Maine

Andrew goes to Maine and catches up with his dad, Bob Zimmern. Get a behind-the-scenes look at Andrew trapping lobster, cooking beaver chili and tasting cod and sperm chowder.

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

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

Andrew Zimmern poses for a picture with Miss Teen West Virginia Roadkill, on the left, and Miss West Virginia Roadkill, on the right. 960 1280

  

Booth at the West Virginia Roadkill Cook-off

Booth at the West Virginia Roadkill Cook-off

Andrew stops by several booths to sample food at the West Virginia Roadkill Cook-Off. 960 1280

  

Andrew Zimmern with the Karaali family during Ramadan

Andrew Zimmern with the Karaali family during Ramadan

Andrew enjoys dessert with the Karaali family in Detroit, after the Iftar meal during Ramadan. 960 1280

  

Whole Pig on a Grill

Whole Pig on a Grill

Tasty! Andrew samples this whole pig on a grill at Kap's Wholesale meat market in Detroit. 960 1280

  

Andrew Zimmern with the Thou Family

Andrew Zimmern with the Thou Family

Andrew joins the Thou family for a traditional Cambodian dinner at their home in Lowell, MA. 960 1280

  

Andrew fishing

Andrew fishing

Andrew has fun fishing for dogfish in Marblehead, MA. 960 1280

  

Ying Xiong at St. Paul's Hmongtown Market

Ying Xiong at St. Paul's Hmongtown Market

Ying Xiong, the General Manager of Hmongtown Market, Ying Xiong, poses for a photo in St. Paul, MN. 960 1280

  

Andrew eating hotdish-on-a-stick

Andrew eating hotdish-on-a-stick

Andrew tries "hotdish-on-a-stick" at the VFW Hotdish Competition in Minneapolis, MN. 960 1280

  

Kermit Ruffins and Andrew Zimmern

Kermit Ruffins and Andrew Zimmern

Jazz trumpeter Kermit Ruffins whips up something in the kitchen with Andrew, before a jazz gig at Vaughan's Lounge in New Orleans. 960 1280

  

alligator at backyard cookout

alligator at backyard cookout

An entire alligator is about to be turned into lunch at a backyard cookout in Bayou Pigeon, LA. 960 1280

  

Andrew Zimmern octopus fishing

Andrew Zimmern octopus fishing

Andrew heads out to go octopus fishing in the Atlantic near Beaufort, SC. 960 1280

  

octopus for a fresh salad

octopus for a fresh salad

All the fixings are on display and ready for a fresh octopus salad at Gault Seafood in Beaufort, SC. 960 1280

  

sushi plate

sushi plate

This yummy sushi plate, with kampachi belly, pickled mackerel, and ivory salmon, is served at Maneki Restaurant in Seattle's International District. 960 1280

  

Andrew Zimmern eats a cow's placenta

Andrew Zimmern eats a cow's placenta

Andrew eats a fresh cow placenta at Sea Breeze Farm in Vashon, WA. Feeling a little queasy yet? 960 1280

  

lechon
Lechon

Lechon

Legal Beans in Jersey City, New Jersey
I love Filipino food; the post-colonial cuisine combines the best of South Asian ingredients with Spanish technique. Although it hasn’t taken hold in this country like Thai and Vietnamese cuisine, you can still find phenomenal Filipino food on both coasts. The Cebu-style lechon from Legal Beans in Jersey City is as good as it gets. Stuffed with lemongrass and scallions, rubbed with vinegar and spices, and slow-roasted for several hours, this whole hog is ideal tailgating grub for a crowd.
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Flaczki

Flaczki

S&D Polish Deli in Pittsburgh
Pittsburgh is an Eastern European immigrant city with a dynamic food scene that's reinvented itself over the last couple decades. For traditionalists, a stop at S&D Polish Deli is a must. Run by a couple from central Poland, it's a one-stop shop for everything from Polish shampoo to Warsaw-style head cheese and other fantastic Polish fare. One of their specialties is flaczki, a beef tripe soup that hits the spot on a chilly day.

