A Desert Feast -- Morocco (Sahara) -- Chef Tony Bourdain arrives in Morocco, with a mission: to eat a roasted sheep in the desert. As Tony journeys through the Sahara, he observes the slaughtering of a sheep, eats meat pies with blue-robed Berber men, rides a camel and, finally, experiences the flavors of mud-oven-roasted sheep ; Traditional Tastes -- Morocco (Cities) -- Tony is invited to experience the culinary heart and distinct walled medinas (districts) of the Moroccan city Fes. Tony's meals revolve around the family's home kitchen, where the cooks show Tony the preparation of the region's most beloved dishes such as pigeon bastilla, cous-cous with steamed vegetables, and a variety of exquisite salads ; The Cook Who Came In From the Cold -- St. Petersburg, Russia -- Tony plays spy in Russia when he receives instructions to seek out a man holding a torn newspaper in front of St. Isaac's Cathedral. Once contact is made, Tony and his new partner set off to locate the best blinis and borscht St. Petersburg has to offer, but first the two spies enjoy a country lunch of pickled salads and braised reindeer. Tony concludes his mission with a trip to St. Petersburg Market and a hearty home cooked meal of borscht, meat filled dumplings and large amounts of vodka ; So Much Vodka, So Little Time -- St. Petersburg, Russia -- Tony continues his mission in Russia with a tour of local working class specialties. The first stop is the frozen Neva River, where he tries his hand at ice-fishing -- an exercise in stamina and vodka drinking. Following the workout, Tony feasts on Russian foods, including the rare koulibiak, a baked fish pie formerly eaten by the Czars. After so much food and vodka, Tony takes a break at a Russian bath. He steams, eats smoked fish and ends the outing with a dip in the outdoor cold pool.
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