This spring, Iron Chef Marc Forgione is taking his talent to Atlantic City as he opens a new restaurant at Revel, a beachfront resort. American Cut is Chef Forgione’s first restaurant outside his Michelin star winning outpost in New York City.
“American Cut gives me the opportunity to redefine and reset the bar for the American Steakhouse experience,” he says.
The 300 seat restaurant will feature a lounge, a grand meat bar and seafood raw bar, two private dining areas and a main room with views of the Atlantic Ocean.
Chef Forgione’s decadent menu spotlights his take on the ultimate surf and turf — a 28-day aged, 48-ounce Tomahawk Rib Eye Chop served with Chili Lobster. The Chicken Under-A-Brick dish for two served at his namesake restaurant in New York will also make an appearance on the menu.
The name American Cut is a nod to Marc’s father, Chef Larry Forgione who owned An American Place in New York City.
So you’re in Kitchen Stadium, competing against a fierce challenger who is prepared and ready to make five camera-worthy dishes featuring a secret ingredient in just one hour. As an Iron Chef, how would you face the battle? Do you have a go-to signature dish or flavor profile that you’d use? Are you a calm and organized Iron Chef, or do you thrive on impulse and take risks? Would you be sure to stay away from that pesky ice cream machine, or would you embrace its creative possibilities?
Iron Chefs Michael Symon, Masaharu Morimoto, Marc Forgione, Bobby Flay, Jose Garces, Mario Batali and Cat Cora all welcome the challenges of Kitchen Stadium, but each has his or her own unique style and culinary point of view.
Head over to Food Network’s Facebook page, find The Next Iron Chef tab and take our quiz to answer Which Iron Chef Are You Most Like?
Tune in to The Next Iron Chef: Super Chefs on Sunday, October 30 at 9pm/8c to watch 10 all-star chefs battle it out for a spot in Kitchen Stadium and the ultimate culinary title.
Michael Symon knows a thing or two about Thanksgiving dinner. In fact, he’s already prepared two this year. The chef told Food and Wine Magazine that by the end of July the had prepared one traditional Midwestern meal with all the Thanksgiving trimmings in his Manhattan apartment and a second on the set of Iron Chef America’s Thanksgiving Battle. Many of Chef Symon’s dishes are Greek-inspired, adding flavorful twists to some of the old standards.
Find out what Alton, Marc and Cat are up to »
The countdown to the premiere of Next Iron Chef has officially begun (Sunday, October 30) and who better to kick it off than season three winner Marc Forgione? Nobody knows the stresses of the competition better than he does and with 10 new super-chefs lined up for season four, we asked Marc to share his lessons learned with the new contestants.
1. Do not underestimate any of your competitors.
2. Taste your food. Sometimes, in the heat of battle, you get caught up in the craziness and forget the basics like tasting your food.
Continue reading Marc’s top 5 tips »
Alton Brown will speak at Iowa’s Cedar Rapids Public Library on Friday, September 9, as a part of their Inside Out series, a new event designed to introduce the community to remarkable authors. Tickets will go on sale August 9 through the Theatre Cedar Rapids box office and a limited number of tickets will be sold to a pre-show cocktail reception with Alton.
Find out what Marc Forgione, Bobby Flay and Michael Symon are up to »
Bobby Flay has been cast to play a fictional version of himself in the final season of the HBO series Entourage. The character Ari Gold will discover his wife is dating the chef. In real life, Bobby is married to actress Stephanie March, but the TV show will portray him as a bachelor. Fans who prefer the nonfiction version of chef Flay can find him offering barbecue and grilling tips at Guild Hall in East Hampton, N.Y., on July 31 at 11am. The event is part of the hall’s series Stirring the Pot: Conversations With Culinary Celebrities.
Iron Chef Marc Forgione, with the help of other chefs, will host his first fundraising dinner this November for Feeding America, a Chicago-based nonprofit with a network of 200 food banks. “Charity is an extension of what we do,” said Forgione, as he took a break from taping Iron Chef episodes. “I don’t even have to think twice about it.”
Read more »
- Meet Nadia G., Cooking Channel host and South Beach reporter extraordinaire
At this year’s South Beach Food & Wine Festival, Cooking Channel’s Nadia G. — the hilariously irreverent host of Bitchin’ Kitchen — was on the ground chatting it up with everyone from Duff Goldman to our newest Iron Chef, Marc Forgione. Check out some footage from this Canadian rising star’s whirlwind weekend down South.
At the Best Thing I Ever Ate at the Beach party, Nadia posed a question that’s bound to get any chef fired up: What’s the worst thing you ever ate?
During the day, Nadia chatted with Guy Fieri about cooking with kids, a subject near and dear to both of these personality-packed chefs, who also share a penchant for tattoos.
Then Nadia hung out backstage during Guy’s standing-room-only cooking demo, which truly looked like a rock concert. Check out her guest appearance on stage — it was a surprise to everyone, including Nadia!
Want to see more Nadia G.? Check out more videos from South Beach on our sister blog Devour and catch Bitchin’ Kitchen on Wednesdays at 10:30pm/9:30c on Cooking Channel.
A few words from the winner …
On why he signed on for Season 3 of The Next Iron Chef:
“The only show that I would have done on TV was The Next Iron Chef. There are a lot of other chef shows, competitions that are on TV that I won’t name by name, but The Next Iron Chef is the only one that truly says, we want to see you as a chef, and we want to see who can actually be an Iron Chef. Not to see who can entertain us with the after-work antics and all this kind of stuff. It’s about the food.”
On how his life has changed:
“Just last night, I walked back into the kitchen through the dining room and every table was looking around and pointing me out. That used to happen every once in a while, but now, every table, they’re like, “Oh! That’s him!” I got stopped on the street coming into work yesterday and again this morning…It’s wild. I’m really kind of a humble, chill person. I’m having a great time, don’t get me wrong, but it’s a big change.”
On the Next Iron Chef experience:
“I’ll be 100 percent honest: I didn’t think it was going to be as hard as it was. Not to say I went in thinking it was going to be easy, but I kind of went in there thinking, you know, you do what you do, you see what happens. Which is the philosophy that I had the whole time: Just cook your food and relax…”
Read our full exclusive interview with Iron Chef Forgione.
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.
- The newly crowned Iron Chef Marc Forgione: Simon Majumdar’s "clear winner"
Next Iron Chef judge Simon Majumdar joins us on the FN Dish each week to share his insider’s take on what went down Sunday night.
With dozens of cameras catching every glimpse and grimace, a gallery of excited onlookers and smoke billowing across the set, I could begin to see what all the fuss had been about.
It was my first visit to Kitchen Stadium and I was nervous enough. I could only begin to imagine how Chef Canora and Chef Forgione must be feeling as they walked into the arena. They had not only to impress the three judges one more time, but also to persuade Iron Chefs Morimoto and Flay that they were ready to join the pantheon of the greats.
When given their final task, to prepare for us the finest Thanksgiving feast imaginable, the way they approached it summed up their performances in every challenge to date. Chef Forgione was cool, calm and collected as he followed his story of recreating the first turkey-free Thanksgiving. Chef Canora, on the other hand, was all drama and nervous energy as he dipped into his family cookbook to bring us a traditional Thanksgiving meal. It was not long before he was literally leaving his blood, sweat and tears on the floor.
Read more »