Andrew poses for a picture with Nathan Myrhvold, founder of Intellectual Ventures in Bellevue, WA, and the author of 2400-page book, "Modernist Cuisine: The Art and Science of Cooking.”
Hard to believe that his is an “everything” bagel infusion with dill spheres, flying fish roe and squid ink in suspension.
Fish catcher Justin Hall holds up a fish head at Pike Place Fish Market in Seattle, WA.
Andrew and George Page check out the placenta from a cow at Sea Breeze Farm, located on Vashon Island in Washington.
Andrew takes a bite out of a fresh cow placenta at Sea Breeze Farm.
Andrew drinks fresh chicken blood with George Page, the owner of Sea Breeze Farm.
Andrew harvests a geoduck, a large clam, using a high-volume hose in Puget Sound.
Andrew takes a break from geoduck harvesting to have his picture taken in Puget Sound.
Andrew shows off two “gooey ducks” at Taylor Shellfish Farms in Shelton, WA.
Andrew prepares grilled, sliced ox hearts with arugula, mushroom and radish salad, for a class at Fare Start restaurant in Seattle.
Class is in session. Andrew teaches a few students some of his culinary skills in the kitchen at Fare Start. The restaurant provides courses for recovering addicts, ex-prisoners and others to learn the necessary culinary skills to work in any restaurant in the Seattle.
Andrew samples the barbecued pork kimchee from the Marination Mobile. Looks tasty doesn’t it?
Andrew gets ready to taste potato vine from a bowl, at Maneki, a restaurant located in Seattle's International District.
Try this sushi plate at Maneki Restaurant in Seattle's International District. It includes kampachi belly, pickled mackerel, and ivory salmon
Wanna taste? These are uni, gonads of sea urchins, harvested from of the coast of the San Juan Islands.
Andrew tastes cappuccino made with a Slayer Professional espresso machine in Seattle.