I’m always looking for an excuse to be outside. Whether it’s to ball out on the court or pretending to be super productive on my laptop while sipping on an iced Red Eye, any reason to enjoy the warmer weather is a no brainer for me. But when I’m really in the mood to get my pedestrian on, I tend to head for the ever-growing list of food trucks in the city. Recently, I visited Chef Peter Gobin’s LA style Taco Truck, Mijos Tacos, for a smorgasbord-like selection of authentically prepared tacos.

When I stepped up to the window, I really didn’t have a feel for what to order. After staring at the menu in a hungry daze, Chef Gobin chimed in and whipped up some of his favorite creations. (Mind you this was my first time meeting him yet I had all the faith in the taco world that he would not disappoint.)

At Mijos, you’re given the choice to mix and match different fillings (sweet potatoes were on point) and salsas to satisfy any taco craving. All tacos are made with soft corn tortillas, a staple in Mexican street food. After spending over 5 years on the West Coast, Chef Gobin makes it a priority to stick to the script when it comes to LA style tacos. If you’re looking for that crunch, then order a Tostada, at least that’s what I would do.

Huevos Tacos - The egg was cooked to perfection, with a messy, runny yolk. It’s like a breakfast burrito on steroids. Great for a late breakfast/early lunch.

Campechanos Tacos - Not on the menu, but be sure to mention these and Chef Gobin will be more than willing to deliver the goods. Hearty portions of chorizo and carne asada line the double layer of corn tortillas. As a matter of fact, just be sure to order the chorizo and you’ll be just fine.

As far as salsas go, the Rojo guajillo was my clear-cut favorite. I’m a sucker for anything chipotle, and it delivers the perfect amount of smoky and hot without having to reach for napkins to wipe the sweat of your brow.

Mijos Tacos roams daily throughout Providence and the rest of the state, so follow them on Twitter to keep track of their taco trails.

Ever since North opened on Luongo Square in the West End of Providence, I’ve heard countless people rave about the place. Discreetly hidden on a side street between Westminster and Broadway (look for the blue door), you probably wouldn’t even know North existed if it wasn’t for word of mouth. It feels exclusive. A place where hipsters and foodies unite. Just think about it…if a six table restaurant off the beaten path is creating this kind of buzz…you know it’s gotta be good, right?

At North, their menu changes daily and is posted on their social media pages. With a selection of about 10-15 dishes (appetizers and entrees), this is not your ordinary menu…or ordinary minds creating them for that matter. It feels like a kitchen full of renegades and non-conformists cooking food the way they think food should taste. Sure, their menu may consist of unconventional pairings, but these unyielding culinary minds are cooking with relentless passion…in an unpretentious, laid-back kind of way. Just so you understand what I mean…one of the owners, James Mark, is formerly of David Chang’s Michelin-starred Momofuku Ko in New York. Now he is holding it down in the kitchen at North, cooking the type of food he would want to eat, just in a more casual setting.

Reason #1 to visit North – If can you stand the heat, taste the food from this kitchen!

Each dish packs a punch with bold, aggressive flavors. Take for example the “Dan Dan Noodles” (picture above) made with Goat, Squid, Black Pepper, and Fermented Chiles. Each fiery bite left me reaching for water, but the flavors were so irresistible that I repeatedly reached back for my spoon to dig in for more! If you can’t stand the heat, make sure to order “the painkiller” which is a refreshing alcoholic beverage made with coconut rum. After this, you’ll be good as new.

Reason #2 to visit North – It’s reasonably priced!

Everything on the menu is priced $15 and under (most items around $10 on average). Just know that some entrees are more generously portioned than others. For example, the Fluke with Shallots, Cilantro, Daikon, and Ham (pictured above) is $9 while the bottomless bowl of Dan Dan Noodles (in main picture at top of page) costs $11.

Reason #3 to visit North – Tiny Ham Biscuits!

