Episode Rundown:
Episode 1 – Rocco’s Dinner Party
The Chef’s:
Geoff Johnson, Executive Chef Copperfish on Broadway
Britt Kurent, Owner Kurent Event Catering
J.J. Johnson, Executive Sous Chef
Signature Dish Round:
Geoff Johnson: Roasted Monkfish & Poached Lobster
Rocco Says:
“How dare you serve me rare monkfish. I couldn’t think of anything more unappetizing.”
As unappealing as the monkfish was, the lobster was great. The sauce was delicious.
Britt Kurent: Arctic Char Tartare:
Rocco Says:
“Your avocado was tragic and frankly the rest of your plate was more art than flavor.”
“You’re more a fan of crafting clichés than crafting warm and wonderful experiences for my guests.”
“It (the Arctic Char Tartare) melted in my mouth.”
J.J. Johnson: Seared Scallops and Corn Mash:
Roccos Says:
“Scallops with corn and bacon is a dish I’ve literally seen a thousand times, but your version managed to distinguish itself. All of your flavors were right on target.”
What Happens:
Britt is cut.
Rocco’s Rationale:
“I’ve learned a lot about you from this plate. One thing I haven’t learned is if you know how to heat a pan and cook something. You didn’t really cook a dish and if you’re going to perform cold, it has to be a virtuoso performance”
On to the Dinner Party:
Theme : Speakeasy
Geoff = machine guns; J.J. = Cotton Club
Rocco’s Dinner Guests:
Michael Kenneth Williams, Actor
Kelly Choi, Eat Out New York
Christine Ebersole, Actress
Bryan Batt, Interior Designer and Actor
Bill McCuddy, Media Critic
Marcus Samuelsson, Owner Red Rooster
Curveball:
One guest is a vegan and another won’t eat pork or alcohol.
Kiss Ass Quote of the Night:
Guest : “The best scallop I ever had in my life was actually cooked by Rocco.”
Rocco: “I’m blushing like my wine”
Geoff’s Menu:
Seared “Big Ass” Scallops
Sweet Potato Bisque
Wild Black Cod
Braised Short Ribs
Crème Brule
Rocco Says:
“The shot glass of soup was brilliant.”
“Your cod was a misstep. It was mealy. It wasn’t the cod you thought it was. That fish was born to be something better in its life.”
J.J.’s Menu:
Shrimp &Grits
Wild Mushroom Salad
Braised Oxtail
Banana bread pudding
Rocco Says:
“(The grits) did anything but comfort us. They lacked texture, had too much texture. I ate them. I still don’t know what was wrong with them.”
“(The oxtails) were incredible.”
Who Wins:
J.J. Johnson
Episode 2: The Mystery Guest (Wow, a mystery guest is coming. I’m so excited!)
The Chefs:
King Phojanakong, Chef/Owner Kuma Inn and Umi Nom
Michelle Karam, Private Chef Dishes By Michelle
Joel Gargano, Culinary Teacher, West Haven HS
Signature Dish Round:
King Phojanakong: Pancit Bihon (Stir Fried Rice Noodles)
Rocco Says:
King: “You got me scared over here. I see you eating, but I don’t see any reactions”
Rocco: “It’s tough to react to an incomplete dish.
King: “I feel it’s complete without the scallops. The scallops were the bonus.”
Rocco: “Well, it’s completely something without the scallops. The fact is there are great flavors in here, but I’m just sitting here wondering what it would have tasted like if we had those delicious scallops in there.”
Joel Gargano: Pan Seared Duck Breast with Gnocchi
Rocco Says:
“Your dish has a very academic feel. Your duck breast is cooked absolutely perfect, like for real perfect”
Michelle Karam: Crawfish Etouffee
Rocco Says:
“Unfortunately uncooked flour tastes like uncooked flour.”
“This dish is much better than I expected…but, you took a lot of shortcuts.”
What Happens:
Michelle is cut.
Rocco’s Rationale:
Despite King’s not getting his scallops on the plate, Rocco did not like Michelle’s pre-cooked crawfish.
