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 with Voodoo Dughnuts in Portland Oregon
Andrew Zimmern with Voodoo Dughnuts in Portland Oregon

Andrew Zimmern with Voodoo Dughnuts in Portland Oregon

The perks of the job. Andrew shows off doughnuts with a personal touch at Portland’s cult favorite, Voodoo Doughnut. 960 1280

  

Voodoo Doughnuts in Portland Oregon

Voodoo Doughnuts in Portland Oregon

Cricket and meal worm doughnuts are just a few of the varieties available at Voodoo Doughnut. 960 1280

  

Andrew Zimmern shows off tools at Laurelhurst Market in Portland Oregon

Andrew Zimmern shows off tools at Laurelhurst Market in Portland Oregon

The tools of the trade at the award-winning Laurelhurst Market. 960 1280

  

Andrew Zimmern checks out a cured hog at Olympic Provisions in Portland Oregon

Andrew Zimmern checks out a cured hog at Olympic Provisions in Portland Oregon

Preparing to sample an 18-month-old whole-cured hog at Olympic Provisions. 960 1280

  

Plate of Charcuterie at Olympic Provisions in Portland Oregon

Plate of Charcuterie at Olympic Provisions in Portland Oregon

The award-winning charcuterie plate at Olympic Provisions. 960 1280

  

Andrew Zimmern shows off guanciale at Olympic Provisions in Portland Oregon

Andrew Zimmern shows off guanciale at Olympic Provisions in Portland Oregon

Andrew plays around with fresh slices of guanciale, carved fresh from the hog, at Olympic Provisions. 960 1280

  

A plate of Japanese wagashi, or sweets, at Yume Confections in Portland Oregon

A plate of Japanese wagashi, or sweets, at Yume Confections in Portland Oregon

A sampling of the stunning Japanese wagashi, or sweets, made by Yume Confections. 960 1280

  

A Japanese pastry called Tsubaki Nerikiri at Yume Confections

A Japanese pastry called Tsubaki Nerikiri at Yume Confections

Tsubaki Nerikiri, a Japanese pastry made with sweet bean paste by Yume Confections. 960 1280

  

Andrew Zimmern has a chocolate tasting at Xocolatl de David

Andrew Zimmern has a chocolate tasting at Xocolatl de David

Pig skin and chocolate never smelled so good, as Andrew enjoys a tasting at Xocolatl de David. 960 1280

  

Fresh plums in Portland Oregon

Fresh plums in Portland Oregon

Fresh plums from the private backyard home of Bee Local owner Damian Magista. 960 1280

  

Honey drips off the honeycomb in Portland Oregon

Honey drips off the honeycomb in Portland Oregon

Bee Local, a company that wants to put beehives in every neighborhood in the city of Portland, shows off its honey to Andrew. 960 1280

  

Andrew Zimmern shares Salt & Straw ice cream with a local child in Portland Oregon

Andrew Zimmern shares Salt & Straw ice cream with a local child in Portland Oregon

Andrew shares some Salt & Straw ice cream with some pint-sized fans. Salt & Straw incorporates the honey that Damian Magista produces into its ice cream flavors. 960 1280

  

A Portland butcher takes apart a full Roosevelt elk at Nicky USA

A Portland butcher takes apart a full Roosevelt elk at Nicky USA

Master butcher Jace Hentges breaks down a full Roosevelt elk at Nicky USA, a local company that sells wild game meats. 960 1280

  

Close up of Braised elk tongue with potato gnocchi at Lincoln Restaurant in Portland Oregon

Close up of Braised elk tongue with potato gnocchi at Lincoln Restaurant in Portland Oregon

Braised elk tongue with potato gnocchi courtesy of Lincoln Restaurant chef Jenn Louis. 960 1280

  

Elk liver and offal at Lincoln Restaurant in Portland Oregon

Elk liver and offal at Lincoln Restaurant in Portland Oregon

A 7-lbs. elk liver and other offal ready for prep at Lincoln Restaurant. 960 1280

  

Andrew Zimmern at New Jersey's Aquaculture Innovation Center.
Andrew Zimmern at New Jersey's Aquaculture Innovation Center.

Andrew Zimmern at New Jersey's Aquaculture Innovation Center.

Andrew's new strain, "The Zim," joins the ranks of algae being grown at New Jersey's Aquaculture Innovation Center. 960 1280

  

turo-turo ("point-point") table

turo-turo ("point-point") table

The turo-turo ("point-point") table at Jersey City's Phil Am Market, which serves some of the East Coast's best Filipino cuisine. 960 1280

  

Andrew Zimmern at Jersey City's Legal Beans Café.

Andrew Zimmern at Jersey City's Legal Beans Café.

