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Iron Chef America
Season 9
10p ET Sundays

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Previous Episodes
January 2
January 9

"Our ultimate competition is with ourselves. That is what my uncle told me when I would visit him as a young boy... My uncle, the man the world knows as Kaga the Chairman, has decided that although America is a young country, we now possess the proper palate to host our own Iron Chef competition, an American celebration of the world's high art of cuisine."

Recaps by Chico Alexander, GSNN

Host ("The Chairman") Mark Dacascos
Iron Chefs Cat Cora
Bobby Flay
Marc Forgione
Jose Garces
Masaharu Morimoto
Michael Symon
Culinary Commentator Alton Brown
Floor Reporter Kevin Brauch
Creator Keiichi Tanaka (based upon "Ryori no Tetsujin/Iron Chef")
EP Eytan Keller
Stephen Kroopnick
Stu Schreiberg
Packager Triage Entertainment & Fujisankei Communications Inc. for Food Network
Origins Kitchen Stadium America, Food Network Studios New York
Web foodnetwork.com/ica
Airs 10p ET Sun, Food

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Forgione vs. Cantrel: Battle Gruyere
January 23

The Challenger: Chef Nicolas Cantrel, a native of France who currently heads the kitchen of Bistro Bagatelle, a bit of the Mediterranean in New York City. He also combines a little bit of Regional French in his cooking. Today, he takes on the greenest of the Iron Chefs, Marc Forgione.

Prepare for battle.

The Crib Sheet:
Christopher Zabita & Barry Frish, sous-chefs
David Malbequi & David Diaz sous-chefs
Classic French COOKING STYLE French/Mediterranean

The Theme Ingredient: Wedges and wheels of young (5 months), Kaltbach (12 months), and Rolf Beeler gruyere cheese.

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 that best articulates the theme ingredient through their dishes wins.

The 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!"

And Battle Gruyere is ON! Switzerland's best known cheese, it's a raw cow's milk cheese that comes in wheels two feet in diameter and 65 pounds in weight.

Tonight's Judges
- TV host Adam Richman ("Man vs. Food")
- Food writer Nigella Lawson ("Kitchen: Recipes from the Heart of the Home")
- Chef Laurent Tourondel, who won in Battle Goat Cheese

"Five seconds... three... two... one... " And Battle Gruyere is history. Put it down and walk away.


Cantrel: "I wanted traditional."

- Gougeres
- Parisian Gnocchi with Truffle
- Ham & Banana with Creme Fraiche & Gruyere
- Gruyere-Stuffed Veal with Aligot
- Apricot Gruyere Clafoutis with Gruyere Candies

Forgione: "I'm sure we all love gruyere cheese, but as the star, sometimes that might be a little difficult. What I did was pretty much a spin on something very classic that you would see with gruyere cheese."

- French Onion Soup with Gruyere Crostini
- Chicken Cordon Bleu and Gruyere Tater Tots
- Creamed Spinach with 40-Minute Egg & Crisps
- Strip Steak with Gruyere Butter & Morel Au Gratin
- Cheese Course with Cherry Chutney and Soup

Cantrel went very traditional French with his set of five, while Forgione went around the world with gruyere. Whose cuisine reigns supreme?

Taste 23 25
Plating 12 13
Originality 11 13

... 51-46 in favor of Challenger Nicolas Cantrel. It was a three-category sweep as Cantrel sticks to his guns and comes out with the win.

Until next battle, we bid you good eating.

To see this episode in its entirety, go to www.foodnetwork.com/ica.