Next Iron Chef, Season 3: Behind the Scenes of Episode 7

Browse The Next Iron Chef rivals' dishes and get a closer look at the seventh episode's challenges.

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: Edward Chen

Photo By: Edward Chen

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: EDWARDCHEN

Photo By: Leanna Creel ©Leanna Creel Inc.

Photo By: Leanna Creel ©Leanna Creel Inc.

Four Chefs Walk Into a Bar ...

For the second Secret Ingredient Challenge in Vegas, Alton and master mixologist Charlotte Voisey meet the chefs at the bar at Jean Georges Steakhouse.

Seduce With Cocktails

Alton lays out the challenge ahead: "Your mission today is to seduce the taste buds by concocting your own sexy, snappy, signature cocktail and then pair it with a tempting bar snack."

Playing Mixologist

The chefs are all smiles when they learn that today's secret ingredient is liquor — any kind they choose.

Last-Minute Calm

The chefs get some rules from production before the challenge officially begins.

Quick Thinking

Chef Canora writes a few notes in his journal to plan his cocktail and bar snack: "Here's this uber master mixologist, and that's not my world. I'm just not comfortable in that arena."

Chef Canora: Winning Pairing

"Avariation" Cocktail: Gin, Maraschino Liqueur, Lime Juice, Crème de Violette, Lavender Lime Salt Rim. Snack: Goat Cheese-Stuffed Cherry With a Black Pepper Bacon Bite.

Behind the Bar

Chef Tsai immediately decides to make a cocktail with lychee, a fruit he loves: "I think it's very sexy and exotic."

Chef Tsai's Pairing

Lychee Margarita: Fresh Lychee, Lime Juice, Agave Syrup and Silver Tequila. Snack: Shrimp Tempura Cocktail With Charred Jalapeno-Habanero Salsa and Avocado Lime Puree.

Chef Tio's Pairing

An English Summer (not pictured): English Gin, Elderflower Liqueur, Housemade Orange Thyme Syrup and Fresh Grapefruit Juice. Snack: Oysters With Lime and Jalapeno Salted Radish.

Focus

"Charlotte Voisey is this very attractive master mixologist. This is a seduction challenge, so I'm glad I'm not just cooking for Canora and Chef Tsai." — Chef Forgione

Chef Forgione's Pairing

Smoky Sophistication: Mezcal With Kumquat and Mint Simple Syrup With a Float of Champagne. Snack: Saratoga Chips With Bacon Sea Salt and Sour Cream Dip.

Control Room

The behind-the-scenes crew watches the challenge unfold.

Chairman's Challenge: Vegas Luxe

Alton waits for the chefs to arrive at his Sky Villa at the Aria Resort and Casino, where he'll present their next challenge.

What Could Be Next?

The four finalists are ready, journals in hand. Alton asks each chef to choose a safe; inside, they will find a luxury ingredient for their Chairman's Challenge menu.

Ingredients Revealed

Chef Tio chooses first and receives Hawaiian Moi. This delicate fish was "once reserved only for kings," according to Alton.

Off They Go

The chefs race to collect ingredients to round out their menus from five restaurants in the Aria resort.

Fancy Foraging

Chef Forgione and Chef Tio grab handfuls of expensive wild mushrooms to use in their luxury dishes.

Plan B

Chef Canora's cocktail win allowed him to switch ingredients with any other chef, so he took Chef Tsai's Wagyu beef. Tsai ended up with Mangalitsa Pork: "I think I actually hit the jackpot. I'm psyched, very psyched."

Presenting the Pork

"They were all seasoned great. These are three of the most focused dishes you've done throughout the whole competition." — Michael Symon

Chef Tsai's Mangalitsa Pork Menu

Slow Poached Thyme Lardo With Grilled Cepes, Summer Truffles and Fresh Wasabi Yuzu Vinaigrette

Chef Tsai's Mangalitsa Pork Menu

Mangalitsa Pork and Prawn Shumai in a Hot and Sour Broth With Edamame, Chanterelles and Pickled Shallot; Soy Grilled Mangalitsa Pork Steak With Yuzu Potato-Celery Puree, Morel Bordelaise Sauce, Mustard Cream, and Bok Choy Fondue

Final Judgment

"I really want to make sure the judges see my personality. If they don't see my personality in these plates, I must be soulless." — Chef Tio

Chef Tio's Hawaiian Moi Menu

Chinese Style Moi Sashimi With a Toasted Garlic, Sesame, Chili, Jalapeno Rice Vinegar Sauce

Chef Tio's Hawaiian Moi Menu

Olive Oil Poached Moi With English Pea Puree, Porcini Ragu, Black Truffle and Iberico Ham; Crispy Seared Moi With Braised Daikon, Roasted Maitake and Spicy Carrot Sauce

Close Quarters

Chef Forgione and Chef Canora struggle to share the tight kitchen galley with a cameraman.

Beautiful Beef

Chef Canora was thrilled about his luxury ingredient: "I'm having a romantic moment with my slab of Wagyu beef."

Chef Canora's Wagyu Beef Menu

Wagyu Beef Tartare With Uni, Osetra Caviar, Jidori Egg, Yuzu and Chives

Chef Canora's Wagyu Beef Menu

Wagyu Wrapped Asparagus With Smoked Wagyu Beef and Beet Broth, Beets, Wasabi, Star Anise and Beef Fat

Chef Canora's Wagyu Beef Menu

Minute Steak of Wagyu Beef With Arugula, Radicchio, Parmesan and Raw Porcini Salad, Wagyu Crisps

Double Win

Not only has he won his second challenge of the day, but with this Chairman's Challenge win, Chef Canora has secured himself a place in Kitchen Stadium for the final battle. But who's coming with him?

Chef Forgione's Lobster Menu

Maine Lobster Sashimi With Avocado Mousse, Osetra Caviar, Mani Extra Virgin Olive Oil

Chef Forgione's Lobster Menu

Lobster Ravioli: Sweet Corn Risotto Ravioli, Day Boat Lobster, Brown Butter Basil Emulsion

Chef Forgione's Lobster Menu

Surf and Turf: Butter Poached Lobster Tail, Osso Bucco, Pickled Chanterelles, Carrot Puree

Whose Cuisine Will Reign Supreme?

Chef Marc Forgione ...

Whose Cuisine Will Reign Supreme?

... or Chef Marco Canora?

On to New York

Kitchen Stadium awaits.

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