Amsterdam: Squealing Eels & Stroopwafels

From pig head terrine and insect-filled nuggets to raw herring and goose meat krokets, Andrew discovers Amsterdam is a place where creativity and innovation are never off limits! Andrew's first stop is Gebroeders Hartering, to meet aspiring painter-turned-chef Paul Hartering. Paul has been utilizing his creative innovation by combining an array of global culinary techniques with Dutch ingredients to create new masterpieces. Paul gives Andrew a behind the scenes look at a few of his signature dishes, including head cheese cooked in a hollowed-out pig's head, and his delectable North Sea squid. With Paul's creative juices spilling over to his presentation, Andrew raves that his dishes truly taste just as good as they look. Killing time while Paul's dishes cook, Andrew meanders though Amsterdam's historic Albert Cuyp Market. The bustling market has been a local institution since 1905, with vendors selling all kinds of Dutch delicacies, from stoopwafels and pofferties to Gouda cheese and lumpia. Andrew witnesses firsthand how the Dutch culture has embraced modernization while still valuing foodways that date back to 200 B.C.! Next, Andrew and Chef Paul hop on Amsterdam's famously favorite form of transportation, bicycles, and find their way to Eetsalon Van Dobben The self proclaimed king of the kroket, Eetsalon produces 200 million scrumptious units produce each year. The 1950s-style diner also offers bitterballen, a round version of the mystery meat-filled kroket, and broodies, the delicious little sandwiches that are a standard Dutch lunch. Andrew and Paul dig in to these classic treats which Andrew likens to "comfort food cement spackle." Andrew ventures north to Volendam, the eel capital of Amsterdam. On his way, Andre