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.
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.