If these ever appear on the daily menu (we’ve been scoping their menu the past few weeks and these might be a keeper), be sure to order these flaky, buttery biscuits. Delicately tucked in the middle was Country Ham while Burnt Honey Mustard was spread throughout. For only $6 for three biscuits, this bargain appetizer is the perfect way to start any meal. It may seem random on a predominantly Asian inspired menu…but good food, is good food – and that’s the theme at North.

Reason #4 to visit North – Where else can you order authentic Ramen Noodles in Providence? 

Reason #5 to visit North – Plenty of Vegetarian options 

I personally love meat and have trouble imagining life without it. But if you are the opposite of me, North has plenty of vegetarian dishes to choose from. The biggest misconception with vegetarian food is that it’s boring and bland. Well, that’s not the case here. Even the meatless dishes are full of bold, spicy flavors. For example, the “Mapo Shan Tofu” with Dried Chiles, Black Peppercorn, Peanut Brittle, and Pork. Yes, you read it right…Pork. OK, so this one isn’t pure vegetarian, but it did have Tofu, so doesn’t that count? I already told you that I can’t imagine life without meat.

There really are plenty of 100% vegetarian dishes. I just don’t order them, lol.

For additional information or to purchase tickets  - CLICK HERE.

Don’t miss it. This event should be a blast!

When I need my sushi fix (which seems to be weekly as of late), I go to one place…Haruki East. With locations in Wayland Square in Providence and Oaklawn Ave in Cranston, I can never seem to wrong with their selection of maki rolls. When it comes to raw seafood, freshness is the most important ingredient. At Haruki, everything is super fresh and delicious which keeps me coming back time and time again.

Whether you like simple, clean sashimi or bite-size rolls smothered in sauce, Haruki’s extensive menu offers whatever you are in the mood for…all at very reasonable prices. A personal favorite is the “Tuna Crisp” (pictured above) which is made with tuna, avocado, cream cheese and then doused in spicy mayo and drizzled with a sweet sauce. The entire roll is lightly fried which creates quite the textural contrast. Plus, everything is better fried, right?

My favorite dish to order is the “Sushi Deluxe” which contains 8 pieces of assorted nigiri sushi (all selected by the chef) and 12 pieces of maki sushi (typically 6x California rolls and 6x tuna rolls). There’s plenty of variety in this platter, so I can bounce back and forth from nigiri sushi to standard maki rolls between bites. For only $20 bucks, this dish is great value…especially considering the quality!

So whether you’re a sushi aficionado or just a beginner looking for a new adventure, grab some chopsticks and head to Haruki East. I can’t seem to get enough of this joint!

Hey everyone! We have some exciting news and we need your help. We were recently asked to participate in the 2nd Annual Lamb Pro-Am competition put together by BostonChefs.com. Here’s how it goes- 14 bloggers from New England (3 from RI / 6 from MA / 3 from ME) are sent a monstrous, caveman size Leg of Lamb to create a recipe, post an article, and then YOU need to cast your vote on your favorite. Since you are visiting our website, of course we are going to ask you to be bias and vote for us.

Please CLICK HERE and vote for our Lamb Tacos! We are hoping to get enough votes to represent Rhode Island in the final round when we prepare our dish at an event for over 200 people. Only one blogger will be victorious…so let’s make it the Front Row Eats team!

We thought long and hard about what direction to go with our recipe. We wanted to be imaginative, but most importantly, we wanted to have fun with it. We were torn between Mediterranean and Mexican…so what did we do? We combined them both for a fusion style taco. Problem solved! It’s something we’ve never seen done before, so we were immediately inspired. And so it became…Braised Leg of Lamb Tacos in Dr. Pepper Adobo Sauce with Medjool Dates!

We braised the Leg of Lamb in a spicy Adobo Sauce with Chipotles. To stick with our Mediterranean fusion theme, we added Medjool Dates for some sweetness. We thought it would be cool to add Dr. Pepper as well. Why? Because it’s the best Cola around…and because it has 23 different flavors which help to create a complex braising liquid. There was a long time rumor that Dr. Pepper contained Prune Juice. Whether this is true or not…doesn’t really matter. We thought it would pair nicely with the dates – and we were right!!!

