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Iron Chef…again?

Author: | posted 10/19/12 | Print This Post Print This Post |

Will local chef Duskie Estes win a spot on this year’s Next Iron Chef competition? Estes, who co-owns Zazu Restaurant & Farm in Santa Rosa, is among four competitors vying for a single available spot on this season’s “Road to Redemption.”

The 2012 Food Network series focuses on 10 chefs who’ve failed to make the cut in the past. Nine of the spots have already been secured by chefs including Nate Appleman, Elizabeth Falkner, Alex Guarnaschelli and Marcel Vigneron.

Estes lost her bid for title two years ago in Season 3: Episode four. It wasn’t pretty.

Over the last several weeks, Estes and three other competitors have taken part in Webisodes on foodnetwork.com for the coveted opening.

Today, the site aired Estes’s episode (which is only about 6 minutes long.)

I won’t spoil the fun, but suffice to say, there’s a Sonoma County duck involved, some awkward moments with her old nemesis Alton Brown and a lot lotta smack talk.

Watch it here. http://www.foodnetwork.com/the-next-iron-chef-web-series/package/index.html

5 Responses

  1. shhmeggie November 2, 2012 at 11:53 am #

    Wheres the big announcement that she is moving forward!! I just watched to find out! How exciting!

  2. cmvan October 22, 2012 at 5:05 pm #

    Here’s the recipe from Duskie & John’s Zazu newsletter:

    “coconut duck n DUKKAH
    I made this dish on food network today. I served it with duck and callaloo. it is also a great topper on chicken, salmon, halibut, lamb… Or if you still have zucchini coming in, serve it on top of that grilled! and you can make it under TIME PRESSURE!!!!

    1/2 cup hazelnuts, toasted, peeled, and chopped
    1/2 cup pistachios, shelled, toasted, and chopped
    1/2 cup fresh coconut grated
    1/4 cup sesame seeds, toasted
    2 tablespoons coriander seed, toasted and ground
    2 tablespoons cumin seed, toasted and ground
    2 tablespoons fennel seed, toasted and ground
    1 bunch cilantro, cleaned, picked, minced
    1 bunch flat leaf parsley, cleaned, picked, chiffonade
    1 cup quality extra virgin olive oil
    zest and juice of 2 limes
    kosher salt and freshly ground black pepper to taste

    combine all the ingredients in a bowl. season to taste with salt and pepper. Top your seared liberty duck breast!”

  3. michelle October 21, 2012 at 1:17 pm #

    glad for today’s reminder that I watn to go to the new SRJC for lunch again soon.

  4. Zander October 21, 2012 at 12:30 pm #

    Heather,

    Please change your standard picture to something a bit more updated.The pic with you and that menu is so naughty. Have a contest, win tix for two at Starks for the Heather Irwin greatest scene pic, something that epitomizes SoCo food and drink. You can do it!

  5. Shana October 20, 2012 at 2:08 pm #

    How’s about getting that recipe from Duskie for us loyal BiteClubbers?? Looked oh so yummy….

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