Alton Brown: Behold Kitchen Stadium, a national landmark, a sacred citadel that shelters an elite force of culinary warriors known far & wide as the Iron Chefs. Numerous Cooks seek membership to this noble club, but, uh, few gain admission. Tonight a titanic brawl awaits us, a slugfest for the ages. Two Chefs from New York, their Restaurants mere blocks apart & yet strangers to each other before this competition began, will battle for the Culinary World’s biggest prize. & when the steam & smoke & blood & sweat & tears have cleared, when the ovens have cooled, Kitchen Stadium will throw open her gates & embrace her new champion—The Next Iron Chef. There’s a lot at stake here, Kids. Let’s get cooking’.
(Chef Forgione walks in)
Alton Brown: From New York City, The Chairman welcomes Chef Marc Forgione.
(Forgione enters Kitchen Stadium)
Emmie Atwood: Go get ’em, Forgione.
(Chef Canora walks in)
Alton Brown: Also from New York City, The Chairman welcomes Chef Marco Canora.
(Canora enters Kitchen Stadium)
Alton Brown: Both of these men have proven themselves to be fierce competitors. But of course, only one can be The Next Iron Chef. So this is it—The Chairman’s final test for these talented Cooks. Our discerning judges: Simon Majumdar, Donatella Aparia & Iron Chef Michael Symon will weigh in. Our finalists will, uh, face not just one Iron Chef at the judging table, but 3, as Iron Chef Symon will be joined in the Jury Box by 2 of his Cohorts, Iron Chef Masaharu Morimoto & Iron Chef Bobby Flay.
Jay Ricco: Ok, here we go for this final test. Oh, look, look, look.
Mark Dacascos/The Chairman: Chef Canora. Chef Forgione. I call my final test: Honor. Today you will honor a classic American Culinary Tradition. The Secret Ingredients for this task will help you create…
Emmie Atwood: Here goes.
(Chairman lifts cover of Secret Ingredient Altar)
Mark Dacascos/The Chairman: The ultimate Thanksgiving Feast!
(Audience Cheers)
Shreya Viswanathan: Thanksgiving Feast is the secret ingredients!
Alton Brown: For their ultimate Thanksgiving Feast, we have White Pekin Duck. We’ve got some Heritage Turkeys, Maine Lobster & we have Venison.
Marc Forgione: Wow.
Captain Orealia: I think he plans to kill his opponent if he does not serve & use the Turkey. I’m about to see it, Việt, Kids & Cat.
Alton Brown: So 5 Dishes, 5 Judges, 60 Minutes—Destiny awaits.
Mark Dacascos/The Chairman: Chefs, you stand in Kitchen Stadium with a single hour remaining in your journey. Good luck to each of you. And now in the words of my Uncle… ALLEZ CUISINE!
Alton Brown: Once upon a time they were 10. Now they are 2 & they are fighting over a bevy of fine ingredients laid forth by the Chairman. So 60 minutes to create 5 Thanksgiving Dishes. Only 1 can become The Next Iron Chef.
Marco Frongilo: Look at those Chefs planning something.
Marco Canora: I want you to start on the Soup. I want you to do the Dessert.
Rubye Peyser: Now look at Forgione, Guys.
Marc Forgione: Okay, come here. We’re not doing Turkey. We’re not doing Cranberry & Stuffing. We’re not doing any of that stuff.
Alton Brown: Sounds like Chef Forgione has got something up his sleeve.
Captain Orealia: I’m right. Forgione isn’t doing the Turkey. We have to keep an eye on Him & Canora.
Emmie Atwood: Look. Right there, Rubye, There’s Chef Canora, Cooking.
Rubye Peyser: Yeah. I see him. There’s got to be a way to root his opponent, Marc Forgione on.
Marco Frongilo: Come on, Guys. Time to root on Forgione.
Alton Brown: Over on Chef Canora’s side, we can see Chef Canora hacking into that bird. He’s getting those Breasts off.
Kevin Brauch: Chef, behind you. What’s the strategy here? Come on, it’s Kitchen Stadium, first time.
Marco Canora: Um… Well… I’m honoring tradition. I don’t want to mess around with the stuff too much.
Kevin Brauch: Good luck.
Marco Canora: I’m gonna keep it clean, simple, pure, like that.
Kevin Brauch: Go for it.
Marco Canora: Going.
Alton Brown: So Chef Canora’s brought along his team to help him with his mission. Down by the sink, George has got a mixer going. He’s apparently got a batter. He’s got some Flour & Butter in there right now— It could be anything at this point.
George Kaden: I’m working on a French Tart Dough.
Alton Brown: All right, I see Sous-Chef Jordan has some Fennel & Onions being Sautéed— must be for their Fennel Soup. All right, looking over at Chef Forgione’s Kitchen, Ooh, we can see his Sous-Chef Barry has the unenviable position of feathering that Duck. Maybe he’ll make a pillow out of that for the Chairman’s head.
Kevin Brauch: Chef Forgione.
Marc Forgione: What’s up, Brother?
Kevin Brauch: Hey, I just wanted to check in with you. What’s the strategy here?
Marc Forgione: We’re gonna honor the first people who ever ate Thanksgiving dinner, which was in 1621.
Fred Davis: Why isn’t Forgione using Turkey, Sandra.
Captain Orealia: Because, Canora is going to kill him, because at the first Thanksgiving, there was no Turkey served to the Native Americans or to the Settlers.
Alton Brown: So Venison, not Turkey. We’ll see what the Judges have to say about that.
Emmie Atwood: The Chairman said this is about Honor & Tradition.
Shreya Viswanathan: & it’s not important to leave a Turkey standing there.
Alton Brown: George over on Chef Canora’s side of the world is pushing that Crust Dough into a Rectangular fluted pan. That’s the French Tart Dough that we saw earlier in the mixer.
Marco Canora: Watch your Fennel. Watch your Fennel. It’s very hot. It’s too hot. Lower the flames. You don’t need it that hot.
Jay Ricco: Look at both Chef Canora & Chef Forgione go, Guys.
Emmie Atwood: Go, Forgione.
Alton Brown: Alright. Now check out Chef Canora. He’s using brute strength to dismantle some Lobster Tails. Um, He quickly blanched those early in the battle. You know, we’re gonna see Lobster on both sides of Kitchen Stadium today. All right, Chef Forgione’s Sous-Chef Chris now working with that traditional Thanksgiving Ingredient. Uh, now moments ago his other Sous-Chef Barry ran some of his Duck Breast through the Meat Grinder. Now he’s wrapping that up— looks kind of like a Duck Sausage. Over on Chef Canora’s side, a vacuum bag now being filled up by George. & that’s just some Turkey, Sage & a little bit of Olive Oil going into that bag. Ice Cream Machine…
Kevin Brauch: Ice Cream!
