Dinner impossible seasons 3 8 season 3 – 11 X half hour hours / 1 X one hour



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ENTERTAINMENT IN MOTION presents ……

DINNER IMPOSSIBLE

SEASONS 3 - 8

SEASON 3 – 11 x half hour hours / 1 x one hour

IE-0301 / Cruise Against the Clock
Robert Irvine goes to Ketchikan, Alaska where he comes face to face with his largest challenge: a 2900 passenger cruise ship! The ship is docked at port for the day and Robert's mission is to create a light buffet of hors d'oeuvres for a sail away party that will take place in 7-1/2 hours!
IE-0302 / Air Force Anniversary
It's the 60th anniversary of the Air Force and Sheppard's Air Force Base in Wichita Falls, Texas is throwing a party to celebrate! Chef Robert's orders are to create a gourmet meal for 1,000 decorated officers, enlisted and VIP'S.
IE-0303 / Medieval Mayhem
Hear ye, hear ye . . . Chef Robert Irvine will cook for royalty at the Maryland Renaissance Festival. King Henry VIII of the Renaissance Festival has requested Chef Irvine's culinary expertise to create a royal feast fit for a king, his fiancée, Princess Anna of Cleves and 30 guests.
IE-0304 / Circus Juggling
Chef Robert arrives at the Big Apple Circus to a ring filled with performers. He receives his challenge from Carrie, the Host and Barry, the creative consultant, to create a celebration dinner for the 30th anniversary of the circus. The hard part is satisfying the palates of the people of many nationalities who work with the circus. The dinner and buffet will be set-up in the ring after the show.
IE-0305 / Robert and the Chocolate Factory
Robert heads to the Hershey West Chocolate Factory in Pennsylvania to receive his mission. He must feed 150 factory workers, executives and guests a gourmet five-course plated dinner by 7pm incorporating chocolate into each course.
IE-0306 / Late for the Luau
Robert is given his challenge oceanside and told that he will have to create a luau for 150 people including resort guests and Hawaii natives. Renowned Hawaiian chef Sam Choi will give him a lesson in luau food and Robert will have to create multiple dishes with the food and equipment provided and work with some special local help. Can Robert speed up Hawaiian Time or is this Dinner Impossible?

IE-0307 / Santa Fe Struggle
Robert heads to Santa Fe, N.M., where he faces the challenge to prepare a quintessential New Mexican meal to commemorate the 400th Anniversary of the city. Robert will have six hours to cook for the 60 guests using only traditional methods, such as horno ovens, in an outdoor 18th century kitchen and in 30- degree weather!
IE-0308 / Culture Class Wedding
Robert's mission takes him to the Woodmark Hotel in Kirkland, Washington where he is expected to create an unforgettable meal for a cross-cultural wedding! His challenge is to create a gourmet menu that fuses Asian and Irish cuisine, consisting of hors d'oeuvres and a 4-course plated dinner for 150 wedding guests in 9 hours. This wedding is incredibly emotional and special for the family, as the bride's dad has been diagnosed with lung cancer and the couple pushed up their wedding date six months (from August to January) to ensure that he would be at their wedding.
IE-0309 / Groundhog Daze
Chef Robert Irvine lands in Punxsutawney, Pa. to make a gourmet Groundhog Day breakfast for 250. He'll have to work through the night, and work through some rough patches with some surprise guest chefs from his past. If Robert can't make this mission a success, he may find himself in Groundhog Day all over again.
IE-0310 / Firehouse Fiasco
The heat is on Robert to cook a celebratory dinner for 75 fire fighters congratulating their colleague in a big promotion. He has seven hours to navigate a tiny kitchen and some inexperienced helpers to make this meal memorable.

IE-0311 / Operation Improv
In this challenge, Robert heads to the DC Improv Comedy Club in Washington, D.C. to receive his mission. Robert has just six hours to feed 225 audience members a gourmet three-course plated dinner, including a four-item entrée incorporating a meat, chicken, fish and vegetarian dish. The catch is Robert must use 15 ingredients that the improv troupe had brought for him.

