SEASON 1
Episode: "Not Luck" Pasta Party
The premise is simple: unlike a traditional Pot Luck dinner where guests are asked to bring prepared dishes, at a “Not Luck” dinner, guests are assigned one specific gourmet ingredient. After all the components have arrived, the host enlists a couple of sous-chefs to help connect the dots and prepare the simple three course meal. At a “Not Luck” dinner party, nobody’s feelings are hurt when their tuna casserole goes untouched—and best of all, there is no tuna casserole.
Episode: Brrrrunch on the Farm
For those on a quest for the perfect breakfast, the best way to get it is to make it yourself….and if you sleep through your alarm, don’t worry—it’s just as good for dinner!
Episode: Flambe Soiree
Kitchen pyrotechnics are not just for show. Burning alcohol intensifies the inherent flavors of whatever is in the pan. It’s easier than it looks to flambe like a professional chef. The following meal features three flambe dishes that are much more than just a flash in the pan.
Episode: Nuevo Mexicano
For hundreds of years, quesadillas meant Jack cheese, and tacos meant ground beef, then in the ‘80’s frenzy of fusion cooking, Wolfgang Puck put smoked salmon on pizza, and the sacred cows of ethnic cuisine were all led to slaughter. Many of the resulting who’d-a-thunk-it combinations, like these are so good, it’s hard to imagine going back to the originals.
Episode: Pizza on the Grill
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In less time than it takes to order in a pizza or heat up a frozen one, The Surreal Gourmet shows you how to grill pizza directly on the grate of your barbeque.
Episode: Salmon in the Dishwasher
The Surreal Gourmet amuses himself by concocting appetizers, entrees and desserts prepared from one set of ingredients, but presented to look like something entirely different. These edible trompe l’oeils have proven to be as much fun for the company as they are for the cook!
Episode: Slamin Salmon Extravaganza
This meal is an exquisite example of the whole being greater than the sum of its parts. But don’t be fooled by the simplicity of the recipes—simplicity is the secret to their success.
Episode: Surreal Meal # 1
The Surreal Gourmet amuses himself by concocting appetizers, entrees and desserts prepared from one set of ingredients, but presented to look like something entirely different. These edible trompe l'oeils have proven to be as much fun for the company as they are for the cook!
Episode: Thrilling Grilling
You’ll never look at your typical backyard barbeque the same!
Episode: Winter Warm Up
The wafting aromas and the heat of the simmering stock pot will warm up any kitchen.
Season 2
Episode: Claw & Disorder
Surreal Gourmet Bob Blumer drives his Toastermobile onto the sand for a beautiful day at the beach. For this messy meal, Bob establishes a cutlery-free zone, and the guests wear raincoats to protect themselves as the food flies, dribbles and is chowed down.
Episode: Don't Fry For Me Argentina
The ‘steaks’ are raised in this episode as the Surreal Gourmet, joined by his father “Gaucho” Jack Blumer grill up a traditional Argentinean BBQ. The two Blumers demonstrate a unique serving style and divulge A SECRET FAMILY SAUCE RECIPE that was handed down by a great-uncle who was an honest-to-goodness gaucho on the Argentinean pampas. EGGPLANT CAVIAR, CHIMICHURRI SAUCE, AND DOLCE DE LECHE round out the menu. Picture perfect ranch setting, and real rodeo cowboy dinner guests add another layer of excitement to this whole new take on steak.
Episode: Fish Shtick
This one's not your typical fish story.
Bob drives his toastermobile to a small trout lake where sharp-tongued Kid in the Hall alumnus, Scott Thompson swims ashore (literally), and joins him as he makes a BEET FENNEL AND APPLE SALAD WITH STILTON CHEESE AND MAPLE-CANDIED PECANS. After a row around the lake (Bob rows, Scott twirls a parasol) the boys are joined by some real fly fisherpeople for whom they grill up BACON-WRAPPED, SAGE-STUFFED RAINBOW TROUT.
