How do you make a hot, hearty feast in a hotel made completely out of ice and snow? Chef Robert Irvine finds out when he's given just 7 hours, in sub freezing temperatures, to cook for the entire staff of Quebec's famous Ice Hotel. Can Robert heat things up without melting down the house, or will this be Dinner Impossible?
Recipes in This Episode
- Apple Banana Tart with Warm Maple Syrup
- Baby Greens Salad with Quail Egg and Maple White Balsamic Vinaigrette
- "Caribou" Stew
- Chicken Fricassee with Tomato Basil Pilaf
- Potato Leek Soup
- Maple Citrus Granite
- Confit of Duck and Sun-Dried Tomato over Pasta
- Seared Salmon over Risotto Style Potatoes and Corn
- Shrimp and Scallops in Garlic Cream Sauce
- Tourtiere (Meat Pie)
- Winter Vegetable Medley
- Pineapple and Artichoke Pasta
