Seattle

Andrew visits Seattle, where the food scene is a contrast of high-tech sophistication and rugged simplicity. He’s an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

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  • Tuesday
    September 1
    6pm | 5c

From This Episode

Andrew Zimmern and Nathan Myrhvold
Andrew Zimmern and Nathan Myrhvold

Andrew Zimmern and Nathan Myrhvold

Andrew poses for a picture with Nathan Myrhvold, founder of Intellectual Ventures in Bellevue, WA, and the author of 2400-page book, "Modernist Cuisine: The Art and Science of Cooking.” 960 1280

  

Everything Bagel Infusion

Everything Bagel Infusion

Hard to believe that his is an “everything” bagel infusion with dill spheres, flying fish roe and squid ink in suspension. 960 1280

  

Fish Catcher Justin Hall

Fish Catcher Justin Hall

Fish catcher Justin Hall holds up a fish head at Pike Place Fish Market in Seattle, WA. 960 1280

  

Andrew Zimmern and George Page Check Out Cow Placenta

Andrew Zimmern and George Page Check Out Cow Placenta

Andrew and George Page check out the placenta from a cow at Sea Breeze Farm, located on Vashon Island in Washington. 960 1280

  

Andrew Zimmern eats cow placenta

Andrew Zimmern eats cow placenta

Andrew takes a bite out of a fresh cow placenta at Sea Breeze Farm. 960 1280

  

Andrew Zimmern drinks chicken blood

Andrew Zimmern drinks chicken blood

Andrew drinks fresh chicken blood with George Page, the owner of Sea Breeze Farm. 960 1280

  

Andrew Zimmern harvests geoduck

Andrew Zimmern harvests geoduck

Andrew harvests a geoduck, a large clam, using a high-volume hose in Puget Sound. 960 1280

  

Andrew Zimmern poses for picture

Andrew Zimmern poses for picture

Andrew takes a break from geoduck harvesting to have his picture taken in Puget Sound. 960 1280

  

Andrew Zimmern shows two geoducks

Andrew Zimmern shows two geoducks

Andrew shows off two “gooey ducks” at Taylor Shellfish Farms in Shelton, WA. 960 1280

  

Andrew Zimmern prepares grilled ox hearts

Andrew Zimmern prepares grilled ox hearts

Andrew prepares grilled, sliced ox hearts with arugula, mushroom and radish salad, for a class at Fare Start restaurant in Seattle. 960 1280

  

Andrew teachs a class at Fare Start Restaurant

Andrew teachs a class at Fare Start Restaurant

Class is in session. Andrew teaches a few students some of his culinary skills in the kitchen at Fare Start. The restaurant provides courses for recovering addicts, ex-prisoners and others to learn the necessary culinary skills to work in any restaurant in the Seattle. 960 1280

  

barbecued pork kimchee

barbecued pork kimchee

Andrew samples the barbecued pork kimchee from the Marination Mobile. Looks tasty doesn’t it? 960 1280

  

Andrew Zimmern eating potato vine at Maneki restaurant

Andrew Zimmern eating potato vine at Maneki restaurant

Andrew gets ready to taste potato vine from a bowl, at Maneki, a restaurant located in Seattle's International District. 960 1280

  

Sushi plater including kampachi belly, pickled mackerel, and ivory salmon

Sushi plater including kampachi belly, pickled mackerel, and ivory salmon

Try this sushi plate at Maneki Restaurant in Seattle's International District. It includes kampachi belly, pickled mackerel, and ivory salmon 960 1280

  

Uni, gonads of sea urchin

Uni, gonads of sea urchin

Wanna taste? These are uni, gonads of sea urchins, harvested from of the coast of the San Juan Islands. 960 1280

  

Andrew tastes cappuccino

Andrew tastes cappuccino

Andrew tastes cappuccino made with a Slayer Professional espresso machine in Seattle. 960 1280

  

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