Chef Robert Irvine has just eight hours to create a menu and prepare a gourmet meal for a 200-person wedding. With only his two trusted sous chefs and a staff of inexperienced teenage boys to assist him, will Robert pull it off or will it be Dinner: Impossible?
Recipes in This Episode
- Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette
- Blue Cheese Crusted Filet with Potato and Corn Hash and a Port Reduction
- Brie with Strawberries on Brioche Crostini
- Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes
- Roasted-Vegetable Filled Crepes with Red Pepper Coulis
- Seared Mahi-Mahi with Saffron Risotto and Mango Sauce
- Sea Scallops with Guacamole
- Sesame Chicken Sate with Peanut Sauce
- Tahitian Vanilla Creme Brulee
- Tuna Tartare in a Cucumber Boat topped with Caviar
