Iron chef, year four
The theme this year was apples. We started chopping, cooking, and juicing at 4 p.m. (and a few ambitious folk at 7 a.m.) We didn’t even eat until 9 p.m., but it was worth it. It was complete apple gluttony: streudel, pie, crisp, soup, pizza, wontons, spring rolls, gingerbread cake with apple sauce, stuffed baked apples, dried apples, and streudel.
The most innovative award went to friend John Wiggins, who created a drink of apple juice encased in white chocolate and horseradish floating in a shot of celery juice. It was a singular experience, that.
We drank it all together in a group, and took it in one swallow. When you crunched through the white chocolate shell, the apple juice burst in your mouth, and it was actually quite delicious. In fact, that is what my mom shouted: “This is delicious!”
That was before the bite of the horseradish overpowered the white chocolate and shot through the sinuses.
So that was fun. This was followed up by the most unique presentation of Scott’s flambeed apple pyramid, connected entirely by toothpicks.
A night to remember. Happy New Year!