Bizarre Foods America: Portland Pictures

Go behind the scenes with Andrew Zimmern as he heads to Portland, OR, for elk heart tartare, goose liver chocolates and ice cream made from marrow.
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The perks of the job. Andrew shows off doughnuts with a personal touch at Portland’s cult favorite, Voodoo Doughnut.

Cricket and meal worm doughnuts are just a few of the varieties available at Voodoo Doughnut.

The tools of the trade at the award-winning Laurelhurst Market.

Preparing to sample an 18-month-old whole-cured hog at Olympic Provisions.

The award-winning charcuterie plate at Olympic Provisions.

Andrew plays around with fresh slices of guanciale, carved fresh from the hog, at Olympic Provisions.

A sampling of the stunning Japanese wagashi, or sweets, made by Yume Confections.

Tsubaki Nerikiri, a Japanese pastry made with sweet bean paste by Yume Confections.

Pig skin and chocolate never smelled so good, as Andrew enjoys a tasting at Xocolatl de David.

Fresh plums from the private backyard home of Bee Local owner Damian Magista.

Bee Local, a company that wants to put beehives in every neighborhood in the city of Portland, shows off its honey to Andrew.

Andrew shares some Salt & Straw ice cream with some pint-sized fans. Salt & Straw incorporates the honey that Damian Magista produces into its ice cream flavors.

Master butcher Jace Hentges breaks down a full Roosevelt elk at Nicky USA, a local company that sells wild game meats.

Braised elk tongue with potato gnocchi courtesy of Lincoln Restaurant chef Jenn Louis.

A 7-lbs. elk liver and other offal ready for prep at Lincoln Restaurant.

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