Ep 3. Behind the Eight Ball

In season 13 episode 3 of Bizarre Foods, host Andrew Zimmern takes viewers on a culinary tour of St. Louis, Missouri. Titled "Behind the Eight Ball," the episode explores the unique and diverse foods found throughout the city and the people who create and enjoy them.

Zimmern begins his journey at a local bocce ball club, where he samples a variety of Italian-inspired dishes including toasted ravioli and house-made sausage. He then heads to a neighborhood known for its Asian cuisine, where he tries his hand at making hand-pulled noodles. He also visits a Thai temple where monks prepare vegetarian dishes using ingredients grown on their own farm.

Next, Zimmern delves into St. Louis' barbecue scene, tasting a variety of slow-smoked meats and learning about the city's love affair with barbecue. He even samples a unique spin on traditional barbecue sauce made with Asian flavors.

Moving on to the city's sweet side, Zimmern visits a bakery that specializes in German-style pastries, including pretzels and streusel. He then checks out a candy factory that produces the famous St. Louis-style gooey butter cake, which is essentially a sweet, dense cake topped with a gooey, buttery filling.

Finally, Zimmern explores the city's thriving craft beer scene, visiting local breweries and learning about the brewing process. He also samples a variety of beers, from light lagers to bold stouts.

Throughout the episode, Zimmern not only highlights the delicious food and drink of St. Louis, but also the diverse and welcoming community that creates and enjoys it. Viewers are given a glimpse into the city's unique culture and history, and are sure to come away with a newfound appreciation for the often-overlooked culinary gems found in the heart of America.