So I guess I was reading the room wrong. Chef Symon won Battle Pineapple pretty handily, with a score of 50 to 41.
Incidentally, he used Speck, which makes this the second time I've seen that on a food show this week. The impression Top Chef Masters left me with was that it was some kind of breading technique, but apparently according to AB, it's actually a form of proscuitto?
Guess what that means it's time for!
According to our friends at Wikipedia:
Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.
...and there you go. Apparently, if your going to google Speck, you gotta be a bit more specific. That was the 6 or 8th result down. But Speck Electronics (shout out!) is doing great. lol!