Battle Chefs: Boru Noodle Vs AS220 (Video Recap)

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Chefs Steve Lucier and Kyle Clayton duke it out in the kitchen of The Revolving Door.

It wasn’t supposed to be this way. All the publicity about Tuesday night’s fight had Boru‘s “Noodle” Steve Lucier facing off against Jorge Perez, sous chef at The White Horse Tavern. Unfortunately, with less than 24 hours until the fight, the White Horse Tavern’s executive chef Rich Silvia called with some bad news:

Jorge was too sick to compete.

So with Jorge out of contention, the spot was open and the crew at Revolving Door were desperately trying to fill it. Despite what you may have heard, chefs aren’t typically lying around the house, waiting for the phone to ring.

Fortunately, they found a contestant up from Providence in AS220‘s chef Kyle Clayton…to which everyone responded “AS220 has a chef?” (Don’t worry. He’ll show you. He’ll show EVERYONE!!!)

The Secret Ingredients

Blood Sausage Peppers Escargot

Blood Sausage

Blood sausages are sausages filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled. The dish is found world-wide. Pig, cattle, sheep, duck, and goat blood can be used depending on different countries.

In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, and oatmeal. In Spain, Portugal, and Asia, northern-climate cereals are often replaced by rice. In Kenya fillers are fresh minced goat or beef, fat, and red onions.

Shishito Peppers

The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (唐辛子 tōgarashi?) looks like the head of a lion (獅子 shishi?), and in Japanese it is often abbreviated as shishitō.

For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, or stewed in a soy sauce- and dashi-based liquid. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties.


The escargot (plural escargots, IPA: [ɛs.kaʁ.ɡo], French for snail; Catalan: caragol) is a cooked land snail. Escargots are usually served as a starter in Portugal, Spain and in France, and are a typical dish in the Catalan region of Spain. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way.

The Fight

This contest was rather unique in its pacing. The secret ingredients could all be cooked pretty quickly, so there wasn’t a mad rush to gut and filet a fish or get some chicken guts boiling to start a sauce. Instead, the clock starts and suddenly…we have two chefs just thinking. For a few minutes, there was all the excitement of philosophers playing soccer.

Then they were off, suffering from the occasional hiccup, as neither chef was very familiar with the layout of the Revolving Door kitchen, or, more importantly, where a few of the more specialized culinary tools (AKA anything that wasn’t a knife) were.

Something else we haven’t seen? Plating 15 minutes into a fight. Typically, the plates are lucky if they get out in the light by the  25 minute mark. This may be a move for future contestants to consider.

Of course, for as slow as things started, the finish went right down to the wire.

The winner?

No spoilers. Gotta watch the video.

Next Week

If there’s one thing we like to see at Battle Chefs, it’s an intra-city fight between two local chefs with a lot of friends. That always means a whole lot of energy and that much more fun.

Next week, we have an intra-NEIGHBORHOOD (pretty much intra-restaurant) fight between Derrick Marquiss, sous chef at Stoneacre Pantry and last month‘s guest chef at the Revolving Door…and Thomas Hunold, this month‘s guest chef at Revolving Door.


See you there next week.

-Tristan Pinnock, Blast Knife Fighting Correspondent

Tristan's just this guy, ya know?