Robert's mission takes him to the Woodmark Hotel in Kirkland, Washington where he is expected to create an unforgettable meal for a cross-cultural wedding! His challenge is to create a gourmet menu that fuses Asian and Irish cuisine, consisting of hors d'oeuvres and a 4-course plated dinner for 150 wedding guests in 9 hours. This wedding is incredibly emotional and special for the family, as the bride's dad has been diagnosed with lung cancer and the couple pushed up their wedding date six months (from August to January) to ensure that he would be at their wedding.
Recipes in This Episode
- Wonton Crisp with Cucumber Tobiko Caviar
- Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing
- Tako Poke
- Szechuan Beef Tenderloin Stuffed with Peking Duck
- Star Anise-Rubbed Grilled Shrimp
- Smoked Salmon Lollipop
- Nori-Cured Ahi Tuna on Bamboo Spoon
- Naw Mai Fan
- Fried Banana with Lavender Honey and Five Spice Chocolate
- Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing
- Corned Beef and Cabbage on Potato
- Chilled Poached Salmon with Asian Slaw and Wasabi Aioli
- Chestnut Lamb Loin with Sweet Onion Marmalade
- Cheddar Onion Bangers and Mash with Guinness Essence