  

Burgoo

Burgoo

Eastern Kentucky
Burgoo is a true hunter’s chowder that’s legendary in eastern Kentucky. Although a singular recipe doesn’t exist, there are a few things everyone can agree on -- it has to have at least 3 different types of meat (i.e. squirrel, turkey and deer) and it’s gotta be cooked on an open fire pit. My Kentucky hunting pal, Tim Farmer, makes a killer version with 5 wild meats, along with vegetables from his garden, including tomatoes, okra and his secret ingredient, homemade currant jelly. Served with bacon-rich cornbread, burgoo is ideal cool weather comfort food.
960 1280

  

Fish Boil

Fish Boil

Two Rivers, Wisconsin
Great Lakes whitefish is one of the only species left for commercial fishermen to harvest from Lake Michigan, and it’s perfect for a fish boil. The Two Rivers Fire Department has a long tradition of manning the raging fire at the annual Door County Fish Boil, where the firemen use a hefty amount of kerosene to create a crowd-drawing spectacle. What’s better to feed a crowd than a fish boil?
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Beef Barbacoa

Beef Barbacoa

Pitmaker in Houston
You'll find the ultimate tailgating scene at a Houston Texans home game, where the scale of the food matches the enthusiasm of the die-hard fans. The guys from Pitmaker, a local barbecue manufacturing company, know how to throw one hell of a pregame party, turning Mexican specialties into an ultimate tailgating feast (they even have a live band). I was lucky enough to sample their beef barbacoa de cabeza … yes, all the meat from a slow-roasted whole steer head. Grab a tortilla, and a mix of cheek and tongue, and you have the makings of one of the best tacos I've eaten.
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Crow and Jalapeno Wrapped in Bacon

Crow and Jalapeno Wrapped in Bacon

Gravette, Arkansas
Crow meat has a bad reputation, but when cooked correctly, it reminds me of canvasback duck, some of the sweeter-tasting species that we have in the North. After hunting crow in the Ozarks, I helped cook up some bacon-wrapped crow and jalapeno bites. Rolled in brown sugar, dipped in soy sauce and then grilled, this is Arkansas-style game day food -- superb Ozarks finger food.
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Caldo

Caldo

St. Bernard, Louisiana
Traditional Isleno cooking abounds in St. Bernard, LA, along what I like to call the "Third Coast." Caldo is a humble peasant stew with its roots in the Canary Islands. It’s a tender braise, filled with a hundred vegetables and in this case, big knobs of pickled pork. It’s a one-pot-wonder that makes use of whatever meat and vegetables you have on hand -- beans, cabbage, corn, tomato, sweet potato and turnip greens are all in abundance in this part of the country.
960 1280

  

Porchetta

Porchetta

Ionia, Iowa
On a small farm, Rustik Rooster Farms, outside of Waverly, Iowa, my friend Carl Blake has crossbred one of the most delicious pigs in America -- he calls his breed an Iowa Swabian Hall in homage to the classic German pig stock. With an ideal balance of intra- and inter-muscular fat and well-marbled muscle meat, this is truly one of the greatest hogs you'll ever eat. I had the pleasure of tasting Carl's porchetta, a boneless whole hog, stuffed with sausage, loins and its own organs, all roasted to perfection. Touchdown.

  

Whole Smoked Armadillo

Whole Smoked Armadillo

Central Florida
When most people think of Florida, they imagine Disney World and Miami Beach, but if you venture into the heart of the peninsula, you'll find wonderful folks who take pride in living off the land. This means eating and cooking animals like armadillo. My guides, hunters David Tyburski and Rick Stafford, prepared smoked armadillo, cooked in its own shell and filled with seasonings and vegetables. Believe me, it makes for one unique barbecue. And it's delicious.
960 1280

  

Matanza

Matanza

Los Lunas, New Mexico
It's pretty obvious I have a thing for whole animal cooking. And when it comes to ceremonial whole hog feasting, a traditional matanza is solidly at the top of my list. In the community of Los Lunas in New Mexico, for example, everyone gathers together to butcher and cook all parts of the pig, creating dishes ranging from blood pudding and fried pig skin, to adobado and braised red chili ribs. This kind of cooking wouldn’t be out of place outside of an NFL stadium. It's the best whole hog cookery I know of.
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Bigos

Bigos

Czerw's Kielbasy in Philadelphia
Bigos is a traditional Polish pork-and-sauerkraut stew that is rich in soulful Eastern European flavors and ingredients. Czerw's Kielbasy in Philly has one of the best versions I’ve ever tried. These guys are serious about family traditions, using the same kielbasa recipes that grandpa Jan Czerw used back in 1938 when he first opened this smokehouse. It's the perfect meal in a bowl.
960 1280

  

