? RISOTTO. ICE CREAM SUNDAE. BOW TIE. BOW TIE? GOT IT. ALL RIGHT. ANYTHING YOU WANT TO DO? CHITARRA FRIED GNOCCHI. OKAY, LET'S GO. LET'S DO IT. (Alton) ALL RIGHT, IRON CHEF ZAKARIAN'S ALREADY IN ACTION PUTTING SOME PORK BELLY THROUGH THE GRINDER. THEY'RE ALSO STARTING SOME OF THAT PENNE IN DAIRY. THEY STARTED THAT COLD-- AN INTERESTING MANEUVER. WE'VE ALSO GOT, UH, SOME CLAMS DOWN. ACTUALLY THOSE ARE COCKLES, WHICH ARE SMALLER-- A BIVALVE, A LITTLE MORE PEAKED AT THE HINGE END OF THE SHELL. OVER ON THE CHALLENGER'S SIDE, WE'VE GOT AN OCTOPUS. YES, THERE IS NO WAY OF MISTAKING THAT. THAT IS GETTING SOME WATER THAT ALSO CONTAINS CARROTS, CELERY, AND SOME OF THAT FENNEL. SOUS-CHEF TYLER IS POURING SOME CREAM INTO A MACHINE. THAT WE HAVEN'T SEEN HERE IN KITCHEN STADIUM BEFORE. THESE ARE COOKING BLENDERS. THESE ARE BLENDERS THAT ALSO HAVE HEATING ELEMENTS. YOU CAN COOK A SOUP AND BLEND A SOUP AT THE SAME TIME. AS FAR AS I KNOW, ONLY ONE COMPANY MAKES THEM. I'M NOT GONNA NAME IT, 'CAUSE THE CHAIRMAN DOESN'T LIKE THAT, SO I'M GONNA LEAVE IT ALONE. NOW SOME WHITE WINE IS GOING IN WITH THE OCTOPUS. SORRY, I'M KEEPING THE CORK. AH. LEGEND HAS IT THAT THAT WILL MAKE THE OCTOPUS EXTREMELY TENDER, BUT I'M NOT BUYING IT. KEVIN, GO CHECK THAT OUT. CHEF GALLANTE, WELCOME TO KITCHEN STADIUM. THANK YOU. WHAT'S THE CORK GOING IN THE PRESSURE COOKER FOR? SUPERSTITION. SUPERSTITION-- I LOVE THAT. YOU'RE BRINGING SOME VOODOO TO KITCHEN STADIUM. YEAH, EVERY TIME I COOK AN OCTOPUS, IT HAS A CORK. SERIOUSLY? REALLY? DRIED PASTA--IS THAT A BLESSING OR IS THAT A CURSE? WELL, I DON'T THINK YOU'RE GONNA SEE MUCH DRIED PASTA FROM OUR SIDE TODAY, MAYBE ONE. YOU'RE GONNA USE FRESH. WE'RE GONNA USE FRESH. IT'S WHAT WE DO. WELCOME. WE'LL TALK TO YOU IN A BIT. THANK YOU. LOOKS LIKE WE'VE GOT OUR FIRST DOUGH COMING TOGETHER ON IRON CHEF ZAKARIAN'S SIDE. THAT BEING HANDLED BY THE CHEF. SEMOLINA, OIL, WATER, AND SOME QUICKLY BLOOMED SAFFRON. IRON CHEF ZAKARIAN. HI. HOW ARE YOU? HE JUST PUT A WINE CORK INTO HIS PRESSURE COOKER FOR GOOD LUCK. AH, I'VE HEARD THAT BEFORE. HAVE YOU HEARD THAT BEFORE? YEAH. YEAH, I'VE SEEN OCTOPUS COOKED THAT WAY. YOU KNOW WHAT? I-- YOU KNOW WHAT I HAVEN'T HEARD BEFORE? EVERY TIME I DO THAT, I GET-- IT DOESN'T WORK FOR ME. IRON CHEF, I HEARD ICE CREAM IN YOUR STRATEGY. ICE CREAM? ICE CREAM IN THE OCTOPUS? YEAH, I MIGHT DO THAT IF I HAVE ENOUGH TIME. OKAY. WE'LL TALK TO YOU IN A BIT. THANKS, BROTHER. SOUS-CHEF PAUL IS ALSO BUILDING A DOUGH. UH, THAT'S SOME 00 FLOUR, EGGS, OIL, AND SOMETHING I'VE NEVER ACTUALLY SEEN IN A PASTA DOUGH-- THINLY SLICED ROMAINE AND RED LEAF LETTUCE. LOOKING OVER AT THE CHALLENGER'S SIDE, WE'VE GOT TWO DIFFERENT PASTA DOUGHS, I BELIEVE, COMING TOGETHER. WE CAN SEE THOSE EGGS BEING CRACKED DIRECTLY INTO FLOUR. WE ARE ALREADY COMING UP ON THE 6-MINUTE MARK HERE IN THE BATTLE. I SEE KEVIN BRAUCH IS ALREADY WAITING FOR ME ON THE FLOOR. KEVIN, WHAT DO YOU KNOW? IS THERE A PERIODIC TABLE OF PASTA? 'CAUSE IF THERE IS, I REALLY WISH I BROUGHT ONE. THERE ARE AT LEAST 100 DIFFERENT FORMS OF DRY PASTA ALONE. I MEAN, IT'S LIKE THE ITALIANS HAVE NOTHING TO DO BUT SIT AROUND AND NAME PASTAS ALL DAY. DRIED VERSUS FRESH. COMPLETELY DIFFERENT FOODS, SO IT'S GONNA BE INTERESTING TO SEE WHICH OF THESE CHEFS DECIDES TO PLAY MORE IN KIND OF THE CONTRAST GAME BETWEEN FRESH PASTA AND DRY, OR WHO'S JUST GONNA GRAB THAT DRY PAST AND RUN WITH IT. THIS IS LIKE CHESS TODAY IN KITCHEN STADIUM. WELL, IT'S A VERY, VERY TRICKY ALTAR. A LOT OF PEOPLE MIGHT LOOK UP THERE AND JUST SAY, "WELL, THE CHAIRMAN DIDN'T GIVE MUCH," BUT HE HAS INDEED GIVEN THEM ALL THE ROPE THAT THEY NEED TO HANG THEMSELVES. (laughing) ALL RIGHT, LET'S GET BACK TO THE ACTION. (Alton) ON THE IRON CHEF'S SIDE WE'VE GOT A SMALL SAUCEPOT. A LOT OF OIL, SHRIMP, ROSEMARY, AND SOME OTHER SEASONINGS. THEY'VE GOT CHICKEN THIGHS, THOSE ***-OUT THIGHS ARE DOWN ON THE GRIDDLE, SOME WRAPPED BRICKS ON TOP OF THOSE. SOME BUCATINI ALREADY IN WATER. NOW THEY HAD BETTER WATCH IT. THE ENDS ARE LOOKING A LITTLE CHARRED, A LITTLE BURNED. OVER ON THE CHALLENGER'S SIDE, I'M LOOKING AT-- I THINK THAT IT'S JUST SOME LARDON THAT HAS BEEN CUT. HE'S DROPPING THAT IN A PAN THAT ALREADY CONTAINS SOME RED ONION, SOME GARLIC, GUANCIALE, A SUCCULENT VERSION OF CURED PORK JOWL. UH, SOUS-CHEF DUAINE WORKING WITH A MIXTURE-- ALL RIGHT, EGGS, 00 FLOUR, TURMERIC, AND SAFFRON. SO MAYBE SAFFRON PASTA IS ON BOTH SIDES OF KITCHEN STADIUM TODAY. THAT WOULD BE ODD. NOW SOME LAVENDER BEING ADDED TO A MIXTURE IN ONE OF THE COOKING BLENDERS. NOW THAT WAS JUST SOME HEAVY CREAM I THINK, A LITTLE BIT OF ICE CREAM STABILIZER, AND EGGS. SO WE'RE GONNA HAVE AN ICE CREAM ON THAT SIDE OF KITCHEN STADIUM, AND ON THE IRON CHEF'S SIDE OF THE WORLD, SOUS-CHEF ALEX HAS COMBINED THE CREAM AND PENNE WITH A LOT OF EGG YOLKS AND SUGAR, AND I'M GOING TO BET THAT THAT IS THE BASE FOR AN ICE CREAM AS WELL. (Kevin) SO IT SOUNDS LIKE WE'RE GETTING ICE CREAMS ON BOTH SIDES OF KITCHEN STADIUM. SOMETHING MY LITTLE, SMALL PEANUT CANADIAN BRAIN, I WOULD NOT HAVE IMAGINED