For our “Med-Mex” creation, we also roasted some chickpeas as a substitute for traditional black beans or pinto beans. For our cooling element, we replaced sour cream with a Greek Yogurt Sauce. We topped everything off with a red cabbage slaw. And we even made our tortillas from scratch!

Leg of Lamb with all the other goodness

Ingredients:

• 1 Liter of Dr. Pepper
• 1 medium onion cut into large pieces
• 16oz of fresh Medjool Dates (pits removed)
• 7oz Chipotle peppers in Adobo Sauce
• 1/2 cup brown sugar
• Salt
• Pepper

Doubt these 3 ingredients were ever paired together before…

Directions:  Let the fun begin

Step 1: Getting the Leg of Lamb to the Dutch Oven

• First, you will want to rinse off the lamb and pat dry.
• Then generously salt and pepper all sides of the lamb.
• Add the onions to the bottom of the Dutch Oven
• Place the Leg of Lamb on top of the onions fat side up.
• Place the Dutch Oven on to the stove top on medium/ low heat for the time being.

Step 2: Add Medjool Dates and Chipotle Peppers to pot

• Add the Medjool Dates all around the pot.  This means under, on the side, and on top of the lamb.
• Then add the Chipotle Peppers in Adobo Sauce over the top of the lamb.
• **Warning** Be careful with these Chipotle Peppers because they are spicy! Depending on how wimpy you are, you may want to use 1/2 of the can (or less)

Step 3: Just what “the Dr.” ordered

• Throw in the brown sugar, making sure to spread it evenly over the lamb.
• Add in the Dr. Pepper. That’s 23 different flavors going into the dutch oven. Michael Strahan would love this.
• Fill the pot to about 2/3 of the way full.  Make sure you do not overfill the pot otherwise it will boil over and make a big ol’ mess.

Step 4: Get that bad boy into the oven.

• Now we are ready to transfer into the oven.
• Set your oven to 300 degrees
• This is where the magic happens after 6 hours of braising.
• A few times throughout the cooking process, you will have to turn the lamb over in the pot so that it will be fat side down.

Step 5: It’s not like pulling teeth. This should be easy.

• After about 6 hours, the lamb should be ready to be taken out of the oven.
• To tell if the lamb is done, do the “fork test”.  This means that if you stick your fork into the meat. It should pull apart with no effort.
• If the meat does not look all tender and soft like it does below, keep it in the oven for another hour.

Step 6: Get Shredded

• Now that the lamb is tender and the flavors have married together, take the lamb out of the liquid and put into a separate  bowl and set aside.
• Use a slotted spoon to remove all of the Dates and Chipotle Peppers from the liquid.
• Using your hands, pull apart and shred the lamb. Then return all of the meat back into the pot with the liquid.
• Put the pot back onto the stove over low heat to allow the Lamb to simmer in the liquid until you are ready to serve.

Spicing Up Some Chickpeas

Ingredients:

• 16oz can of Chickpeas drained and rinsed
• 3 tbsp. ground coriander
• 2 tbsp olive oil
• 3 tsp. salt
• 3 tsp. pepper
• 2 tbsp. chili powder

Directions:

Preheat separate convection oven to 375 degrees.  If this is not an option, you can put the chickpeas on the top rack with the lamb, but only roast for half the time. Add all of the ingredients into a mixing bowl and toss well.  Once the chickpeas are well coated, spread onto a foil lined baking sheet in a single layer.  Roast for 30 min. or until crispy turning halfway through.