On to the Dinner Party:
Theme: Mystery
Joel = Icebreaker game. King = Bali
Rocco’s Dinner Guests:
Mary Alice Stephenson, Style & Beauty Expert
Bebel Gilberto, Brazilian Singer/Songwriter
Giles Mendel, Fashion Designer
Cindi Leive, Editor-in-Chief, Glamour
D.L. Hughley, Comedian and Actor
Mystery Guest – Padma Lakshmi, Host, Top Chef
Curveball:
Padma brings her own Afro/Caribbean spice blend and Rocco suggests they “whip up something for her with those spices”. So, King whips up salmon, and Joel whips up tuna.
Annoying Quote from Rocco Every Episode:
“I now know exactly who you are through the food you prepare.”
Joel’s Menu:
Steamed Mussels and Clams
Borlotti Bean Stew with Dijon Sausage
Sourdough Bread Pudding w/ice cream
Rocco Says:
“The mussels went over huge”
“The Dijon spiced sausage should have been a lot more flavorful. By far, that was the biggest disappointment on the menu.”
King’s Menu:
Pork Spare Ribs
Grilled Shrimp & Papaya Salad
Seafood Curry
Coconut Lemon Panna Cotta
Rocco Says:
“Fortune favors the bold and perhaps you played it a little too safe”
“Padma loved dessert”
Who Wins:
Joel
Episode 3 Mangia Mangia
The Chefs:
Fabrizio Carro, Executive Chef, Quattro NYC
Ninamarie Bojekian, Chef/Owner, Ooh La La Catering & Events
Nicola Carro, Executive Chef, Quattro Miami
Signature Dish Round:
Nicola Carro Handmade Tagliolini “Bomba” Style
Rocco Says:
“A lot of powerful flavors on this plate. The flavors are very strong.”
Ninamarie Bojekian, Smoked Rosemary Infused Lamb Chops
Rocco Says:
“Lamb’s very well done.”
“Do you consider it overcooked, or is this how you wanted it?”
Fabrizio Carro, Colorado Lamb “Scottadito”
Rocco Says:
“Do you consider this lamb to be fully cooked?”
“Interesting flavor combinations, but this lamb looked inedible to me. Cooked on the outside, raw on the inside.”
What Happens?
Nicola is cut.
Rocco’s Rationale
Regarding Nicola’s dish: “These ingredients ended up at war”
On to the Dinner Party:
Theme: Italian Family Dinner
Ninamarie = Little Italy, Fabrizio = Tuscany garden
Rocco’s Dinner Guests:
Caroline & Albert Manzo, Co-Owners, The Brownstone (Author’s Note: as tik as tieves)
Joey Fatone, Singer Actor, & TV Host
Sara Gore, Host , Open House & LXTV
Tammy Pescatelli, Comedian & Actress
Silvano Marchetto, Chef and Owner, Da Silvano
Curveball:
Sara Gore Is on a diet, so something not so carb heavy or high fat content.
Rocco’s Pretentious Quote:
“I like to think I know good meatballs and I usually scoff at anyone who tries to serve me a meatball.”
Ninamarie’s Menu:
Eggplant Caponata, Zuchini Bread, Braised Pancetta with Grilled Asparagus and Figs
Chopped Chicken Scaparelli with Italian Sausage, Mussels, & Israeli Couscous
Veal Milanese
Chilled Poached Basil Infused Fruit
Rocco Says:
“Even though your mussels were not Italian (the guests) loved them”
“You have an innate sense of flavor combination”
“Sarah felt left out. I asked you to make a carb-free option for her and instead you forgot her altogether.”
Fabrizio’s Menu:
Melanzane all Parmigiana, Salumi e Formaggi, Polpettine “Meatballs”
Lasagna and Branzino all’Acqua Pazza
Panna Cotta al Caffe
Rocco Says:
“What were you thinking serving me meatballs? Everyone knows my mother makes the best meatballs in the universe. But your meatballs were really, really good.”
“The (Lasagna’s) texture was perfect. But, it was basically flavorless. What a disappointment.”
Who Wins:
Fabrizio
Keep checking back each week for more recaps and reviews of Rocco’s Dinner Party!
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