Marc Forgione Wins “The Next Iron Chef!”
The suspense is over and the next Iron Chef has been chosen! The winner? New York City’s Marc Forgione! He pulled through on the final episode with a turkey-free Thanksgiving feast and was named an Iron Chef! Keep reading to learn a bit more about Marc and to get his killer sweet potato recipe!
Marc started cooking when he was 16. He was inspired by his father, a cooking legend. After attending college at the University of Massachusetts at Amherst, he worked in several restaurants, then headed off to France where he furthered his culinary skills. After returning to New York, Marc became a corporate chef for the BLT Restaurant Group. He know owns his own restaurant in New York City, aptly named Marc Forgione. Learn more about his restaurant here!
Want to try one of his recipes? How about his Maple-Whipped Sweet Potatoes? They’re a perfect addition to your Thanksgiving table!
(recipe courtesy of New York Magazine)
6 large sweet potatoes
2 tablespoons unsalted butter, at room temperature
3 tablespoons sour cream
3 tablespoons pure maple syrup
Salt and black pepper
6 tablespoons unsalted butter
6 tablespoons coarsely chopped hazelnuts
1 medium shallot, minced
3 tablespoons finely chopped Italian parsley
Preheat the oven to 375 degrees. Wash the potatoes and pierce them with a fork. Bake for about 1 hour or until soft when pierced with the point of a knife. When cool enough to handle, peel the potatoes and place in the bowl of a food processor. Add the butter, sour cream, and maple syrup and pulse until the potatoes are smooth. Season to taste with salt and pepper. Transfer to a casserole, cover, and keep warm until ready to serve.
Melt the butter in a medium saucepan over medium-low heat until pale golden, about 4 to 5 minutes. Add the hazelnuts and cook, stirring, over medium heat until the nuts are golden and fragrant, 2 to 3 minutes. Add the shallot and parsley and cook until just softened, about 1 minute. Season to taste with salt and pepper. If the sauce is to be reheated just before serving, the parsley should be added at this stage to keep it fresh and green. Drizzle the hazelnut butter over the top of the sweet potatoes and serve.
For even more tasty Thanksgiving recipes, click here!
Be sure to check back later in the week for our interview with Marc himself!
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