Episode: Fondues and Fondon'ts
Bob pulls his toastermobile up to an apartment complex where he brings together a group of neighbors. In the picturesque courtyard he facilitates some friendly introductions as he throws the kind of pot party that isn't a felony.
Episode: Julia's Caesar
Get ready for the rise and fall of the romaine empire as Bob and Saturday Nite Live alumnus Julia Sweeney (the androgynous Pat) show up at a picturesque Shakespeare-in-the-park setting to cook for a group of starving Shakespearean actors who are rehearsing Julius Caesar.
Episode: Living in Arena Del Ray
In this episode, Surreal Gourmet Bob Blumer transforms an icy environment into a virtual tropical paradise.
Episode: Nosh and Wash
The Surreal Gourmet drives his toastermobile to a coin laundromat where he tutors a group of starving students on the art of making a complete LEMON-HERB ROASTED CHICKEN dinner for less than the price of a fast food meal.
Episode: Nouvelle Mom
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In this episode of Surreal Gourmet, Bob with the help of his sister, Sarah, remix a few of his mother's greatest hits.
Episode: Polenta Guidance Is Advised
A group of golden girls play bridge on a bridge while Surreal Gourmet Bob Blumer pulls a few culinary aces out of his sleeve.
Episode: Single Servings
On the invitation list for this episode of Surreal Gourmet are a group of singles who are all looking for some magical results, and a professional matchmaker who brings them together in a funky downtown loft. The catalyst for this romance-in-the-making is a delicious and seductive menu of SINGLE-BITE APPETIZERS, paired with COMPLIMENTARY SHOTS.
Episode: Some Assembly Required
Surreal Gourmet Bob Blumer proves his theory that the best way to get guests to mingle at a dinner party is to have them assemble their own meals.
Episode: Teaching an Old Bag New Tricks
Surreal Gourmet Bob Blumer does a “drive-by feeding” at a construction site where he shows a spirited group of construction workers a new twist on the “brown bag” lunch.
Episode: When You Fish Upon a Car
The Surreal Gourmet turns an urban legend into a practical cooking technique as he takes his Toastermobile out on the open road and prepares lunch on the car engine.
SEASON 3
Episode: Bed and Breakfast
What would be a more surreal setting for Bob’s take on breakfast, than to get a giant bed, and set it smack down in the middle of a lush park? Then invite all his guests to don their favorite pajamas and all snuggle in together for a scrumptious breakfast, surreal-style. Menu includes oyster shooters, salmon hash with poached eggs, cup o’ tiramisu and pink champagne.
Episode: Bone Appetit
A walk in the dog park inspires Bob to cook up a canine-inspired feast that satisfies man and his best friend. Joining him in the Toastermobile is dog celeb Mr.Winkle and his owner Lara-Jo Regan, who together, create a meal that sets tails-a-waggin’. Menu includes dog-gone-good lamb shanks, bone shaped cookies, and a fennel salad served in silver dog bowls. Two paws up!
Episode: Brew the Right Thing
Bob throws a beer-inspired bash in a brewery for the gang on the bottle assembly line. The menu includes pub bread, snakebite chili, beer-battered onion rings, and even a beer float – all served on a table made of, what else… beer bottles!
Episode: Carbilicious
When Bob isn’t driving his Toastermobile around town, his next favorite mode of transportation is his bicycle. With his Toastermobile as the chase vehicle, Bob and a recreational cycle group head out into the countryside for a day of freewheeling and big-time eating. Following a carbilicious breakfast of banana French toast, Bob and the gang cover lots of ground before stopping for an energy-packed lunch. At the end of the day’s ride, Bob rewards the cyclists with a pasta dinner in a picturesque field.
Episode: Dips & Bites
Inspired by Peter Seller’s, ‘The Party’, Bob swims into summer with an outdoor pool party retro-style, complete with a mermaid, synchronized swimmers, and a fire-eater. The ‘Rat Pack’ inspired menu includes not-your-usual cocktail weenies, cucumber shooters, deviled eggs, lemon-glazed chicken Popsicles and peachy snow cones.
