Morimoto vs. Pasternack: Battle Wreckfish
Chef David Pasternack, a fishmonger whose wares can be
seen at the reknowned Manhattan seafood restaurant Esca.
An avid fisherman, he lives on Long Island Sound where
he catches his catch of the day. The James Beard
Foundation once crowned him the best chef in New York
City. Today, he goes up against one of the best in
Philadelphia, Iron Chef Masaharu Morimoto, a fish master
in his own rite.
Prepare for battle.
The Crib Sheet:
Jamison Blankenship & Ariki Omae, sous-chefs
Katie O'Donnell & Billy Gallagher, sous-chefs
Southern Italian Seafood
The Theme Ingredient: Caught
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 Polyprion americanus is ON!
These fish are heavy. Not only are they large and heavy, they are
incredibly rare. In fact, of all the fishing vessels in the United
States, only seven have licenses to catch wreckfish. They live in very
deep water, anywhere from 1000 to 3000 feet, where they inhabit caves
and shipwrecks. They live upwards of 30 feet. As large as these fish
are, they are not the largest at 6 to 7 feet. It's a very versatile
- Actress Cady Huffman ("The Company Men")
- Culinary writer Jeffrey Steingarten ("The Man Who Ate Everything")
- Author/TV show host Katie Chin
"Five seconds... three... two... one... "
And Battle Radish is history. Put it down and walk away.
TASTING & JUDGMENT
"I've actually seen these fish before. It's a very specific fish; you need to
handle it in a very specific way"
- Crudo Three Ways
- Neapolitan Pasta with Summer Squash
- Butter-Poached Wreckfish and Wreckfish in Guazzetto
- Fritto Misto
- Salt-Baked Fish with Stuffed Tomato
"In one hour, it was very difficult to scale and clean wreckfish."
- Sashimi Three Ways
- Fish Cakes with Fish Chips
- Toban Yaki: Spicy Red Miso Soup
- Pho and Crispy Fish Sandwich
- Wreckfish Katsu Don
A lot of similar approaches to the fish,
while both chefs stuck to what they know best. But there can only be one
winner. Whose fish cuisine reigns supreme?
... 47-40 in favor of
Iron Chef Masaharu Morimoto. The OG of the ICs logs in
another sweep as he turns the challenger's titanic
dreams of victory in KSA into one giant shipwreck.
Until next battle, we bid
you good eating.
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