IE-0312 / Brewhouse Bites
Robert has just seven hours to get a cram course in brewing and create a five-course gourmet meal using Michelob Craft beers for 100 of the top brewers and tasters at Anheuser-Busch in St. Louis.


SEASON 4 – 3 x one hours
IE-0401 / Disney Dinner Dash
Dinner Impossible and Disney's Dreamer's Academy will be making dreams come true for Robert's next mission. Robert's challenge will lead him on a scavenger hunt through all four of Disney's major theme parks! The hunt concludes at Epcot's World Showplace where he will meet a new Food Network face, Jeff Henderson.
IE-0402 / Puerto Rican Predicament
On this Dinner: Impossible, Robert is in Puerto Rico to celebrate Quinceanero, a young woman's sweet 15 birthday celebration. This is an important rite of passage in Latin culture. Robert has only nine hours to create a traditional Puerto Rican feast for 100 Quinceanero guests. But the highlight of the meal is an elaborate birthday cake, which Robert must also make. Can he master the meal and the cake, or will this be Dinner Impossible?
IE-0403 / Far East Feast
For this episode Robert will be taking a culinary trip to the Far East right in our nation's capital. He'll be cooking for 250 guests at the Japanese gala which kicks off the National Cherry Blossom Festival in Washington, D.C. In just six hours, Robert must prepare a five-course authentic Japanese meal and 1,000 sushi hors d'oeuvres. Will Robert be able to create delicious dishes out of seaweed, wasabi and soba noodles, or will this be Dinner Impossible?


SEASON 5 – 10 x half hours
IE-0501 / No Pork, No Pressure
It's the King of all Pork vs. the Rabbi. Chef Michael Symon's mission is to create a kosher meal for the 2,000-year-old celebration of Passover. He must adhere to strict culinary guidelines and face a congregation that has sampled the best of every Jewish mother’s cooking.

IE-0502 / Grand Ole Opry Obstacles
Chef Michael Symon takes the stage at the Grand Ole Opry in Nashville to serve 300 country music fans and musicians a meal inspired by the country classic Devil Went Down to Georgia. With only the help of singer James Otto and a strict end-of-concert deadline, will Michael have Music City whistling Dixie or will this be Dinner Impossible?
IE-0503 / Boardwalk
Chef Michael Symons heads to the beach in Wildwood, N.J. His mission? To take everyday boardwalk food and turn it into a gourmet spread. He has just seven hours to grab all the fried, doughy, sugary, savory summertime favorites from shops along the boardwalk and transform them into an upscale feast for 300 boardwalk employees. Will he be able to find enough ingredients to make boardwalk grub go gourmet or will this be Dinner Impossible?
IE-0504 / Mother’s Day Madness
Teleflora Flowers and the International Mother's Day Shrine in Grafton, West Virginia are hosting a picnic to celebrate the 100th Anniversary of Mother s Day and they know just the chef to cook it- Chef Michael Symon! His mission is to create a picnic-style meal for 150 of Grafton's mothers and their families, approximately 500 people in all.
IE-0505 / Block Party Blowout
Chef Michael Symon heads to South Philadelphia for a neighborhood block party for 100 food-savvy residents of Alder Street in the summertime and must cook up a gourmet meal based on classic Philadelphia ingredients.
IE-0506 / Hospital Hijinks
It's Nurses Week, and Jefferson Hospital in Philadelphia, Penn., is hosting a thank you dinner for 250 of its best nurses and Chef Michael Symon is the chef! He'll be working with three very special Jefferson patients who have had their lives changed by the nurses and doctors at the hospital.
IE-0507 / Escape to Alcatraz
Chef Michael Symon faces his toughest challenge yet when he heads to The Rock to cook for an exclusive event for 125 guests at America's most notorious prison. With kitchens separated by a city, and a schedule that restricts his time on the island to the bare minimum, will Michael live within the limits of the law or will this be Dinner Impossible?
IE-0508 / Crayon Craziness
Crayola is celebrating the 50th anniversary of the 64 box of crayons! To celebrate this event they will be holding a dinner for 150 of their employees at the Crayola Factory. Chef Michael s mission is to create an eight course-tasting menu for this event.
IE-0509 / Street Cart Critics
Bon Appetit Magazine + James Beard Foundation=the toughest food critics on earth! Chef Michael Symon will only have seven hours to create an elegant and light meal that you would find at any top New York City restaurant-- but the catch is that he must prepare this high-end meal using NYC street carts!
IE-0510 / The Pork Man’s Nightmare
Chef Michael Symon heads to Colorado Springs, Colo., for the 68th Annual Pike's Peak or Bust Rodeo. Michael has seven hours to create big time meal for a 150 meat-loving cowboys.


