It's easy for the foodies of New York or Los Angeles to overlook the cuisine of America's heartland. Anthony Bourdain is not going to make that mistake. He's digging deep to find the foods that inspire ...
Go to EpisodeMizuna
Tony shares a meal with Chef Frank Bonanno at his award-winning restaurant Mizuna.
225 East 7th Ave., Denver, CO 80203
School Craft College
Chef Brian Polcyn of Forest Grill teaches culinary-arts students the joys of charcuterie. Tony stops in for a chat and to enjoy an array of charcuterie -- venison terrine and venison sausages.
18600 Haggerty Rd., Livonia, MI 48152
Spice House
Chef Adam Siegel continues his search for the final components for Tonys meal, by visiting a local purveyor of fresh spices from around the world.
1031 North Old World 3 St., Milwaukee, WI 53203
Sprecher Beer
Chef Adam Siegel visits Sprecher Beer to find a nice beer to accompany Tonys meal.
701 West Glendale Ave., Milwaukee, WI 53209-6509
