Anthony embarks on a tour of America’s heartland, decided to search out the unsung heroes of the culinary world. He begins in Milwaukee, having fun with scrumptious cheeses and beers, a foie gras french toast, and bone marrow with indulgent black truffle flakes. Then, he heads to Piccolo in Minneapolis the place head chef Doug Flicker places immense time and a spotlight into each dish. There’s rabbit summer time sausage, fried ragu with toasted pine nuts, and lamb liver topped with a home made pinecone syrup.
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