Parting the Red Slaw

Ingredients:

• 1/2 head of red cabbage
• 1 small red onion
• 1/4 red wine vinegar
• splash of orange juice
• 3 tablespoons honey
• 1/4 cup chopped fresh parsley
• 1/2 lemon
• salt and pepper to taste

Directions:

Step 1: Get your Chop on

• Finely cut the cabbage into slices
• Chop the red onion into slices and add to the cabbage

Step 2: Mix it all up

• Combine all of the ingredients in a large bowl.
• Using your hands, toss the slaw making sure that all the cabbage and onions are well coated with the juice.
• Let the mixture sit at room temperature for at least 20 minutes.

Let’s get Saucy with some Yogurt

Ingredients:

• 16oz plain non-fat Greek Yogurt
• Juice from 1/2 lemon
• 1/4 cup fresh chopped parsley
• Pinch of salt

Directions:

This is very simple to make.  Whisk all of the ingredients together and set aside in the refrigerator until you are ready to assemble the tacos.

Creating our Canvas…Puffy Taco Shells

Ingredients:

• Canola oil – for frying
• 1 1/3 cups instant corn masa mix
• 2 tsp kosher salt
• 1 1/4 cups warm water

Directions:

• Heat 2 inches of canola oil in a deep pot to 350 degrees.
• Combine the masa mix, salt and water in a bowl until a dough forms.
• Pull off pieces of dough and form them into balls about the size of a ping pong ball.
• Using the food storage bag, place the ball of dough in the middle and firmly press down until a tortilla shape forms.
• Carefully drop the tortilla into the hot oil. When the tortilla floats to the surface, use a metal spatula to repeatedly douse the top with hot oil until it puffs up.
• Flip over the tortilla and press the spatula into the center of the tortilla to form a taco shape.
• The whole process takes about 60 seconds.
• Last, transfer the taco onto a plate lined with paper towels
• Repeat with the rest of the dough.

Now it’s time for the best part.

Assemble all of ingredients and make it look like this…

Now it’s time to eat!

You can’t even imagine how tender and flavorful the lamb was after braising for 6 hours in our Dr. Pepper Adobo Sauce. These tacos were sweet/spicy, crunchy/soft, hot/cold. Tons of contrast in every bite made these tacos truly irresistible.

Thanks to BostonChefs.com for allowing us to participate in the Lamb Pro-Am. We had a blast…and the fun is just getting started. Just vote for us and you’ll have a chance to taste this dish for yourself at an upcoming event. Just click here for more information about the Lamb Pro-Am event and to purchase your tickets now!

You know you’re a hipster when you’re paying $12 – $16 for plates of Organic French cuisine from a food truck on the corner of Thayer & George Street. I have to be honest, I’m not sure this concept would work anywhere else in Rhode Island except the East Side of Providence. But lately, unconventional is what I have been drawn to. It’s a different type of food experience, still serving superior quality ingredients, just in a different setting. Sure, I can understand why most people, at this price point, would prefer to sit down in a comfy restaurant and be served by an attentive wait staff. But since it was the first day this year to break 70 degrees, I thought it would be the perfect opportunity to eat outside…amongst all the other hipsters.

Food trucks have really come a long way in recent years. Check out Plouf Plouf for example. They are like a mobile version of an upscale restaurant. Who would have thought that you could order Hanger Steak & Frites ($16) , Duck Burgers ($13), or Truffled Mac & Cheese ($10) from something on four wheels? Unfortunately I visited on a busy day (probably due to the beautiful weather) and they were sold out of most of their top items. As a result, I opted for another popular choice on their menu.

Mitraillette Nunburger ($14)

This Grilled German Pork Sausage was served with Frites, Red Pepper-Onion Compote, and Pea Shoots, all piled onto a slightly charred Demi-Baguette. My favorite part of this tasty sandwich was the warm, crusty baguette along with the complex flavor or the Red Pepper-Onion compote. I could have done without the excessive amount of Pea Shoots…but that was an easy fix as I just brushed them aside. Not sure it was the best bang for my buck though. Next time, I will be sure to give the Duck Burger a try!

