Last night’s Iron Chef America was a real nail-biter, with hometown fave Paul Virant of Vie (ably assisted by sous chef Nathan Sears) going up against Masaharu Morimoto in Battle: Pheasant. Even with the judging table stacked in Virant’s favor (nice to see you, Steve Dolinsky!) and a pheasant scotch egg that veteran judge Jeffrey Steingarten declared the best he’d ever had, our boy didn’t quite manage to take home the win, and Morimoto squeaked by with a one-point margin of victory. (Check out Chicagoist for a complete play-by-play.) But Virant and Sears’ loss isn’t the only tragedy on the table right now. Vie’s series Iron Chef dinners, in which the restaurant’s serving up their on-screen feast tonight, tomorrow, and Wednesday, is completely reserved. But if you’re up for tantalizing yourself, read on for the menu.
First: Smoked pheasant breast, honey and almond tart, salad of herbs and micro herbs, marcona almonds, blackberry vinaigrette, crispy skin, thor’s smoked crottin
Second: Crispy parisienne gnocchi, mustard braised leg and thigh, roasted shallots, gouda, marinated porcinis
Third: Pheasant scotch egg: pheasant sausage wrapped around poached pheasant egg, breaded and deep fried, arugula and fried shoestring potatoes, pheasant aioli
Fourth: Pheasant “caillette:” an offal burger wrapped in caul fat and roasted, pickled fennel and raw shaved apples, apple cider vinegar jus
Fifth: Pheasant consommé, watercress gremolata, micro spinach