Battle Chefs: Stoneacre Pantry Vs Revolving Door (Video)

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The Revolving Door’s current guest chef Thomas Hunold went head-to-head against last month’s guest chef, Stoneacre’s Derrick Marquiss.

Of all the “knife fights” in this season of Battle Chefs, last night’s episode of Battle Chefs was the one the staff at Revolving Door was most anticipating, because it was between two chefs they know extremely well. This was as close to an in-house contest as they can have without House Chef Josh Berman getting drafted into a fight.

Last week, chefs Steve Lucier and Kyle Clayton both clearly had “Visitor” team status, because neither had stepped foot in the Revolving Door’s kitchen before that night. Both struggled a little bit trying to find where certain tools were located, which actually kept things pretty well matched.

This week is the opposite, though. We’ve got two chefs who know this kitchen like the (hairless) back of their hands, because one finished working in it three weeks ago while the other is currently working it now.

We interviewed Derrick Marquiss in late January as he was taking the reins at The Revolving Door through the month of February.

Thomas Hunold took over as guest chef at the start of March.

Talking to the Door staff this weekend, it was clear which chef had the talent…and which had the heart. What no one was sure of, however, was who was going to win. In fact, if you ever want to start a lively debate behind the bar, ask Jason Kindness who’s going to win the next Battle Chefs, especially if Josh Berman looks like he has some time to kill.

But we digress.

Back to the actual competition…

The Secret Ingredients

Battle Chefs IV Week 4 Secret Ingredients


We’re not entirely sure what kind of catfish it was. Kevin Goudreau used the words “illegal” and “subterranean”, but you know how Kevin runs his mouth when he’s hosting and Googling “illegal subterranean catfish” will find you some weird stuff, but nothing that looks like these bad boys.

Garbanzo Beans

For some reason, “Garbanzo Beans” is another word for chickpeas, which are, according to some website, about the healthiest thing on the planet…unless they’re still in the husk and you’re a chef struggling to create a cooked meal in 30 minutes, in which case, they’re a sure-fire path to heart attacks and aneurysms.


Fermented tea. The only thing we can really say about this stuff is that it doesn’t taste as bad as it smells. Fortunately, Wikipedia has a bit more information.

Kombucha is any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY). Actual contributing microbial populations in SCOBY cultures vary, but the yeast component generally includes Saccharomyces (a probiotic fungus) and other species, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic and other acids.

The geographic origin of kombucha is unknown,[1] and its etymology is uncertain.[2] Historically, kombucha has been home-brewed or locally brewed, but in the late 1990s, commercially bottled kombucha became available in North American retail stores. It is known in Chinese as chájūn (茶菌), Japanese as kōcha-kinoko (紅茶キノコ), Korean as hongchabeoseotcha (홍차버섯차) and Russian as chaynyy grib (чайный гриб). These names translate literally to “tea fungus” or “tea mushroom.”

So we’re asking chefs Thomas Hunold and Derrick Marquiss to prove their mettle by cooking up a meal of catfish, chickpeas and tea fungus. Lucky them.

And the winner is…

Announced at the end of the video.

Battle Chefs is taking a week off and will return with the first round of semi-finals on Tuesday, March 5.

See you there.

-Tristan Pinnock, Blast Culinary Correspondent

Tristan's just this guy, ya know?