So if you spot this Mobile Bistro parked somewhere in Providence during lunch/dinner hours, stop by with an open mind. I admit, it is definitely pricey in comparison to other food trucks, but Plouf Plouf uses high quality ingredients and executes their dishes with finesse. Let us know what you think!

Let the official countdown begin. In less than one month, two close friends with contrasting personalities, Chef Eric Ripert and Anthony Bourdain will be on the center stage at PPAC on May 2, 2013 for a must-attend event. For one special night, these celebrity personalities are taking off their chef coats and stepping away from the TV cameras to share an evening of storytelling, providing eye-opening insight into what really happens behind kitchen doors.

In case you live under a rock , Eric Ripert is a world-renowned chef and co-owner of New York’s famed and Michelin-Rated, Le Bernardin. You may have even seen him on TV as a guest judge on Bravo’s Top Chef. We are huge fans of Eric Ripert and were honored to have the opportunity to conduct an interview and pick his brain for a bit.

Nick: If you could eat one thing for the rest of your life, what would it be? And why?
Eric Ripert: I can’t think like that! Hopefully I will be lucky enough not to find myself in that position!

N: What advice would you give young chefs who aspire to be like celebrity chefs such as yourself?
ER: Well, I don’t advise anyone to aspire to be a ‘celebrity’ chef – if you want to be a chef, it shouldn’t be to become famous, but for the love of food and cooking.

N: Who is the one person that you would be most honored to cook for? What would you prepare for them?
ER: His Holiness the Dalai Lama and I would prepare a vegetarian dish with all the seasonal vegetables available.

N: Who are some of your favorite people to follow on Twitter?
ER: Employees at Le Bernardin and my wife – so I can keep an eye on them… LOL! And of course Tony!

N: You are known for being a master seafood chef. Do you have a personal favorite fish to eat (or to cook in your restaurant)?
ER: I don’t really have a personal favorite when it comes to fish. I enjoy all of it – the beauty of seafood is that it is so diverse. 

N: Without giving away too much about the show…obviously you and Bourdain have contrasting personalities yet you are still close friends. Tell us about your relationship with Bourdain.
ER: We have been friends for a long time – since 2000. We don’t see each other often as he travels so much for his show however we have great fun when we do the show and we have a mutual respect and tolerance of each other.

N: In three words, describe Anthony Bourdain.
ER: Sharp, Straightforward, Loyal.

N: In three words, how would you describe Good VS Evil?
ER: Good. Versus. Evil. LOL!!!!

N: Can you give us any insight about what to expect in the Good VS Evil show? Or should we leave it as a surprise?
It should be a surprise however, the show lasts for about 2 hours. People generally laugh a lot and hopefully leave the room inspired.

N: Thanks, Chef. We are looking forward to the show!

***********

Don’t forget to buy your tickets to GOOD VS. EVIL on the official website for Providence Performing Arts Center or by clicking here!

Who doesn’t like pork? It’s so versatile, and like chicken, you can do just about anything to it and it will be amazing.  You can grill it, slow-cook it, braise it, sear it, bake it, and roast it. You name it…. it can be done with pork. Recently, the innovative minds at The Yum Yum Factor (great name by the way) introduced us to a new, delicious way to prepare pork….with an Asian-inspired fig sauce.

The fig chili glaze can actually be used in the slow-cooker, oven, or as a pan sauce.  It is THAT good.  One substitution that we made was using Fig Butter rather than the suggested Fig Jam.  In our opinion, Fig Butter has a pure taste without being overly sweet like Fig Jam.  The Fig butter we chose complements the other ingredients without overpowering them. This pan sauce is complex in flavor, yet very easy to make.  It has the perfect balance of sweet, tangy, heat.

Here is everything you need. Try it for yourself!

