Chef Andrew Zimmern shares his favorite Vietnamese-inspired cold noodle salad, topped with a spicy herb sauce, lots of colorful fresh vegetables and perfectly grilled quail. Next, chef Zimmern utilizes an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. He butchers the leg, and braises the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. He pairs the hearty stew with spaetzle, a quick and easy dumpling.