Ep 5. Cleveland, Pighead & Perch

Bizarre Foods with Andrew Zimmern is back for season 11, and episode 5 takes us to the city of Cleveland, Ohio.

Andrew starts his culinary adventure by visiting a local brewery, where he learns about the history and process of beer making. He then meets with a chef who specializes in cooking with offal, or the less commonly consumed parts of an animal. Andrew tries a variety of dishes, including heart tacos and pig head croquettes.

Next, Andrew heads to a local pier on Lake Erie, where he goes fishing for perch. With the help of a fisherman, he reels in a few catches and brings them to a nearby fish market. There, he learns about the different types of perch and how they are prepared. He also gets to taste some freshly fried Lake Erie perch, which he describes as "heavenly".

Andrew then visits a local market that specializes in Eastern European foods, and he tries a variety of sausages and cured meats. He also samples some traditional pastries and sweets, including a Slovenian dessert called potica.

The final stop on Andrew's Cleveland trip is a restaurant that serves a unique dish called "Polish boy". This is a sandwich that consists of a grilled kielbasa sausage, French fries, coleslaw, and hot sauce, all served on a bun. Andrew tries this hearty sandwich and describes it as "ridiculously good".

Throughout the episode, Andrew also learns about the history and culture of Cleveland, from the city's role in the steel industry to its thriving food scene. He meets with locals who share their stories and their love for the city.

Overall, this episode of Bizarre Foods offers a taste of Cleveland's diverse cuisine and highlights the city's unique culinary offerings. Andrew's adventurous spirit and willingness to try new foods make for an entertaining and informative journey through this Midwestern city.