Alton Brown: is in action over on Chef Forgione’s side.
Kevin Brauch: What have we got going in there?
Christopher Zabita: Uh, just some Vanilla Ice Cream right now.
Kevin Brauch: Van—Oh, It’s Vanilla Ice Cream.
Alton Brown: Wow.
Marco Canora: That’s honoring tradition right there.
Captain Orealia: Is Vanilla Ice Cream used for a Cobbler? I think so. We’ll have to see & find out.
Alton Brown: Chef Forgione now slugging away on that Venison Loin. He’s just opened it up & now he’s flattening it using a very old & reliable method—fists.
Kevin Brauch: His fists.
Marc Forgione: Guys, Everybody okay?
Christopher Zabita: Yes, Chef.
Timekeeper: 15 minutes have elapsed.
Alton Brown: Chef Canora has sustained epidural damage.
Marco Canora: No, It’s—It’s minor.
Marc Forgione: You cut yourself, Canora?
Marco Canora: Yeah, Yeah, Yeah.
Captain Orealia: Canora’s cut himself. Iron Chef Crew, Put a bandaid on our chef.
Crew Member: Already doing that, Captain Orealia.
Captain Orealia: Thank you, Crew Member.
Emmie Atwood: Canora’s cut his finger, minorly. Look at the crew, helping him.
Marco Frongilo: He’s losing valuable minutes as this is going on.
Marc Prophet: Oh, Good lord! He has bandaged his finger.
Fred Davis: What’s up with Canora, Sandra? Did he do something?
Captain Orealia: He cut his finger minorly, so the crew just bandaged it up.
Việt Dzững: Oh good lord!
Alton Brown: There are 40 minutes left in this final fight. Today’s test is Honor. With a Cornucopia of Thanksgiving Ingredients, these 2 chefs, Marc Forgione & Marco Canora, will each honor the tradition of Thanksgiving in their own unique way.
Marc Forgione: Guys, we okay?
Chris & Barry: Yes, Chef.
Alton Brown: But only one will be bestowed with the ultimate honor of becoming The Next Iron Chef.
Marco Canora: Jordan, you good?
Jordan Frosolone: Yeah, We’re good, Baby.
Marc Forgione: You get the smoker going yet, Chris?
Christopher Zabita: Going right now, Chef.
Marc Forgione: Crank it, okay?
Alton Brown: Chef Canora pounding out his Butterflied Venison Loin, exactly the way Chef Forgione had.
Marco Canora: I’m gonna roll it with some Pistachio, Juniper & Rosemary.
Alton Brown: The sauce that is being strained that I see George handling—that is…
George Kaden: It’s Cranberry Purée for the Sorbet.
Alton Brown: Oh, okay. All right, Cranberry Sorbet. Up in the V.I.P. box I see Kevin is standing by with some Chefs that have fought long & hard next to the people that are down in Kitchen Stadium right now.
Kevin Brauch: Chef Tio, you’ve been with these guys for a while. How are they doing?
Celina Tio: I think they’re doing well. I mean they’re both cooking in the manner that they did all through the—the season. Marc looks calm. Marco’s a little nerve-racked, but he always pulls it together & always makes great food, obviously, or else he wouldn’t be here right now.
Marco Canora: Can I have how much time is left again, please?
Kevin Brauch: Chef Caswell, What are you—What are you looking at?
Bryan Caswell: I think it’s difficult, because they’re gonna have to fit it within somebody’s notion of Thanksgiving.
Kevin Brauch: I want to get back to Alton Brown.
Alton Brown: Thanks, Kevin. No, this is not a Halloween battle, Kids. It’s Thanksgiving. & that kind of spiderwebby-looking stuff is actually Caul Fat. It’s fatty membrane that surrounds the internal organs of certain animals &—&—All right, I-I’m looking at Caul Fat on both sides of Kitchen Stadium at the exact same time, apparently doing the exact same thing.
Kevin Brauch: Wrapping Venison.
Alton Brown: Caul Fat helps hold things together, but also that fat slowly dissolves, giving a little bit of a, you know, tenderizing mouthfeel to that product. All right, Chef Forgione— right now he’s taking that spiced Venison & he filled it up with his Chestnut & Squash stuffing. & Chef Canora has Juniper, Rosemary & Sicilian Pistachios rolled up inside his.
Emmie Atwood: That’s Venison being wrapped in Caul Fat.
Jay Ricco: How are they doing that? Any ideas?
Captain Orealia: Wrapping it, Jay.
Kevin Brauch: He got it out there first. Were you following his lead, or…
Marc Forgione: I taught him how to stuff something during the competition.
Kevin Brauch: Did you really? Are you listening to this, Chef?
Marco Canora: Are you serious, Forgione?
Alton Brown: All right, We’ve got a camera up by our judges. Let’s start with Simon Majumdar. I’d love to hear your reflections on where these 2 Chefs have been & where they are right now.
Simon Majumdar: We’re getting a microcosm of what the whole competition has been about— Chef Canora finding his groove, Chef Forgione’s smooth, controlled— summing up the whole competition for me.
Alton Brown: All right. Donatella?
Donatella Aparia: You know, it’s like the young guard & the older guard, so it’s gonna be close. I can’t wait.
Alton Brown: Iron Chef Michael Symon, what are your thoughts right now?
Michael Symon: Chef Canora was so very consistent. & Chef Forgione had some really high points. So it’s gonna be interesting to see what they bring to the table today.
Alton Brown: Indeed it is. Thank you very much, Judges, We’ll check in with you later. All right, over on Chef Forgione’s side, those Caul Fat Venison wraps have been put in vacuum bags & are in the Immersion Circulator. This method of cooking will ensure the venison remains moist. I’m not sure what Chris is cutting up there.
Christopher Zabita: Working on a Sunchoke Purée.
Alton Brown: All right, a Sunchoke has a texture similar to Potatoes, but they’ve got a nuttier flavor profile. & it looks like we’re gonna have a creamy Sunchoke Purée. Chef Canora now has some Porcini Mushrooms joining a Celery, Onion & Leek mixture. Uh, the Vacuum Machine in action again over on Chef Canora’s side. There’s a Lobster Tail in there & a lot of Butter.
George Kaden: Orange Zest & Butter.
Alton Brown: Speaking of Lobster, on Chef Forgione’s side he just put those shells into the Smoker.
