"Flay vs. DeChellis: Battle
Chicken Egg" - September 17
Editor's Note: What follows is a
televised-move-by-televised-move recap. Because a
sixty-minute battle, intro, and judgment has to be
edited into 45 minutes of airtime, not every move will
Josh DeChellis, a culinary chameleon who has cooked in
the finest restaurants in America and Paris, but now
dabbles in Japanese-inspired flavors at his restaurant
Sumile in New York City. Today, he challenges another
New Yorker, Iron Chef Bobby Flay.
The Crib Sheet:
Brian Ray & Neil Manacle, sous-chefs
Peter Serpico & Chris Schwaiger, sous-chefs
8-5-2, won last battle
The Theme Ingredient:
White and brown chicken eggs, as well as blue eggs
from Araucana chickens.
The Rules: Each chef
must create a five-course meal, with each course
utilizing the theme ingredient, within 60 minutes. The
judges will score the dishes on a 20-point scale: 10
points taste, 5 points plating and presentation, 5
points creativity and use of ingredient. The chef who
best articulates the theme ingredient through his dishes
The Ruby Tuesday battle
clock is set at 60 minutes, which will start when the
Chairman, with full heart and empty stomach, utters the words of
his dear uncle.... "Allez cuisine!"
First impressions: to quote
DeChellis on Flay, "That dude works!" "I sorta feel like
that is an attribute of mine as well."
Meanwhile, Flay calls
DeChellis "unpredictable." "He has a very creative mind
when it comes to food. I'm going to stick to my guns and
stay within the ingredients and the focus I usually stay
with, and let him come up with all those big-time
Food & wine author Ted Allen ("Queer Eye for the
Actress Julie White ("Six Feet Under")
Culinary critic/author Jeffrey Steingarten ("The Man Who
Chicken eggs, or as Alton calls them, calcide-encrusted
Gallus domesticus ovums, are one of the most
common and one of the most versatile ingredients ever
created. And as Flay figures out early on, one of the
Ever wonder how to tell the
difference between a raw egg and a hard-boiled one? Give
it a spin. If you stop it and it starts spinning again,
DeChellis is working on his
sixth dish, while Flay is still plating his fifth and
final with one minute left! Can he make it? Looks like
he will, while the DeChellis camp is grating truffles
like crazy. Flay has got to get that fifth dish down
before time expires if it is to be judged.
And it looks like the
challenger is also running, but for what? We won't find
out right now as the timekeeper calls it. Put it down
and back away, Battle Chicken Egg is history! DeChellis
just wanted to cook with eggs the way he knows how. The
Iron Chef had half-a-second left. They were cruising at
20, but then they heard the time. "That's what happens
on 'Iron Chef'."
Judgment (DeChellis): "I chose to show off as
much as we possibly could in an hour, what an egg can do." Dishes:
Tempura Egg Yolk, Egg in a Hole with Pancetta, Halibut
Sabayon, Soft Custard/Steamed Egg Chawanmushi, Noodles
Dressed with Egg Yolk, Sabayon with Chamomile and Peach
Judgment (Flay): "I love cooking eggs, I love the
whole brunch service. I think basically I was inspired
by brunch ideas." Dishes: Baked Eggs with Lobster &
Potato Hash, Scrambled Eggs in Chilaquiles, Green Eggs &
Ham, Poached Eggs in Red Wine, Baked Eggs in Cornbread.
Jeffrey pointed out an
interesting side note. The Chairman never eats all of
his food... but he ate all of the Egg in a Hole.
Chairman's gonna have to go on a diet now. Meanwhile,
the Iron Chef gets all Dr. Seuss on us to raves.
Meanwhile Julie admits... Jeffrey's the judge. Julie's
the eye candy. But who's day will be sweet? Whose
cuisine reigns supreme? The verdict...
... 47-43 in favor of
Iron Chef Bobby Flay. A close match is decided on taste,
as the Iron Chef proves why he's the force to be
reckoned with in Kitchen Stadium America.
Until next time, we bid you