SEASON 6 - 6 x one hours

IE0602 X Games
Robert is in Aspen, Colorado to cook for 200 Extreme Athletes at the Winter X Games. Working in extreme outdoor conditions, Robert has just 7 hours to make his most extreme menu ever. Can he overcome spills, chills and hills, or will this be Dinner Impossible?
IE0601 Yahoo!
Robert is visiting Yahoo! headquarters to celebrate the anniversary of Yahoo Search. His mission: make the top 15 most searched dishes, but each dish must be made with a randomly assigned top searched ingredient! Can Robert overcome the odd parings and successfully feed 450 Yahoo employees in just 8 hours, or will this be Dinner Impossible?
IE0603 Casino
Robert is visiting Mohegan Sun, and his mission is a real gamble. Robert must test his luck at a special Dinner Impossible casino. At stake is everything from the number of people he as to feed, to how many hours he’ll have, to what key ingredients he may win or loose for the day.
The Mohegan Sun set up a special Dinner Impossible casino just for Robert. He had to spin the roulette wheel to determine how many people he would be feeding – anywhere between 900 to 1,200. To determine how many hours he would have, Robert literally rolled the dice at the craps table. Robert faced his biggest gamble at the Black Jack table. Robert had to play three hands of 21, wagering not cash, but the three most critical ingredients for any chef: oil, salt and sugar. When he won a hand, Robert could use the wagered item. But when he lost, Robert had to figure out how to make thousand of hors d’oeuvres and three course sit-down dinner WITHOUT using the ingredient!
Without giving anything away, it’s safe to say the odds are always with the house. Add in a special surprise mini mission to make an additional VIP meal in the middle of all the mayhem and you’ve go one Can Robert turn this gamble into a jackpot meal, or will this be Dinner Impossible.
Will Robert’s luck win out, or will this be Dinner Impossible?

IE0604 NBA
Robert’s on an All-Star mission to cook for the NBA All Star Weekend Cares and Cooks fundraising event. With 2000 fans awaiting the outcome, Robert has just 10 hours to create a thematically menu inspired by five teams/cites from the Western Conference and five teams/cities from the Eastern Conference. Like a true All-Star, Robert pushes his culinary team to the limit … creating nearly thirty different NBA inspired dishes.
Robert faced several obstacles including having to shop at a grocery store over 30 minutes away … and finding ways to motivate the group of students that comprised his Culinary All Star Team. Tensions were high, time was short, and it true Dinner Impossible fashion, it was a frantic race to the finish. Can Robert beat the buzzer on his All Star mission, or will this be Dinner Impossible?

IE0605 Puzzle Impossible.

Robert tackles his most puzzling mission yet. Robert’s at the American Crossword Puzzle Championships, where he’s given eight hours to feed 500 puzzle fanatics. But this is no ordinary meal; for this crowd Robert not only has to please their palettes, he must also engage their minds. New York Times Crossword Editor, Will Shortz, gives Robert his mission and explains that every dish must be presented in the form of a common culinary-based figure of speech.  Robert and his team must come up with a list of culinary phrases, such as “two peas in a pod” “high on the hog” and “which came first the chicken or the egg.”  Then, they must figure out a creative way to represent each phrase  - with food - one plate at a time. Can Robert figure out all the pieces to this puzzle? Or will this be Dinner Impossible?


