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Knife Fight: 2x8
Blood
Tin Vuong of Abigaile and his straightforward flavors take on the modern Vietnamese cuisine of chef Perry Cheung of Phorage. But will either be able to handle the secret ingredient: blood?
2 - 1Whole Pig Apr. 15, 2014- 2 - 2Oxtails Apr. 22, 2014
- 2 - 3Live King Crab Apr. 22, 2014
- 2 - 4Cardoons Apr. 29, 2014
- 2 - 5Sea Snails Apr. 29, 2014
- 2 - 6Sweetbreads May. 06, 2014
- 2 - 7Pig Ears May. 06, 2014
- 2 - 8Blood May. 13, 2014
- 2 - 9Live Scallops May. 13, 2014
- 2 - 10Bison May. 20, 2014
- 2 - 11Sea Cucumber May. 20, 2014
- 2 - 12Beef Forequarter Jul. 29, 2014
- 2 - 13Octopus Jul. 29, 2014
- 2 - 14Eels Aug. 05, 2014
- 2 - 15Whole Goose Aug. 05, 2014
- 2 - 16Skate Aug. 12, 2014
- 2 - 17Live Halibut Aug. 19, 2014
- 2 - 18Flying Fish Aug. 26, 2014
- 2 - 19Whole Spring Lamb Sep. 02, 2014
- 2 - 20Calfs Liver Sep. 09, 2014
- 2 - 21Silke Chicken Sep. 16, 2014
- 2 - 22Live Spot Prawns Sep. 23, 2014
- 2 - 231,000-Year-Old Egg Sep. 30, 2014
- 2 - 24Crickets Oct. 07, 2014
