Ep 5. Great Lakes

In this episode of Bizarre Foods With Andrew Zimmern, season 17 episode 5, the host travels to the Great Lakes region of North America to explore the unusual foods that can be found in the area. Andrew dives into the culinary history of the Great Lakes, which spans from the indigenous tribes of the area to the European settlers who introduced their own cuisine to the region.

Andrew begins his journey in Milwaukee, Wisconsin, where he meets with a local chef who serves him a dish made from freshwater clams, locally sourced sausages, and beer from a nearby brewery. Andrew then travels to Manitowoc, Wisconsin, where he tries a traditional Danish pastry called Kringle, a sweet pastry filled with fruit or nuts.

The next stop on Andrew's journey takes him to the Upper Peninsula of Michigan, where he meets with a Native American tribe and learns about their traditional hunting and cooking techniques. He samples a dish made from deer that has been traditionally smoked, as well as a soup made from wild rice.

Andrew then heads to Cleveland, Ohio, where he tastes a unique dish called the Polish Boy, which is a sandwich made from a kielbasa sausage, coleslaw, and french fries. He also tries a fish fry, a popular dish in the area made from battered and fried Lake Erie perch.

Andrew's next stop is in Buffalo, New York, where he samples some of the city's famous buffalo wings. He learns about the history of the dish and how it has become a staple in the region's cuisine. He also tries a dish called beef on weck, which is a roast beef sandwich served on a special type of roll that is topped with caraway seeds and salt.

Finally, Andrew travels to Montreal, Canada, where he tries a traditional Quebecois dish called poutine. Poutine is made from french fries topped with cheese curds and gravy, and is a popular dish in Canada. Andrew also tries smoked meat, a type of cured meat that is unique to Montreal.

Throughout the episode, Andrew learns about the traditional foods of the Great Lakes region and how they have been influenced by different cultures. His journey takes him from Wisconsin to Ohio, New York, and Canada, showcasing the diverse culinary landscape of the Great Lakes.