Ingredients
adapted from this recipe at cooking light

1/2 cup fig butter
1/2 cup rice vinegar (we used 1/4 cup because 1/2 cup was a bit much for our liking)
1 tsp siracha
1 tbs soy sauce
pinch salt

2 pork tenderloins (or more depending on your appetite!)
olive oil
kosher salt and freshly ground pepper
fresh thyme

1 shallot, minced
1 clove garlic, minced
1/2 cup chicken stock

Directions
Preheat the oven to 375F

1  Rub the pork with some olive oil and sprinkle with kosher salt and a few grinds of black pepper and the leaves from a few stalks of fresh thyme. Heat an oven proof pan over med high heat and brown the tenderloins on all sides.

2  Brush the top with some of the fig mixture and pop it in the oven. Baste with some more of the fig mixture every five or six minutes until the pork is 145F, or probably about 15-20 minutes, depending on the size of the tenderloins.

3  When it’s done, take it out, put it on a serving platter or cutting board and tent it loosely with foil and let it sit for ten minutes while you finish the sauce.

4  Put the pan you roasted it in on the burner, over med heat.

5  Put the minced shallot and garlic into the pan and saute it around for a minute and then throw in about 1/4 cup of chicken stock to deglaze the pan.  When you have all the good bits stirred up off of the bottom , throw in the leftover fig sauce and stir it around and bring it to a boil. After it cooks for a couple of minutes, add the other 1/4 cup stock and let it come back to a boil before taking it off the heat.
This will be your sauce that you will pour over the pork after you slice it up. If it’s too thick, feel free to add a bit more chicken stock, it’s up to you how you like it.

The Dorrance has been getting tremendous praise as of late from all the head honchos in culinary scene. Executive Chef Benjamin Sukle was recently nominated for a James Beard Award for Best New Chef in the New England. His impressive resume includes “Noma” in Copenhagen, considered by many to be one of the best restaurants the world. No, I’m not exaggerating…it has literally been ranked THE BEST in the world! From Denmark to Rhode Island, Chef Sukle’s experience and skill set has helped put Providence on the map, with The Dorrance being named as one of the Top 100 Restaurants in the US (RI’s only appearance in the rankings). With an endless list of accolades, let’s just say that The Dorrance is doing BIG THINGS right now!

At this bank-turned-restaurant, the ornate interior is just as breathtaking as the food. Originally built in 1901, and formerly the Federal Reserve, they have preserved the building’s integrity. From marble columns, stained glass windows, and ceiling squares painted in 24K gold leaf, they just don’t make buildings like this anymore (and it’s a shame). The architecture is marvelous. I found myself continuously looking up in awe at the 30 foot ceilings and admiring all the aesthetic details The Dorrance has to offer.

Kentucky Campfire

Also known for their expertly crafted cocktails, our server recommend the “Kentucky Campfire” which was made with Bourbon, Orange, Lemon, Cinnamon, Laphroaig, Jerry Thomas Bitters, and Tonic. The Laphroaig created a smoky aroma reminiscent of a backyard campfire. However, mixed with all the other ingredients, the cocktail was incredibly complex, yet perfectly balanced. Next time I visit The Dorrance, I will definitely be ordering this same drink!

Diners can either order a la carte or select a 6 to 8 course tasting menu. I opted to put Chef Sukle in the driver’s seat and allow him to pick everything for me. In between courses, you are  served some tasty “snacks” which actually turns a 6 to 8 course tasting into more like a 10 to 12 courses!

Some tasty “snacks” include:

• Scallops with Radish and Olive Oil (shown in main picture above)
• Cornmeal Hush Puppies with XO Mayo
• Bacon and Cheese Pretzel Buns
• Crab Salad, Daikon, Crunchy Greens, Maple, Date, and Banylus Soda

Surf Clam with Crudites, Sorrel Ranch Dressing

This colorful salad was like a beautiful garden in a bowl. It was a nice, light start to our meal. Hidden underneath the vegetables and greens were some medium-sized surf clams which were soft and sweet.

Carrot with Jonah Crab, Sesame, XO

Believe it or not, this dish turned out to be our favorite of the night. Best Carrot EVER…and I bet you never heard that before. If all carrots were served this way, more people would eat their vegetables!

