Ep 5. Birmingham: The New South

In season 10 episode 5 of Bizarre Foods with Andrew Zimmern, titled "Birmingham: The New South," Andrew travels to Birmingham, Alabama, to explore the unique culinary scene that is emerging in this Southern city. Birmingham has a rich history in the civil rights movement and the steel industry, and Andrew discovers how these influences have shaped the food culture.

Andrew begins his journey by tasting the iconic hot chicken at Saw's Soul Kitchen. This spicy dish is prepared by coating chicken with a fiery blend of spices and frying it until crispy. Andrew meets with the owner of Saw's Soul Kitchen, Mike Wilson, who shares the history of hot chicken in Birmingham and how it has become a staple in the city.

Next, Andrew visits the James Beard award-winning chef, Frank Stitt, at his restaurant Highlands Bar and Grill. Frank's focus on fresh, locally sourced ingredients has earned him a reputation as a pioneer in the Birmingham food scene. Andrew enjoys a dish of pan-seared redfish with kohlrabi slaw and tomato butter, which highlights the flavors of the Gulf Coast and the produce of the region.

Andrew then heads to the Birmingham Farmers Market to meet with local farmers and producers. The market offers a wide variety of products, including heirloom tomatoes, goat cheese, honey, and fresh flowers. Andrew learns about the importance of supporting local agriculture and how the farmers market has become a hub for the community.

Andrew's next stop takes him to the restaurant Hot and Hot Fish Club, where he meets with the chef Chris Hastings. Chris is a James Beard award-winning chef who is known for his innovative approaches to Southern cuisine. Andrew samples a dish of rabbit roulade with herb gnocchi and crispy rabbit cracklings, which showcases Chris's skill in working with game meats.

Andrew's final destination is the neon-lit restaurant called the Bright Star, which has been a fixture in Birmingham since 1907. The Bright Star is known for its classic Southern dishes, such as fried chicken, collard greens, and sweet potato pie. Andrew talks with the owner, Jimmy Koikos, about the Bright Star's history and how it has become an institution in the city.

Throughout the episode, Andrew discovers how Birmingham's food culture is evolving as chefs and restaurateurs draw inspiration from the city's history and natural resources. He also learns how Birmingham's food scene is contributing to a bigger conversation about the changing identity of the South. "Birmingham: The New South" is a fascinating look at how food can connect us to our past while also shaping our future.