Surf’s up and Bob joins a group of high-flying kite-boarders on the beach for some extreme cooking. The sea-inspired menu includes margarita ceviche, potato crusted tilapia served on a wave of watercress and for dessert, guava mango pops.
Episode: Just Add Water
It takes more than a downpour to drown out Bob’s dinner party plans. Embracing the rain, Bob creates a water-inspired menu that includes black bean dip, seared halibut on cucumber spaghetti “drizzled” with an Asian flavoured dressing and a carrot cake you can drink. Umbrellas in hand, his dinner guests tango through puddles, and indulge in a dinner that pleases, rain or shine.
Episode: Let Them Meat Cake
Bob finds the kid in himself at an eight-year old’s birthday party. Bob pulls a switch-er-roo on the menu, where the cake is a hamburger and the hamburger is a cake. Bob doesn’t neglect the frazzled parents who get a very adult version of ‘peanut butter & jam” made with foie gras and chutney, and to drink, sauterne in place of apple juice. The kid’s join in on food inspired games, as fun and food are had by all.
Episode: Love Me Tenderloin
When a couple marks their 50th anniversary, Bob pulls out all the stops for a romantic meal. Assisted by the couple’s daughter in the Toastermobile, Bob celebrates this special occasion with dishes that symbolize ever-lasting love.
Episode: Mussel Mania
Bob is joined ringside by Val Venis and Trish Stratus, the muscle-bound stars of World Wrestling Entertainment. The main event includes mussels, bricked chicken and a knuckle sandwich for dessert. When it comes to feeding wrestlers, Bob learns it's a no-holds-barred affair. And at the end of the meal, it's lights out for Bob.
Episode: Rich Banquet Bingo
The Dame Edna of the trailer park, Ruby Ann Boxcar, joins Bob and a gang of Bingo players for a dinner party that hits the jackpot. Cashing in on his favourite culinary upgrades, Bob serves up a meal fit for winners, including lobster moneybags, rock Cornish hen nest eggs, and white truffle pearls for dessert.
Episode: The $50 Hamburger
Bob parks his Toastermobile alongside a row of fast food vendors and goes into business selling the ultimate burgers, fries and shakes. After a bit of friendly competition, Bob invites his new best friends to join him for a curbside feast that wows.
Episode: The Laugh Supper
After a night of comedy, Bob joins a gathering of comics for his spin on late-night deli fare. Helping laugh it up in the Toastermobile is MAD TV’s Debra Wilson. They prepare an after hours food feast of green eggs and ham, vodka & Latkes, inside-out comedy club sandwiches, banana peel foster, and a strawberry shake served in a Pepto Bismol bottle.
SEASON 4
Episode: A Fair to Remember
Bob drives the Toastermobile past a small town mid-way and it brings out the Carney in him. With a kooky mix of kitchen guests, Bob riffs on traditional carnival food.
Episode: A Toast to the Hosts
Bob invites some other Food Show hosts, including Christine Cushing from Christine Cushing Live, Rob Rainford from Licence To Grill and Elizabeth Baird from Canadian Living Cooks into the Toastermobile to share recipes, stories, and of course great food.
Episode: Beauty and the Feast
Bob lands at a suburban block party where he gives a surreal makeover to ordinary party food while his guests get makeovers of their own.
Episode: Big Meal on Campus
Bob visits a frat house to teach college kids that student food need not numb the taste buds. Taking typical student fare, Bob, along with special comedic guest Sean Cullen, turn the mundane into a meal that gets top marks.
Episode: Bob's Your Uncle
It would seem that the traditional family meal (Christmas, Thanksgiving, High Holidays) really has nowhere to go but sideways. When the Blumer family gets together for a family meal, there is bound to be a twist. So, honoring tradition at the same time as satisfying his surreal side, Bob creates a family dinner that's full-on Blumer.
Episode: Cab Fare
Bob and his beloved Toastermobile hook up with some other career-drivers aka, taxi drivers after they come off the night shift. Bob prepares for them a surreal version of the all-day breakfast.
