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.

Friendly Competition?

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."

Risky Move?

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

Turkey Time

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

Battle Venison

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

Sweet Finish

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

Winning Moment

"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

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