Christopher Zabita: Shells going in.
Alton Brown: All right, Chris has harvested out the Meat & now he has it in a vacuum bag along with some Rosemary. So there’s been a lot of kind of parallel action today in Kitchen Stadium— Lobster Tails, Venison Loin. & I actually like battles where we see some of the same approaches taken, because then it really comes down to, Hey, Who can make the best Caul Fat-wrapped Venison Loin? All right, over on Chef Canora’s side, we can see Sous-Chef George. That Tart Dough is out of the oven & he’s filled that up with Pecans. & then he’s just kind of pouring over a mixture that he’s been cooking down for a while—Butter, Corn Syrup, a little bit of Brown Sugar & some Heavy Cream. I mean, that’s what I would call a Pecan Pie.
Jordan Frosolone: Timer.
George Kaden: Thank you.
Timekeeper: 30 minutes have elapsed.
Marco Canora: 30 minutes.
Alton Brown: Halfway to Destiny here in Kitchen Stadium— The long, hard, arduous battle of who will become The Next Iron Chef only has half an hour to go.
Emmie Atwood: Halfway, Guys. & is there a problem with Chef Forgione?
Marc Forgione: Barry, you all right?
Barry Frish: Chef, I might have a problem.
Marc Forgione: It’s what?
Barry Frish: Might have a problem— I’m not sure yet.
Captain Orealia: Oh boy!
Marc Forgione: Our Sausages okay?
Barry Frish: Sausages are okay.
Marc Prophet: The Sausages are okay. Now what?
Marc Forgione: Sausage is okay, or it’s great?
Barry Frish: It will be great when I’m done with it.
Alton Brown: Chef Forgione displaying a momentary bit of calm under pressure that a Chef needs to succeed here in Kitchen Stadium. Only one of these Chefs will work out all of the problems & put up the best food today. A winner will become a member of the most exclusive culinary club in the world. He will become an Iron Chef.
Marco Canora: Do you have that Pickle?
Jordan Frosolone: Yeah, we’re ready.
Marco Canora: Where is it? Where you— Where are you?
Jordan Frosolone: Here, here, here.
Marco Canora: Put it right here. Put it right here.
Jordan Frosolone: I gotta… (Speaking Indistinctly)
Marc Forgione: That’s good. That’s good. That’s good.
Rubye Peyser: Captain Orealia, we have the Robot in case, if there’s a detonator here, somewhere.
Captain Orealia: Good. I’ll need it.
Marc Forgione: Bacon & Onions are done, Dude.
Barry Frish: Thank you.
Alton Brown: Okay, let’s get up to speed. In Chef Canora’s Kitchen, the Cranberry Sorbet was spun in the Ice Cream Machine & the Pecan Tart got baked in the oven. On Chef Forgione’s side, a Sweet Potato Purée is in the works & some Walnuts have been Candied.
Marco Canora: How’s your Gravy, Jordan?
Jordan Frosolone: Delicious.
Marco Canora: Not too thick?
Jordan Frosolone: No.
Alton Brown: Iron Chef Bobby Flay, uh, what are you seeing right now & what are you thinking?
Bobby Flay: I think this gonna be a classic “Mediterranean Flavors vs. American Flavors.” Chef Forgione is actually the son of Larry Forgione, one of the forefathers of New American Cuisine. So he’s got that pedigree. & watching Chef Canora with all of his Mediterranean Ingredients is really making me hungry. It’s gonna be interesting.
Alton Brown: Indeed. Iron Chef Morimoto, you always bring a very different perspective here to Kitchen Stadium. What do you think about the competition as it’s unfolding right now?
Masaharu Morimoto: Both Teams, you know, are doing great… But the kitchen is getting a lot of mess.
Alton Brown: A lot of mess? Very well. Thank you very much, Iron Chef Morimoto. Uh, Guys— a lot of mess.
Emmie Atwood: Canora’s cleaning his mess up.
Alton Brown: Thanks very much, Iron Chefs. All right, uh, back down onto the messy floor. We have a big Ol’ Cod out on Chef Forgione’s side. Nice Fish.
Marco Canora: Can I get a time check?
Alton Brown: 25 minutes remaining.
Marco Canora: Aye-yi-yi.
Alton Brown: All right, Bread Cubes out of the oven on Chef Canora’s side. It looks to me— that’s gonna become a traditional Thanksgiving Dressing. Kevin is back up in the V.I.P. section. So let’s check in with him. Kevin, what are the rest of the competitors thinking up there?
Kevin Brauch: Chef Chauhan, what looks good to you out here?
Maneet Chauhan: Everything. Everything from the simple Vanilla Ice Cream to the Cranberry Sorbet, the— the Venison Roulade. It—It’s nail-biting.
Kevin Brauch: Chef Tsai, what are you seeing here today?
Ming Tsai: Both guys are busting it out. & you know, at the end of the day, the guy who excites is the guy who wins.
Kevin Brauch: Thank you very much. I want to get back to Alton Brown.
Marco Canora: You gotta turn your Squash around so you make sure it gets, uh— everything gets cooked.
Jordan Frosolone: I hear you.
Alton Brown: All right, over on Chef Canora’s side, right at this very moment, not that Puréed Corn mixture that George was working with— he added a little bit of Egg & Parmesan to that & now it’s going into some molds. I-I’m not sure what they’re gonna be, though.
George Kaden: Corn Sformato— Um, baked up like a Cake.
Alton Brown: Ah, all right, Corn Sformato. Sformato, of course— A cross between a Savory Custard & a Soufflé. All right, we see Dairy going in with that Potato mixture. Those, of course, were boiled & run through a Ricer so they have a nice, smooth texture. Look like we’re gonna have Mashed Potatoes— Truly a classic Thanksgiving side dish.
Marc Forgione: Barry, I’m gonna chop your Parsley, okay?
Barry Frish: Oui.
Alton Brown: Now over on Chef Forgione’s side of the world, let’s take a look. I see maybe some Chard over there. They’re being very careful to cut the ribs out of these Greens & the way that they’re lining those up…
Kevin Brauch: They’re for the Duck Sausage.
Alton Brown: The Sausage, All right. Um, those Creamy Sunchokes we saw earlier are being paired with some sautéed Spinach, making a Creamed Sunchoke-Spinach Purée.
Jordan Frosolone: Watch your Mushrooms, Marco.
Emmie Atwood: Oh boy.
Alton Brown: Chef Canora’s cooking up some Porcinis. Looks like he’s happy with the Doneness, ‘cause they are coming off the heat. In Chef Forgione’s Kitchen, some of those Cod pieces are heating up in a Pan right now & his Butternut Squash Soup is going down with some Mussels & 1 Clam. On Chef Canora’s side, we can see a nice sear has been taken on that Venison Loin.
Timekeeper: 15 minutes to go.
Marco Canora: I want to start seeing Soup. I want to start seeing some Proteins out of bags.
George Kaden: Yes, Chef.
Marco Canora: The stress is so intense.
Captain Orealia: Anything on Joe & Michelle? Where are they?
Cat Cora: Found ‘em. In the room of Chef Canora’s Room.
Captain Orealia: Bingo! Going to them now.
Marc Forgione: Guys, we okay?
Barry & Chris: Yes, Chef.
Marc Forgione: I want to plate in 5 minutes, Guys. 5 minutes I want to start going to the plate.
Emmie Atwood: They’re about to plate in 5 minutes.
(5 Minutes later)
Alton Brown: Things are heating up in Kitchen Stadium for the Chairman’s final test Honor. In his search for The Next Iron Chef. The Challengers— Chef Marc Forgione…
Marc Forgione: Behind you guys.
Alton Brown: & Chef Marco Canora.
Marco Canora: How’s those Corn Sformatos?
George Kaden: Almost done, Chef.
Marco Canora: & don’t forget the Creamed Corn.
George Kaden: I got it.
Alton Brown: These 2 finalists have been charged with creating a 5-Course Thanksgiving Feast.
Marc Forgione: Hey, Put this on Ice— Ice, Ice, Ice.
Alton Brown: The pressure is definitely on. All right, Let’s get caught up in Chef Canora’s Kitchen. Lobster has been plated. Gravy has been strained. & the Cranberry Purée has gone down. Over on Chef Forgione’s side of the world, Cornbread has come out of the oven & is now being fried. Venison Loin is on the heat. & Duck Sausage Rolls have been sliced. Chef Canora is slicing up his Thanksgiving Turkey right now. He cooked that sous-vide with Butter & Herbs.
Marco Canora: How long on Pommes Purée & Gravy?
Jordan Frosolone: You have everything.
Marco Canora: All right, well, Let’s go.
Alton Brown: Chef Forgione has some Cod on the line & that’s going to swim in the Butternut Squash Soup along with the Mussels & Clams. I’d be happy to Gobble that up. “Gobble”—Get it?
Marco Canora: Can I get a time? Can I get a time, Please? Anybody?
Alton Brown: 8 & 1/2 Minutes.
Marco Canora: Sformato?
George Kaden: I got it.
Marco Canora: Put it on the Plate.
George Kaden: Where am I going here?
Marco Canora: Just, Uh, Yeah. 1 side. Yeah, Perfect. It’s gonna be Gorgeous.
Alton Brown: Chef Forgione is slicing his Venison with the Chestnut Stuffing. I think that might be going on the Plate he has down. Let’s see— Oh, That Yellow Sauce. That’s actually preserved Lemon & Butternut Squash Purée. He dotted that with Gin-Soaked Raisins, a little bit of Sautéed Black Trumpet Mushrooms. The Plums that have been peeled & sliced on Chef Forgione’s side are being tossed with some Brown Sugar & a little bit of Butter. Uh, that’s part of their Dessert Course.
Emmie Atwood: Look at Forgione go.
Alton Brown: Okay, there we see the Sausage Dish is down. They kind of have a little Cornbread on there.
Marco Canora: I gotta thin this out, Jordan, a little bit.
Jordan Frosolone: Here, I’ve got the liquid. You want it or no?
Marco Canora: Yeah, Yeah, Give me the liquid. Go.
Alton Brown: Chef Canora’s thinning out that Fennel Soup. I bet that’s going down with the Lobster Tail he already has plated. I see George has that beautiful Pecan Tart— Perfect way to end that Thanksgiving meal.
Marco Canora: I would love to keep on getting times as much as possible!
Marc Forgione: There’s the Canora we know & love, No?
Alton Brown: 6 Minutes, 30 Seconds!
Barry Frish: Chef, what do you need?
Marc Forgione: Lobster Dish.
Barry Frish: Lobster Dish— Here.
Alton Brown: Over on Chef Canora’s side, the, uh—the Tart is down with just— with some little kind of almost like confit pieces of Pumpkin getting some syrup across them. Uh, Chef Canora is now plating his Fennel Soup. Uh, that is going with the Butter-Poached Lobster. You know, that Soup looks a little muddy. We’ll see what the Judges think. Lobster also happening over on Chef Forgione’s side. The smoked Lobster Tail Shell is plated & now he’s placing that Lobster on top of the Sunchoke & Spinach Purée. Chef Canora is slicing up his Venison.
Jordan Frosolone: Risotto?
Marco Canora: Plate it.
Alton Brown: & the Pumpkin Risotto is going down. That’s a nice seasonal Thanksgiving Risotto. & George is just spreading it out.
Marco Canora: Huckleberries? Huckleberries?
Alton Brown: Chef Canora is plating his Stuffed Venison. 2 & a half minutes, Chefs.
Marc Forgione: Huh, Chris?
Christopher Zabita: Yes, Sir.
Marc Forgione: Dessert?
Christopher Zabita: Uh, it’s coming up.
Alton Brown: All right, uh, let’s take a look at his courses. Um, he’s got his Sweet Potato Soup with the Cod, Mussels & Clams, Uh, his wrapped Duck Sausage with the Cornbread, his Lobster Dish, his Chestnut-Stuffed Venison. Looks like Harvest Festival to me. All right, Now— Now he’s plating his Dessert.
Marc Forgione: It’s a Plum Cobbler inside out. It’s a Cobbler Plum.
Alton Brown: Creamy Potatoes have been plated over on Chef Canora’s side. & the Gravy’s going down on top of those, completing that Turkey Dish.
Marc Forgione: Okay, grab the Ice Cream.
Barry Frish: Yep.
Alton Brown: Chef Forgione has his Torch out. They put Wood Chips down on a bottom plate that the Lobster’s on. That is now being flamed by Chef Forgione.
Marc Forgione: I was trying to re-create eating a Lobster around a fire.
Marco Canora: That doesn’t look traditional.
Alton Brown: Someone just smashed something.
Marco Canora: Cookies.
Alton Brown: All right, MMM, Cookies. All right, Now look— All right, the Cookies are going on top of the Risotto. It’s a sweet touch.
Timekeeper: 1 Minute to go.
Marco Canora: How much?
