Anthony embarks on a tour of America’s heartland, determined to find the unsung heroes of the culinary world. He starts in Milwaukee, enjoying delicious cheeses and beers, a foie gras french toast, and bone marrow with indulgent black truffle flakes. Then, he heads to Piccolo in Minneapolis where head chef Doug Flicker puts immense time and attention into every dish. There’s rabbit summer sausage, fried ragu with toasted pine nuts, and lamb liver topped with a homemade pinecone syrup.

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