Chef Robert must create upscale hors d'oeuvres for a fashion show on a New York City garden rooftop. He has eight hours to design a menu, shop and prepare food for 200 - which seems like an easy task but getting through city traffic to go shopping will eat up half of his time! If this isn't tricky enough, he is given two sous chefs that may or may not be all that helpful.
Recipes in This Episode
- Artichoke Hearts Stuffed with Crab Salad
- Asparagus Wrapped in Prosciutto
- Beef and Bell Peppers En Brochette
- Caramel Bananas with Espresso Chocolate on Sweet Crackers
- Champagne Brie Fondue
- Champagne Peach and Mint Soup
- Champagne Poached Scallops with Red Pepper Pesto
- Chorizo Cheese Taquito with Tomatillo Mint Salsa
- Crab Fritters with Spicy Mayo
- Cucumber Canoes of Salmon Mousse
- Duck with Mango on Belgian Endive
- Fried Colby Cheese Rolled in Coconut
- Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini
- Kobe Bleu Cheese Mini-Burgers with Cipollini Onions in Balsamic Reduction
- Marinated Cod on Crouton
- Pommes Frites with Chipotle Aioli
- Potato and Onion Pierogi
- Shrimp and Melon Gazpacho
- Skewered Shrimp Dipped in Corn Dog Batter
- Tuna Tartare
- Tuna Tartare in a Cucumber Boat topped with Caviar