Alton Brown: 60 Seconds remaining. On Chef Canora’s side, Let’s see, Now he is cutting quenelles out of that brilliantly colored Cranberry Purée. All right, let’s look at Chef Canora’s dishes. He’s got his Roasted Fennel Soup with the Lobster. He’s got his Risotto. He’s got his Turkey Breast Dish. He’s got his Roast Venison & his Tart & He just added his Cranberry Sorbet to that.
Timekeeper: 30 seconds to go.
Alton Brown: Chef Forgione is adding some final touches to his Duck Sausage plate. Chef Canora is Zesting up his Soup. If it’s gonna be on 1 of those plates, it has to be on the plate in 10 seconds. 9, 8, 7, 6, 5, 4, 3, 2, 1…
(Buzzer Sounds)
Alton Brown: & the Historic “Next Iron Chef” final challenge is over here in Kitchen Stadium.
Marc Forgione: Yes!
Marco Canora: Happy Thanksgiving.
George Kaden: You too, Buddy.
Marco Canora: Happy Thanksgiving.
(Marc Forgione sighs)
Marco Canora: Congrats, Dude. It was pretty fun, Huh?
Marc Forgione: Yeah.
Emmie Atwood: 15th & final challenge over. Time for Judgement & Tasting.
(Minutes later)
Mark Dacascos/The Chairman: Chef Forgione, please tell us how you honored the great tradition of the Thanksgiving feast.
Marc Forgione: Well, first I went a different route. I did what they would have eaten in the first Thanksgiving ever, Which was actually called “The Harvest Festival.”
Donatella Aparia: Were you nervous about not serving us Turkey for the meal?
Marc Forgione: They did not have Turkey at the first Harvest Festival.
Bobby Flay: No Turkey at all? Interesting.
Marc Forgione: So this is Clam Chowder with Mussels, Cod, which were all very abundant back then in 1621. They didn’t have White Potatoes back then, so I used Sweet Potatoes to thicken the Cream with the Sauce.
Michael Symon: Chef, I really like the dish. I think it’s boldly seasoned but very balanced.
Donatella Aparia: It’s really tasty. It’s hearty. It’s a nice way to start the meal.
Simon Majumdar: I’m finding it a little bit Salty. & I do find the Spices quite up front, which is not a bad thing, but I think the cooking of the Seafood is terrific.
Bobby Flay: I actually like the Saltiness in here & I love the idea of the Sweet Potatoes & it has a very silky quality to it. I think it’s a dish with lots of finesse.
Marc Forgione: Thank you.
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marc Forgione: Thank you. Thank you, Guys.
(Moments later)
Mark Dacascos/The Chairman: Chef Forgione.
Marc Forgione: For the next course, I made a Duck Sausage, wrapped it in the Swiss Chard on top of a little Cornbread Crouton.
Donatella Aparia: It’s one of those perfect bites.
Marc Forgione: Thank you.
Simon Majumdar: Chef Forgione, I think it’s one of the prettiest plates you’ve put in front of us for the whole competition. It’s glorious to look at. I think the Duck Sausage could have been a little more moist. It was a tiny bit dry for me.
Masaharu Morimoto: Little but salty too much for me. Yeah.
Alton Brown: Would you say this is Iron Chef-Level Food?
Masaharu Morimoto: Yeah.
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marc Forgione: Thank you, Guys.
(Moments later)
Mark Dacascos/The Chairman: Chef Forgione.
Marc Forgione: This is a Butter-Poached Lobster. We smoked the Lobster Shell & poured the Sauce into it. You should get the flavor from the smoke. I made what I call “Sunchoked Spinach.” & then I smoked some Woodchips that are underneath your plate. I was trying to re-create eating a Lobster around a fire.
Michael Symon: From a flavor standpoint, it wasn’t my favorite of the three you’ve done so far, but I love the thought process that you put into it.
Simon Majumdar: Yeah.
Bobby Flay: I think the Lobster’s cooked perfectly & I love the Spinach & I love the smoky Sauce.
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marc Forgione: Thank you, Guys.
(Moments later)
Mark Dacascos/The Chairman: Chef Forgione.
Marc Forgione: Next is the Meat Course & a very cool story about the first Thanksgiving. The Chief showed up to the party with 5 freshly killed Deer. So I stuffed it with Chestnuts, some Raisins that are soaked in Gin & the Purée is a Butternut Squash & Lemon Confit Purée.
Michael Symon: It’s cooked perfect. It’s melt-in-your-mouth Butter-tender. I think your Salt balance was good here & I was worried.
Bobby Flay: I love the Lemon in the Squash. It’s such a simple but smart idea. To me, those are the things that separate people.
Donatella Aparia: Yes. & I think this to me, felt like Thanksgiving, too.
(Marc Forgione Laughs)
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marc Forgione: Thank you, Guys.
(Moments later)
Mark Dacascos/The Chairman: Chef Forgione.
Marc Forgione: For the Desserts, it’s a Plum Cobbler kind of inside out. So instead of putting everything into a Ramekin & baking it for 40 minutes, there’s lightly sautéed Plums, Vanilla Ice Cream sprinkled with a little Pepper mix & then it’s up to you how Candied Walnut Crumble you want to put in for yourself.
Masaharu Morimoto: I like this very much. So… nice combination.
Bobby Flay: It’s a great way to finish what I would consider a fantastic Thanksgiving dinner.
Alton Brown: Turkey-less.
Bobby Flay: & I didn’t miss it. No, seriously. I think if I had an hour to possibly change the direction of my career & Thanksgiving was the meal & there was a Turkey on the altar, I would have absolutely grabbed it. I-I’m commending you on taking a huge risk.
Simon Majumdar: I have to say, coming from outside the U.S. & if I went to a Thanksgiving meal & there hadn’t been Turkey, I’d have felt a bit let down.
Bobby Flay: Exactly.
Simon Majumdar: Having said that, I don’t think I was let down by any of the dishes today. I think throughout the competition you’ve cooked some extraordinary Food & some dishes that I really thank you for putting in front of me.
Donatella Aparia: Well, I think when you take a risk, if you don’t execute, then it ends up—It’s Pie in your face.
Marc Forgione: Right.
Donatella Aparia: But I think that everything worked out really well.
Marc Forgione: You know, I really did cook from in here the whole time. & I hope you guys see that. & I hope you guys saw that tonight.
Bobby Flay: It tasted that way.
Mark Dacascos/The Chairman: Chef Forgione, thank you for a fantastic Meal.
Marc Forgione: Thank you.
(Audience Cheers)
Marc Prophet: Chef Forgione served up his Thanksgiving Meal from 1621 & now it’s Canora’s turn.