Episode: Camp Whatchakookin
Bob gives some hard-working Camp Councilors a break by putting the campers on a blueberry scout, a wood carving mission, a log search in order to come up with a surreal campfire meal.
Episode: Dinner with Altitude
Bob shows how to prepare a carry-on airplane meal that is any thing but “plain”, and shares tips on how to assemble a surreal gourmet "emergency rescue kit" to help revive typical airplane food.
Episode: Eat the Clock
Bob tries to beat the clock, as he cooks in real time, competing against relay runners, a musical quartet, a free diver and a quick-draw artist. Helping him keep to time is Improv master Colin Mochrie.
Episode: Home Plate
Bob and the toastermobile land at a baseball diamond where a group of little leaguers are playing ball. Between innings Bob and his special guest, Hall of Famer Ferguson "Fergie" Jenkins, plate a meal that is sure to be a hit with those on and off the field.
Episode: King of the Chill
Bob chills with NHL star Anson Carter and creates a menu that uses the cold to cook. Bob, Anson and some hockey fans shoot the breeze and some pucks over a meal that's as cool as ice.
Episode: Let it Bee
Bob is suddenly stung by a serious sweet craving and he makes a beeline to a honey farm for a quick fix. Helped along by a group of beekeepers, Bob creates a sweet and savory dinner that is simply, the bees knees.
Episode: Make Mine a Double
After crashing a twins gathering, Bob becomes inspired that two is better than one and as a result, comes up with some twins-inspired dishes.
Episode: Meal Ticket
Bob gets pulled over for impersonating a toaster on the highway and gets hauled into the station to…make a meal that’ll get him “8 to 10” (guests). Bob shakes up the usual cop-shop menu with his spin on coffee and donuts and a few other hot “ticket” items.
Episode: Meals on Wheels
While navigating the chaotic city streets, Bob encounters a pack of speed demon cycle couriers who get his adrenaline pumping on energy food ideas. Bob takes advantage of their speed and navigating skills as hesends them on a mission to pick up his ingredients for the meal.
Episode: Raising the Barre
Bob and his Toasty companion get to the Pointe in this pink-infused episode where they play hosts to a group of ballerinas. Bob rises to the challenge of creating a menu that is as beautiful, pink and elegant as the dancers themselves.
Episode: Salt Rocks!
Bob and some salty movers and shakers satisfy their salt cravings with a meal that celebrates our favorite condiment.
Episode: Subway Fare
The Toastermobile pulls up to a busy subway station where Bob is inspired to change the drudgery of the rush-hour commute into elation station by creating the ultimate sub sandwiches. Recruiting a few subway assengers, he and the commuters prepare a trio of subs to liven up the ride to work and the head-bobbing commute home.
Episode: The Art of the Meal
Bob takes the "bore" out of boardroom lunch by creating a "rich meal" with the fired-up cast of the Apprentice.
Episode: The Candy Bar
Bob fuses together the perfect kid/adult fantasy party. Take your favorite memories of kid candy and combine them with the latest in cocktail fashion and you come up with the ultimate CANDY BAR. Using some of his latest bite ideas from his new cookbook, Bob delivers the perfect cocktail party for the kid inside every grown-up.
Episode: The Garden of Eatin
Bob pays tribute to the world of vegetables by creating a Surreal meal with a group of gardeners who have created their own green oasis in the city.
Episode: The Mane Event
Believe it or not, Bob is having a bad hair day. Shocking! So he drives up to a local, neighborhood Barbershop where Ernie “Scissorhands” and his assistants deal with his famous mop. Bob turns his trim into a Mane Event, treating the barbers and some lucky customers to a meal that could make you just curl up and dye.
Episode: This Little Toaster Went to Market
Bob and the Toastermobile pull up to a busy food market where, using everyday market ingredients, he transforms them into surreal presentations that bear no resemblance to the food he purchased. Vendors from a variety of stands, including a veggie stand; a fish stand and a cheese stand are invited into the toastermobile to help Bob turn their produce into unique and delicious dishes presented like they’ve never seen before.
