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). 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.