The heat is on Robert to cook a celebratory dinner for 75 fire fighters congratulating their colleague in a big promotion. He has seven hours to navigate a tiny kitchen and some inexperienced helpers to make this meal memorable.
Recipes in This Episode
- Mock Fruit Strudel with Ice Cream
- Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts
- Vegetarian Phyllo Purses
- Fire-Roasted Tomato, Mushroom and Shrimp Bisque
- Portobello Crusted Chicken with Warm Red Bliss Potato Salad
- Barbecue Salmon over Cheddar Grits
- Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing
