Chef Robert Irvine heads back to colonial times when he travels to historic Williamsburg, Virginia, where he has to prepare an 18th-century meal for food historians. Using only methods, tools and ingredients from the 1700s, will Robert be able to complete his task or will it be Dinner: Impossible?
Recipes in This Episode
- Chicken Fricassee with Morels
- Duck Breast with Berry Sauce
- Garden Salad with Apple Cider Vinaigrette
- Hog's Trotters and Ears
- Mutton Stew
- Pan-Seared Rockfish with Lemon Beurre Blanc
- Pork Medallions Topped with Goat Cheese and Apple Raisin Cinnamon Compote
- Rabbit Stew
- Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus
- Roasted Sweet Potatoes and Wilted Spinach
- Rump Steaks Braised with Mushrooms and Onions and Porter Sauce
- Salted Cod Ceviche
- Stuffed Sweetbreads
- Turkey Breast with Oyster Stuffing
