If you could combine James Bond with MacGyver, you would get Robert Irvine, a real life chef extraordinaire and the host of Dinner: Impossible. Each week, Robert (with the help of his two sous-chefs, George and George) is thrown a new culinary curveball and the team must figure out a way to solve their challenge before time runs out. From making dinner for 150 passengers aboard a luxury locomotive to recreating an authentic 18th century meal, will he succeed or will it truly be, Dinner: Impossible?
Get organized: Any task becomes less daunting when you break it into parts and go one step at a time.
Create a timeline: The items with the longest cooking times have to be addressed first. Prep whatever possible as far in advance as you can.
Go with what you know: If you're strapped for time, don't start experimenting with foie gras or souffles. If you're a confident roaster, go with a roast.
Keep it simple and follow your nose: When cooking for a crowd, don't make fifty individual canapes; just split a loaf of great bread, lay on some fresh mozzarella and basil and drizzle with good olive oil. Cook family style in big bowls and platters and let everybody serve themselves.
Sign 'em up: If there's another couple of good cooks handy, put them to work. The more the merrier, and the faster things get done.
Secret Weapon Ingredient List
Robert travels the world on culinary assignments, often carrying only a leather valise in which he keeps certain tools and crucial ingredients. Some of his essential items include:
Dinner: Impossible Videos
Stone ground mustard