Very rarely (if ever) do you see a carrot as the star of a dish, but it even out shined the crab here. This dish was remarkable due to its simplicity. It displayed Chef Sukle’s restraint, allowing the main ingredient to speak for itself. Served in carrot jus and vegetable ash, it had a roasted, smokey flavor full of pure carrot essence. Superb!

Warm Oysters with Escarole, Turnips, Dill

This warm oyster salad may have only contained a few ingredients, but they all worked together harmoniously. Once again, I appreciated the raw, straightforward approach rather than over-complicating the dish (as seen with many other chefs nowadays). A handful of FRESH ingredients at the forefront make this a special dish.

Squid with Shaved Mushrooms, Chicory, Rice, Tofu, Smoked Dashi, and Squid Ink

This is where our meal kicked into high gear with some intense, bold flavors. An aggressive combination of squid ink, chicory, and smoked dashi created a prominent trio. I loved the art inspired Jackson Pollack style presentation with squid ink splattered across the dish like paint on a canvas.

Beef with Sweetbreads, Cauliflower, Garlic-Miso

This juicy sirloin was served medium rare and doused in an oxtail jus. Served alongside a blend of crispy sweetbreads and butter roasted cauliflower, every single component was absolutely PERFECT. Easily one of my favorite steak dishes in recent memory!

We were served a duo of desserts, both completely opposite from one another.

Chocolate “Swiss Roll” – True nostalgia…but even better than I remember it. This decadent Little Debbie inspired treat was like an adult version of a childhood classic. It was made with Dulce de Leche, Hazelnuts, Blood Orange Juice, and Frozen Chocolate Pudding. Good thing they haven’t officially released The Dorrance’s rendition in the market otherwise Little Debbie would be out of business!

Sweet Parsnip Panna Cotta – Very different from our other beloved dessert, this delicate Parsnip Panna Cotta was light and refreshing. It was served with thinly sliced Green Apples, Oats, Sorrel and Celery Granita. It was like a cross between a palate cleanser and dessert. Either way, a perfect ending to a fantastic meal.

Courtesy of Travel Channel

This past Monday, we were treated to another episode of Bizarre Foods America as Andrew Zimmern tagged alongside many of the locals in the Baltimore and Chesapeake Bay area. The themes of the episode revolved around the long-standing roots and traditions that are still going strong today in Maryland. Take for example, Andrew’s visit to the J.W. Clayton Seafood Company. It’s one of the few remaining wholesale seafood distributors in Maryland and to this day, all of their locally caught crabs are hand peeled and picked. 

In Baltimore, Andrew teamed with Charlie, a neighborhood Arabber, who is continuing the tradition of selling fruit and produce from a horse-drawn cart. Both of these encounters are perfect examples of the locals keeping a rich, tradition alive, no matter the changes that occur around them. This sense of pride is evident throughout the episode and leads to a number of unique, quirky conversations between the locals and Andrew Zimmern. So, without further ado, here’s this weeks’ installment of The Andrew Zimmern Quotables!

Courtesy of Travel Channel

Describing his love for setting up Eel Pots (traps) out on the Chesapeake Bay:
“The best part about this by the way, is putting the dead, rotted clam bait in there. That’s fun!”

Andrew explaining the inner qualities of Rhonda, a local living off the Chesapeake Bay:
“Rhonda exudes serenity, even when she’s skinning muskrats.”

After watching buckets of back shell fat and crab leg meat getting minced and extruded:
“I could eat that in a bowl, with toast. All night long on the couch.”

Andrew’s personal philosophy on the importance of fresh food:
“If you’re gonna eat hearts and lips and ears and anuses, freshness is really, really important.”

An excerpt from Andrew’s conversation with Henry Hong (pictured above) at the local Korean market:
Andrew: “Cod Sperm!”
Henry Hong: “It’s cheap! $3.99 a pound.”
Andrew: “For sperm!”

Next week on Bizarre Foods America – The Ozarks