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Iron Chef America
Season 9
10p ET Sundays

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"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 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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Morimoto vs. Pasternack: Battle Wreckfish
May 1

The Challenger: 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
Neo-Japanese COOKING STYLE Southern Italian Seafood

The Theme Ingredient: Caught wreckfish

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 fish.

Tonight's Judges
- 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.


Pasternack: "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

Morimoto: "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?

Taste 24 22
Plating 12 10
Originality 11 8

... 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.

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