FOR THIS TYPE OF BATTLE. THE SIZE OF YOUR BRAIN NOTWITHSTANDING, I DO THINK THAT WE'VE GOT THE MAKINGS OF ICE CREAMS ON BOTH SIDES OF KITCHEN STADIUM. HOW THEY'RE GONNA UNFOLD, I COULDN'T TELL YOU. SOUS-CHEF ALEX, WHAT FLAVOR ICE CREAM ARE YOU MAKING? PASTA FLAVOR-- PURE PASTA. SOMEONE'S HAVING FUN WITH THE SECRET INGREDIENT TODAY. OVER ON THE IRON CHEF'S SIDE, OR ALSO ON THE IRON CHEF'S SIDE WHITE CORN BEING CUT OFF THE COB AND EGGS GOING INTO THE FOOD PROCESSOR. UH, THEY JUST GOT SOME GRATED PECORINO CHEESE. THERE'S SOME PORK SAUSAGE IN THERE. THE PORK BELLY THAT'S GROUND ON TOP OF IT, THAT'S BLENDING AWAY. ALL RIGHT, OVER ON THE CHALLENGER'S SIDE AGAIN, WE'VE GOT SOME SPICY LITTLE CALABRIAN PEPPERS. THOSE ARE HEADED FOR A PAN THAT CONTAINS THE LARDON, RED ONIONS, AND OF COURSE, THE GUANCIALE WE SAW A FEW MINUTES AGO. SOME TOMATO PRODUCT'S BEEN ADDED. THAT LOOKS LIKE THE START OF A TRADITIONAL AMATRICIANA SAUCE. SOUS-CHEF DUAINE IS WORKING TWO PASTA DOUGHS ON HIS STATION. ONE HE'S KNEADING BY HAND, GOT THE SAFFRON AND TURMERIC MIXTURE. THE ONE IN THE MIXER IS KIND OF A TRADITIONAL PASTA DOUGH, AND NOW CHEF GALLANTE IS USING A BLOWTORCH ON SOME LOBSTER TAILS. THAT IS NOT A TECHNIQUE WE'VE SEEN HERE BEFORE. KEVIN, GET OVER THERE AND SEE WHAT'S GOING ON. (Kevin) CHEF GALLANTE, WE'RE INTERESTED IN WHY YOU'RE COOKING THE LOBSTER IN THAT FASHION. WHY? 'CAUSE I DON'T WANT TO COOK THEM, SO IT'S THE EASIEST WAY TO SEPARATE THE PIGMENT FROM THE SHELL AND GET 'EM OUT OF THERE WITHOUT HAVING THEM COOK. BREAKING OUT THE BLOWTORCH. IT LOOKS LIKE OUR CHALLENGER'S BROUGHT HIS "A" GAME TO KITCHEN STADIUM. 15 MINUTES HAVE ELAPSED. HOW MANY? 15? 15 MINUTES OF BATTLE PASTA GONE, VANISHED, AND OUR CHALLENGER SEEMS TO BE HAVING SOME TROUBLE WITH HIS PRESSURE COOKER. DUAINE, GO LOOK AT THAT PRESSURE COOKER. I DON'T KNOW WHAT'S (bleep) GOING ON. OH, WE'VE GOT OUR FIRST CASUALTY OF THE DAY. WHOO, NELLY. BURNING (bleep). THE HEAT IS ON HERE IN KITCHEN STADIUM. WE'LL GET BACK TO THE ACTION WHEN "IRON CHEF AMERICA" RETURNS. HI, KIDS, AND WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA," BATTLE PASTA. OF COURSE, OUR COMBATANTS-- ON THIS SIDE WE HAVE OUR CHALLENGER CHEF GALLANTE... WE'VE GOT IRON CHEF ZAKARIAN ON THIS SIDE. HOW'S THE PASTA, DOLLFACE? GOOD. ALL RIGHT, LET ME GET YOU CAUGHT UP. ON THE IRON CHEF'S SIDE, A BUCKWHEAT FLOUR PASTA DOUGH HAS COME TOGETHER, AND A SAFFRON AND LIME SYRUP HAS BEEN MADE. ON THE CHALLENGER'S SIDE, GIANDUJA, A BLEND OF CHOCOLATE AND HAZELNUTS, HAS BEEN MELTED INTO A CRèME ANGLAISE. THEY'VE GOT SOME PRETTY FINE CULINARY MINDS, BUT THEY'RE NOT THE ONLY ONES IN KITCHEN STADIUM. I SPEAK, OF COURSE, OF OUR JUDGES, AND TO INTRODUCE THEM, WE GO TO KEVIN BRAUCH. GOOD EVENING. KONBANWA. ALTON, LADIES AND GENTLEMEN-- HERE COME THE JUDGES. FIRST UP, HE IS A SUCCESSFUL FOOD BLOGGER AND WRITER WITH A NUMBER OF POPULAR BOOKS ON HIS RéSUMé. HIS MOST RECENT EFFORT IS TITLED "RUHLMAN'S TWENTY." THIS IS MICHAEL RUHLMAN. NEXT, THIS FOOD AUTHOR WRITES FOR VARIOUS LIFESTYLE PUBLICATIONS, AND HER NEWEST COOKBOOK IS CALLED "PRETTY DELICIOUS." SHE'S CANDICE KUMAI. ROUNDING OUT OUR PANEL, HE'S WRITTEN OVER 30 COOKBOOKS AND HOSTED NUMEROUS TV SHOWS, INCLUDING "YAN CAN COOK." HERE'S THE MAN HIMSELF, MARTIN YAN. (Alton) THANK YOU VERY MUCH, KEVIN. THE FUNNY SOUND YOU HEAR IN KITCHEN STADIUM ON CHEF GALLANTE'S SIDE, THAT'S THE COOKING BLENDERS. HE'S GOT SOME COMTé, POPULAR FRENCH COW'S MILK CHEESE, AND THAT IS GOING INTO HEAVY CREAM THAT'S BEEN THICKENED WITH A LITTLE BIT OF GELLING AGENT. ALL RIGHT, OVER ON THE IRON CHEF'S SIDE, NOW WE CAN SEE THE FUSILLI, THOSE CORKSCREW PASTA SHAPES, STANDING BY JUST BRIEFLY COOKED. UH, FOOD PROCESSOR IN ACTION ON IRON CHEF ZAKARIAN'S SIDE. THAT'S A MIXTURE OF LEMON JUICE, SOME ANCHOVIES IN THERE, PARMESAN CHEESE, AND WORCESTERSHIRE SAUCE. I'M--I'M GONNA GO AHEAD AND GUESS THAT'S A CAESAR SALAD DRESSING. UH, IT MUST BE. NOW THE IRON CHEF IS FORMING HIS SAFFRON SEMOLINA DOUGH INTO AN INTERESTING SHAPE. THAT'S GOT A NAME. IT'S FROM SARDINIA. MALLOREDDUS SHAPE THAT IS ALWAYS DONE ON THAT RIDGED PADDLE. HE'S USING A CONSIDERABLE AMOUNT OF FORCE ON THAT. WE JUST HIT THE 41-MINUTE MARK. LET'S CHECK IN WITH KEVIN BRAUCH AND OUR JUDGES. ALWAYS A PLEASURE TO HAVE MICHAEL RUHLMAN. WHAT'S THE DIFFERENCE BETWEEN DRIED AND FRESH? CAN YOU HELP SET US STRAIGHT? WHAT REALLY DISTINGUISHES FRESH PASTA IS THAT YOU ADD A LOT OF FAT TO IT. YOU CAN ADD OILS TO IT AND YOU ADD A LOT OF EGG YOLK, SO THE COLOR, FLAVOR IS MUCH DIFFERENT. DRY CAN BE REALLY THE VEHICLE FOR OTHER THINGS, WHEREAS FRESH PASTA SORT OF WANTS TO BE THE STAR OF THE SHOW. GOOD ANSWER. GOOD ANSWER. THANK YOU. YOU'RE GONNA GAIN SOME WEIGHT TODAY HERE IN KITCHEN STADIUM. OH, NO DOUBT. THIS FOOD LOOKS AWESOME. IT'S GOOD WEIGHT. I'M PSYCHED. MOVING ON TO CANDICE. I'M REALLY EXCITED THAT WE'RE SEEING A LOT OF HAND, YOU KNOW, ROLLED PASTA. IT'S JUST AMAZING TO SEE THE DIFFERENT TECHNIQUES THEY USE, AND YOU HAVE TO BE REALLY CREATIVE WITH PASTA, AND I THINK THIS IS A GREAT BATTLE TO SHOW TRUE