Bizarre Foods with Andrew Zimmern Season 7 Episode 7 Charleston

Andrew Zimmern heads down to Charleston, South Carolina, to explore the unique and diverse food scene of this historic city. From traditional Lowcountry dishes to modern fusion cuisine, Andrew discovers a range of flavors and ingredients that make Charleston a must-visit destination for foodies.

Andrew begins his culinary journey at the Charleston Farmers Market, where he meets local farmers and food vendors and samples fresh produce and prepared foods. He tries boiled peanuts, a Southern snack made by boiling raw peanuts in salt water until they become soft and juicy. He also tries a goat curry from a Jamaican food stall and a crispy pork belly sandwich from a local barbecue joint.

Next, Andrew visits FIG, one of Charleston's most acclaimed restaurants, to meet with chef Jason Stanhope and sample some of his inventive dishes. Andrew tries the sheepshead fish, a local specialty, prepared with tomato and eggplant and served with a savory broth. He also tries the restaurant's signature dish, a slow-roasted pork shoulder with roasted vegetables and a green tomato chutney.

Andrew then heads to the nearby city of North Charleston to visit the Gullah Geechee Cultural Heritage Corridor, a museum and cultural center that celebrates African American culture in the Lowcountry. He meets with chef BJ Dennis, who specializes in Gullah Geechee cuisine, a blend of West African, European, and Native American influences. Andrew tries a braised oxtail dish with collard greens and red rice, a classic Gullah Geechee meal.

Later, Andrew heads to The Darling Oyster Bar, a seafood restaurant that specializes in fresh oysters from the nearby coast. He meets with chef Joe DiMaio, who shows him how to shuck oysters and prepares them in a variety of ways, including raw, grilled, and fried. Andrew also tries the restaurant's clam chowder and fried shrimp.

Andrew's next stop is Xiao Bao Biscuit, a restaurant that blends Asian and Southern flavors to create unique dishes that reflect Charleston's multicultural heritage. He tries the Okonomiyaki, a Japanese-style pancake with pork belly, cabbage, and a tangy sauce, as well as the Curry Laksa, a Malaysian curry soup with shrimp, tofu, and noodle.

Finally, Andrew visits Butcher & Bee, a restaurant that sources its ingredients from local farms and serves a menu of creative sandwiches and small plates. He tries the Jerusalem bagel, a chewy sesame bread filled with labneh cheese and topped with roasted vegetables and za'atar seasoning. He also tries the fried chicken sandwich, a crispy chicken thigh on a brioche bun with pickles and hot sauce.

Throughout his time in Charleston, Andrew discovers a city rich in culinary history and innovation, where traditional Southern dishes are blended with global flavors to create a unique and vibrant food culture. From oysters to oxtails, he samples a range of dishes that showcase the best of Charleston's cuisine.