Get ready to dive into pigeon pie in Austin, barbeque some armadillo in Central Florida and eat lambs tongue at a one-night only pop-up restaurant in Los Angeles in season six of the BIZARRE FOODS series. Andrew Zimmern, the two-time James Beard Award-winning TV personality, chef, food writer and teacher, once again ditches his passport and explores the bizarre foods and cultures in our own backyard in the new season of "Bizarre Foods America" with Andrew Zimmern, premiering Monday, July 9 at 9:00 p.m., ET/PT. The sixth season, featuring eight one-hour episodes, premieres with Zimmern's 100th episode of the "Bizarre Foods" series. To commemorate this milestone, a fun-filled one-hour retrospective special, "Bizarre Foods Celebrates 100," will premiere on Monday, July 9 at 8:00 p.m., ET/PT.
In the 100th episode, Zimmern travels to Las Vegas to uncover why this city is all about extremes - biggest, best, most expensive and elaborate. From over-the-top-excess including $750 cupcakes, $1,000 sundaes, and a hamburger priced at $5,000, Zimmern goes behind the velvet curtain at some of "Sin City's" top luxury hotels including the Bellagio and MGM Grand. At the Bellagio buffet - feeding 4,000 people a day, armies of people turn out handcrafted perfection in quantity (over 16,000 pastries per day) with a supply of top quality items including 4,000 homemade sausages, 400 pounds of prime rib and 2500 pounds of fish - delivered fresh six days a week. Over at MGM Grand, where special event parties happen year-round, Zimmern goes backstage at the celebrity-filled Muhammad Ali 70th Birthday Bash to see how they serve a world-class dinner to 1800 guests - each of whom needs to be treated like a star.
Since cooking and eating on such a huge scale creates a mountain of garbage (8,000 pounds per day at one resort), the overload of waste needs to be managed. Through an unlikely alliance between luxury resorts and a Las Vegas pig farm owned by R.C. Combs, Zimmern follows the trail of trash to see how it is being transformed into something edible. Through the ingenious custom-made conveyor Combs constructed over 20 years ago, heavily sorted food scraps empty into ten-ton cookers that eventually become a slop for pigs that in turn are sold back to local distributors for processing, and the animals wind up back on the dinner table. Once again, Zimmern proves that one man's trash is another man's treasure!