CREATIVITY AND--AND THE ARTS. AND A GENTLEMAN, A CHEF, A FRIEND, MARTIN YAN. WE THINK ITALIAN WHEN WE THINK DRIED PASTA. I MEAN, NOODLES EXIST EVERYWHERE ON THE PLANET, DON'T THEY? THAT'S TRUE. YOU KNOW, THE CHINESE HAVE BEEN EATING NOODLES FOR 4,000 YEARS. YEAH. IN FACT, THEY JUST EXCAVATED A BOWL OF NOODLES ABOUT 4,300 YEARS OLD... DID SOMEBODY EAT IT? AND I THINK IT'S MY GREAT-GREAT-GREAT-GRANDFATHER'S BOWL OF NOODLE-- LEFTOVER NOODLE. YOU ARE THE AMBASSADOR OF TODAY'S SECRET INGREDIENT. WE'LL TALK TO YOU A BIT LATER. RIGHT NOW BACK TO THE FLOOR WITH ALTON BROWN. ALL RIGHT, KEVIN, THANKS. LET'S GET BACK TO BUSINESS. HERBS BEING CUT UP ON CHEF GALLANTE'S BOARD. THAT'S GOING INTO THE FOOD PROCESSOR ALONG WITH THE LOBSTER, SCALLOPS, SOME GARLIC IN THERE, SOME OIL, SOME PEPPER. UH, IT'S GONNA BE A FILLING. WE'VE GOT A CHITARRA BEING USED. OBVIOUSLY IT HAS THE SAME ROOT AS "GUITAR," 'CAUSE IT'S GOT A LOT OF STRINGS. MOST SPAGHETTIS ARE EXTRUDED. THIS ONE'S CUT. SO WE'LL CALL IT SPAGHETTI ALLA CHITARRA FOR NOW. OVER ON IRON CHEF ZAKARIAN'S SIDE OF THE WORLD, WE CAN SEE SOUS-CHEF PAUL ROLLING OUT THAT PASTA, AND HE'S CUTTING THAT INTO-- IT'S BOW TIES. (Kevin) THAT WAS THE RED LEAF PASTA. YES, THAT GOT BOTH ROMAINE AND RED LEAF LETTUCES. IT'S FARFALLE. OVER ON THE CHALLENGER'S SIDE, THE MIXTURE THAT'S GOING INTO FOAMER NUMBER ONE-- THAT IS THE MIXTURE THAT HAD THAT GIANDUJA CHOCOLATE WITH THE HAZELNUTS, SO THAT'S GONNA BECOME A FOAM PROBABLY FOR DESSERT. (Kevin) THE INDUSTRIAL MEAT SLICER IS BEING USED TO CUT EGGPLANTS. WELL, AND SOME OF THAT EGGPLANT IS NOW DOWN. IT'S WAFER-THIN. LOOK AT THEM-- WAFER-THIN. THAT'S TISSUE-THIN. BEING QUICKLY GRILLED ON THE CHALLENGER CHEF GALLANTE'S SIDE, AND THAT'S BEING PULLED UP. (Kevin) TIME CHECK--33? WE'VE GOT 33 1/2 MINUTES REMAINING IN THE BATTLE. 33 1/2. 33 1/2. OH (bleep) AND THERE GOES THE SAFFRON-LIME SYRUP. THE IRON CHEF IS NOT HAPPY ABOUT THAT. DON'T FILM THIS. (Geoffrey) IT'S JUST EMBARRASSING. IT'S EMBARRASSING SPILLING SOMETHING IN FRONT OF SOMEONE. THANKFULLY I ALWAYS MAKE EXTRA, 'CAUSE THAT'S WHAT HAPPENS-- YOU DROP STUFF. (Alton) ALL RIGHT, A BIG FLAME-UP OVER IN THE HANDS OF SOUS-CHEF GUARNASCHELLI. I WOULD LOVE TO SAY THAT I COULD TELL BY THE COLOR OF THE FLAME IT WAS OUZO, BUT I ACTUALLY JUST READ THE BOTTLE. THOSE CHERRIES ARE ALSO GETTING SOME CARAMELIZED BUTTER AND SUGAR. THE PASTA BEING ROLLED OUT NOW OVER ON IRON CHEF ZAKARIAN'S SIDE-- THAT IS THE BUCKWHEAT FLOUR DOUGH. TALK TO ME. YOU ALL RIGHT? YEP. DO YOU NEED ME TO HELP YOU? NOT YET. NOW SOME OF THAT EGGPLANT HAS GONE INSIDE THE PASTA BEING ROLLED UP OVER ON CHEF GALLANTE'S SIDE. NOT FILLING IT, NOT ENVELOPING IT, BUT LITERALLY WORKING IT INTO THE DOUGH. OOH, AH, LIQUID NITROGEN. IN THAT MIXTURE RIGHT NOW, ALL RIGHT, THAT'S THE CRèME ANGLAISE. SOME LAVENDER WAS ADDED TO THAT, SO THEY'VE GOT LAVENDER ICE CREAM INSTANTLY. YOU KNOW, IRON CHEF ZAKARIAN IS BIG ON MAKING COCKTAILS. HE OFTEN DOES IT, BUT THIS IS NOT A BATTLE THAT I THOUGHT I WOULD SEE TEQUILA, BUT INDEED HE IS MAKING A TEQUILA COCKTAIL. HE'S GOT SOME ORANGE LIQUEUR IN THERE AND SOME OF THAT SAFFRON-LIME SYRUP. 30 MINUTES HAVE ELAPSED. 30 MINUTES GONE. YOU'LL NEVER GET IT BACK. (sighs) THE CHALLENGER'S TEAM PRESSES ON. THE TENSION IS BUILDING ON THE IRON CHEF'S SIDE. TALK TO ME, DOLLFACE. (Alex) I'M PUTTING TOGETHER THE STUFF FOR THE DESSERT AND THE ICE CREAM RIGHT NOW AND FINISHING THE PASTA. ARE YOU CHILLING THAT DOWN BEFORE YOU PUT IT IN, OR ARE YOU PUTTING IT IN HOT? DON'T STRESS ME. (laughing) THE COOKING CONTINUES AS THE COMPETITION REACHES A BOILING POINT HERE IN KITCHEN STADIUM. "IRON CHEF AMERICA" WILL BE RIGHT BACK. HI, KIDS, WELCOME BACK TO KITCHEN STADIUM, BATTLE PASTA. THE CHALLENGER ON THIS SIDE CHEF GALLANTE TAKING SOME VERY INTERESTING APPROACHES. HE'S USED A REALLY COOL CHITARRA TO CUT HIS SPAGHETTI, ROLLED EGGPLANT INTO A PASTA, AND HAS A SAFFRON DOUGH STANDING BY. DUAINE, YOU GOT THE CHITARRA READY? (Duaine) DONE. AND OUR IRON CHEF IS NO SLOUCH, EITHER, WITH HIS RIDGED MALLOREDDUS DUMPLINGS, LETTUCE FARFALLE, AND THE BEGINNINGS OF A PASTA ICE CREAM. CAN I USE THAT PASTA WATER? DO YOU NEED IT? NO, NO, TAKE IT BY ALL MEANS. LET'S GET BACK TO THE ACTION, SHALL WE? IT'S ALMOST LIKE THEY'RE MAKING LASAGNA OVER ON CHEF GALLANTE'S SIDE. THEY HAVE CERTAINLY CUT THE NOODLES IN A SUGGESTIVE PATTERN WITH THE ZIGZAG EDGES. THAT'S THE EGGPLANT-INFUSED DOUGH. THEIR TOMATO SAUCE IS WORKING. THAT'S NOW GOING HOT AND JUICY INTO A FOOD PROCESSOR. ALL RIGHT, OVER ON THE IRON CHEF'S SIDE OF THE WORLD. NOW THAT SAUSAGE AND BELLY FILLING GOING ONTO THE PASTA SHEET OVER ON THE IRON CHEF ZAKARIAN'S SIDE. SO THE BUCKWHEAT DOUGH IS GOING TO BE SOME TYPE OF STUFFED PASTA. ALL RIGHT, NOW THAT IS SOME OF THAT FUSILLI THAT WAS KIND OF CRUSHED UP, SAUTéED WITH BUTTER, FENNEL, LOBSTER STOCK. CHEF GUARNASCHELLI ADDED SOME PARMESAN AND THYME TO THAT. HOW THEY'RE GONNA SERVE THAT, WHAT THAT'S GONNA GO WITH I DON'T KNOW. THAT'S, UH, THE RISOTTO. ALL RIGHT. THANKS, CHEF. ALL RIGHT, A LITTLE FUSILLI