Eat Lunch Like an Iron Chef
by Sara Levine in Shows, November 22nd, 2010
When we visited Chef Marc Forgione at his restaurant (in secret!) shortly before his winning moment aired on The Next Iron Chef, we wanted to see him in his element: Back in the kitchen, cooking. But Restaurant Marc Forgione is closed for lunch, so the laid-back, mohawked chef asked what he should prepare from the menu. We got back to him with this proposition: “Just make yourself some lunch. Doesn’t have to be anything fancy—whatever you’d normally whip up.”
The resulting pork belly and pickled apple sandwich is so addictively delicious, we had to share Chef Forgione’s recipe with you. Iron Chef Forgione’s recipe, that is.
- Chef Forgione's late-night lunch: The B.A.D. Sandwich
Check out the making of this sandwich and get a tour of Marc Forgione (the restaurant). Plus, read our exclusive Q&A with the newest toque in Kitchen Stadium.
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More posts from Sara Levine.
Tags: Iron Chef America, Marc Forgione, Next Iron Chef, recipes
When we visited Chef Marc Forgione at his restaurant (in secret!) shortly before his winning moment aired on The Next Iron Chef, we wanted to see him in his element: Back in the kitchen, cooking. But Restaurant Marc Forgione is closed for lunch, so the laid-back, mohawked chef asked what he should prepare from the menu. We got back to him with this proposition: “Just make yourself some lunch. Doesn’t have to be anything fancy—whatever you’d normally whip up.”
The resulting pork belly and pickled apple sandwich is so addictively delicious, we had to share Chef Forgione’s recipe with you. Iron Chef Forgione’s recipe, that is.
- Chef Forgione's late-night lunch: The B.A.D. Sandwich
Check out the making of this sandwich and get a tour of Marc Forgione (the restaurant). Plus, read our exclusive Q&A with the newest toque in Kitchen Stadium.
-
More posts from Sara Levine.
Tags: Iron Chef America, Marc Forgione, Next Iron Chef, recipes
Congratulations Chef Forgione. Had the pleasure of working with you at BLT Prime a few years back and your great personality has not changed a bit. Can't wait to see you whip some tail in the Iron Chef kitchen!!!
Congratulations Chef Forgione! You were awesome!
Congrats Chef Forgione! What a competition; I just new Chef Canora had won. Pretty gutsy of Forgione to prepare Thxgiving dinner with no turkey. Well done and can't wait to check you out in NYC!
Congrats Chef Forgione! I really enjoyed watching the entire Iron Chef competition. Chef Forgione was so cool under pressure and never seem to be on the “fringe” of losing control. Really enjoyed his recipes, techniques and gutzie moves. Way to go! I am looking forward to see your first challenge as an official Iron Chef!
Congratulations Chef Forgione! May you learn and grow from your FN experience.
It is so nice to see a fellow Italian back in Kitchen Stadium since Batali left.
Buon Appetito. :)
Congratulations!!!!!
Congratulation Chef Forgione. I'm looking forward to seeing you battle it out on Iron Chef. You are truly an inspiration.
Congrats soooo happy you beat Marco!!!!!! I was rooting for Tsai, but since he wasn't in the finals you were my pick!!!
I'm very confused about their being "no turkey at the first Thanksgiving." I was looking online and found this at: http://www.pilgrimhall.org/1stthnks.htm
William Bradford, Of Plimoth Plantation :
In the original 17th century spelling
"They begane now to gather in ye small harvest they had, and to fitte up their houses and dwellings against winter, being all well recovered in health & strenght, and had all things in good plenty; fFor as some were thus imployed in affairs abroad, others were excersised in fishing, aboute codd, & bass, & other fish, of which yey tooke good store, of which every family had their portion. All ye somer ther was no want. And now begane to come in store of foule, as winter approached, of which this place did abound when they came first (but afterward decreased by degrees). And besids water foule, ther was great store of wild Turkies, of which they tooke many, besids venison, &c. Besids, they had about a peck a meale a weeke to a person, or now since harvest, Indean corn to yt proportion. Which made many afterwards write so largly of their plenty hear to their freinds in England, which were not fained, but true reports."
Congratulations Chef Forgione! It was fun to watch you – my six year old son and I were rooting for you… (For my son, it was all about the hair – he thinks it is super cool!) We look forward to watching you on Iron Chef.