Andrew and local market owner Erwin Santos visit a barbecue nirvana at Jersey City's Legal Beans Café. 960 1280

  

Cebu-style Filipino lechon

Cebu-style Filipino lechon

Barbecue fanatics, rejoice! Real Cebu-style Filipino lechon on display at Jersey City's Legal Beans Café. 960 1280

  

Pig blood stew, fresh pig trotters and lemongrass-infused pork

Pig blood stew, fresh pig trotters and lemongrass-infused pork

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

  

Andrew stands in the processing room of LaMonica Fine Foods

Andrew stands in the processing room of LaMonica Fine Foods

Andrew stands in the processing room of LaMonica Fine Foods, where thousands of pounds of fresh conch are steamed and processed every day. 960 1280

  

sliced conch meat

sliced conch meat

A massive mountain of scungilli (sliced conch meat) from LaMonica Fine Foods. 960 1280

  

Andrew Zimmern on the clam docks

Andrew Zimmern on the clam docks

Andrew takes in the scenery at one of the few working clam docks remaining in New Jersey. 960 1280

  

Andrew Zimmern at Aquaculture Innovation Center

Andrew Zimmern at Aquaculture Innovation Center

Andrew learns the secret behind growing some of America's tastiest oysters, at New Jersey's Aquaculture Innovation Center. 960 1280

  

diploid oysters

diploid oysters

Fresh diploid oysters used for research at New Jersey's Aquaculture Innovation Center. 960 1280

  

Andrew Zimmern at Rutgers University

Andrew Zimmern at Rutgers University

Rutgers University researchers introduce Andrew to their specially grown oysters that don't reproduce, and grow to market size quicker, at the Haskin Shellfish Research lab. 960 1280

  

Andrew Zimmern samples a fresh bowl of ramen noodles

Andrew Zimmern samples a fresh bowl of ramen noodles

Andrew samples a fresh bowl of ramen, as prepared by world-renowned noodle chef Shigetoshi Nakamura. 960 1280

  

Andrew Zimmern in the Sun Noodle's Ramen Lab

Andrew Zimmern in the Sun Noodle's Ramen Lab

Andrew tries his own take on a breakfast ramen, made with brioche and duck eggs, at Sun Noodle's Ramen Lab. 960 1280

  

Purple yam sweets

Purple yam sweets

Purple yam sweets at Jersey City's Philippine Bread House. 960 1280

  

Andrew Zimmern in New Jersey

Andrew Zimmern in New Jersey

A century ago, small towns like this served as the focal point for New Jersey's oystering industry. 960 1280

  

Andrew Zimmern with seafood in Vancouver
Andrew Zimmern with seafood in Vancouver

Andrew Zimmern with seafood in Vancouver

Andrew Zimmern and chef Tojo's parents never taught them not to play with their seafood. Andrew visits Chef Tojo during the Vancouver episode. 960 1280

  

andrew zimmern catches spot prawns in Vancouver

andrew zimmern catches spot prawns in Vancouver

Seven miles from downtown Vancouver, Andrew Zimmern and the crew at Organic Ocean catch spot prawns against a magnificent background. 960 1280

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andrew zimmern fishing in vancouver

andrew zimmern fishing in vancouver

Andrew Zimmern and Chef Tojo do their best to take down a giant lingcod during the Vancouver episode. 960 1280

  

andrew zimmern in the alaska town of Chistochina

andrew zimmern in the alaska town of Chistochina

Andrew Zimmern on location in Alaska’s Copper River Valley remote village of Chistochina. 960 1280

  

andrew zimmern in alaska

andrew zimmern in alaska

Andrew Zimmern looks on as one of the Athabascan tribesmen deftly slices up a moose nose, as seen on the Chistochina episode. 960 1280

  

andrew zimmern goes fishing in alaska

andrew zimmern goes fishing in alaska

Andrew Zimmern shows off his hard-earned spoils after trekking through a waist-high river with nothing but a spear, as seen on the Chistochina episode. 960 1280

  

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern holds a Sandhill Crane in Nashville

Andrew Zimmern shows off his first bagged Sandhill Crane in Nashville, TN. 960 1280

  

andrew zimmern eats pigeon in nasvhille

andrew zimmern eats pigeon in nasvhille

Andrew Zimmern munches on a pigeon foot at The Catbird Seat in Nashville, TN. 960 1280

  

andrew zimmern prepares a whole hog for the barbecue

andrew zimmern prepares a whole hog for the barbecue

Andrew Zimmern and pitmaster Pat Martin dish up a little whole hog barbecue in Nashville, TN. 960 1280

  

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in Dallas

A pig slow roasts on a spit in the kitchen at Woodshed Smokehouse in the area of Dallas. 960 1280

  

andrew zimmern with a cow head in dallas texas

andrew zimmern with a cow head in dallas texas

Andrew Zimmern eyes the cow head he and Chef Tim Byres will lower into the ground to cook at Chicken Scratch in the area of Dallas. 960 1280

  

andrew zimmern eats barbecue in dallas texas

andrew zimmern eats barbecue in dallas texas

Andrew Zimmern and barbecue expert Daniel Vaughn dig into Dallas local icon Odom's Bar-B-Que at Daniel's favorite table: the back of his car. 960 1280

  


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