Photos

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

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

Andrew Zimmern poses for a picture with Miss Teen West Virginia Roadkill, on the left, and Miss West Virginia Roadkill, on the right. 960 1280

  

Booth at the West Virginia Roadkill Cook-off

Booth at the West Virginia Roadkill Cook-off

Andrew stops by several booths to sample food at the West Virginia Roadkill Cook-Off. 960 1280

  

Andrew Zimmern with the Karaali family during Ramadan

Andrew Zimmern with the Karaali family during Ramadan

Andrew enjoys dessert with the Karaali family in Detroit, after the Iftar meal during Ramadan. 960 1280

  

Whole Pig on a Grill

Whole Pig on a Grill

Tasty! Andrew samples this whole pig on a grill at Kap's Wholesale meat market in Detroit. 960 1280

  

Andrew Zimmern with the Thou Family

Andrew Zimmern with the Thou Family

Andrew joins the Thou family for a traditional Cambodian dinner at their home in Lowell, MA. 960 1280

  

Andrew fishing

Andrew fishing

Andrew has fun fishing for dogfish in Marblehead, MA. 960 1280

  

Ying Xiong at St. Paul's Hmongtown Market

Ying Xiong at St. Paul's Hmongtown Market

Ying Xiong, the General Manager of Hmongtown Market, Ying Xiong, poses for a photo in St. Paul, MN. 960 1280

  

Andrew eating hotdish-on-a-stick

Andrew eating hotdish-on-a-stick

Andrew tries "hotdish-on-a-stick" at the VFW Hotdish Competition in Minneapolis, MN. 960 1280

  

Kermit Ruffins and Andrew Zimmern

Kermit Ruffins and Andrew Zimmern

Jazz trumpeter Kermit Ruffins whips up something in the kitchen with Andrew, before a jazz gig at Vaughan's Lounge in New Orleans. 960 1280

  

alligator at backyard cookout

alligator at backyard cookout

An entire alligator is about to be turned into lunch at a backyard cookout in Bayou Pigeon, LA. 960 1280

  

Andrew Zimmern octopus fishing

Andrew Zimmern octopus fishing

Andrew heads out to go octopus fishing in the Atlantic near Beaufort, SC. 960 1280

  

octopus for a fresh salad

octopus for a fresh salad

All the fixings are on display and ready for a fresh octopus salad at Gault Seafood in Beaufort, SC. 960 1280

  

sushi plate

sushi plate

This yummy sushi plate, with kampachi belly, pickled mackerel, and ivory salmon, is served at Maneki Restaurant in Seattle's International District. 960 1280

  

Andrew Zimmern eats a cow's placenta

Andrew Zimmern eats a cow's placenta

Andrew eats a fresh cow placenta at Sea Breeze Farm in Vashon, WA. Feeling a little queasy yet? 960 1280

  

Lechon

Lechon

Legal Beans in Jersey City, New Jersey
I love Filipino food; the post-colonial cuisine combines the best of South Asian ingredients with Spanish technique. Although it hasn’t taken hold in this country like Thai and Vietnamese cuisine, you can still find phenomenal Filipino food on both coasts. The Cebu-style lechon from Legal Beans in Jersey City is as good as it gets. Stuffed with lemongrass and scallions, rubbed with vinegar and spices, and slow-roasted for several hours, this whole hog is ideal tailgating grub for a crowd.
960 1280

  

Flaczki

Flaczki

S&D Polish Deli in Pittsburgh
Pittsburgh is an Eastern European immigrant city with a dynamic food scene that's reinvented itself over the last couple decades. For traditionalists, a stop at S&D Polish Deli is a must. Run by a couple from central Poland, it's a one-stop shop for everything from Polish shampoo to Warsaw-style head cheese and other fantastic Polish fare. One of their specialties is flaczki, a beef tripe soup that hits the spot on a chilly day.