RISOTTO-STYLE. UH, WE CAN SEE THAT SOUS-CHEF PAUL CONTINUES TO FORM THAT PASTA, AND YOU KNOW WHAT? I AM GONNA CALL THAT RAVIOLI FOR NOW. TYPICALLY AT THIS POINT IN THE SHOW I CAN FIGURE OUT WHAT SOME OF THE COURSES ARE. AND LOOKING AROUND KITCHEN STADIUM, I'M HAVING A TOUGH TIME. KEVIN BRAUCH, WHAT DO YOU KNOW? YOU'VE BEEN DOWN THERE ON THE FLOOR. (Kevin) YOU CALLED IT CORRECTLY. IT'S A BLANK CANVAS. THIS IS ACTUALLY HARDER AS A SECRET INGREDIENT THAN I THINK WE APPRECIATE. IT'S LIKE A STRAIGHT PUTT. YOU NEVER WANT A STRAIGHT PUTT. (laughs) I LOVE IT, IRON CHEF ZAKARIAN. WE ARE SEEING EXACTLY THE SAME MANEUVER WITH A STUFFED PASTA OVER ON CHEF GALLANTE'S SIDE THAT WE SAW ON CHEF ZAKARIAN'S SIDE, EXCEPT THAT'S THE LOBSTER, SCALLOPS, AND THEIR SAFFRON DOUGH, AS OPPOSED TO AN ALMOST PORK-CENTERED FILLING FOR THE RAVIOLI OVER ON IRON CHEF ZAKARIAN'S SIDE. THEY'VE GOT THEIR SPAGHETTI. IT WAS CUT WITH A CHITARRA. THAT'S BEING QUICKLY COOKED BY CHEF GALLANTE. HOW MUCH TIME? HOW MUCH TIME? WE'VE GOT 22 1/2 LEFT HERE IN KITCHEN STADIUM. OOH, OOH, OOH, OOH, OH, LOOK. SOUS-CHEF ALEX IS AT THE INFAMOUS ICE CREAM MACHINE OF DOOM! THE ICE CREAM MACHINE. AAH! MANY A BATTLE HAS BEEN WON OR LOST AT THE ICE CREAM MACHINE. UH, THAT WAS THE STARCH-ENRICHED DAIRY THAT CAME OFF OF THE PASTA, THE PENNE, THAT SHE COOKED AT THE VERY, VERY HEAD OF THE BATTLE, SO I KNOW THEY'RE GONNA HAVE SOME PASTA ICE CREAM FOR DESSERT, BUT I'M STILL NOT SURE ABOUT THE REST OF THEIR COURSES. WE HAVE NOT SEEN, ODDLY ENOUGH, A LOT OF PROTEIN HERE IN KITCHEN STADIUM TODAY. THERE'S THE SHRIMP. REMEMBER THOSE COOKED IN A-- WITH A BUNCH OF ROSEMARY AND OLIVE OIL. THEY'RE OUT NOW ON IRON CHEF ZAKARIAN'S SIDE, SOME COCKLES AND, OF COURSE, SOME CHICKEN THIGHS. OVER ON THE CHALLENGER'S SIDE, WHAT KIND OF PROTEIN, WHAT KIND OF MEATS HAVE WE SEEN OVER THERE? I CAN'T ACTUALLY REMEMBER ONE. (Kevin) CHEF, WHAT PROTEINS DID YOU BRING TO THE TABLE TODAY? LOBSTER-- HE'S HAD LOBSTER. LOBSTER. IT'S A PASTA BATTLE. HE SAID, "IT'S A PASTA BATTLE." IT'S NOT A PROTEIN BATTLE. HE'S GOT A LOBSTER, OH, AND HE'S GOT OCTOPUS. OH, THE OCTOPUS IS IN THE-- OH, SORRY, SORRY, SORRY. YEAH, THERE WE GO. THE OCTOPUS IS IN THE PRESSURE COOKER. WHERE DOES THE OCTOPUS GO? WHICH COURSE DOES THAT GO WITH? THE FUSILLI, IF IT MAKES ITS WAY OUT OF HERE. I DON'T KNOW. THE FUSILLI. IT WAS GIVING ME A HARD TIME BEFORE, SO... WELL, COME ON, THE CORK IS YOUR GOOD LUCK. YEAH. I'M HOPING, I'M HOPING. THE CORK IS YOUR GOOD LUCK. ALL RIGHT, I CAN SEE THE CHALLENGER'S COMTé CREAM MIXTURE GOING INTO THE SECOND NITROUS OXIDE FOAMER. OF COURSE, WE USE NITROUS OXIDE NOW, NOT CO2, BECAUSE IT'S MORE SOLUBLE IN FAT, AND CHEF GALLANTE HAS ANOTHER DAIRY MIXTURE IN HIS BOWL. WHAT ARE YOU WORKING ON, CHEF? BURRATA. OF COURSE, BURRATA IS A STRETCHED MOZZARELLA SHEET AROUND BASICALLY A SHREDDED FORM OF MOZZARELLA WITH A REDUCED CREAM. OVER ON THE IRON CHEF'S SIDE, I CAN SEE SOME OF THAT BUCATINI HAS BEEN CUT UP VERY SMALL. I DON'T KNOW WHAT YOU CALL IT WHEN YOU'VE GOT IT CHOPPED UP LIKE THAT EXCEPT CHOPPED-UP BUCATINI. ALL RIGHT, NOW SOME OF THOSE BEAUTIFUL LITTLE MALLOREDDUS, THOSE SARDINIAN DUMPLINGS HAVE GONE INTO THE WHITE CORN. (Alex) THEY'RE SERIOUSLY BEAUTIFUL. YOU KNOW, THE INTERESTING IS WHEN YOU LOOK UP TO THE JUDGES PANEL TODAY, I WOULDN'T WANT TO SCREW UP ANY TECHNIQUE. THOSE JUDGES REALLY KNOW WHAT THEY'RE TALKING ABOUT. (Kevin) YEP. THERE ARE NO UNDERWEAR MODELS UP THERE TODAY... NOPE. AND MICHAEL RUHLMAN MAYBE HAD EARLIER IN HIS LIFE, BUT HE'S A SOLID FOOD GUY. HE WRITES ABOUT TECHNIQUE. MARTIN YAN--HE CAN COOK. DID YOU KNOW THAT? I DO TRADE SHOWS WITH THAT GUY. (laughing) HE HAS GROUPIES. HE HAS A LOT OF GROUPIES AND A LOT OF FANS OF THOSE OF US THAT ARE IN THIS-- I AM ONE. AND I AM AS WELL. SOUS-CHEF ALEX SEASONING SOME OF THOSE CUT-UP PIECES OF BUCATINI. LEMON, BUTTER IN A PAN. THEY'RE GONNA FRY THOSE. THE CHALLENGER JUST DUSTED SWEETBREADS WITH SOME FLOUR, BUT LOOKING AT THE FLOUR THAT HE USED, IT'S A PRE-GELATINIZED FORM OF FLOUR THAT WON'T CLUMP. IT FORMS A VERY NICE, LIGHT CRUST ON THINGS. AND THOSE LOOK LIKE THEY WERE THROAT SWEETBREADS. THEY'RE HEART BREADS. GOT IT. THANK YOU, CHEF. AND A COCKTAIL WITH SAFFRON AND HERBS BEING BROUGHT TO ME BY IRON CHEF ZAKARIAN. WE LOVE ALTON BROWN. YOU KNOW I'M NOT A JUDGE, RIGHT? 