Sunday, June 27, 2010

That's what he said. (Robert Irvine)


This Wednesday’s Dinner Impossible is probably one of the toughest Robert Irvine has ever done. He was more than happy to share some of the fishy details during the Food and Wine Festival at Disney’s California Adventure. While his storytelling is much more compelling, I will cut to the chase and give some highlights.

  • 45 hungry clients at Blackberry Farm, a Relais & Chateau property
  • Cooking ‘Rocky Mountain’ style
  • Running out of gas
  • Purifying their own water
  • Catching all the food (to cook), via fly fishing
  • 1 fish caught in an hour, after falling in a lake
  • Finishing at 11:30pm

Besides some fabulous tidbits into this week's mission, Chef Irvine also served up some advice on kitchen techniques.

Grape seed oil - Burns at such high temperatures, he considers it the best to cook with.

Mounting butter - Whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine. Highly recommended when sauces are not to your liking.

Paprika + 1/4 cup water + simmering for 3 hours = something special

And a final spoiler: Look out for Restaurant: Impossible in the not-so-distant future!

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