IE0606 Barbie

Robert’s preparing a 50th birthday party for one of the biggest little icons in the world: Barbie! To mark this momentous occasion, Robert is given just 8 hours to create a Barbie inspired birthday bash for 250 Mattel VIPs. Robert gets his first insight into his mission when he tours the Barbie decorated Malibu beach house, and learns he is not permitted to disturb the perfectly appointed kitchen, Instead, Robert must assemble his own outdoor cooking space - pool-side. Robert’s day gets even worse when he meets his two high-heeled helpers. They know everything about dolls, but nothing about cooking. The women quickly bring Robert down to size by informing him that each item he makes must be fabulous – and it must be no larger than Barbie’s own serving tray! This teeny tiny twist soon becomes a monstrous pain. Can Robert create enough big ideas to create miniature masterpieces? Or will this be Dinner Impossible?



SEASON 7 – 12 x one hours

IE0701 Roller Derby Debacle
Robert meets his match in toughness as he takes on a mission with the women of Roller Derby. Robert has 8 hours to prepare a meal tough enough to meet the standards of 250 Roller Derby women. What do they want? They want a meal they can eat with their hands – no forks, no spoons, no knives. But they want more than regular finger food so Robert must devise inventive means to make and serve spaghetti and meatballs, soups, ice cream and several other utensil dependent dishes.
The Roller Derby women brought their rough and tumble attitude right into the kitchen, as several team members “helped” Robert prepare the meal. Working with women whose idea of fun is knocking one another off their skates was certainly a new experience for Robert. As always, Robert didn’t hesitate to dish out orders in the kitchen. However, this time his helpers didn’t hesitate to respond in their own style. Can Robert withstand the body blocks and hip checks and survive his Roller Derby mission? Or will this be Dinner Impossible?
IE0702 Candy Catastrophe
Robert visits the world’s largest candy store, Dylan’s Candy Bar in New York City. Robert has only 8 hours to prepare a party for 250 people – and he must use candy in every dish. While the challenge may sound sweet, it had a very bitter ending as Robert ultimately failed this mission.

When storeowner, Dylan Lauren, delivered the mission, Robert instantly knew he was in trouble. Mixing a wild array of candy concoctions with the savory flavors of upscale cocktail cuisine is a daunting assignment. The concept of mixing sweet and savory in every dish literally stopped Robert in his tracks. Wandering round and round the store, scanning over 5000 types of candy, Robert used up valuable time without coming up with a menu plan. He was left with only one option: head to the store and attempt to shop and menu plan at the same time. The result was a haphazard gathering of ingredients and an emergency menu planning right at the check-out line.

Even after food was bought and a menu made, the mission was still in trouble. Dealing with missing ingredients, sub-par equipment and food combinations that just wouldn’t work, Robert fell further and further behind. When it was time for service, Robert had to face the crowd and admit he failed to complete the mission on time.
IE0703 Six Flags: Amusement Park Adventure, Thrown for a loop.

Robert is preparing a thrilling meal for 250 roller coaster enthusiasts at one of the country’s top locations for thrill seekers: Six Flag’s Great America! Robert is given just 9hrs to create a menu that takes standard amusement park classics like hot dogs & funnel cake and put as many twists and turns on them as the Six Flags coasters themselves. Robert soon finds out that there is one special twist to this mission that will make this challenge even more difficult- no grocery stores! Hank Salemi, the president of Six Flags Great America tells Robert that he will be doing ALL of his shopping at restaurants and stands within the park! With over a mile of ground to cover and without the luxury of a real grocery store Robert finds himself on a ride he wishes he could get off of. Robert is quick to realize that to really make this food as thrilling as these guests expect he’s going to have to find a way to sneak some key ingredients into the park and into his menu otherwise this mission may truly be….Dinner: Impossible!



