Marc Forgione

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This Was The Hardest Part Of Iron Chef, According To Marc Forgione

Chef Marc Forgione managed to impress many by demonstrating his exemplary culinary talent on the third season of "The Next Iron Chef." According to his official website, the chef has been honing his culinary skills since he was 16 years old. He was lucky to get insider access to the restaurant industry through his dad's eatery, An American Place. Forgione also worked with many experienced chefs early in his career such as Kazuto Matsusaka, Patricia Yeo, Laurent Tourondel, and more.
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Chef’s Recipe: Sourdough Pizza Dough by Marc Forgione

Chef Marc Forgione is the chef and owner of two Manhattan restaurants: the eponymous Marc Forgione in Tribeca, and Peasant in Nolita, and he is co-owner and partner of Khe-Yo, a Laotian restaurant in Manhattan. During lockdown, he experimented with creating a sourdough starter and began using it in pizza dough. When Peasant reopened in the summer, the starter became the basis for his sourdough pizza recipe at the restaurant. While he uses a secret mix of ancient grains like rice and soy flour in his personal recipe, he suggests bread flour as a substitute in this version. And unlike a lot of pizza dough recipes, Chef Forgione adds olive oil to his. Feel free to add whatever toppings suit you, from meatballs or sausage to whatever vegetables are in season.
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How Chef Marc Forgione Became a Sourdough Pizza Convert

Like everyone else during the early lockdown periods last spring, Chef Marc Forgione began experimenting with sourdough starter. He had taken over the Italian restaurant Peasant in Manhattan’s Nolita neighborhood from Frank DeCarlo in February 2020, so he’d only had a short time in the kitchen before they had to shut down mid-March. He’d already begun to tweak the menu, but hadn’t gotten around to fine-tuning the pizzas yet. Finding himself at home, he decided to create his own starter from scratch, and to play around with whole grains. Eventually, he created and perfected a new whole grain sourdough pizza crust recipe, which he began serving at Peasant this summer, soon after the restaurant reopened.
New York City,

Marc Forgione: New York City

Chef Marc "Forge" Forgione and partner Christopher Blumlo opened their restaurant in June 2008 offering their signature style of contemporary food and beverage, earning a MICHELIN star and a 2-star New York Times review. Location:. 134 Reade Street. New York City 10013. RESERVATIONS:. 212-941-9401. HOURS:. Monday–Thursday. 5PM–10PM. Friday & Saturday.