  

Burgoo

Burgoo

Eastern Kentucky
Burgoo is a true hunter’s chowder that’s legendary in eastern Kentucky. Although a singular recipe doesn’t exist, there are a few things everyone can agree on -- it has to have at least 3 different types of meat (i.e. squirrel, turkey and deer) and it’s gotta be cooked on an open fire pit. My Kentucky hunting pal, Tim Farmer, makes a killer version with 5 wild meats, along with vegetables from his garden, including tomatoes, okra and his secret ingredient, homemade currant jelly. Served with bacon-rich cornbread, burgoo is ideal cool weather comfort food.
960 1280

  

Fish Boil

Fish Boil

Two Rivers, Wisconsin
Great Lakes whitefish is one of the only species left for commercial fishermen to harvest from Lake Michigan, and it’s perfect for a fish boil. The Two Rivers Fire Department has a long tradition of manning the raging fire at the annual Door County Fish Boil, where the firemen use a hefty amount of kerosene to create a crowd-drawing spectacle. What’s better to feed a crowd than a fish boil?
960 1280

  

Beef Barbacoa

Beef Barbacoa

Pitmaker in Houston
You'll find the ultimate tailgating scene at a Houston Texans home game, where the scale of the food matches the enthusiasm of the die-hard fans. The guys from Pitmaker, a local barbecue manufacturing company, know how to throw one hell of a pregame party, turning Mexican specialties into an ultimate tailgating feast (they even have a live band). I was lucky enough to sample their beef barbacoa de cabeza … yes, all the meat from a slow-roasted whole steer head. Grab a tortilla, and a mix of cheek and tongue, and you have the makings of one of the best tacos I've eaten.
960 1280

  

Crow and Jalapeno Wrapped in Bacon

Crow and Jalapeno Wrapped in Bacon

Gravette, Arkansas
Crow meat has a bad reputation, but when cooked correctly, it reminds me of canvasback duck, some of the sweeter-tasting species that we have in the North. After hunting crow in the Ozarks, I helped cook up some bacon-wrapped crow and jalapeno bites. Rolled in brown sugar, dipped in soy sauce and then grilled, this is Arkansas-style game day food -- superb Ozarks finger food.
960 1280

  

Caldo

Caldo

St. Bernard, Louisiana
Traditional Isleno cooking abounds in St. Bernard, LA, along what I like to call the "Third Coast." Caldo is a humble peasant stew with its roots in the Canary Islands. It’s a tender braise, filled with a hundred vegetables and in this case, big knobs of pickled pork. It’s a one-pot-wonder that makes use of whatever meat and vegetables you have on hand -- beans, cabbage, corn, tomato, sweet potato and turnip greens are all in abundance in this part of the country.
960 1280

  

Porchetta

Porchetta

Ionia, Iowa
On a small farm, Rustik Rooster Farms, outside of Waverly, Iowa, my friend Carl Blake has crossbred one of the most delicious pigs in America -- he calls his breed an Iowa Swabian Hall in homage to the classic German pig stock. With an ideal balance of intra- and inter-muscular fat and well-marbled muscle meat, this is truly one of the greatest hogs you'll ever eat. I had the pleasure of tasting Carl's porchetta, a boneless whole hog, stuffed with sausage, loins and its own organs, all roasted to perfection. Touchdown.

  

Whole Smoked Armadillo

Whole Smoked Armadillo

Central Florida
When most people think of Florida, they imagine Disney World and Miami Beach, but if you venture into the heart of the peninsula, you'll find wonderful folks who take pride in living off the land. This means eating and cooking animals like armadillo. My guides, hunters David Tyburski and Rick Stafford, prepared smoked armadillo, cooked in its own shell and filled with seasonings and vegetables. Believe me, it makes for one unique barbecue. And it's delicious.
960 1280

  

Matanza

Matanza

Los Lunas, New Mexico
It's pretty obvious I have a thing for whole animal cooking. And when it comes to ceremonial whole hog feasting, a traditional matanza is solidly at the top of my list. In the community of Los Lunas in New Mexico, for example, everyone gathers together to butcher and cook all parts of the pig, creating dishes ranging from blood pudding and fried pig skin, to adobado and braised red chili ribs. This kind of cooking wouldn’t be out of place outside of an NFL stadium. It's the best whole hog cookery I know of.
960 1280

  

Bigos

Bigos

Czerw's Kielbasy in Philadelphia
Bigos is a traditional Polish pork-and-sauerkraut stew that is rich in soulful Eastern European flavors and ingredients. Czerw's Kielbasy in Philly has one of the best versions I’ve ever tried. These guys are serious about family traditions, using the same kielbasa recipes that grandpa Jan Czerw used back in 1938 when he first opened this smokehouse. It's the perfect meal in a bowl.
960 1280

  

Andrew Zimmern holds a lobster in Marathon Florida
17 Photos
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

christopher marino  

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

christopher marino  

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

christopher marino  

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

christopher marino  

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

  

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