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Dinner: Impossible Season 7 Episode 13

Robert and Guy's Holiday Havoc

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Episode Summary

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AIRED: 12/9/09

Guy Fieri (Diners, Drive-Ins & Dives, Guy's Big Bite) has asked Chef Irvine to his hometown of Santa Rosa, California, where he wants to put on a holiday extravaganza for the local Boys and Girls Club—they have 10 hours to create a feast for 300 people. He wants to do it up "D.I.-style." He'll certainly get his wish, complete with multiple equipment breakdowns, a late-in-the-game curve ball, and a clock running down with no completed dishes. But Robert determines his holiday gift is a stress-free day. Can Guy maintain his trademark cool in the face of this switch around?moreless

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Cast & Crew: STARS

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Robert Irvine

Host/Chef

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Cast & Crew: RECURRING AND GUESTS

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Guy Fieri	Himself	Guest Star
David Britton (II)	Sous Chef	Recurring Role
George Galati	Sous Chef	Recurring Role

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Trivia, Notes, Quotes and Allusions

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TRIVIA (0)
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QUOTES (5)
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- Diner: The only thing wrong with this meal? That plate's not big enough.
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- (The tri-tips have been consumed by fire.)
  George: Guy, when it's brown, it's cookin'; when it's black, it's done!
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- Guy: (to Frankie and Adolfo) Watch out, Chef Irvine will bite you!
  Robert: This is the nice Chef Irvine today (to Frankie and Adolfo) as long as you hurry up.
  Frankie: How come in the kitchen you're so serious?
  Robert: How come I'm so serious in the kitchen?
  Frankie: Yeah.
  Robert: Um, I think a lot of it is to do with my training, and a lot of it is do with: if we don't get this done, 300 people don't eat and I don't like to fail. I'm a tough guy to work for, but George has been with me 11 years and he's still with me, so I can't be that bad, right? Isn't that right, Georgie?
  George: It's the money!
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- Robert: Breanna, what do you like?
  Breanna: My mom makes a corn bread stuffing.
  Robert: Corn bread's kinda corn bread. You throw some honey on it, or whatever.
  Guy: Well, her mother's recipe is special, right?
  Breanna: No, it's out of the box.
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- (In the midst of multiple equipment breakdowns and no menu items completed.)
  Guy: Captain Crazy Menu over there, he thinks that the reason you can count to 100 is 'cause that's how many menu items there could be. Me, I like to keep it right into 20, just toes and fingers.
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NOTES (1)
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- Also Featured:
  > Dr. Mary Bates CEO, Boys & Girls Club of Greater Santa Rosa
  > Pat Nicklin Managing Director, Share Our Strength
  > Frankie Boys & Girls Club Member
  > Breanna Boys & Girls Club Member
  > Jade Boys & Girls Club Member
  > Adolfo Boys & Girls Club Member
  > Amy Davis Corporate Communication Specialist, Raley's
  > Marshall Bauer President, Wine Country Party & Events
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