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It’s been a few months since Andrew Zimmern and his crew spent time in Cleveland filming for an upcoming episode of the show Bizarre Foods America, but tonight is the Big Night. The Cleveland episode — titled “Pighead and Perch” — airs for the first time tonight at 9 p.m. on the Travel Channel.

While in town, Zimmern hit popular spots like the West Side Market, Katz Club Diner, Chef’s Garden, Ray’s Sausage, Greenhouse Tavern and Certified Angus Beef, among others.

Certified Angus Beef corporate chef Scott Popovic says that his company’s involvement with the show came about thanks to a seating arrangement at an awards gala.

“It’s an interesting story,” he says. “Two years ago we shared a table with Zimmern at the James Beard awards. One thing led to another and two years later his people called our people and said Andrew was going to be in town and he’d love to see what you guys are doing.”

At Certified Angus Beef, Zimmern spent the day with meat scientist Dr. Phil Bass exploring dry-aged steak and new cuts of beef such as the Denver steak, Popovic says. At Greenhouse, Zimmern and chef owner Jonathon Sawyer prepare the now-famous roasted pig head. At Ray’s Sausage, he and the owner make souse.

Here’s an interview with Zimmern that ran in Scene immediately following his visit.

This article appears in Nov 27 – Dec 3, 2013.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

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