IE0704 Feeding Frenzy at the Zoo
Chef Robert helps the Philadelphia Zoo celebrate their 150th anniversary by preparing a dinner for 500 guests in just nine hours. To give his meal the taste of the wild kingdom, every dish he made had to be based on the diets of four of the zoo’s most popular animals: big cats, primate, birds and reptiles.
Robert’s first hurdle was to wrangle a menu based on some very unusual ingredients. Reptiles may delight in dining on insects, but could Robert devise a delicious dish made of crickets? With help from zoo personal, Robert made a massive menu of meats that a big cat would eat, vegetables that would please a primate and fruits that would entice any bird. But these ingredients were only on his wish list. Next he had to hunt them down.

For this mission Robert was able to shop at the zoo’s people food supplier located in a gigantic warehouse. One step inside the facility told him this would be no ordinary shopping trip. Food was packed not by the box or bag, but in barrels and pallets. Once they managed to track down their product, everything had to be loaded by forklift onto a truck. All of this ate up precious time, include the precious minutes Robert had to wait for the truck to actually deliver the food.


In addition to the unusual menu, Robert also had to contend with a makeshift kitchen erected smack dab in the middle of the zoo. With hundreds of zoo visitors looking on, Robert had to master finicky equipment, flailing helpers and a massive menu with over 26 items. Not to mention the crickets.
With 500 guests waiting to be feed (many of them military families) Robert and his Dinner Impossible team brought a whole new meaning to “feeding time at the zoo.”

IE0705 Food Court Fiasco
The entire food court in the historic Bourse building in Philadelphia, is taking the day off… and one man is filling in. Robert’s mission is to simultaneously open 7 restaurants, with 7 different cuisines in just 8 hours. Robert must work through the night to stock each location with enough food to handle the hundreds of tourists who visit the Bourse each day.
Because the overnight hours and the weighty responsibility of taking over 7 business at are quite daunting, Robert grabs whatever helpers he can– including the night watchman.
The overnight hours quickly take their toll as food is dropped to the ground while trying to load the car. Robert nearly runs a red light, narrowly avoiding an accident. Back in the kitchen, fatigue causes more problems. The team is too tired to continually make the long walk from their food court prep area to the back entrance to the food courts’ kitchens. Instead they climb over a serving counter as a shortcut to the Chinese kitchen…using milk crates as stepping-stones.
As exhaustion sets in, Robert has to keep his team from falling apart. Mistakes are made, dishes are ruined, and his team becomes positively batty. Even Robert succumbs to the lack of sleep and realizes he’s forgotten to make one important dish.
Can Robert rally his team in time to fully stock 7 restaurants in time for the doors to open? Or will this overnight odyssey be Dinner Impossible?

IE0706 Ice Cream Meltdown
Chef Robert’s mission at Ben and Jerry’s original ice cream factory in Vermont soon has Robert screaming – but not for ice cream. Robert has 9 hours to cook for 400 Ben and Jerry employees, and every dish must be based on one of their 15 wacky ice cream flavors, such as Chocolate Chip Cookie Dough or Jamaican Me Crazy. With nothing but a makeshift kitchen and limited help, it doesn’t take long for Robert to loose his cool.
Ben and Jerry spent decades perfecting their wild flavor combinations, but Robert and his team had less than an hour to incorporate 15 different flavors into over 15 dishes. Pretzels and chocolate may go great in ice cream, but Robert has to find a way to make that kind of combo work in a main course.

Things got tough in his outdoor kitchen. Robert burned his arm on a “cold” oven, cut his finger on a sharp knife, and discovered that an entire shopping cart of food was left behind at the store. In the midst of the kitchen chaos, company co-founder Jerry Greenfield popped in for a visit - just in time to see one of the Ben and Jerry helpers burn the chicken.


But what Jerry was most interested in was Robert attempt to make his very own ice cream flavors. On this mission, Robert tries to do what the kings of ice cream had never been able to achieve – successfully make savory ice cream. Robert invents two different savory flavors, which he has to serve to all 400 Ben and Jerry employees - with Jerry himself getting the first taste. Will Robert’s concoctions – frozen and otherwise – have the crowd screaming with delight? Or will his combinations end up in the dead flavor graveyard?
IE0708 Sesame Street Scrambles
For his next mission, Robert goes to Sesame Place in Langhorne, PA, to help celebrate Sesame Street’s 40th birthday. There he meets three of the Sesame Street’s most famous residents and his helpers for the day - Elmo, Cookie Monster and Maria.
The three special guests give Robert his mission. Robert must make a meal for 250 people in just eight hours, and in honor of the big birthday, everything on the menu must start with the letter “B.” Using just one letter is a funny way to make a meal, and so is watching Elmo and Cookie Monster try to help Robert in the kitchen.
One of Robert’s big challenges is turning regular B ingredients into A plus food. With help from Maria, he transforms plain baloney into a gourmet kids’ treat. He makes a ton of dishes using berries, beans and beef. Robert even bets that he can make Elmo’s least favorite food – Brussels sprouts – taste wonderful. But when things start to heat up, Robert gets serious and the Muppets get out of the way
With time running out, Robert’s big menu comes back to haunt him in a big way. There are several dishes aren’t done, a birthday cake that isn’t finished and now there’s one big chef who’s not kidding around. With 250 parents and kids waiting for the birthday bash, will Robert be successful, or will this be Dinner Impossible?

IE0709  Rock and Roll Hall of Fame:   Rock the Chef

Chef Robert Irvine heads to the Rock and Roll Hall of Fame  for a music inspired mission.  Robert has just nine hours to cook a legendary meal for 250 Rock Hall VIPs. But to make his meal sing, Robert must base his menu based on six influential genres or events:  the British Invasion, the Blues, Woodstock, Hip-Hop/Rap, Seattle Grunge and Rock and Roll.


The day gets off to a funky start when Robert learns he’ll be joined by legendary funk master and Hall of Fame inductee, Bootsy Collins. Bootsy, who has played with everyone from James Brown to Sly Stone to George Clinton, was inducted as a member of Parliament –Funkadelic.   
Robert and Bootsy gather inspiration and information with a quick tour through the museum. They composes a menu with over 20 musically inspired dishes.   But creating a musical menu is only the first hurdle Robert must face. The museum has no permanent kitchen which means Robert will be forced to make his meal in two separate locations, over twenty miles apart.  

Robert learns that he must prep all of the food at a catering kitchen located about 20 miles from the museum. But, to server hot, fresh food, all of the dishes will have to finish cooking in a temporary “kitchen” set up in the Rock Hall’s back lot.   This means a big portion of Robert’s mission time will be spent on the road and not in the kitchen. Robert tries to make up time with lightening fast, a one-stop shopping trip, but his plans quickly hit a sour note.

Robert’s creative menu necessitated several specialty items. However when he got to the store, he could not find a number of key ingredients. This created a tough dilemma: Robert could admit failure and default on several menu items, or he could take a chance, take up time, and risk going to a second store in hope of finding what he needs.  He sends the rest of his team on to the catering kitchen, Robert takes the gamble (and Bootsy!) and heads to a second store. Robert’s been on many a wild shopping trip, but racing through the store with Bootsy, in his wild yellow pants and signature glitter glasses, was a once-in-a-life-time trip.

Once he made it to the catering kitchen, Robert had to get everyone into the same rhythm. With over twenty dishes to prep, pack, transport and finish, this mission had to proceed with perfect timing.  Robert’s regular chefs, George and David, know the drill but the other sous chefs at the catering hall have never experienced the pressures of Dinner Impossible.  In the heat of battle, tempers frayed and the drama hit a high note. When one young sous chef starts to rebel, he and Robert go toe-to-toe in a dramatic kitchen confrontation.


  
With the clock ticking, Robert has to keep moving and keep everyone else motivated. Everything must be prepared for the move – pack up, sealed up, loaded on to carts, and secured in a huge truck.  As they drive the 30 minutes back to the Rock and Roll Hall of Fame, the chef can only hope he didn’t leave anything behind.
Once on site it’s a mad dash to unload the food and race against the clock to finish all 23 dishes on time.  But when their stoves fizzle out and their gas tanks hit empty, the mission is in jeopardy. Will Robert find a way for the show to go on? Or will this be Dinner Impossible??

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