15 MINUTES TO GO. WELL, WITH ONLY 15 MINUTES REMAINING, THE PRESSURE IS BUBBLING UP HERE. WE GOT A LIGHTER FOR THIS BURNER? AND IT'S GETTING A LITTLE CHAOTIC ON THE IRON CHEF'S SIDE. GEOFFREY. OH, I'M SORRY. I'M SORRY. I'M SORRY. FIND OUT WHOSE CUISINE REIGNS SUPREME WHEN "IRON CHEF AMERICA" RETURNS. HI, KIDS, WELCOME BACK TO KITCHEN STADIUM. BATTLE PASTA RAGES ON HERE. WE HAVE OUR CHALLENGER CHEF GALLANTE ON THIS SIDE. OH, WE'RE ALMOST THERE. FACING OFF AGAINST IRON CHEF ZAKARIAN ON THIS SIDE. OH, IT'S BEAUTIFUL. I LOVE YOU. ALL RIGHT, KIDS, HERE'S WHAT YOU HAVE MISSED-- ON THE IRON CHEF'S SIDE OF THE PLANET, A BASIL OIL HAS BEEN MADE AND PINE NUTS HAVE BEEN FRIED. IN THE CHALLENGER'S HEMISPHERE, POTATOES HAVE BEEN COOKED AND THE GIANDUJA CREAM HAS BEEN FROZEN WITH LIQUID NITROGEN. LET'S GET BACK TO THE ACTION. OKAY, OVER ON THE IRON CHEF'S SIDE RIGHT NOW, THE LETTUCE-INFUSED BOW TIE PASTA HAS FINISHED COOKING. UH, THE IRON CHEF IS MIXING TOGETHER THAT BASIL OIL ALONG WITH THE KIND OF BROKEN UP FUSILLI. MASCARPONE IN THERE AS WELL WITH SOME LOBSTER STOCK, SOME PARMESAN. OVER ON THE CHALLENGER'S SIDE, A LAST-MINUTE GNOCCHI DOUGH HAS COME TOGETHER CONTAINING, OF COURSE, POTATOES, 00 FLOUR, EGGS. UH, WE CAN SEE THAT BEING CUT. THE FRYER'S ON, RIGHT? (Duaine) THE FRYER'S ON, YES, CHEF. THERE'S THE SPAGHETTI THAT WE SAW CUT CHITARRA-STYLE. HE'S COOLED THAT DOWN AND HAS GOTTEN SOME HERB OIL ON IT. CHEF GALLANTE IS ADDING THE DAIRY MIXTURE. OH, IT'S THE BURRATA, AND HE'S KIND OF ROLLING THAT UP, KIND OF A SUSHI STYLE. OOH, TEN MINUTES. PANIC TIME. AND THE SPHINCTER FACTOR GOES TO 8.5. LET'S CHECK IN WITH KEVIN AND JUDGE CANDICE KUMAI. GNOCCHI IS STILL MY FAVORITE, AND I THINK I SAW SOMEBODY ROLLING IT OUT. (Kevin) I THINK WE DO HAVE SOME GNOCCHI. IT REALLY IS ONE OF MY FAVORITE THINGS TO EAT. I'M EXCITED TO REALLY SEE THE DESSERTS, TOO. RIGHT, ALEX GUARNASCHELLI PULLING THE PASTA ICE CREAM OUT OF THE MACHINE. OHH! I LOVE WATCHING HER COOK. OH, MY GOSH. SHE TOLD ME, "YOU WILL TASTE THE PASTA IN THE ICE CREAM." IN THE ICE CREAM. I CAN'T WAIT. THAT'S GONNA BE THE FUNNEST PART OF TODAY. BON APPé***. BON APPé***. NICE JOB, KEVIN. ALL RIGHT, LET'S GET BACK DOWN TO IT. OVER ON THE IRON CHEF'S SIDE OF THE WORLD, PLATING THE SAFFRON-SEMOLINA MALLOREDDUS ARE DOWN IN A KIND OF, UH, CREAMED CORN. OH, YEAH, THIS LOOKS GORGEOUS. THE ICE CREAM MACHINE BELCHES FORTH ITS CHILLED GOODNESS. UH, SOUS-CHEF GUARNASCHELLI TAKES HER TIME IN KIND OF LUXURIOUSLY KIND OF SCOOPING THAT OUT AROUND-- IT'S ALMOST LIKE SHE'S GONNA GET THE DISHER OUT AND KIND OF LICK IT. YOU ARE SO SICK. THE SHRIMP, REMEMBER THOSE WERE COOKED IN ROSEMARY AND OIL, HAVE GONE DOWN ON THAT MIXTURE OF THE BROKEN-UP FUSILLI CORTI. BOTTARGA FINISHES THAT DISH. THAT, OF COURSE, IS DRIED ROE. DO YOU WANT TO PUT RAVIOLIS HERE? (Geoffrey) YEAH, YEAH. IN THE CHALLENGER'S KITCHEN, I WANT TO TRY TO REMEMBER EVERYTHING IN THE SAUCEPAN. I KNOW THAT THERE'S GARLIC IN THERE, SOME GUANCIALE WAS ADDED ALONG WITH LARDON, SOME CALABRIAN PEPPERS, THE LITTLE ONES, SOME CHOPPED TOMATOES, HIS FUSILLI IS GOING IN THERE. OH, THAT'S THE DISH THAT HE SAID HIS OCTOPUS WAS HEADED FOR, SO WE'VE GOT TO KEEP AN EYE OUT FOR THAT. NOW THE LITTLE KIND OF SUSHI ROLL OF THAT SPAGHETTI THAT HE MADE-- REMEMBER, THAT'S WRAPPED AROUND SOME OF THE BURRATA WITH THE HERBS, RIGHT? NOW THAT IS DOWN. IT'S BEING FINISHED WITH A HEALTHY PORTION OF AMERICAN CAVIAR. BEAUTIFUL. OVER ON THE IRON CHEF'S SIDE OF THE WORLD, PLATING CONTINUES. WE CAN SEE NOW THE PORK BELLY AND SAUSAGE RAVIOLI. THOSE ARE DOWN. THE COCKLES ARE IN THERE. NOW THAT'S GETTING SOME PORK STOCK. MORE OUZO IS FLAMING OVER ON THE IRON CHEF'S SIDE. WHAT'S IN THERE, CHEF? (Alex) FENNEL, CHERRIES, APPLE, AND CITRON. IT'S REMINISCENT OF SICILY. THANK YOU, ALEX. ALL RIGHT, NOW SOUS-CHEF PAUL GRATING SOME FRESH GINGER ON TOP OF THE RAVIOLI, GIVING IT KIND OF, UH, KIND OF AN ASIAN FLAIR, IF YOU WILL. DUAINE, TAKE THE GNOCCHI. TAKE THE GNOCCHI. FRY THE GNOCCHI. OUI, CHEF. GOT IT, GOT IT, GOT IT. LOOKING DOWN ON CHEF GALLANTE'S SIDE, INSTEAD OF CUTTING THEM INDIVIDUALLY, THE RAVIOLI ARE BEING COOKED IN A BIG SHEET OF FIVE NODULES OR PODS. NOW IT'S GOING INTO A PAN. THERE'S SOME OIL IN THERE, AND I THINK THERE'S GARLIC ALSO IN THAT OIL. I'VE NEVER ACTUALLY SEEN THIS EXACT MOVE MADE IN KITCHEN STADIUM BEFORE, BUT WHATEVER THEY DO, THEY GOT TO DO IT QUICK. SIX MINUTES REMAINING. THE GNOCCHI ARE IN THE FRYER. I THINK THE GNOCCHI'S PART OF THE DESSERT? I CAN SEE THE CHALLENGER'S FUSILLI WITH GUANCIALE AND CALABRIAN PEPPERS. THAT'S BEING PLATED. MY SPIES TELL ME THAT THE OCTOPUS THAT COOKED IN THE PRESSURE COOKER MADE IN THERE AS WELL, AS PLANNED. HOW DID I MISS THAT ONE? (Shea) TYLER, WHERE'S THE CINNAMON SUGAR? I GOT IT RIGHT HERE. TWO AND A HALF MINUTES LEFT, AND IF IT'S NOT DOWN ON THE PLATE, GUESS WHAT? IT DOESN'T GET TO GO ON THE PLATE. AND A LITTLE MORE OF THAT SAUCE. WHERE'S THE ANCHOVY SAUCE? WHAT SAUCE? FOR WHAT, THE CAESAR? UH, YEAH. ALL RIGHT, NOW WE CAN SEE THE IRON CHEF IS FINISHING UP THE PLATE WITH THE LETTUCE BOW TIE PASTA ON IT, UH, ALONG WITH SOME ROMAINE. THAT MAKES SENSE. THEY'VE GOT SOME CHICKEN THIGH, AND THE ANCHOVY DRESSING. NICE. SO IT'S A CAESAR PASTA SALAD. THE SHEET OF RAVIOLI HAS BEEN PLATED ON THE CHALLENGER'S SIDE. UH, YEP, THAT'S THE LOBSTER RAVIOLI THAT WAS IN THAT SAFFRON DOUGH, AND IT IS BEAUTIFUL. THE CHALLENGER'S EGGPLANT PAPPARDELLE HAS BEEN PLATED. UH THAT HAD THE THINLY SLICED-- REMEMBER--GRILLED EGGPLANT ACTUALLY PRESSED INTO THE DOUGH. SWEETBREADS ARE GOING ON THE PLATE, AND NOW IT'S GETTING THE SPICY AMATRICIANA SAUCE. AND THERE GO THE FRIED GNOCCHI, WHICH HAVE GOTTEN JUST A LITTLE CINNAMON SUGAR. (Shea) BRING THE ICE CREAM RIGHT NOW. ALL RIGHT, OVER ON THE IRON CHEF'S SIDE NOW. THAT ICE CREAM BEING CUT IN THAT VERY COMMON QUENELLE SHAPE BY SOUS-CHEF GUARNASCHELLI. THAT'S GOING INTO THE PARFAIT GLASS FOR DESSERT. ALL RIGHT, LET'S SEE. THE IRON CHEF HAS THE CAESAR PASTA SALAD. OKAY, HIS MALLOREDDUS AND CORN WITH SAFFRON MARGARITA. I JUST FINISHED MINE. VERY NICE, INDEED. HE'S ALSO GOT HIS PORK-FILLED BUCKWHEAT RAVIOLI AND HIS FUSILLI RISOTTO WITH SHRIMP. 