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 meets Damian Magista, owner of Bee Local, a company that wants to put beehives in every neighborhood in Portland.
Private home in Beaumont neighborhood, Portland, OR
Andrew Zimmern cooks it up with Jenn Louis at her restaurant, Lincoln. The restaurant uses only ingredients from Oregon. Don't miss their raw elk meat, and boiled elk tongue made into a creamy ragu and served with potato gnocchi.
3808 N Williams Ave, Portland, OR 97227
Andrew Zimmern visits Laurelhurst Market, where some of Mark's salt goes into some of Portland's finest charcuterie.
3155 Burnside St, Portland, OR 97214
Andrew Zimmern meets Mark Bitterman, owner of The Meadow. Mark specializes in a variety of salts: Mediterranean flake salt and Korean salt, inserted into cylinders of aged bamboo and incinerated 9 times (smells like rotten eggs).
3731 N Mississippi Ave, Portland, OR 97227
Andrew Zimmern visits Olympic Provisions, Oregon's first USDA-approved salumeria. They produce 12 kinds of salami, including Finocchiona -- made with fennel, black pepper and garlic.
1632 NW Thurman St, Portland, OR 97209
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.
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