Ep 3. Virginia, Cicadas, Cownose Rays

In the eleventh season, Andrew Zimmern takes us on the third episode of his peculiar journey in Virginia, exploring the state’s diverse and unexpected tastes. The first dish he tries is muskrat, a semi-aquatic rodent native to North America and commonly consumed in the Chesapeake Bay area. He partners with renowned chef Walter Bundy who cooks up a muskrat-based dish.

After his unusual muskrat meal, Zimmern dives headfirst into a unique local specialty: cicadas. In Virginia, this annual cicada swarm of billions is part of a cycle taking place every 17 years. Zimmern tries cicadas in every form possible, from ice cream to sushi, and even as a garnish on his dessert. Despite their odd appearance, Zimmern enjoys the nutty flavor of cicadas.

The next stop is seafood, specifically the infamous cownose rays. These sea creatures are known to migrate from their usual habitat to the Chesapeake Bay in summers, where they are caught and consumed by locals. Andrew partners with chef Ernie Campbell to try traditional cownose ray dishes such as grilled wings and seafood chowder.

Finally, Zimmern goes for the hog brain sandwich in Richmond. He delves into the history and significance of pork culture in the South while stuffing his face with a sandwich made with fried brain, eggs, and creamy gravy. The dish’s texture and flavor proved to be exciting for Zimmern and not for the faint-hearted.

Throughout the episode, Andrew showcases Virginia’s culinary diversity and tradition, presenting the food against the backdrop of stunning natural beauty. With unique foods and flavors presented, along with Zimmern’s insatiable curiosity and wit, it’s an episode entertaining for even a non-foodie viewer.