Rubye Peyser: Right. Robot’s here. Just in case if Captain Orealia needs it.
(Moments later)
Mark Dacascos/The Chairman: Chef Canora. Honor Thanksgiving. What was your approach?
Marco Canora: Well, I not only wanted to honor the traditional Thanksgiving, but I also wanted to honor my family tradition on Thanksgiving day. Every Holiday Meal in my family begins with Soup, so you have a Roasted Fennel Soup, Butter-Poached Lobster. I did a Sweet Pumpkin Pickle on Fennel & Winter Squash. I love the Orange. The Lobster is cooked beautifully. The Fennel is not overpowering & it’s gorgeous. I think my only complaint is the color is a little off-putting, but you more than make up for it in taste.
Marco Canora: Thank you.
Simon Majumdar: I agree with Donatella. I think the color of the Soup itself was visually quite unappealing. However, the flavors are astonishing & the depth of the flavor you got from the Fennel without it overpowering.
Michael Symon: The thing that I like about it is the Roasting of the Fennel is what made the dish so smooth. You know, I don’t have a problem with Brown Food, so I’m all good there.
Alton Brown: Iron Chef Morimoto, how do you feel about Brown Soup?
Masaharu Morimoto: I like Brown. It’s delicious. It’s good to start. Very nicely done, I think.
Marco Canora: Thank you.
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marco Canora: Thank you. Yes.
(Moments later)
Mark Dacascos/The Chairman: Chef Canora.
Marco Canora: Okay, so Pumpkin & Winter Squash screams of Thanksgiving in my mind. So I did a Pumpkin Risotto. It’s inspired by a famous dish called Tortelli Di Zucca. What I put in here are Amaretti Biscuits on top that will add crunch & Pumpkin Purée, Pumpkin Stock, some Squash.
Michael Symon: I think the Risotto is cooked perfectly. I mean, it’s Creamy. It still has that little al dente, the crunch. For me, it’s just a touch sweet.
Marco Canora: Hmm.
Bobby Flay: I wish he didn’t say that, ‘cause it’s just making me think that—Is it too sweet? But it’s got like, to me, a good balance there.
Marco Canora: Thank you.
Simon Majumdar: The taste combinations just don’t work for me—that sweetness.
(Marco Canora sighs)
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marco Canora: My pleasure.
(Moments later)
Mark Dacascos/The Chairman: Chef Canora.
Marco Canora: Since we’re honoring the tradition of Thanksgiving, I very much felt obliged to do Turkey, Stuffing, Gravy. The Red is Cranberry Purée painted on the plate. The Mashed Potatoes with the divot of Gravy is, I think, just one of those classic things.
Alton Brown: Turkey, Everybody.
Simon Majumdar: It’s good to see it. I wonder if the Cranberry Sauce isn’t a little bit too tart… But I really like the Turkey, because so often it’s dry & stringy. & just the way you’ve cooked it, you’ve kept it moist.
Masaharu Morimoto: I enjoy this very much. Best Turkey I ever had.
Simon Majumdar: Did anyone else think it was lacking just something with a crunch?
Bobby Flay: Maybe, like crisp up some Skin or Something?
Simon Majumdar: Yeah, just something.
Bobby Flay: Yeah.
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marco Canora: Thank you.
(Moments later)
Mark Dacascos/The Chairman: Chef Canora.
Marco Canora: Um, so you have a Venison— it’s pinwheeled & stuffed with Juniper, Rosemary & Sicilian Pistachios, Roasted, wrapped in Caul Fat. You have a Corn Sformato on your right with Creamless Creamed Corn in the center of it. We’re gonna finish it with a little Huckleberry Sauce.
Bobby Flay: I love this Corn Sformato. I just—I even like saying it. Sformato.
(Marco Canora laughs)
Simon Majumdar: The Combination with Berries is perfect. & I really, really like the use of the Nuts. I think the Juniper overpowers it.
Donatella Aparia: Actually I think it’s the Rosemary. It came off a little strong, but I think it was really fun & exciting.
Marco Canora: Thank you.
Mark Dacascos/The Chairman: Thank you, Chef. Next Course, Please.
Marco Canora: Thank you.
(Moments later)
Mark Dacascos/The Chairman: Chef Canora.
Marco Canora: I wanted to serve you Pecan Pie. We did a little bit of Confit of Squash with some Pumpkin Spices & a Cranberry Sorbet just to hopefully balance out some of that Sweetness.
Simon Majumdar: This is definitely the best Pecan Pie I’ve ever eaten.
Michael Symon: Obviously you can tell by my plate, I-I loved it. It was fantastic.
Bobby Flay: I actually really enjoyed watching you cook today, ‘cause it reminded me 10 years ago the first time I did “Iron Chef” in the Japanese version against this guy. & about 35 seconds into the battle I almost sliced my thumb off. & I thought about it when he did it today. I felt for you. & I knew you would get it done. I saw the determination on your face. I think of the word “Gutsy.” & I think that that’s what he puts on the plate.
Alton Brown: Well said.
Marco Canora: Thank you.
Mark Dacascos/The Chairman: Chef Canora, Thank you for an excellent meal.
Marco Canora: It’s my pleasure.
(Audience Cheers)
Emmie Atwood: We’ll come back here later & see who wins.
Marco Frongilo: Yeah, Who wins the title of Iron Chef. Canora or Forgione? We’ll go find Captain Orealia.
(Minutes later)
Alton Brown: Iron Chefs, Judges, for one of today’s cooks, it is the beginning of a fine new adventure. For the other it is the end of a particular culinary road. We have a lot to discuss. Let’s talk about plating & presentation.
Bobby Flay: Chef Forgione’s dishes were just more well-thought out from a presentation standpoint. They took into consideration texture & color & shape & size.
Alton Brown: All right, we’ll let’s move on to originality.
Donatella Aparia: There was creativeness with Chef Canora. He did the Sformato & also his Risotto— I thought there was a lot of creativity.
Masaharu Morimoto: Chef Forgione’s concept is no Turkey through the courses. So this is kind of a new creation, I think.
Alton Brown: Well, lets go ahead & move on to taste & flavor.
Donatella Aparia: For me, with all my judging experience, this is the closest battle. If I look at the first 2 dishes of both Chefs, I think Chef Forgione’s flirted with—on the Salty side, but Chef Canora flirted on the Sweet side for his first 2 courses. I’d rather flirt on the Salty side than on the Sweet side when I’m having Savory Food.
Alton Brown: Is it Thanksgiving without Turkey? Was it the right thing to do?