Episode: Toast of the Town
Proving there really are alternate universes, Bob hooks up with a group of people who are as Toast-obsessed as he is. These toaster maniacs have gathered together to make a toast or two to Toast. Appetizer: Toast points with a surreal lumpfish caviar presentation.
Episode: World Peas
Bob and his Toaster go global as they crash a downtown hostel with a melting pot of guests from all over the world. In an effort to attain "world peas", Bob attempts to make the dinner party a kaleidoscope of flavors, merging different ethnic foods together, resulting in new and elevated flavors from the land of Bob.
Episode: Yummmmmm
On this episode, Bob is after a “balanced” meal and who better to invite that the ultimate balanced guests, a group of yoga devotees, practicing on the beach. With this menu, Bob honors the roots and origin of yoga by creating a healthy, Indian-inspired meal but presents it in true yoga spirit, with a twist.
SEASON 5
Episode: Carb Your Enthusiasm
Bob aims to give carb addicts a fix that satisfies. In order to spice up the life of anyone attempting to stick to a low-carb diet, Bob prepares several mouthwatering and mind melding dishes that look like a carb-fest, but are actually carb-free.
Episode: Eyes Dine Shut
Bob takes taste sensation to a new level when he invites friends over for dinner in the dark. Inspired by his recent Paris restaurant excursion where patrons eat in complete darkness and the waiters are blind, Bob creates a menu that is all about taste, texture and scent.
Episode: Food For Tot
It’s time for baby’s first food and the new moms are rejoicing. We’re cooking for two now, so inspired by ingredients that are encouraged for baby’s first bites, what do the new parents eat with those same ingredients. Bob creates dishes that satisfy the foodie’s palette and the newbie’s palette using the same ingredients.
Episode: Here's Cooking For You, Kid
Bob visits an urban playground where he creates a kid-friendly meal that is not only healthy, but is tones of fun to eat.
Episode: Kiln Me Softly
Bob visits a busy pottery studio where he puts a surreal spin on the ancient practice of clay-pot cooking.
Episode: Kitchen Island
Stuck in a traffic jam, Bob daydreams about escaping to a desert island, where he gets to make and eat his favorite foods. Joining him for his fantasy dinner is a hula dancer and a group of musicians, providing some great tunes to eat by.
Episode: Mange A Trois
Joined by a threesome of triples, Bob cooks in 3’s — 3 delicious dishes that only require 3 ingredients. Each of the triplets helps him on a course. It’s the Holy Trinity of meals.
Episode: Perfect Bite
Here’s the drill — a trip to the dentist is a gas when Bob’s in charge. Bob, who grew up with a sweet tooth and the ire of his dentist, takes revenge by serving a group of dentist’s savory dishes that are all presented to look like off-limit sweets.
Episode: RV Being Served?
The Toastermobile revs up with some other food-inspired vehicles, including the Weinermobile, and The Kissmobile and The Big Squeeze to jam on meals that play off their signature food.
Episode: Second Helpings
Bob challenges the clock — as well as an escape artist, opera singer, canine agility team and contortionist — to prove that you don’t need tones of time to make an amazing meal. Helping him with the count-down is Bob’s pal and SNL Alumni, Julia Sweeney.
Episode: The Newlyfeds
When asked to cater a wedding dinner, Bob says I DO and then marries traditional wedding icons with his surreal approach to food and fun. Bob, the wedding couple and their friends and family commit to good times and good food til death do them part.
Episode: The Yum of the Parts
Inspired by innovative architecture, Bob takes classic dishes, breaks them down into their parts, then re-constructs them in a fresh, new way. Joining Bob on this design-driven dinner is a group of architects and style visionaries.
Episode: Thinking Outside the Box
Bob pulls into a trailer park and hooks up with comedian Judy Tenuta. He demonstrates that in the time in takes to make classic convenience foods — frozen pizza, mac & cheese, frozen chicken dinner — you can make a yummy, healthy meal