Andrew's Zimmern's Bucket List

Check out all the things Andrew wants to do before he dies. Take a look at his bucket list in this fun slideshow.

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Andrew Zimmern of Bizarre Foods
Andrew Zimmern of Bizarre Foods

Andrew Zimmern of Bizarre Foods

Andrew Zimmern discovers why some Pittsburghers refer to catfish as "water pit bulls." 960 1280

  

, Andrew Zimmern samples a Braunschweiger in Pittsburgh

, Andrew Zimmern samples a Braunschweiger in Pittsburgh

While in Pittsburgh, Andrew Zimmern samples a Braunschweiger, a smoked style of liverwurst, traditionally served on rye with mustard and onions. A holdover from the days when German immigrants first came to Pittsburgh, this sandwich is still popular all over town. 960 1280

  

Goat is prepared for dinner

Goat is prepared for dinner

Goat is prepared for a variety of dishes for the dinner menu at Cure Restaurant in Pittsburgh. 960 1280

  

Pig blood stew, fresh pig trotters and pork

Pig blood stew, fresh pig trotters and pork

Pig blood stew, fresh pig trotters and pork infused with lemongrass combine for a "light" lunch at New Jersey’s Legal Beans Café. 960 1280

  

Andrew Zimmern stands in a processing facility

Andrew Zimmern stands in a processing facility

Andrew stands in the processing room of Lamonica Fine Foods in New Jersey. Every day thousands of pounds of fresh conch are steamed and processed through this facility. 960 1280

  

algae in glass containers

algae in glass containers

Fresh algae grow in glass containers to feed the next generation of great American oysters, at New Jersey's Aquaculture Innovation Center. 960 1280

  

Fresh eel

Fresh eel

Eel from Quebec is prepped before steaming in the kitchen at Fishman Lobster Clubhouse. 960 1280

  

Andrew Zimmern stands in front of lobsters

Andrew Zimmern stands in front of lobsters

Andrew sits in awe of the massive lobster and crab “mountain” served up at Fishman Lobster Clubhouse, a Chinese seafood restaurant located in suburban Markham, Ontario. 960 1280

  

Chef Jesse Grasso stands next to Andrew Zimmern

Chef Jesse Grasso stands next to Andrew Zimmern

Chef Jesse Grasso (left) holds up a horse heart at The Black Hoof in Toronto. 960 1280

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Cooked pigeon

Cooked pigeon

In some parts of Virginia, city pigeon is browned in butter and olive oil with salt, pepper, and tarragon, and finished with a reduction of sauteed onions, celery leaf, tarragon, red wine and a touch of honey. 960 1280

  

Sam Edwards and Andrew Zimmern

Sam Edwards and Andrew Zimmern

Sam Edwards describes the various hams that Andrew will taste at Edwards & Sons in Surry, VA. 960 1280

  

Andrew Zimmern amongst crocker fish

Andrew Zimmern amongst crocker fish

Andrew gets buried in crocker fish while fishing for cownose ray in Virginia's Chesapeake Bay. 960 1280

  

Fresh steak

Fresh steak

Steaks, as fresh as they come, at Certified Angus Beef in Cleveland. 960 1280

  

House-made souse

House-made souse

House-made souse from Cleveland-area icon Ray's Sausage. 960 1280

  

Farmer Lee Jones and Andrew Zimmern

Farmer Lee Jones and Andrew Zimmern

Farmer Lee Jones and Andrew walk among the leafy greens grown at The Chef's Garden near Cleveland. 960 1280

  

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Andrew calls this photo, "Land of the Smiles." 960 1280

  

Go ahead, try it! These are fish stomachs ready to be sampled. 960 1280

  

Andrew Zimmern watching the fish stomach process. 960 1280

  

Crab curry and local greens at the water village. 960 1280

  

Zimmern eating with the sea cicada hunters. 960 1280

  

Phuket  6 Photos


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