Bobby Flay: It was not the best plate of Turkey & it’s components that I’ve ever had, that’s for sure.
Michael Symon: I thought it was absolutely fantastic. I think Chef Canora, at the end of the day, if he becomes The Next Iron Chef, will be someone that taste is where he really pushes through.
Alton Brown: We’ve come to the Venison.
Simon Majumdar: I think with Chef Forgione, I thought his dish was overall the most successful, because I actually found Chef Canora’s Venison inedible, because there was just a little bit too much Juniper in there for me.
Bobby Flay: He overwhelmed the flavor of the Venison with the Juniper & the Rosemary. Chef Forgione let the Venison do its own work & that was very successful as well. So it’s a really interesting way to look at it.
Simon Majumdar: I think what you saw today in Kitchen Stadium is a really good indication of what we’ve experienced throughout the journey.
Captain Orealia: Actually, it was all a hoax!
Masaharu, Simon, Michael & Bobby: Who said that?!
Captain Orealia: Việt, Joe & Michelle & Fred, over here.
(Captain Orealia, Việt Dzững, Joe & Michelle & Fred Davis walk in)
Captain Orealia: Hold it.
Fred Davis: Yes, Everyone. Captain Orealia has something to say to you along with Việt Dzững & Joe & Michelle. It’s all yours, Guys.
Captain Orealia: Thanks, Fred. Alton, Simon, Donatella, Michael, Chairman, Bobby & Masaharu, You better make a very bad investigation!
Alton Brown: Captain, Việt, Joe & Michelle, What are you doing here & how did you get in?
Fred Davis: Alton, we’ve got in Kitchen Stadium through the Kitchen Stadium Entry. But now We have to carry on with the talking on who was behind this hoax.
Joe: Someone was really responsible.
Michelle: & kidnapped 5 out of the 8 Chefs.
Việt Dzững: He must be eliminated after you’ve find out what we’ve said to you. Where’s the good place?
Simon Majumdar: Right here, Việt. What is it & how did Joe & Michelle get free?
Việt Dzững: Let Captain Orealia explain to you all.
Captain Orealia: That’s right, Dzững. I took care of letting Joe & Michelle free from their demise & I knew that Chef Marco Canora was the villain of this year’s Next Iron Chef competition.
All: Marco Canora!?!
Captain Orealia: That’s right, Everyone. It was Marco Canora & Hearth who were behind the kidnappings on Chefs Kirschner, Pagan, Dumont, Estes & Chauhan.
Joe: So in all in a Iron Chef form that Marco Canora is not The Next Iron Chef. Got it? & see what he does next.
All: Got it.
(Moments later)
Alton Brown: & so destiny is at hand. The Judges have voted. & now it’s time for The Chairman to welcome The Next Iron Chef into his pantheon of Culinary Greatness.
Mark Dacascos/The Chairman: Today the journey for 2 of the best Chefs in America has come to an end. The road has been long & the challenge has been hard, but only one Chef will earn the right to be called Iron Chef. I have listened to the Iron Chefs. I have listened to the Judges. I have tasted your Food & observed your performances in an arduous series of tests. Chef Canora. Chef Forgione. The time has come. The Next Iron Chef is…
(Chairman moves & presents & Curtain drops)
Mark Dacascos/The Chairman: Chef Forgione.
(Cheers & Applause)
(Forgione goes emotional)
Marc Forgione: We did it.
Marco Canora: Congratulations, Dude. Congrats.
(Audience Cheers)
Marco Canora: Wow.
Mark Dacascos/The Chairman: Iron Chef Forgione!
(Audience Cheers)
Emmie Atwood: Cheers to the newest Iron Chef.
Marco Canora: Alright, Everyone! That’s it!
(Guns cock)
Marco Canora: Everyone, Freeze!
Emmie & Rubye: Uh-oh!
Marco Frongilo: Canora’s Men everywhere!
Shreya Viswanathan: 3, included Canora & 3 more. Gotta warn Captain Orealia.
(Canora aims Gun at Forgione)
Marco Canora: WHY DID YOU NOT SERVE TURKEY?!
Mark Dacascos/The Chairman: Canora, off the stage & stand down! You are not The Next Iron Chef!
Marco Canora: Don’t make me end you, Chairman! NOW YOU’RE DOOMED, FORGIONE!
Marc Forgione: You naughty peon!
(Grate drops in & crash lands on Canora’s henchman)
(BOFF!)
Marco Canora: GRR!
(Gun Fires & Stops)
Captain Orealia: Marco Canora! You have 3 seconds to let Marc Forgione go!
Marco Canora: I’m the Next Iron Chef! You can’t stop me now!
Captain Orealia: I know the truth, Chef Canora. & so will the Police & PIs. They’re on their way now! Marco Canora will face judgment for his crimes! CROOKED MEN, DROP YOUR WEAPONS!
Marco Canora: Don’t just stand there, Boys! GET HER!
(KAPOW!)
(BOFF!)
Marco Canora: Kill her!
(AWK!)
(SPLATT!)
(WHAMM!!)
Marco Canora: There’s nothing you can do, Captain Orealia! You underestimate the end of the world! You’re about to meet your demise, Captain Orealia! Ruffmans, get in here now! Ruffman Clan! Listen to me! FETCH! with Ruff Ruffman will air again for 2011! Freedom is yours! The only one standing in your way… …is Captain Orealia.
Bluff Ruffman: Captain Orealia?
Ruff Ruffman: She, those FETCHERS & Iron Chefs put us in Jail, 2 weeks ago!
Wink Ruffman: Me too!
Scruff Ruffman: Let me at her!
Uncle MacRuffmantosh: She’s the crazy one!
Captain Orealia: Time to use my stun Tasers!
(Captain Orealia throws Stun Taser at the ground & electricity stuns Ruffmans)
Ruffmans: OW!
Captain Orealia: FETCH! with Ruff Ruffman is through & Hearth is about to be sent to Jail for kidnapping 5 out of 8 Chefs! Sandra Orealia is not FETCH! with Ruff Ruffman’s Driver anymore! It’s over, Canora!! You are under arrest!!!
Marco Canora: You poor traitor, Captain! Chauhan already got what she wanted not to go to Las Vegas!
Captain Orealia: Chauhan deserved to go to Las Vegas before Sandra Orealia won at Texas, just like everyone else!
Marco Canora: She wanted to go there? Wrong, Captain! She’s done & you too!!!
(Canora’s Gun stops working)
Marco Canora: WHAT?!
