Bizarre Foods America: Birmingham, AL, Pictures

Unique ideas, big flavors and bold chefs are putting Birmingham, AL, on the culinary map, from a progressive chef using pig skin to make Chinese noodles to scientists creating a sweeter sea urchin.

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Andrew Zimmern holds a lobster in Marathon Florida
Andrew Zimmern holds a lobster in Marathon Florida

Andrew Zimmern holds a lobster in Marathon Florida

Andrew Zimmern gets a lobster with Key's Fisheries crabbers off the coast of Marathon, FL. 960 1280

  

Andrew Zimmern with Chef Michelle Bernstein in Miami Florida

Andrew Zimmern with Chef Michelle Bernstein in Miami Florida

Andrew takes a picture with Chef Michelle Bernstein at Palacio de los Jugos in Miami, FL. 960 1280

  

Andrew Zimmern uses a brick oven in Miami Florida

Andrew Zimmern uses a brick oven in Miami Florida

Andrew uses the brick oven at Michael's Genuine in Miami to cook his fish dish. 960 1280

  

Andrew adds blood and eggs into the the ingredients for his chocolate budino dessert, with Chef Michael Voltaggio by his side. 960 1280

Andrew Zimmern bakes with chocolate in Los Angeles CA  

Andrew Zimmern prepares an amuse-bouche in Los Angeles CA

Andrew Zimmern prepares an amuse-bouche in Los Angeles CA

Spanish octopus, frisée, mustard, peanut oil, smoked paprika and pig-face bacon make up this amuse-bouche served at Andrew Zimmern's pop up restaurant in LA. 960 1280

  

Andrew Zimmern with Rick Moonen in Las Vegas

Andrew Zimmern with Rick Moonen in Las Vegas

Andrew poses for a picture with Rick Moonen at RM Seafood at The Mandalay Bay in Las Vegas. The 2 share a green papaya salad with diver-caught scallops. 960 1280

  

Andrew Zimmern with George Foreman

Andrew Zimmern with George Foreman

Andrew shares a laugh with boxing great and culinary entreprenuer George Foreman. 960 1280

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Close-up of a FleurBurger is hand-cut kobe beef

Close-up of a FleurBurger is hand-cut kobe beef

Hubert Keller's FleurBurger is hand-cut kobe beef covered in foie gras and black truffles. 960 1280

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Andrew Zimmern orders food in Austin TX

Andrew Zimmern orders food in Austin TX

Andrew orders a "Mother Clucker" and "Cherry Bombs" from Gourdoughs trailer in Austin, TX. 960 1280

  

Close-up of charcuterie and melon slices

Close-up of charcuterie and melon slices

Take a look at these tasty charcuterie and melon slices at Contigo in Austin, TX. 960 1280

  

Andrew Zimmern makes bologna Memphis TN

Andrew Zimmern makes bologna Memphis TN

Andrew makes bologna at Fineberg Packing in Memphis, TN. 960 1280

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Close-up of batter-fried chitlins in Oxford Mississippi

Close-up of batter-fried chitlins in Oxford Mississippi

Here's a snapshot of batter-fried chitlins with home-made ketchup at City Grocery in Oxford, MS. 960 1280

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Nightime shot of an alligator hunt in Central Florida

Nightime shot of an alligator hunt in Central Florida

Andrew heads out for a night-time alligator hunt with Seminole Indians in Central Florida. 960 1280

  

Andrew Zimmern holds up an armadillo in Florida

Andrew Zimmern holds up an armadillo in Florida

Andrew takes a picture with an armadillo he caught in Central Florida. 960 1280

  

A sea lion kisses Andrew Zimmern in San Diego California

A sea lion kisses Andrew Zimmern in San Diego California

Andrew gets a kiss from Cabo the Sea Lion at the San Diego Zoo. 960 1280

  

Close-up of lime, wild cactus and peppers in Carlsbad California

Close-up of lime, wild cactus and peppers in Carlsbad California

Peppers, wild cactus, lime and dressing are used in this salad, foraged from the beach in Carlsbad, CA. 960 1280

  

Andrew Zimmern looks for wild cactus and prickly pears in Carlsbad California

Andrew Zimmern looks for wild cactus and prickly pears in Carlsbad California

Andrew forages for wild cactus and prickly pears on the hills of Carlsbad Beach outside of San Diego, CA. 960 1280

  

Photos

Andrew Zimmern at Chappapeela Farms in Husser, LA

Andrew Zimmern at Chappapeela Farms in Husser, LA

Chappapeela Farms owners Louis and Rebecca Lirette welcome Andrew and chef John Besh of La Provence to their duck and hog farm in Husser, LA. 960 1280

  

A dish of duck testicles

A dish of duck testicles

Chef John Besh turns duck testicles into an elevated dish, pan-fried with shallots, white wine and lemon juice. 960 1280

  

Andrew Zimmern eats seafood boil in Louisiana

Andrew Zimmern eats seafood boil in Louisiana

While at Casanova's Seafood in Saint Bernard, LA, Andrew digs into the seafood boil and boudin, the sausage of Cajun cuisine. 960 1280

  

A dish of duck liver

A dish of duck liver

This duck liver was transformed into a pate, made with duck eggs and emulsified duck fat at La Provence in New Orleans. 960 1280

  

Andrew Zimmern eats gumbo at La Provence

Andrew Zimmern eats gumbo at La Provence

Andrew is all smiles after tasting chef John Besh's gumbo, made with Chappapeela Farms pork sausage, okra, duck neck and duck fat roux. 960 1280

  

Andrew Zimmern goes hog hunting

Andrew Zimmern goes hog hunting

Andrew takes a boat ride out to feral hog territory in Bay Minette, AL. 960 1280

  

A wild boar head in Alabama

A wild boar head in Alabama

This wild boar was the guest of honor at a pig potluck in Bay Minette, AL. 960 1280

  

Andrew Zimmern with Saint Bernard parish local

Andrew Zimmern with Saint Bernard parish local

Saint Bernard parish local Mike Martin takes a break from cooking up his Louisiana marsh hen gumbo to tell Andrew about the hardships his community has overcome in the aftermath of Hurricane Katrina. 960 1280

  

Ingredients in an Isleno-style nutria stew

Ingredients in an Isleno-style nutria stew

Kathy Ann Zeigler shares Isleno-style cooking, passed down from descendants of the Canary Islands. The main ingredient in this stew? Nutria, an invasive species of river rat. 960 1280

  

Andrew Zimmern poses with stingray in Alabama

Andrew Zimmern poses with stingray in Alabama

There are plenty of fish in the sea, and after eating this stingray off the coast of Alabama and Florida, Andrew's tried almost every one of them. 960 1280

  

Andrew Zimmern makes a skate taco in Alabama

Andrew Zimmern makes a skate taco in Alabama

Andrew and bow-fishing pro Dustin Mizell create the perfect skate tacos. 960 1280

  

Grilled skate for tacos in Alabama

Grilled skate for tacos in Alabama

Alabama chef Will Hughes knows what to do with grilled skate -- marinate it in collard green chimichurri and serve it with salsa and pickled onions. 960 1280

  

Andrew Zimmern poses with duck in Louisiana

Andrew Zimmern poses with duck in Louisiana

Andrew with duck before its liver becomes pate. 960 1280

  

A fermented fish stew in Alabama

A fermented fish stew in Alabama

In Bayou La Batre, AL, Andrew samples an authentic Vietnamese stew of fermented fish, shrimp, pork belly and fresh-rolled mullet balls. 960 1280

  

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