Shrimp is the perfect ingredient to stand up to the complex, powerful spices of this red curry sauce. Stuart O'Keeffe will teach you how to build a curry with deep flavor and the silkiest texture in a flash.
The use of wild boar tenderloin in the Washoe Public House's schnitzel impresses Guy Fieri, but the rye spaetzle made with a local brown ale and the sharp pickled mushrooms take it over the top.