Chef Robert Irvine will host "Dinner: Impossible" on the Food Network. Click photo for larger image.

Dinner: Impossible," a new show at 10:30 p.m. Wednesdays on the Food Network, features chef Robert Irvine. The chef to the British royal family and four U.S. presidents accepts a daunting challenge to do the seemingly impossible within a time limit.

In January, the culinary curve ball was thrown to him by none other than Pennsylvania Gov. Ed Rendell in a surprise meeting at the governor's residence the evening before the inaugural ball. (Rendell had been approached by the show's producer, Marc Summers.)

"He [Rendell] was a nice gentleman, and we talked about his two lovely dogs before going into his office," said the British-born chef, who began cooking at age 15 in the Royal Navy.

"He asked me to make hors d'oeuvres for 100 VIPs the next day. I thought 'No problem at all.' Then his wife added 'That's at 6 o'clock -- at 9 it's 4,000.' "

Mr. Irvine's reaction went beyond surprise to shock when Rendell said he could use only three ingredients -- venison, apples, and mushrooms, all native to Pennsylvania.

"It was 6:30 in the evening. Where do you get food for 4,000 people at 6:30 in the evening?" He had less than 24 hours to buy, cook and serve the elite crowd.

An agreeable food distributor ("I had to twist her arm") delivered the supplies to his door by 4 a.m. Three more chefs were called in, and by 3:30 in the afternoon, despite some faulty equipment, 17,500 appetizers were out of the ovens and ready to be transported to the Farm Show Complex.

A few of the delicacies served at the ball include venison-and-apple pigs in the blanket, homemade venison sausage and white bean crostini, individual venison pizzas with quail eggs and mini-Cornish venison pasties.

"Inaugural Ball: Impossible" airs at 10:30 p.m. Wednesday and repeats at 4:30 p.m. March 18.

Pick secondary, eat well

There's more to a pig than tenderloin, and Slow Food Pittsburgh invites you to try "Savoring the Lesser Cuts" March 16 at Lidia's restaurant, Strip District.

Owner Lidia Bastianich says that, as a chef, she gets "much more pleasure and flavor in cooking secondary cuts of meat" and has planned the menu accordingly:

Heritage pork belly with frisee and apple salad, braised pork rib ravioli with rosemary butter sauce, gnocchi with braised oxtail ragu, crispy chicken livers and sweetbread nuggets with crispy onions on polenta gratin, and beef cheeks braised in wine and spices. With dessert, of course.

Cost is $50. Optional wine pairing is $25. Reservations: 412-552-0150. Mention that you're with the Slow Food group.

Sample India at Mattress Factory

Food sampling will be a part of "A Taste of India," 1 to 4 p.m. Saturday at the Mattress Factory, North Side. Bite-size servings of papadums (lentil appetizer), samosa (potato-filled fritter), jalebi (flour fried dough rolled in sugar) and chicken tikka (marinated with yogurt and spices) will accompany Indian music, dance and crafts.

McGinnis news

It's wearin' o' the green time at "A Taste of Ireland," McGinnis Sisters, Monroeville, 11 a.m. to 3 p.m. Saturday and March 17. Brisket, soda bread, mustards, jams, cheese and Irish coffee will make Irish eyes smile.

The Tuesday cooking class at 7 p.m. is "Cheese Appreciation," cooking with cheese, wine and cheese pairings and lots of cheesy info. Cost is $30. Reservations: 412-858-7000, ext. 7.

This 'n' that

It's Crepe Month at the Square Cafe in Regent Square. While crepes have always been on the menu, the cafe plans new specials, such as mixed berry and sweet ricotta cheese crepes.

Rhonda Schuldt of Passionate Food, Sewickley will show how to make delicious fish dishes by grilling, planking, pan frying or baking in parchment paper Saturday at noon, Giant Eagle Village Square, Bethel Park, and at 4 p.m. Giant Eagle Shadyside.

PETA, or People for the Ethical Treatment of Animals, is offering a monthlong deal on veggie burgers, served at Johnny Rockets locations (there's one at Pittsburgh Mills in Frazier). You can get a two-for-one coupon at www.GoVeg.com.

The last word

"The discovery of a new dish does more for the happiness of mankind than the discovery of a new star." Jean Anthelme Brillat-Savarin, French gastronome and writer