The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all the tastes.
Tony's friend Zamir shows him around St. Petersburg; Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.
Tony revisits his first job, the culinary institute that taught him the basics, a normal working day at Les Halles Brasserie, and his mysterious mentor, Bigfoot, in this culinary reflection on his own career.
In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pêcheur (fisherman's soup) and fresh oysters.
Tony decides to share all of his hometown haunts with the viewers; lox and bagels, wine and dinner, a variety of cheese and great hot dogs make his list of top stops.
On the Mekong River in Vietnam, Tony drinks Mekong moonshine with the welcoming owners of a duck farm; although Tony finds his Vietnam experience fascinating, he's not sure that the royal dish "Bird's Nest Soup" is all it's cracked up to be.
In Melbourne, Tony meets the wild man of Australian cheese and some breeders of rare English pigs; these food lovers are Tony's kind of folk: gun slinging chefs in a real foodie town.
Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.
Tony and his friend explore St. Petersburg; Tony is especially interested in the working class foods of the people; ice fishing, smoked fish and high luxury caviar are a few of the stops.
Tony isn't so sure about the glamorous world of Los Angeles, so he begins with hot dogs; after a long day, he has gained a new appreciation for the City of Angels.
Tony has one objective in Morocco: to eat a roast sheep: he travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.
Tony is almost overwhelmed by the amount of food in Singapore; from chicken congee to root beer floats, Tony explores the city; from wet markets to the red-light district, he is amazed by all the city has to offer.
Tony decides to go in search of a more relaxed and traditional Japanese culinary experience in the countryside; he travels to an old-fashioned Japanese inn that specializes in kaiseki cuisine, the ancient tea ceremony and using local ingredients.
Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.
In Arcachon, France, Tony first learned to love food as a child; in a nostalgic trip down memory lane, he enjoys the food of his childhood including steak frites, gaufres (waffles), soupe de pêcheur (fisherman's soup) and fresh oysters.
Tony visits the Mall of America to discover what draws Americans to the food court; a local French chef will explain his approach to broaden Americans' palates.
Tony decides to share all of his hometown haunts with the viewers; lox and bagels, wine and dinner, a variety of cheese and great hot dogs make his list of top stops.
Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine, Thomas Keller, who designs a menu superficially for him.
Tony joins Jose at the family farm to enjoy a fattened pig at the village feast, and then travels to a destination from his childhood where he debates eating a calf's head.
Tony returns to his beloved Hanoi, Vietnam to visit his friend, Linh, for the Vietnamese lunar New Year holiday of Tet where they will taste exotic Vietnamese delicacies.
Tony has always been interested in the Oaxacan tradition in food; a friend leads Tony through a local market in Oaxaca, Mexico, where they taste a variety of interesting foods including tripe, grasshoppers and tequila.
Tony revisits his first job, the culinary institute that taught him the basics, a normal working day at Les Halles Brasserie, and his mysterious mentor, Bigfoot, in this culinary reflection on his own career.
Tony has one objective in Morocco: to eat a roast sheep: he travels by camel with Berbers before he finally reaches the sheep roast in the mud of the Sahara.
Known as Brazil's capital of happiness, Salvador da Bahia offers fruitful local markets and rich cuisine; Tony takes part in a traditional local ceremony and experiences the talents of the famous Bahian artist of the kitchen, Chef Dada.
Tony returns to his beloved Hanoi, Vietnam to visit his friend, Linh, for the Vietnamese lunar New Year holiday of Tet where they will taste exotic Vietnamese delicacies.
Tony travels to Napa to eat at the restaurant of the chef he believes is the best at French cuisine, Thomas Keller, who designs a menu superficially for him.
Tony's friend Zamir shows him around St. Petersburg; Tony makes his way through round after round of blinis, borscht, reindeer, pickled salads and dumplings.
Anthony samples kids' liver salad, roasted pig's head, grilled ox heart and breaded pigtail, then a traditional pie and mashed potatoes, and afterward takes a tour of the local Indian community.
Tony travels to Phnom Penh, Cambodia, with a friend; there he explores a unique food culture which is both pleasing to the palette and yet slightly frightening.
Tony visits the Mall of America to discover what draws Americans to the food court; a local French chef will explain his approach to broaden Americans' palates.
The Basque food culture in Spain has a rich history and tradition; Tony and Luis Irizar visit gastronomic societies and tapas bars to try and experience all the tastes.