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 Episode
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
Chef Adam Siegel serves Tony and Bacchus owner Joe Bartollota some of the best food Milwaukee has to offer.
925 East Wells St., Milwaukee, WI 53202-3952
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
Chef Adam Siegel visits Sprecher Beer to find a nice beer to accompany Tonys meal.
701 West Glendale Ave., Milwaukee, WI 53209-6509
Larrys Deer Market
Chef Adam Siegel visits Larrys Deer Market, which is his favorite spot to buy the best Milwaukee cheese.
8737 North Deerwood Dr., Milwaukee, WI 53209
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