Captain Orealia: My Gun jammer, jams Weapons, overrides Electronic locks & will prevent you from taking over the world & killing people! My own technique!
(Captain Orealia runs to Canora & throws Canora to the wall next to the Audience box)
Marco Canora: You just can’t get it through your thick skull! GRR! THE NEXT IRON CHEF IS ME & YOU’RE BANNED! FOR LIFE ON IRON CHEF!
Emmie Atwood: Get him, Captain Orealia & don’t let him kill you.
Captain Orealia: Give up! You are not the Next Iron Chef!
(Canora swipes & Captain Orealia Counters & hits him)
(Canora gets countered by Captain Orealia)
(POW!)
Marco Canora: OW!
(Beatdown (X35))
(Captain Orealia grabs Canora’s Arm & pulls him)
(POW!)
(HIT!)
(Canora crash lands on Kitchen Counters)
Marco Canora: I’m the Next Iron Chef & you’re nothing but just a dumb Vilglante, who poses as a Race Car Driver with a mask & a utility belt & a car that is a NASCAR Stock Car!
Captain Orealia: I’m a hero & you’re a criminal! GRR!
(Captain Orealia hits Canora & then grabs him & drops him hard)
Marco Canora: You, Iron Chefs & Everyone are not going to live! Prepare to meet your demise, Everyone!
(Captain Orealia grabs Canora with both hands, Angrily & prepares to knockout Canora & Orealia hits Canora’s face, knocking him out)
(Detonator drops)
(Crowd gasps)
Captain Orealia: A Detonator! It’s Booby-Trapped!
Simon Majumdar: What is it, Captain Orealia?
Donatella Aparia: Yeah, what is it?
Captain Orealia: A Booby-Trapped Detonator! Don’t go there! I called the Bomb Squad to Kitchen Stadium to take care of the Bombs, earlier! How do we grab it? Việt, any ideas around here?
Rubye Peyser: Captain Orealia, try the Robot that we used on P.U.R.R.S. package!
Captain Orealia: Actually, I found my solution, Việt. Have Cat Cora call the Police!
Việt Dzững: Got it, Sandra.
(1 Minute later)
Captain Orealia: Ok, Now on 3 we’ll clap, so the Robot gets that Detonator. Now on 3, Everyone!
All: 1, 2, 3!!
(Clap)
(Robot heads to Detonator & Grabs it & heads back)
All: Yay!
(Captain Orealia gets Robot)
Captain Orealia: We’ve got the Detonator! Iron Chef Morimoto, disable the Detonator at once! Quickly!
Masaharu Morimoto: Got it!
(Morimoto pulls top of Detonator & gets disabled)
Bobby & Simon: But what just happened?
Captain Orealia: Canora was trying to win The Next Iron Chef by conning all 9 Chefs & making sure he was the last Chef standing.
Michael Symon: But how?
Captain Orealia: Well, Symon, Forgione made the decision to go back to 1621, because there was no Turkey served. Just like Emmie chose not to bring any of the Cheese back to Studio G. When Forgione didn’t notice his opponent was about to kill him if he does not serve Turkey. He had to be saved.
Michael Symon: But what happened earlier before this final test?
Captain Orealia: Simple. Before the battle began, I had Alton get his floor reporter, Kevin Brauch to be in a suit again, but this time with a White Suit Shirt & a Green Tie & Shirt tucked in.
Emmie Atwood: Wow, Captain. You’re a whiz. But what about the Cheese that was supposed to go to Ruff?
Captain Orealia: I ate it. & the Mozzarella that was supposed to go to Ruff? I ate it up.
(Captain Orealia walks to Canora)
Captain Orealia: Well, Canora. You’ve lost at last. The Authorities, PIs are rounding all 20 of you up. They’ll be here, shortly. For you all. Good Night, Runner-up.
Marco Canora: They’ll be here, but with you dead. But what about the FETCHERS from Season 5?
Captain Orealia: Those kids, Canora? They played a big hand in saving the world. Then didn’t let you try to kill Marc Forgione & then take over the world.
Emmie Atwood: We engaged in criminal activities. Like pros for Captain Orealia.
Marco Canora: I’d doubt it. But I still will destroy you! Huh?!
Captain Orealia: Looking for your Detonator, Canora? We’ve took the liberty of grabbing it from you using a Robot & then destroying it.
Marco Canora: You’re very clever, Captain. I’ll get you for that!
Captain Orealia: I doubt it, Canora. I have your word to yours.
Marco Canora (Recording): NOW YOU’RE DOOMED, FORGIONE!
Captain Orealia: & I’m sorry, you are not The Next Iron Chef. But you are under arrest!
Police Commissioner (New York): Everybody freeze!
Captain Orealia: It’s okay, Everyone. They’re the good guys.
Joe: There he is, Cops. Your crook & his gang.
Michelle: You stinking lowlife traitor chef!
Joe: Come on, Cops. Round them up. Those crooks are going to Jail for a long time.
(Officers all talking at once)
Captain Orealia: Goodbye, Ruffmans.
Dinah Ruffman: You’re gonna pay for this, Orealia.
Police Officer (New York): Thanks, Captain. We’ll take it from here.
Marco Canora: Hey, loosen these things up! I'm the Next Iron Chef!
Joe: We’re sorry. What’s wrong?
Michelle: Got the handcuffs too tight? We don’t know how these things work.
Joe: We’re just Private Investigators from Boston.
Marco Canora: Curses!
Michelle: Everybody okay? We’ve heard our crook’s conversation.
Captain Orealia: Bumps & bruises on the show. Everybody, this really is the good guys. Private Investigators.
Joe: What you’ve got here, Captain? Nice work recording that conversation. We just need to figure out what to do with Canora & his gang.
Michelle: All the innocent people he responsible for luring & taking over the world, he & Hearth & the Ruffmans should be all be locked up in New York Prison… but that terror he had on 6 out of the 9 chefs only gets worse there.
Captain Orealia: New York State Prison is what a kidnapper & a Dog Zombie madman like Canora deserves. He needs to be punished for the atrocities he committed like anyone else.
Michelle: Yeah, that sounds about right. We’ll get that taken care of.
Joe: & Captain, we’ll like to talk to you outside, unmasked, privately.
Captain Orealia: Okay.
(Captain Orealia walks out)
Marco Canora: So Captain Orealia & her friends put Hearth in Jail? I’m Unfortunate for us. But we’ll get out. I’ll have my revenge against Iron Chef, Sandra & her friends! I will have my revenge!!! I AM COMING FOR YOU, CAPTAIN OREALIA! MARK MY WORDS!