1 MINUTE TO GO. 60 SECONDS! THE CHALLENGER'S COMTé CREAM FINISHES OFF THE EGGPLANT PAPPARDELLE. LET'S TAKE A QUICK LOOK AT THE CHALLENGER'S OTHER DISHES. ALL RIGHT, HE'S GOT HIS SPAGHETTI WITH BURRATA, THE LOBSTER RAVIOLI, HIS FUSILLI WITH OCTOPUS, OF COURSE, THE FRIED GNOCCHI WHICH IS STILL AWAITING ICE CREAM. THE IRON CHEF'S PASTA ICE CREAM IS BEING TOPPED. UH, THAT'S THE CHERRY FENNEL OUZO SAUCE AND CHOPPED BUCATINI. (Alex) REALLY BEAUTIFUL. AND ON THE CHALLENGER'S DESSERT PLATE, THAT'S THE FROZEN GIANDUJA CREAM. 30 SECONDS TO GO. ALL RIGHT, NOW WE GOT 30 SECONDS LEFT, CHEFS. IF IT'S NOT ON THE PLATE IN ACTUALLY 25 SECONDS, IT DOESN'T GO TO THE JUDGES. GOT IT? ALL RIGHT. PLATE, CHEFS, PLATE! 20 SECONDS. AND THE IRON CHEF'S TEAM IS STILL FINISHING THEIR DESSERT. (Geoffrey) READY, ALEX? DON'T STRESS ME, CHEF. 14 SECONDS, 13. WHERE'S THE ICE CREAM? YOU WILL NOT GET A GRACE PERIOD. TEN SECONDS TO GO. NINE, EIGHT, SEVEN... (Shea) COME ON. GET ALL THAT ICE CREAM. PUT IT ON THERE RIGHT NOW. PUT IT ON. FIVE SECONDS. PUT THE (bleep) ICE CREAM ON THERE. I DON'T CARE. COME ON, COME ON. PUT IT ON THE PLATE. IT'S DONE. TWO, ONE. TWO, ONE. (buzzer) PUT IT DOWN AND WALK AWAY. ANOTHER PASTA BATTLE IS HISTORY HERE IN KITCHEN STADIUM. (Shea) YOU KNOW, I STARTED WONDERING IF WE WERE GONNA FINISH. WE JUST MADE THE BUZZER. I'M VERY HAPPY WITH THE WAY OUR MENU TURNED OUT. VERY HAPPY. OF COURSE, THE BATTLE IS DONE, AND WE'RE SAD ABOUT THAT, BUT WE'VE GOT JUDGMENT TO LOOK FORWARD TO. NOW BEFORE THE JUDGES CAN DIG IN WITH THEIR STEELY FORKS, WE'VE GOT TO GO UP TO KEVIN BRAUCH WHO'S GOING TO EXPLAIN THE SCORING. THANKS, ALTON BROWN. OKAY, HERE'S HOW IT GOES DOWN, EVERYONE-- EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS. THERE ARE 10 POINTS POSSIBLE FOR TASTE, ANOTHER 5 POINTS FOR PLATING DESIGN-- HOW OUR CHEFS HAVE LAID OUT THEIR FOOD FOR PRESENTATION TO OUR JUDGES-- AND FINALLY AS MANY AS 5 POINTS FOR THEIR ORIGINALITY IN THE USE OF TODAY'S SECRET THEME INGREDIENT, AND MAY THE BETTER CHEF PREVAIL. YOU KNOW, KEVIN, I THINK I FINALLY REALLY GET THIS WHOLE SCORING THING. THANK YOU. NOW LET'S GO UP TO THE CHAIRMAN AND GET THE JUDGMENT UNDER WAY. CHEF GALLANTE. CHAIRMAN. PASTA IS A VERY VERSATILE SECRET INGREDIENT. PLEASE TELL US ABOUT THIS FIRST COURSE. IT'S A TRADITIONAL SPAGHETTI ALLA CHITARRA. IT'S FRESH PASTA. IN THE MIDDLE IS BURRATA CHEESE. THERE'S A LITTLE BALSAMIC IN THERE TO ADD A LITTLE BIT OF ACIDITY, AND CAVIAR ON TOP TO ADD A LITTLE BIT OF SALTY BITE TO IT. THIS IS A NICE FIRST COURSE. PASTA'S PERFECTLY COOKED. CAVIAR GOES GREAT WITH IT, THE SALT, AND THE BALSAMIC'S A REALLY NICE EXCLAMATION POINT. THANK YOU VERY MUCH. I THOUGHT IT WAS BEAUTIFULLY PLATED. YOU WANTED TO EAT IT. IT WAS EXCITING TO LOOK AT WHEN THEY SET IT DOWN. I THINK I WOULD HAVE ACTUALLY PREFERRED JUST A LITTLE BIT MORE ACIDITY IN THERE, BECAUSE THERE WAS A LOT OF CHEESE... MM-HMM. BUT BESIDES THAT, IT WAS ABSOLUTELY, MMM, IMPECCABLE. THANK YOU. IN CHINESE COOKING, EVERYTHING IS ABOUT CONTRAST, AND I AGREE WITH CANDICE-- IF WE CAN HAVE A LITTLE BIT MORE ACIDITY, IT WOULD CUT DOWN THE RICHNESS OF THE CHEESE. THANK YOU, CHEF. NEXT COURSE, PLEASE. THANK YOU. CHEF. THANK YOU. FOR THE NEXT COURSE, WE HAVE SAFFRON PASTA DOUGH. INSIDE IS A LOBSTER FILLING, AND IT HAS A LOBSTER JUS AND A LITTLE BIT OF HERB OIL. ENJOY. GREAT PRESENTATION. LOVE THIS. (Shea) IT WOULD HAVE BEEN VERY EASY TO CUT OUT SOME RAVIOLIS, PUT 'EM ON THE PLATE. YOU KNOW, I WAS TOYING AROUND WITH THE IDEA TO MAKE SOMETHING THAT HAS A LITTLE BIT OF IMPACT, BUT SAVE ME A LITTLE BIT OF TIME AS WELL. TO ME, IT IS INCREDIBLY BEAUTIFUL, JUST LIKE A THREE-DIMENSIONAL ART. I WANT TO TAKE IT HOME AND FRAME IT. I WANT TO TAKE A PICTURE. I'LL SEND YOU ONE. I'LL MAIL YOU ONE. SUCH A SIMPLE IDEA. I'VE NEVER SEEN ALL OF IT CONNECTED. IT'S A GREAT IDEA. IT IS SO AESTHETICALLY PLEASING. YOU DON'T REALLY WANT TO TOUCH IT AT FIRST. IT'S SO BEAUTIFUL. DIG IN. THE PASTA IS PERFECTLY COOKED WITH THE LOBSTER FILLING. IT'S JUST A PERFECT HARMONY. WONDERFUL DISH. BEAUTIFUL. THANK YOU VERY MUCH. THANK YOU, CHEF. NEXT COURSE, PLEASE. THANK YOU. MARTIN, I LIKE THE WAY YOU JUDGE. (laughing) CHEF. THANK YOU. THIS IS A FUSILLI, ONE OF THE DRIED VARIETIES FOR TODAY. IT HAS PANCETTA, OCTOPUS, CALABRIA PEPPERS, AND IT HAS SMOKED PECORINO. IT'S NOT SUPPOSED TO BE A LUXURIATING, SOFT, BUTTERY PASTA. IT'S SUPPOSED TO BE DRY, GRITTY, AND CHEWY. DRY, GRITTY AND CHEWY? IT'S GOT SOME BITE TO IT, YEAH. WHAT'S YOUR EXPERIENCE WITH OCTOPUS AND KEEPING IT TENDER RATHER THAN TOUGH? JUST TIMING AND THE LUCKY CORK. CORK? EVEN IF IT'S A MYTH, IT GOES IN THERE EVERY TIME. WOW, THAT OCTOPUS IS SO TENDER. I THINK THAT SMOKED PECORINO