Hall, who contacted the network's executives for ideas about organizing the cook-off three weeks ago, was surprised when it decided to make a one-minute mini-movie of their party. The segment will air on Iron Chef America at the end of the month.

While sticking closely to the rules of Iron Chef America, where American cooks pit their skills against challengers to create dishes based on themed ingredients, Hall added a California twist. She invited two couples, Doug and Joan Laird and Mike and Stephanie Ingster, who are wine connoisseurs, to play judge and also pair the dishes with the right wines. Instead of having individual chefs, Hall also divided the four competitors into groups of two, Olstinke with Mike Dilorio, and Eric Gatzert with Kevin Silver.

"What we liked about this story was that they incorporated food with wine," said Janine Evangelista, the network's director of on-air promotions. "They are sophisticated cooks who combine their love of wine with their knowledge of food. We thought it was a really appropriate choice for wine country California."

Evangelista added that her crew has been traveling, taping one-minute vignettes on how people have put their personal spin on the Iron Chef. The network will put longer versions of each clip on their website, she says.

In Willow Glen, Evangelista was impressed with what she saw.

After Hall unveiled the secret ingredient--swordfish--in Ingster's Saratoga backyard, the teams had five minutes to strategize before heading off to a gourmet market. For this competition Hall chose Consentino's on Bascom Avenue for the other needed ingredients.

She also approached various merchants including four in Willow Glen-- Casa Casa, Willow Glen Coffee Roasting Company, The GrapeVine and Cooking etc--that donated prizes.

The teams then squared off in Hall and Olstinke's newly-remodeled kitchen on Camino Ramon to find out whose cuisine reigned supreme.

For 1 1/2 hours, the two teams worked up a sweat, cooked up a storm and whipped up nine creative, spur-of-the-moment dishes.

Olstinke's sister, Sue Walquist, who came from Wisconsin to cheer her brother on, was in awe. "He's always been good at cooking and he beats everyone in the family," she says.

Olstinke didn't disappoint. Together with his teammate, Dilorio, they served a first course of raw swordfish dressed in three different ways--sashimi, a spicy sushi roll and ceviche in lemon cups with wasabi and a sprinkle of edible flowers. They also came up with a pizza topped with smoked swordfish, cheese, roasted peppers, sour cream and caviar, and a side of grilled swordfish satay with peanut dipping sauce.

With a dash of Asian flair, the team also dished out Mongolian stir-fried swordfish in lettuce cups and grilled swordfish steaks with mango-kiwi salsa. To top it off, Olstinke prepared a Mediterranean paella with swordfish, clams, mussels, chicken, artichoke hearts and chorizo.

"We tried to choose dishes we were comfortable with," Olstinke says. "We were sure we were going to do pizza and paella, no matter what the secret ingredient was. Our game plan was to stick to what we were good at."

The competing team of Gatzert and Silver turned up the heat with such creative dishes as swordfish sashimi with diakon radish in a red wine vinegar and shallot sauce and swordfish ravioli in a saffron bechamel sauce garnished with caviar, smoked swordfish and fried swordfish skin. They also offered a dish of grilled swordfish with a mango habanero champagne sauce, served with swordfish chowder. For dessert, the team surprised everyone with a swordfish mousse wrapped in a fried banana slice, complemented by unsweetened whipped cream, fruit and a green pea puree.

Teams were awarded points based on taste, presentation and originality. Olstinke and Dilorio won the competition by a close 74-69, edging out the other team on taste. However, judges complimented Gatzert and Silver for the beautiful presentation of their dishes.

"We did the best we could," Gatzert says. "I think the judges had a tough time. Winning or losing wasn't the big goal of this party. It was a lot of fun doing it."

For these four men, three of whom work at Denali Software, cooking is a passion. Olstinke, who's the vice-president of sales at the company, began cooking 20 years ago, after he grew tired of eating out all the time.

"I decided I wanted to do my entertaining at home," Olstinke says. "It's a great way to spend time with friends and family."

Silver, who started cooking in his college years, adds that cooking's a creative outlet. "What's best is you also get to eat," he says.

While it was the love of food that turned them into fast friends, these four are also avid Food Network fans who trade cooking tips and recipes.

Olstinke, who admires Food Network stars Bobby Flay's creativity and Mario Batali's confidence, never misses an episode of Iron Chef America.

"We both love the show and sometimes will talk after the show to discuss the secret ingredient and what we might have done with it," Dilorio says.

The men also draw inspiration from Food Network shows, cookbooks and often try to put their own spin on dishes they've tasted or existing recipes.

"I also try to call upon things that I learned from my mother," Dilorio says. "She really taught me all the Italian basics. I also have to acknowledge Eric and Dale, whom I have learned a great deal from. I've known them both for a long time and have always admired the way they effortlessly put great food together."

With the last culinary battle still fresh on their minds, there is already talk of a rematch.

"We're going to change the rules a little," Olstinke says. "The next time we do it, we'll put out 15 ingredients so everyone starts with same things on the table."

But it wasn't just the men who had fun that day. Their wives and girlfriends enjoyed themselves just as much, kicking back with glasses of wine while watching their men battle it out. In our kitchens, the men do the cooking, Lorraine Dilorio says. "We're lucky," she says. "All of us love it. We don't have to cook and we love to eat."

After the big cook-off, Hall spent a day cleaning up the kitchen but said it was well worth it. She is still reeling from the excitement of having the Food Network crew in her kitchen.

"It's like the chance of a lifetime," she says. "It still feels like it was a dream."