Behind-the-Scenes Pennsylvania

View Andrew's photos from the Pennsylvania episode of Bizarre Foods.

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A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

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

  

Andrew Zimmern poses with deer
Andrew Zimmern poses with deer

Andrew Zimmern poses with deer

Andrew and hunter Craig Ellis pose for a picture after deer hunting near Gay, WV. 960 1280

  

Andrdew Zimmern hold up roasted venison

Andrdew Zimmern hold up roasted venison

Andrew holds up roasted venison prepared from a deer he shot while hunting near Gay, WV. 960 1280

  

Skewered Deer Kidneys

Skewered Deer Kidneys

Deer kidneys skewered with herbs on the grill. 960 1280

  

West Virginia Roadkill Cook-Off

West Virginia Roadkill Cook-Off

This is how you know you’ve arrived at the infamous West Virginia Roadkill Cook-Off. Andrew helps judge the entries at the annual cook-off in Marlinton, WV. 960 1280

  

crawfish

crawfish

The word at the West Virginia Roadkill Cook-off is that crawfish is the "hillbilly lobster." 960 1280

  

Andrew with Miss West Virginia Roadkill and Miss Teen West Virginia Roadkill

Andrew with Miss West Virginia Roadkill and Miss Teen West Virginia Roadkill

Andrew takes a picture with Miss West Virginia Roadkill and Miss Teen West Virginia Roadkill. 960 1280

  

Andrew meeta a young fan

Andrew meeta a young fan

Andrew’s fans are everywhere. He meets one of his young fans at the West Virginia Roadkill Cook-Off. 960 1280

  

Deer Poop Soup

Deer Poop Soup

We’re not really sure what in it, but this is deer poop soup, served at the cook-off. 960 1280

  

Andrew Zimmern and Glen Hawkins groundhog hunting

Andrew Zimmern and Glen Hawkins groundhog hunting

After groundhog hunting, Andrew Zimmern and hunter Glen Hawkins show off their kill. 960 1280

  

Ground and Venison Burgoo

Ground and Venison Burgoo

Take a look at this tasty dish --groundhog and venison burgoo with polenta. 960 1280

  

Andrew Zimmern eats groundhog burgoo and cacciatore

Andrew Zimmern eats groundhog burgoo and cacciatore

Andrew shares a meal that includes groundhog burgoo and groundhog cacciatore at Fish Hawk Acres Farm in Rock Cave, WV. 960 1280

  

Pickled Ramps at the Hootenanny

Pickled Ramps at the Hootenanny

Andrew Zimmern tastes pickled ramps at a hootenanny potluck dinner in Frasier’s Bottom, WV. 960 1280

  

Andrew squirrel hunting

Andrew squirrel hunting

Andrew prepares to shoot a squirrel in a tree during his squirrel hunting trip with Larry Nibert near Fayettville, WV. 960 1280

  

Andrew on a river rafting trip

Andrew on a river rafting trip

It’s time for a rafting trip. Andrew gets ready to go rafting down West Virginia’s Gauley River. 960 1280

  

Andrew near the Greenbrier River

Andrew near the Greenbrier River

Andrew Zimmern poses for a photo with the Greenbrier River in Marlinton, WV, as his picturesque backdrop. 960 1280

  


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