Andrew Zimmern heads to Portland, OR, where free thinking foodies are pushing the limits when it comes to creating what to eat. He tries things like elk heart tartar, goose liver chocolates, and ice cream ...Go to Episode
Andrew Zimmern visits the home of the Arias family, who operate an urban farm and teach alternative cooking and healing practices. Andrew samples fresh goat milk and a liver smoothie made with raw beef liver, goat milk, banana and raw chicken eggs.
4614 N Michigan Ave, Portland, OR 97217
Andrew Zimmern meets David Briggs, a chocolatier who tests the limits of savory in sweet. Try his shop's foie gras bar, Bolivian chocolate and duck liver pate.
1406 SE Stark St, Portland, OR 97214
Andrew Zimmern learns how Gena Renaud makes wagashi, traditional Japanese confections made out of bean and soy paste.
More Portland Travel Guides
Find out where to get some of the best takeout in Portland and what to do when you get there!
Follow in the footsteps of the Zak, Nick and Aaron around downtown Portland.
Other Bizarre Foods Travel Guides
With a menu that includes a Tibetan soup with ...
From Gaku Japanese Charcoal Grill to ...
Global culture and Texas tradition create ...
From the neighborhood corner to the banks of ...
More Travel Inspirations
Enter daily for a chance to win a grand prize worth over $1.5M, located in Atlanta.
Get the essential Food Network email featuring time saving tips, recipes and how-to videos.
Win over the kids with these easy, time-saving dinners the family will love.