JUST REALLY DOES IT. IT'S VERY COMFORTING, AND IT JUST MAKES YOU FEEL WARM AND FUZZY INSIDE. YOU KNOW WHAT? THIS CHINESE CLAY POT REMINDS ME. I JUST LOST FOUR CLAY POTS FROM MY KITCHEN. HE PROBABLY TOOK IT FROM ME. CHEF. THANK YOU, CHAIRMAN. SO WHAT WE DID IS WE MADE LASAGNA NOODLES, AND WHAT WE HAVE INSIDE IS THINLY GRILLED EGGPLANT. THE EGGPLANT KIND OF DISSOLVES AND FLAVORS THE PASTA. WE STILL HAVE ALL THE FLAVORS AND IDEA OF AMATRICIANA SAUCE, SO THERE'S GUANCIALE, THERE'S SOME WHITE WINE, THERE'S CHILI PEPPERS, UH, THERE'S A PECORINO FOAM. IT IS A COOL-LOOKING DISH, AND I LOVE THE WAY THE PASTA IS INTERWOVEN THROUGHOUT THE DISH. THERE ARE SWEETBREADS IN THERE, TOO, IF I DIDN'T MENTION THAT IN THE DESCRIPTION. YOU DIDN'T MENTION THAT. I THOUGHT THAT'S WHAT THOSE WERE. YEAH, THERE ARE SWEETBREADS. HOW CAN YOU NOT MENTION THE SWEETBREADS? I KNOW. THE CHINESE EAT ANYTHING WITH FOUR LEGS, ANYTHING THAT FLIES, AND SWEETBREAD IS ONE OF MY FAVORITE. I LOVE THE TEXTURE. IT GOES REALLY WELL WITH THE PASTA. THANK YOU VERY MUCH. I LIKE THAT IT'S A DECONSTRUCTED LASAGNA. IT'S VERY CREATIVE AND INVENTIVE. THE PECORINO FOAM, IS IT? REALLY NICE, VERY CREAMY, AND THE TEXTURE IS JUST SO SMOOTH AND VELVETY. I DID GET A LITTLE BIT OF PEPPER OR SOMETHING IN THE BACK ON MY FIRST BITE THERE, BUT, UM... THE AMATRICIANA TRADITIONALLY HAS CHILI PEPPERS IN IT... A LITTLE HEAT, YEAH. SO THERE'S A LITTLE BIT OF HEAT HERE AT THE END. I GOT THAT. I LIKE HEAT. I LOVE HOT LIPS. CHEF. THANK YOU. SO IN CONCLUSION, A LITTLE MORE PASTA. SO WHAT THEY ARE IS THEY'RE FRIED GNOCCHI WITH A LAVENDER ICE CREAM AND A GIANDUJA KIND OF CRUMBLE. I'M ALWAYS KIND OF DUBIOUS OF LAVENDER IN FOOD. UM, SORT OF MORE USED TO IT IN THE SOCK DRAWER, BUT, UH, IT WORKS REALLY NICELY HERE. THANK YOU. IT'S A NICE ICE CREAM. THANK YOU. AND THE GNOCCHI, THEY'RE LIGHT, CRISPY. THE TECHNIQUE IN EVERY PASTA ELEMENT OF THESE DISHES WAS COOKED PERFECTLY, ESPECIALLY THE GNOCCHI. I MEAN, YOU GOT ME WITH CHOCOLATE AND GNOCCHI. THOSE ARE TWO OF MY FAVORITE THINGS IN THE WORLD. LIKE AN ABSTRACT PAINTING, JUST VERY CASUAL. EVERY SINGLE DISH SO FAR I CAN ENJOY THE CONTRAST OF FLAVOR, COLOR, AND TEXTURE, AND THAT IS A VERY IMPORTANT ATTRIBUTE IN ANY GOOD FOOD. THANK YOU. IN THE END, I LIKE PEOPLE THAT ARE INNOVATIVE, THAT TAKE CHANCES, THAT ARE A LITTLE BIT MORE AMBITIOUS AND CREATIVE. THE COURAGE. I REALLY APPRECIATE THAT IN CHEF GALLANTE'S DISHES. CHEF GALLANTE, THANK YOU FOR AN EXCELLENT MEAL. THANK YOU VERY MUCH, CHAIRMAN. (cheers and applause) THIS IS A REALLY FUN DISH. I LOVE THIS DISH. THANK YOU. I JUST THINK IT MIGHT HAVE BEEN MISSING A LITTLE BIT OF A WOW FACTOR. I ATE THEM ALL SO FAR, SEE? THEY MUST BE GOOD. WELCOME BACK TO KITCHEN STADIUM. THIS IS "IRON CHEF AMERICA." OUR CHALLENGER CHEF SHEA GALLANTE HAS PRESENTED HIS FIVE DISHES FEATURING THE SECRET INGREDIENT PASTA. NOW IT IS TIME FOR IRON CHEF GEOFFREY ZAKARIAN TO FACE THE JUDGES. IRON CHEF ZAKARIAN. MR. CHAIRMAN. A SECRET INGREDIENT LIKE PASTA CAN BE TAKEN IN MANY DIRECTIONS. YES. PLEASE TELL US HOW YOU APPROACHED IT. I WANTED TO HAVE SOME FUN WITH PASTA. I MEAN, I'M FROM A SMALL TOWN CALLED WORCESTER IN MASSACHUSETTS, AND MY MOTHER MADE PASTA SALAD ALL THE TIME, ONE OF MY FAVORITE SALADS IS, I'M NOT ASHAMED TO ADMIT, GRILLED CHICKEN CAESAR, SO I TIRED TO MARRY THE TWO, AND I MADE A GRILLED CHICKEN CAESAR PASTA SALAD. I CRUSHED UP ROMAINE AND RED OAK INTO THE PASTA, WHICH IS 00 FARFALLE, AND THEN I MADE A SLIGHT BOQUERONES ANCHOVY VINAIGRETTE. BON APPé***. I HAVE TO CONFESS, I'VE COME TO SEE THE CHICKEN CAESAR SALAD AS THE EPITOME OF AMERICAN MEDIOCRITY. I AGREE. I TOTALLY AGREE. THAT SAID, YOU MADE A REALLY NICE DRESSING. YOU'VE USED CHICKEN THIGH HERE, SO YOU GOT A NICE JUICY PIECE OF CHICKEN. SO I HATE TO SAY IT, BUT THIS IS VERY GOOD CHICKEN CAESAR SALAD. THANK YOU. I'LL TAKE IT. THE USAGE OF THE ROMAINE WITH THE ANCHOVIES AND THEN THE PASTA IN THERE WAS A REALLY ELEGANT TOUCH, AND I LOVE THAT YOU USED BOW TIE. HOW DO YOU SAY IT, UM, THE FANCIER VERSION. FARFALLE. YOU'RE RIGHT-- FARFALLE. GROWING UP, FARFALLE WAS, LIKE, YOU KNOW, YOU JUST DUMP A BOX IN AND THAT'S WHAT IT WAS. 'CAUSE THAT'S WHAT YOUR MOM USED, THOUGH. THAT'S WHAT SHE DID. YEAH. I LOVE THAT. YEAH, SO--AND MAYONNAISE. LOTS OF MAYONNAISE. ANCHOVY HAPPEN TO BE MY FAVORITE. THE DRESSING IS IMPECCABLE, AND ALSO IT'S VERY NICELY PRESENTED. BEAUTY IS IN THE EYE OF THE BEHOLDER. NOW I'M HOLDING ON IT. IRON CHEF. UH, JUDGES, PLEASE TAKE YOUR LIDS OFF. YOUR SURPRISE IS A CAR--NO. UM, FOR THE SECOND COURSE, WE TRAVEL TO SICILY. THIS IS CALLED MALLOREDDUS. IT'S SIMPLY SEMOLINA, A LITTLE SAFFRON, AND WATER. IT'S USUALLY SERVED WITH SAUSAGE, AND WHAT I DECIDED TO DO IS MAKE, LIKE, A CREAMED CORN VERSION, AND ON THE SIDE, A LITTLE SICILIAN SAFFRON MARGARITA. IT'LL EITHER MAKE YOU LIKE THE DISH MORE... (laughs) OR FORGET ABOUT THE DISH. THIS PASTA-- IT IS SO DENSE, JUST LIKE YOU BITE INTO A PIECE OF MEAT, AND THEN A TOUCH OF THE CORN IS A WONDERFUL CONTRAST. AND SO SIMPLE, TOO. YEAH. SOMETIMES SIMPLE IS