Next Iron Chef, Season 3: Behind the Scenes of the Finale
Browse The Next Iron Chef rivals' dishes from the final battle and get a closer look inside Kitchen Stadium.
Marc vs. Marco
After an exciting and exhausting competition, Marc Forgione and Marco Canora are the last two standing. They'll battle it out in Kitchen Stadium for the title of The Next Iron Chef.
The Secret Ingredient Is ...
Thanksgiving! The Chairman reveals a lavish holiday-worthy spread, including heritage turkey, peking duck, lobster and venison.
Before the battle, the chefs are all smiles. But once the Chairman says "Allez Cuisine," things get serious.
Chef Canora breaks down a heritage turkey while fielding questions from Kevin Brauch. Canora's menu is all about tradition: "I immediately knew I was going to do the turkey plate that everyone in America has eaten."
Chef Forgione decides to break with tradition and serve a turkey-free feast: "At the first Thanksgiving in 1621 there was no turkey served. It may be a risk, I'm not sure."
Chef Forgione's First Course
Littleneck Clams, New England Mussels, Dayboat Cod, Sweet Potato
Chef Canora's First Course
Roasted Fennel Soup With Butter-Poached Lobster, Orange, Sweet Pumpkin-Spiced Pickles
"There's only one thing I can do, and that's cook my food. All the other stuff will fall into place." — Chef Forgione
Restraint is Key
"I don't think greatness is about bells and whistles. I'm a firm believer in less is more." — Chef Canora
Chef Canora's Second Course
Winter Squash Risotto With Amaretti Biscuits and Mostarda di Cremona
Chef Forgione's Second Course
Duck Sausage, Swiss Chard, Red Radish, Cornbread, Micro Watercress, Dried Currant Reduction, Black Currant Mustard
Chef Canora plates up his turkey course, which Iron Chef Morimoto said was the best turkey he'd ever had.
Bring the Heat
"I came to win a competition, but at the same time to show the world that I'm not just a legend's son in this business." — Chef Forgione
Chef Forgione's Third Course
Lobster Tail, Sunchoked Spinach, Leeks, Autumn-Spiced Butter, Smoked Sea Salt
Chef Canora's Third Course
Turkey Breast With Porcini Stuffing, Cranberry Puree, Sage Salt
For the fourth course, both chefs are wrapping venison in caul fat. The lacy-looking membrane will melt away during the cooking process and add flavor to the meat.
Whose Roulade Reigns Supreme?
The eliminated rivals are watching and weighing in from their seats in the audience: "Both guys are busting it out. At the end of the day, the guy who executes is the guy who wins." — Chef Tsai
Chef Canora's Fourth Course
Roasted Venison With Pistachio, Corn Sformato, Roasted Vegetables, Huckleberries
Chef Forgione's Fourth Course
Chestnut-Stuffed Venison, Butternut Squash, Juniper Jus, Gin-Soaked Raisins, Black Trumpet Mushrooms
Chef Forgione plates his dessert, the final dish of the whole competition: "I'm very proud of what's on those plates. I guess we'll see once the judges taste the stuff."
Chef Forgione's Fifth Course
Plum Cobbler, Candied Walnut Crumble, Pierre Poivre Ice Cream
Chef Canora's Fifth Course
Pecan Tart With Cranberry Sorbet and Confit Pumpkin
"The curtain drops. I feel utter shock. Disbelief. Slap me in the face and tell me I'm dreaming." — Chef Forgione
Iron Chef Forgione!
"It's insane, this club that I just got accepted into. It's an absolute honor. You're one of the faces of this industry that I love." — Iron Chef Forgione