Chef Marc Forgione is back, surviving a second week, and discussing his big W this past Sunday night on the latest episode of “The Next Iron Chef.”
You have to cook with doughnuts at the start of this episode. Do you have a favorite kind?
I lived above the Donut Pub on West 14th street and, call me old school, but I used to love their old fashioned donut to dunk in my coffee. There is also a place in the Lower East Side called the Doughnut Plant and they do a crème brulée doughnut — really cool.
Doughnut mania has sort of supplanted cupcake mania. What do you think of these food ‘crazes’ in general?
I think people get a little caught up in crazes, but I don’t really pay attention to most of the hype. I think crazes are amusing, overall. The burger is a perfect example of a craze that has taken over the restaurant scene. Today, it seems that every fine-dining restaurant has to have a burger. At my restaurant, we added “The Burger”, which we serve at the bar for $24. It is extremely popular — a 28-day, dry-aged Creekstone Farm prime strip steak, with caramelized onions and bacon, arugula, and tomatoes on a homemade potato roll. It’s served with wedge yukon fries and housemade pickles.
Sounds sublime! You’re cooking in a tight space in this initial breakfast challenge — but is it all that different than many Manhattan kitchens?
The set at kitchen stadium is five times bigger than the station that I have at my restaurant. My kitchen is the size of an SUV!