#atozchallenge Cutthroat Kitchen

Cutthroat Kitchen
August 2013 - July 2017

Live and Let Liver

In round one, the four contestants must make a light lunch using livers from birds. Foie gras (goose, duck), chicken, and turkey liver are in the pantry. There's a sabotage where the avian liver can be taken away from a contestant, replaced by a vegetarian version made of soft tofu, mushrooms, olive oil, and black pepper. Another sabotage removes all carbs from an opponent in exchange for cabbage. The final sabotage allows a player to have spoons as the only kitchen utensil. 

Cow, lamb, and pig liver are available for round two, the dinner course. Sabotage one exchanges onions for candied onion seeds. Sabotage two handcuffs an opponent, hands behind their back, for the challenge. Sabotage three, one contestant must make a "surf and turf," the surf being made with tuna from a tuna salad, salmon in a patty, or lobster in a soup. 

The final round, as always, is dessert. Tomalley (the green stuff that functions like a liver and pancreas in a lobster) must be used. One sabotage takes away all heat sources. The next sabotage requires that lobster shells replace all vessels - bowls, pots, pans, blenders, etc. The final sabotage makes an opponent finish their dish without touching anything, giving very implicit directions to a blindfolded Bob.

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