Bizarre Foods with Andrew Zimmern Season 11 Episode 5 Cleveland: Pighead & Perch

In season 11 episode 5 of Bizarre Foods with Andrew Zimmern, titled Cleveland: Pighead & Perch, Andrew explores the culinary scene of the city of Cleveland, Ohio. He begins his journey by sampling a traditional Polish breakfast of kielbasa, sauerkraut, and pierogi at a local market. Andrew then heads to a nearby lake to try his hand at fishing for perch, a popular freshwater fish in the region.

Next, Andrew visits a neighborhood butcher shop where he meets with owner and chef Michael Symon, who shows him how to prepare a unique and unfamiliar cut of pork – pig head. Andrew watches as Symon breaks down the head and demonstrates how it can be used in a variety of dishes, including a headcheese salad.

Later, Andrew heads to a local farm that specializes in raising heritage breed chickens. He meets with the farmers to learn about the benefits of farming sustainable and natural methods. Andrew is then given a tour of the farm and even assists in the preparation of a chicken dish for dinner.

The episode also showcases the city's thriving culinary scene, with visits to several unique restaurants and food markets. Andrew samples dishes such as pierogi filled with beef cheek at a Polish restaurant, rabbit sausage at a German pub, and cocktails made with locally sourced ingredients at a popular bar.

Throughout the episode, Andrew highlights the rich cultural history of Cleveland and how it has influenced the city's cuisine. He also emphasizes the importance of supporting small local businesses and sustainable farming practices.

Overall, Cleveland: Pighead & Perch is a fascinating look at the diverse and innovative food scene of Cleveland, and how it has been shaped by the city's unique history and culture.