Ep 6. Chicago's Cutting Edge

In season 9, episode 6 of Bizarre Foods, host Andrew Zimmern takes viewers on a culinary journey through Chicago's cutting-edge food scene. In this episode, Zimmern explores the city's most innovative and unconventional dishes, highlighting the unique and diverse cultures that make up modern-day Chicago.

The episode begins with Zimmern visiting a popular food truck where he samples a sandwich made with pastrami, kimchi, and mustard. This fusion of traditional deli meat with Korean flavors is just one example of the eclectic food scene in Chicago, where chefs are constantly pushing the boundaries of cuisine.

From there, Zimmern heads to a restaurant that specializes in insects. He tries a dish of crunchy crickets and earthy mealworms, which the chef serves with fresh herbs and spices. Although many Americans may be wary of eating insects, they are a staple food in many cultures around the world. Zimmern explains that insects are sustainable, nutritious, and delicious when prepared properly.

Next, Zimmern visits a butcher shop where he learns about the process of dry-aging meat. The shop's owner explains how aging the meat intensifies its flavor and tenderizes it, resulting in a more tender and flavorful cut of meat. Zimmern tries a piece of beef that has been aged for over 60 days and is blown away by the rich, complex flavors.

Moving on to a more unconventional dish, Zimmern visits a restaurant that serves bone marrow. The chef prepares the marrow by slow-cooking it for several hours until it is tender and flavorful. Zimmern tries the dish and describes it as rich and savory, with a buttery texture that melts in the mouth.

Zimmern also visits a fish market where he tries a popular Japanese dish called uni, which is made from the reproductive organs of sea urchins. The dish has a unique flavor that is described as briny and slightly sweet, and Zimmern enjoys it served with fresh wasabi and soy sauce.

Finally, Zimmern visits a restaurant that specializes in vegan cuisine. While many people associate vegan food with bland and tasteless dishes, Zimmern is impressed by the chef's creativity and skill. He tries a dish of beet ravioli stuffed with cashew cheese, which he describes as packed with vibrant, fresh flavors.

Throughout the episode, Zimmern emphasizes the importance of embracing new and exciting food experiences. He encourages viewers to step outside their comfort zones and try new dishes, even if they seem unconventional or strange at first. He reminds us that food is not just fuel for the body, but also a way to connect with other cultures and explore the world around us.

Overall, Bizarre Foods season 9 episode 6 offers a captivating look at Chicago's cutting-edge food scene. With its diverse and inventive cuisine, the city proves that when it comes to food, anything is possible.