Bizarre Foods America: Baltimore & Chesapeake Bay
Andrew Zimmern visits the seafood hubs of Baltimore and Chesapeake Bay, where he discovers adventurous cuisine, such as octopus with rice, mixes with traditional favorites like Maryland blue crabs.
Andrew eats oysters with Tim Blasko, who works security at Lexington Market in Baltimore.
Freshly steamed blue crabs caught in the Chesapeake Bay.
Andrew with Joe Brooks, fourth-generation owner of JM Clayton Seafood, a crab processing company in Cambridge, MD.
Andrew learns to pick crabs from Sissy Cephas at JM Clayton Seafood.
Andrew with one of the last arabbers (produce vendors) on the streets of Baltimore.
The rice dish dolsot bibimbap with octopus, in Nam Kang, a Korean restaurant in Baltimore.
Baltimore's Woodberry Kitchen chef and owner Spike Gjerde's creation -- rockfish with local zucchini squash and tomato cooked in a fig leaf.
Andrew with chef and owner Spike Gjerde of Woodberry Kitchen about to taste fingerling potatoes, rockfish in fig leaf and soft-shell crab.
At Woodberry Kitchen, a shot of homemade strawberry sherbet on butter cake and topped with local strawberry.
Andrew in Baltimore's Hollins Market where they are picking up produce for an arabbing cart.
They have a sense of humor at the fish cases at Faidley Seafood in Lexington Market in Baltimore.
Andrew and guide Henry Hong enjoy Korean barbecue at Shin Chon restaurant in Ellicott City, MD.
Fresh ground beef for sale at Lexington Market.
Andrew assists in picking sorrel with chef Spike Gjerde and local farmer Denzel Mitchell of Five Seeds Farm, an urban farm in Baltimore.
Fingerling potatoes harvested at Five Seeds Farm.