Chef Robert Irvine races against time--and a moving train--as he tries to prepare five courses for 160 passengers on the Sierra Dinner Train. Can he keep his balance in the smallest kitchen he's ever seen, or will it be Dinner Impossible?
Recipes in This Episode
- Apple Betty "Granola" with Banana Creme
- Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace
- Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette
- New Zealand Rack of Lamb with Sweet Potato Mash and Three Bean Ragout
- Roasted Corn Chowder with Lime Cured Shrimp
- Stuffed Mushroom Caps with Blue Cheese Souffle
- Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta
- Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce
- Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque
