Anthony Bourdain begins his outer Miami exploration in the vibrant Creole enclave of Little Haiti. He heads to the vast subtropical preserves of the Everglades. In South Beach, he visits a dive bar, Club Deuce and Loco Taqueria.

Tony visits a duck farm and processing plant to see how foie gras is made, teaches a class at the Montreal Culinary Institute and plays hockey with a local university hockey team.