Week three of The Next Iron Chef was all about resourcefulness, so the chefs had to prove themselves by cooking with wild-grown ingredients on wobbly outdoor tables. The six chefs were divided into pairs, and each one chose ingredients for his "partner." Then, the foods — including escargot, wild flowers, and dandelion greens — were loaded into coolers and transported to outdoor cooking stations with very limited supplies. [ALERT: Spoilers ahead.]
I was surprised by how much difficulty the chefs had lighting their grills; I mean, it's not like they didn't have charcoal. But I was impressed with what they created with ingredients that didn't even sound like they'd taste good together. Chef Symon really blew everyone out of the water by making polenta, serving his quail family-style, and mixing up a refreshing berry drink. Gavin and Morou said goodbye, and Aaron Sanchez survived by the hair of his goatee. Whose ingredients do you think were hardest to work with?