BEAUTIFUL. YOU'RE RIGHT--THIS MARGARITA, THE SWEETNESS MATCHES THE CORN. THE CORN. AND THIS IS A REALLY FUN DISH. I LOVE THIS DISH. THANK YOU. I HAVE NOT HAD A COCKTAIL WITH SAFFRON IN IT LIKE THAT. I HAVE NOT MADE A COCKTAIL WITH SAFFRON IN IT, I MUST ADMIT. EXPENSIVE COCKTAIL, YEAH. IRON CHEF. JUDGES, SO I'M SORT OF DONE WITH MY CHILDHOOD. HOPEFULLY I'VE GROWN UP, ALTHOUGH I DON'T THINK SO SOMETIMES. THIS IS A BRODO I LOVE BROTHS. I DID A BUCKWHEAT RAVIOLI THAT'S STUFFED WITH HOMEMADE SAUSAGE, A LITTLE SAVOY CABBAGE, SOME GINGER. AND A LITTLE BRODO THAT WE MADE FROM THE PORK. BON APPé***. VERY AROMATIC RIGHT OFF THE BAT--THE GINGER. YOU DIDN'T MENTION THE COCKLES. WELL, A LITTLE SURPRISE. YEAH, I APPLAUD YOU FOR USING BUCKWHEAT FLOUR. I THINK IT'S GREAT. I THINK IT'S A LITTLE HEAVY ON THE GINGER IN THE BROTH. IT ALMOST OVERPOWERS IT A LITTLE BIT. I ACTUALLY LOVE THE GINGER IN THE BROTH. I'M A GINGER-HOLIC, IF YOU WILL, AND I TEND TO PUT IT ON TOP OF EVERYTHING. SO I LIKE THE PLAY ON ASIAN FLAVORS. I'M GUESSING YOU SORT OF WENT WITH THE BUCKWHEAT NOODLE TO COMPARE IT TO, LIKE, A SOBA. THAT WAS EXACTLY-- OKAY. I THINK THIS IS BETTER, FOR ME, A GENRE TO DO IT AS A RAVIOLI THAN TRY TO, YOU KNOW, BE A MASTER SOBA MAKER, WHICH I AM NOWHERE NEAR. THIS REMINDS ME OF A FAVORITE CHINESE OR CANTONESE WONTON SOUP, YOU KNOW? UH, I WOULD LOVE TO SEE A LITTLE MORE BROTH. THIS IS MY WONTON NOODLE. I'LL HAVE ANOTHER BITE. THANK YOU, IRON CHEF. NEXT COURSE, PLEASE. RIGHT AWAY. IRON CHEF. I LOVE RISOTTO. THIS IS SORT OF A DISH THAT I'VE RE-CREATED SORT OF SIMILARLY, BUT I'VE USED FUSILLI. I'VE TAKEN FUSILLI AND I'VE COOKED IT PAR AND JUST DICED IT UP AND THEN FINISHED IT RISOTTO-STYLE. AND CONFIT OF SHRIMP ON TOP AND BOTTARGA. BON APPé***. PASTA'S FUN AND IT'S A COOL METHOD. NICE FLAVORS, NICELY BALANCED, DELICIOUS DISH. I JUST THINK IT MIGHT HAVE BEEN MISSING A LITTLE BIT OF A WOW FACTOR WHERE I USUALLY LIKE SOMETHING TO BLOW ME AWAY OR I BECOME SPEECHLESS. WE HAVEN'T TALKED ABOUT HOW THEY'RE USING THE SECRET INGREDIENT. NONE OF 'EM, EXCEPT FOR, LIKE, THE REALLY DENSE, MEATY PASTA REALLY FEATURES THE PASTA. THIS ONE SEEMED TO FEATURE THE--THE SHRIMP. MY TAKE ON PASTA IS IS THAT IT'S BORING AND IT'S BLAND AND IT NEEDS THESE OTHER ELEMENTS IN ORDER FOR THE COMPLETE DISH TO SHINE, BECAUSE OTHERWISE PASTA ITSELF IS FLOUR AND WATER. I ATE THEM ALL SO FAR, SEE? THEY MUST BE GOOD. RIGHT. IRON CHEF. UH, CHEFS, FOR OUR FINISH, I GUESS WE'RE GOING BACK TO CHILDHOOD. PENNE ICE CREAM SUNDAE WITH A WARM CHERRY, FENNEL, APPLE SAUCE, WHICH I'D LIKE TO CALL AFFOGATO-STYLE. AND SOME OUZO INSIDE OF IT AS WELL. I WAS DUBIOUS ABOUT THE ICE CREAM. THIS IS REALLY SURPRISING AND NICE. DOES IT TASTE LIKE PASTA? MM-HMM. IT TASTES LIKE NICE BUTTERED PASTA, AND THE BUTTER AND ICE CREAM, OF COURSE, GO GREAT, AND--FASCINATING. THE CHERRIES AND THE OUZO ARE AMAZING ON TOP. ANYTHING AFFOGATO IS FINE WITH ME--THE BEST DESSERT. THIS IS A GREAT USE OF THE SECRET INGREDIENT. MM-HMM. EACH BITE IS A PROGRESSION OF SURPRISES. I LIKE THE HOT AND THE COOL. THE PINE NUT AND THE FRUIT GIVE THAT TEXTURE CONTRAST, THAT UNIQUENESS, THE CHARACTER TO THE DISH. YEAH, THE BUCATINI IS A GREAT--GREAT TEXTURE. SO GOOD. IT'S ALMOST LIKE TAPIOCA, OR... THAT'S WHAT I WAS JUST THINKING THERE, YES. PERFECT. IT GETS FAT, TOO. WHEN YOU PUT IT IN THE PAN WITH THE OUZO, IT JUST GETS FAT. AH. JUDGES, WE HAVE HAD TEN FANTASTIC DISHES FEATURING THE SECRET INGREDIENT PASTA. YOU NOW HAVE A MOST DIFFICULT DECISION TO MAKE. IRON CHEF ZAKARIAN, THANK YOU FOR A FANTASTIC MEAL. THANK YOU, MR. CHAIRMAN. (cheers and applause) THE VERDICT WITH A SIDE SALAD, NO CROUTONS, WHEN "IRON CHEF AMERICA" RETURNS. HI, KIDS, WELCOME BACK TO KITCHEN STADIUM. "IRON CHEF AMERICA"-- BATTLE DONE, JUDGMENT DONE. CHAIRMAN HAS GOT THE VERDICT, AND HE'S GONNA READ IT. KEEP IN MIND THERE ARE 20 POSSIBLE POINTS HERE. 10 POINTS CAN BE GIVEN FOR THE TASTE, THE FLAVOR OF THE DISHES, 5 FOR ORIGINALITY, AND A FINAL 5 FOR PLATING AND PRESENTATION, SO LET US GO UP TO THE CHAIRMAN AND FIND OUT WHOSE CUISINE REIGNS SUPREME. TODAY, TWO CHAMPIONS MET IN BATTLE PASTA HERE IN KITCHEN STADIUM. CHEF GALLANTE. CHAIRMAN. IRON CHEF ZAKARIAN. MR. CHAIRMAN. THE JUDGES HAVE SPOKEN, AND THE WINNER IS... ♪♪ CHEF GALLANTE. (cheers and applause) YAY, I WON! IT'S TRULY A GREAT HONOR. (Alton) WHILE THE IRON CHEF'S ORIGINALITY IN HIS APPROACH TO THE SECRET INGREDIENT WOWED THE JUDGES, TODAY HE WAS NUDGED OUT BY THE CHALLENGER'S BOLD FLAVORS AND CREATIVE PLATING, INCLUDING THAT DAZZLING LOBSTER RAVIOLI. AND SO ONCE AGAIN WE BEAR WITNESS TO THE DISPENSING OF CULINARY JUSTICE HERE IN KITCHEN STADIUM. I CLOSE WITH THE WORDS OF THE 17th-CENTURY MEMOIRIST KNOWN ONLY AS LA ROCHEFOUCAULD, WHO SAID, "TO SAFEGUARD ONE'S HEALTH "AT THE COST OF TOO STRICT A DIET IS A TIRESOME ILLNESS INDEED." I'M ALTON BROWN. ON BEHALF OF KEVIN BRAUCH, THE CHAIRMAN, AND EVERYONE HERE IN KITCHEN STADIUM, I BID YOU GOOD EATING. ♪♪ Closed Captions provided by Scripps Networks, LLC. Captioned by Closed Captioning Services, Inc.