Ep 2. Pittsburgh: Catfish & Kiska

In season 11's episode 2 of Bizarre Foods America, host Andrew Zimmern ventures to Pittsburgh, Pennsylvania, to explore the unique cuisine of the city and its surrounding areas.

First, Zimmern visits the St. Stanislaus Kostka Church, where he is introduced to the traditional Polish dish kiska. Made with pork blood, pork fat, and buckwheat, kiska is a coiled blood sausage that originated overseas but has become a beloved dish in Pittsburgh's Polish community. Zimmern gets a firsthand look at the labor-intensive process of making kiska as he helps the church volunteers prepare the dish.

Next, Zimmern meets up with a group of fishermen on the Allegheny River to catch some catfish. He learns about the history of catfishing in the region and how the fish have become an integral part of Pittsburgh's culinary scene. Zimmern then takes the freshly caught catfish to the kitchen of Chef Kevin Sousa, who walks him through the process of preparing the fish for a mouthwatering meal.

Zimmern also explores some of the unique restaurants in Pittsburgh, including Whitfield in the Ace Hotel, which specializes in nose-to-tail dining. He gets an up-close look at the kitchen's roasting pigs head dish and samples their pork belly cabbage roll, which has become a local favorite.

Throughout the episode, Zimmern showcases the diversity of Pittsburgh's culinary scene, discussing everything from classic pierogies to modern takes on traditional dishes. He also delves into the city's rich history and how it has influenced its cuisine.

Bizarre Foods America's season 11 episode 2 is a fascinating exploration of Pittsburgh's food culture, from its traditional Polish roots to its modern culinary innovations. Viewers will be left with a newfound respect for the city's cuisine and a craving for some freshly caught catfish.