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Matty recounts days of his youth dropping acid on lacrosse fields, reveals the lost art of salad making and whips up a buttery côte de boeuf.
Matty sends his taste buds to Thailand as he whips up larb, a flavor firework of a zesty Asian salad tossed with pig ears — just mind the spitting oil.
As Matty's world spirals, a serenade from his mentor Chef Rang inspires him to rise like a culinary crusader and say giddy up to cowboy confit.