The Next Food Network Star

Potluck, Cakes, and Wedding Challenge (Part II)

Season 3, Ep 2, Aired 6/3/07
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  • Episode Description
  • Having survived the wedding cake challenge in Part I, the heat is on in Part II when Guest Chef Robert Irvine (Dinner Impossible) presents an even bigger challenge: cater a wedding reception for 100 guests. The contestants are divided into two teams, headed by previous challenge winners Colombe (Orange Team) and Amy (Green Team), and must stay on time and within budget while they prepare, present and serve a buffet dinner, with one addedd twist: the bride is a vegetarian, but the groom is not!After the dinner, the finalists return to the guest house for the first evaluation session, where the first two are eliminated.moreless

  • Cast & Crew
  • Bobby Flay

    Host / Guest Judge

  • Bob Tuschman

    Judge

  • Susie Fogelson

    Judge

  • Robert Irvine

    Himself

  • Adrien Sharp

    Season 3 Finalist

  • Fan Reviews (2)
  • caterers vs wannabes...

    By xblvr, Jun 19, 2007

  • This was a two part episode which had good moments.

    By QuakertownBob, Jun 08, 2007

  • Trivia & Quotes
  • Quotes (3)

    • Bobby Flay: (about Nikki's cobbler-tini) This is very good. Take it from someone who not only likes to taste cobbler, but also likes to wear it.

    • Jag: I'm the bad-ass in the kitchen.

    • (When Chef Irvine questions her about her dish) Nikki: Trust me. This is what I do, Chef, this is what I do. Chef Irvine: And I don't?

    Notes (2)

    • Challenge #3: Wedding Dinner Two teams, each lead by a previous challenge winner, must cater a wedding reception for 100, in six hours and on a budget of $1800. Each team member must prepare and present one dish to the bride, groom and wedding guests. Winning Team: Amy (leader), Nikki, Patrick, Paul, Rory and Vivien.

    • Eliminated: Vivien, Patrick.

    Trivia (1)

    • Culinary Tips: 1. To peel a large amount of garlic quickly, put the cloves in one bowl, invert a second over it so the two seal tightly, and shake vigorously. 2. To crack a large amount of pepper neatly, gather the peppercorns in a napkin and pound with a mallet or heavy pan. (From Chef Robert Irvine)

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