Season 2, Episode 6

The Catwalk Chef

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.
See Tune-In Times

Recipes From This Episode

Crab Fritters with Spicy Mayo

Champagne Peach and Mint Soup

Artichoke Hearts Stuffed with Crab Salad

Potato and Onion Pierogi

Champagne Brie Fondue

Champagne Poached Scallops with Red Pepper Pesto

Cucumber Canoes of Salmon Mousse

Tuna Tartare in a Cucumber Boat topped with Caviar

Shrimp and Melon Gazpacho

Asparagus Wrapped in Prosciutto

Chorizo Cheese Taquito with Tomatillo Mint Salsa

Duck with Mango on Belgian Endive

Tuna Tartare

Beef and Bell Peppers En Brochette

Marinated Cod on Crouton

Pommes Frites with Chipotle Aioli

Skewered Shrimp Dipped in Corn Dog Batter

Kobe Bleu Cheese Mini-Burgers with Cipollini Onions in Balsamic Reduction

Garlic-Pepper Crusted Seared Lamb Loin with Tomato Hash served on Crostini

Fried Colby Cheese Rolled in Coconut

Caramel Bananas with Espresso Chocolate on Sweet Crackers

Previous Episode

Dinner Under Construction

Next Episode

Celebrity Golf Tournament


What's New

Latest Stories