"Flay vs. Bull: Battle Wild
Boar" - October 8
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
Chef David Bull.
A graduate of the Culinary Institute of America, he
became the youngest sous-chef in the history of Mansion
on Turtle Creek in Dallas. Now, one of the ten best new
chefs of America according to Food & Wine magazine heads
the kitchen at Austin's Driscoll's Bar & Grill. Today,
he challenges the de facto leader of the ICs, Iron Chef
Bobby Flay, in a like-cuisine affair.
The Crib Sheet:
Dan Mihalko & Neil Manacle, sous-chefs
Jason Maddy & Josh Watkins, sous-chefs
10-5-2, won last battle
against Josh DeChellis
The Theme Ingredient:
Wild boar; shoulders, loins, bellies, ribs, and
hams. Chairman draws his swords on this one.
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
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!"
The Iron Chef's sous-chefs
are hampered by a ... little fire... Flay's not worried.
He just grabs a box of kosher salt and out goes the fire
and, bonus, your very own salt-crust grill.
Meanwhile, the challenger
begins by sectioning off connective tissue. Said move
eats up more time than he realizes.
"Fifteen minutes have
Writer/columnist Det. Chris Cognac (star of Food
Network's "The Hungry Detective")
Broadway actress Cady Huffman ("Romance & Cigarettes")
Culinary critic/author Jeffrey Steingarten ("The Man Who
Wild boar (Sus scrofa) has to be cooked
thoroughly, lest you be stricken with a case of
trichinosis. You don't want to overcook it, but
nevertheless, you have to.
And now, a comparison,
helped along by Alton's crude drawing of a famous wild
boar. You may have seen him hanging out with a meerkat
and a lion who would be king.
On the left, a wild boar. On
the right, a pig from season 2's Battle Pork. The
shoulder, or butt, is smaller on the boar than it is on
a domestic hog. The loin connects to the belly, or
bacon, via the ribs. Otherwise, it's pretty much the
The hams just take too long
to cook for this battle, so the chefs have not used it
As the battle winds down, it
looks like Flay will be blending some sweet with sharp
flavors, while the challenger will try to win this on
presentation. The challengers toast with thirty seconds
to go, while Flay continues to plate. They have time to
shake hands as Battle Wild Boar comes to an end.
Judgment (Bull): "Moer so than not, we're
looking at texture. To contrast and to complement the
wild boar itself." Dishes: Pistachio and Pepper
Crusted Wild Boar Tenderloin, Wild Boar "Bacon" with
Garlic Risotto, Rack of Wild Boar with Whiskey Apples,
Safe & Brown Butter Wild Boar Loin with Hominy Grits,
Wild Boar Texas Pot Roast.
Judgment (Flay): "We tried to use as many different
cuts of the boar as we could, because we got a whole
boar." Dishes: Wild Boar Skewers with Pineapple-Hoisin
Glaze, Wild Boar Milanese Style, Rack of Wild Boar with
Bourbon Sauce and Creamed Corn, Molasses Braised Wild
Boar with Sweet Potato Polenta, Wild Boar Two Ways.
Chris doesn't get the use of
the watermelon in Bull's first dish. And as usual, when
it comes to textures, Cady and Jeffrey have a difference
of opinion. Meanwhile, the judges are united in praise
for the IC's dishes. Whose cuisine reigns supreme? The
... 49-43 in favor of
Iron Chef Bobby Flay. The judges preferences are clearly
marked as they gravitate toward the Iron Chef, giving
him another notch here at KSA.
Until next time, we bid you