ICA: Cora vs. Miranda – Outcome
SPOILER ALERT: The following information is the outcome of Cora vs. Miranda. If you want information on the combatants click HERE. If you are only interested in the outcome read on.
The judges for Battle Bourbon were Donatella Arpaia, Kevin Smith and Alison Sweeney.
Cora Miranda
Taste: 26 Taste: 26
Plating: 14 Plating: 10
Originality: 11 Originality: 11
Total: 51 Total: 47
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ICA: Cora vs. Miranda
Chef Paul Miranda has a rich culinary history having excelled both in the uber-competitive restaurant world and in the extravagant demands of the country club set. Paul Miranda’s training began with a years under the James Beard Award winning Chef and Restaurateur Roberto Donna in Washington D.C. as well gatsro-genius Jean-Louis Palladin. After roughly a decade of intense tutoring with these two culinary heavy weights, Miranda struck out on his own.
So those after days of guidance from Donna and Palladin, Chef Paul has head up the kitchens at David Bouley’s Danube and Bouley, the Polo Grill Restaurant at the Garden City Hotel and at the Honu Kitchen & Cocktails on Long Island where his creations earned Honu a spot on the six best restaurants on Long Island by The New York Times.
Miranda has also worked at elite country clubs in Muttontown and North Hempstead. Today he heads up the kitchens of the Brookville Country Club in Old Brookville, New York. At Brookville, Miranda uses his exemplary skills to craft menus that provide just the right amount of glamor. But Kitchen Stadium is a whole different animal. Waiting for Miranda will be Iron Chef Cat Cora.
The judges for Battle Bourbon were Donatella Arpaia, Kevin Smith and Alison Sweeney.
Click HERE for the outcome.
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7 Questions with Scott Campbell
For years visitors to the Big Apple have followed a fairly established itinerary: Statue of Liberty, Ground Zero, the Empire State Building, Katz’ Deli and Central Park. For those with a more food-centric lifestyle the list might now include a visit to Mario Batali’s new Eataly, a Disney-like presentation of a classic Tuscan villa. But few, if any, visitors have said, “The one place I have to visit in New York is Fort Tryon Park.” Bette Midler is trying to change that. Yep, that Bette Midler.
The park was a gift to the city of New York from John D. Rockefeller in 1917 and was designed by Frederick Law Olmsted Jr. whose father was the architect of Central Park. This beautiful wild space amongst the urban jungle is teeming with history dating back to the Revolutionary War, it is home to the Cloisters (a satellite of the Metropolitan Museum of Art devoted to medieval art) and it’s next door neighbor Midler’s New Leaf Restaurant & Bar.
The Devine Miss M opened New Leaf in an old New York City Parks Department cafeteria and all net proceeds support the restoration and maintenance of New York City parks, as well as afford a revenue stream to her non-profit New York Restoration Project’s efforts to restore and maintain its 55 community gardens located across the city. To guide her modern American eatery she tabbed Chef Scott Campbell to design the a modern American menu.
At New Leaf, Campbell takes inspiration from local green markets and gardens to create an ever-changing menu. Campbell is also inspired by his years in the industry that began at Detroit’s famed London Chop House. After moving to New York he then earned his way working at some of Manhattan’s top restaurants like the Oak Room at the Plaza Hotel, Union Square Café, Windows on the World, Sfuzzi and Le Cirque. Campbell was even one of the first challengers on Iron Chef: America taking on Eataly’s own Mario Batali in Battle Cheese.
Chef Scott Q. Campbell was nice enough to answer 7 Questions:
1. How old were you when you first started to cook?
5
2. When did you decide that you could make food your career?
High school.
3. Which chefs have influenced you the most?
Professionally: Madeleine Kamman, Peter Kump and Jean Louis Palladin. Home: mom & grandma.
4. How is Bette Midler’s palate?
It sings.
5. What’s the highlight of your career so far?
Mayor’s Certificate for “Outstanding Volunteer Services” awarded by Mayor Rudolph W. Giuliani for “Community Service and Outreach to New Yorkers and served as preliminary judge for The Voluntary Action Center task force for 1997.
6. Do you find that the charitable aspect of New Leaf makes the long hours easier to handle?
It makes you grow everyday.
7. What’s next for Chef Scott Campbell?
Stay tuned.
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.
