ICA: Mason vs Morimoto

Tonight senior Iron Chef Morimoto has his hands full in Battle: Skirt Steak as Chef Sam Mason (formerly of Tailor in New York City) comes a callin’.  Host Alton Brown is on hand with judges Michael Ruhlman, Jeffrey Stiengarten and The Office’s Kate Flannery.

On his Independent Film Channel series Dinner With the Band, Chef Mason tests the limits of adventurous eating by cooking for the hottest names in Indie Rock.   Mason’s rock and roll demeanor (punk hair, tattoos) makes him the perfect host for the cutting edge guests and their eclectic palates.

Sam’s culinary background began at Johnson & Wales University but graduation saw him leaping the pond to work at Ladurée in Paris for Pierre Hermé .  Back in the states Mason honed his craft working for Jean-Louis Palladin, then as pastry chef at Union Pacific, Atlas and Wylie Dufresne’s WD-50.  Mason’s latest project is a yet to be named “sophisticated and mature” restaurant in the Park Slope neighborhood of Brooklyn.

Mason was named one of the 10 Best Pastry Chefs by Pastry Art & Design in 2005 and was nominated for Outstanding Pastry Chef by the James Beard Foundation in 2006.  He is known for blurring the line between savory and sweet so expect the unexpected out of the flashy, inventive challenger.

Wikipedia on skirt steak:

The term skirt steak refers to two cuts of beef steak, one from the plate and one from the flank. Both are long, flat cuts that are prized for flavor, but are tougher than many other steak cuts. Both types of skirt steaks are used identically.

In the United States, the NAMP (North American Meat Processors Association) designates all skirts steaks with the meat-cutting classification 121 (NAMP 121).[1] NAMP 121 is subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D).

The outside skirt steak is the trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking.

The inside skirt steak is a trimmed, boneless portion of the flank. Inside skirt steaks are trimmed free of fat and membranes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Follow Stuart via “the Online”
Sip & Chew with Mike and Stu

Add to Google


Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99
Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification