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

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?

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?

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!

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.

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.

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.

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.