Ep 5. Great Lakes

In the fifth episode of the seventeenth season of Bizarre Foods, host Andrew Zimmern explores the region of Great Lakes, which consists of the five interconnected freshwater lakes located in northeastern North America. The episode spans across the states of Michigan, Wisconsin, and Minnesota, as Zimmern takes on a journey to discover the unique foods that the region has to offer.

Zimmern begins his culinary adventure by visiting the Mackinac Island in northwest Michigan, which is renowned for its fudge. He meets with a local fudge maker who explains the recipe and demonstrates the process of making fudge. Zimmern then tries some of the classic fudge flavors, including peanut butter, chocolate, and maple pecan.

Moving on to Wisconsin, Zimmern explores the town of Milwaukee, which is known for its cheese, brats, and beer culture. He visits one of the oldest cheese factories in the town, which has been producing cheese for over 175 years. Zimmern observes the process of cheese-making and tries various types of cheese, including cheddar, cheese curds, and Limburger.

Next, Zimmern visits a local brewery and meets with the brewmaster to learn about the beer-making process. They sample a few of the classic beers and also try a unique beer made with the secret recipe of a local gangster.

Leaving Milwaukee, Zimmern travels to Minnesota, where he explores the city of Saint Paul. He visits a local restaurant that serves traditional Scandinavian cuisine, including dishes like lutefisk, pickled herring, and lingonberry sauce. Zimmern tries these unique dishes and learns about the history and cultural significance behind them.

As he delves further into the food culture of Minnesota, Zimmern visits a local market that showcases the diversity of the region's cuisine. He tries some of the popular foods like the Scandinavian crepe called lefse, the wild rice soup, and the hot dish. He also discovers some lesser-known dishes like the Filipino egg rolls and Hmong-style BBQ.

Finally, Zimmern explores the bounty of the Great Lakes by taking a fishing trip on Lake Superior. He joins a local fisherman and catches some of the freshest fish he has ever tasted, including lake trout and whitefish. He then cooks it up in the traditional Midwestern way, by pan-frying it with cornmeal and butter.

Throughout the episode, Zimmern showcases the diverse and unique food culture of the Great Lakes region. From fudge in Michigan to cheese and beer in Wisconsin, to Scandinavian cuisine in Minnesota, to fresh fish from Lake Superior, this episode offers a tantalizing glimpse into the culinary world of the Great Lakes.