Celebrity Grub Features

Andrew Zimmern Talks About His New Show, Bugs, And The Best Fried Chicken In America

Andrew Zimmern’s passport is probably filled with more stamps than my local post office. The chef, author, and television personality is best known for his culinary exploits where he travels the world eating through various types of cuisines and dishes so that viewers can live vicariously through his appetite for adventure.

Zimmern fans can now catch him on Travel Channel’s newest series, The Zimmern List. The new series is sort of an All-Star anthology of restaurants, featuring Zimmern’s travels to iconic spots to try some of the best dishes in the world.

So what sets The Zimmern List apart from all the food shows Zimmern has starred in before? We spoke to the travel host to get some insight to his newest show.

The Zimmern List

Zimmern said that he wanted to stray away from the typical filming style of the food genre and create a show that’s more modern and different. To do that, he used very little voiceover in his show, a lot more natural sounds, as well as unique cameras and lenses to create a more intimate viewing experience.

The result, he describes, is his most personal show yet. It will also be the first show made by his production company Intuitive Content for which Zimmern himself is the Chief Executive Officer.

Photo: Travel Channel

So what is something one would ask the man who has traveled practically everywhere and tried so many foods? Personally, I’ve always been wondering if there were any cuisines in the United States that were either underrated or unappreciated, stuff I need to know about in my very own back yard.

Underrated American cuisine

“Tourists tend to come to America and they want to eat in the fancy restaurants that some of our big cities are famous for,” Zimmern says. “They want to eat the regional cuisines that we are famous for — great BBQ in the Southeast, lobster in Maine, oysters and shellfish in the Pacific  Northwest — and they should. Those foods are the things they couldn’t really get at home.”

“When I go to France or China or Bolivia, that’s what I do,” he explains. “I don’t want to eat at a Chinese restaurant at a city in Bolivia or France or Italy. I want to eat Chinese food in China when I’m traveling there. I’m not there for that long, I want to eat what that country does best.”

So what does he recommend to tourists visiting the U.S.?

“There are some micro-regional specialties that I would love food tourists to embrace more. The biggest one that comes to mind is the Appalachian foods that run along the Appalachian corridors starting in the Virginias and running south with really, really special food that not only is historically important but really offers a glimpse back in time that I think food lovers won’t get very often. And now, so many chefs along that corridor are cooking dishes out of that Appalachian playbook that allow people to really dig into to very unique food.”

Zimmern says whether it’s Vivian Howard’s restaurant in North Carolina, Travis Milton’s restaurant, or just cruising though West Virginia diners to taste some of that regional food, he thinks people should check out Appalachian foods.

Eating bugs in the U.S.

Zimmern’s probably well known for his unflinching attitude towards the world’s different cuisines, especially bugs. So how did he feel about insect culture in America? Living across the border from Central America we hear about some creative ways insects are prepared, but even here in California there aren’t too many bug options at the thousands of taquerias and Latin American restaurants around us.

“I think it’s shameful, we pay a lot of lip service to it, I’d like to see chefs begin to embrace it more,” he said.

“I’m sure there are Mexican restaurants in America who are doing a tlayuda on a tostada with Chapulines that I would probably eat and say ‘Wow that is a great dish with bugs in it’ So I’m sure they’re out there, I just haven’t encountered one yet.”

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Zimmern then dropped an analogy that opened this old writer to the experience of eating bugs…a feat not to be taken lightly.

Bugs to me, are like pork chops. Most cooks don’t cook them right and they end up tasting like shit… and that’s unfortunate and then people say “Ohh I don’t like pork.” But that’s because it’s over done in some commodity products, or that it’s old. And so I say the same is true of bugs.

Where’s the best fried chicken in America?

Finally, because my fried chicken-loving self could not resist learning of new institutions that craft the golden brown fowl of the gods, I had to ask what his favorite fried chicken spots where in the United States.

Aside from the obvious answers one can easily Google, Zimmern decided to name two restaurants that he thinks are very special.

“The first is Joe’s Stone Crab in Miami Beach,” he said. “Everyone orders the stone crab. The fried chicken, If I remember correctly, they used to be an off-the-menu item and then it became popular enough to put it on the menu. They make some of the best fried chicken that there is.”

Another fried chicken spot, he recommends, is a restaurant in Minneapolis called Revival.

“They make some of the best chicken in America.”

Listening to Zimmern talk about all the amazing foods we can find here in the U.S. makes me want to hop into a car and travel across the country. Just seeing the amazing Los Angeles dishes Zimmern feasts on makes me feel like I haven’t even cracked the surface of Southern California cuisine, and that’s why shows like the Zimmern List always remind us to keep exploring, even in our own backyards.


The Party Animal Pasts These 5 Celebrity Chefs Don’t Want You To Know

Sex and drugs and… lobster rolls? Why does it seem that so many celebrity chefs have a wild side? Maybe they just like slurping things out of spoons so much that they decided to try injecting those same things?

Many of them claim that their joie de vivre is the very thing that makes them such good chefs—in essence, their indulgent nature lets them know how to help other people indulge. Well, thank god they’re slinging crème brûlée and not crack cocaine. Let’s take a look at the rituals and party habits of some of the most well known chefs around the globe.

Anthony Bourdain


While we’ll never know all of what Bourdain smuggled in parts unknown, this jetsetter enjoys a vibrant lifestyle and never shies away from the sauce. Before he became famous, however, he fostered notorious habits for cocaine, heroin, and the occasional acid trip—which he describes vividly in his book Kitchen Confidential. He was also a remorseless, two-and-a-half pack a day smoker, until his daughter was born in 2007.

Keith Floyd


This chef might not be recognizable to many Americans, but he influenced an entire generation of boozing British gourmands. His off-the-cuff style included cracking jokes with members of his crew and drinking goblets of wine while filming. His excessive lifestyle of heavy drinking, smoking, and extravagant eating ultimately did him in, but he remains a whiskey-pickled touchstone for a hundred other party-hearty celebrity chefs that followed in his footsteps.

Nigella Lawson


British cook Nigella Lawson rose to success on the back of her book How to Be a Domestic Goddess. While she amassed a fortune of reportedly £100 million, money couldn’t buy her happiness, especially after she married art collector Charles Saatchi. The emotionally abusive relationship led Lawson to seek refuge in cocaine and pot. (Unfortunately, the abusive Saatchi forbade her from entertaining, meaning there was never any amazing coke- and pot-fueled gourmet Friendsgiving you’re imagining.) After the two split, she’s maintained that she’s totally drug free.

Epic Meal Time


The meat-headed madmen at Epic Meal Time are constantly upping their game, and recently their cookouts have become full-blown ragers. With sexy assistants and tons of meat, what more do you want from a party? But these beasts of BBQ were smart enough to add a healthy dose of booze to their unhealthy dose of a calories, and Jack Daniels is a regular invite to each and every meal time.

Andrew Zimmern

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This cheeky traveler used to steal more than just a taste of Bizarre Foods. When he was getting down, Zimmern would snatch full purses to get his fix. While he hasn’t fully disclosed his personal habits during this dark period in his life, Zimmern was reportedly homeless for about a year and half owing to severe drug and alcohol addiction. Compared to that, eating octopus anus probably doesn’t sound so bad.