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STATE PLATE SEASON 3

Joined: February 8th, 2008, 2:52 am

March 21st, 2018, 8:46 pm #1

INSP Has Greenlit a 3rd Season of the Taylor Hicks Hosted Culinary-Travel Series State Plate

March 20, 2018 18:00 ET | Source: INSP



(Indian Land, SC – March 20, 2018) General entertainment television network INSP has greenlit a 3rd season of its popular original culinary-travel series State Plate, hosted by former American Idol winner, musician, and restauranteur Taylor Hicks. Doug Butts, SVP of Programming for INSP, made the announcement.  

“With season 3 we will achieve our original goal of featuring all 50 states,” said Butts.  “Beginning with the very first episodes in 2016, reaction from people across the country has been very positive.  Viewers took great pride in seeing their state featured, and they enjoyed going on this journey with charismatic host Taylor Hicks, who made learning about the history of regional and local foods interesting and fun.”

In this season of State Plate, Taylor Hicks continues his quest to assemble the perfect state plate – representing their most historic, famous and tastiest dishes. For two years, he has crisscrossed America visiting farms, ranches, markets, and festivals to uncover the stories and legends behind each state’s unique food traditions. This season, he will sample a kalua pig in Hawaii, an ice cream potato in Idaho, an elk filet in Wyoming, and all manner of other items, as he tastes his way through the final 14 states of his epic journey. It’s a heaping helping of America’s most beloved cuisine, rich in history, folklore, and flavor.

The premiere date for the third season of State Plate, which will include 14 episodes, will be announced soon.


State Plate is produced by RIVR Media.

What the critics have said about Taylor Hicks and State Plate

“Not only does Taylor Hicks know how to carry a tune, he’s also pretty good with a fork. The platinum-selling musician and former American Idol winner has been traveling the country to spotlight some of his favorite dishes for State Plate, a food-travel show on the INSP television network.” -USA Today

“Tasked with uncovering the stories behind the country’s most popular dishes, Hicks travels far and wide to farms, festivals and into the kitchens of some of the nation’s best cooks to learn about their homemade recipes.”  –Parade.com

“Imagine a plate full of the best food a state hast to offer.  That’s exactly what Taylor Hicks is serving up on State Plate on the INSP network.” -Eat. Drink. Mississippi

“If you haven’t seen “State Plate,” you are missing a fun and educational treat with the lovable host Taylor Hicks, former “American Idol” winner and platinum-selling entertainer.”

https://globenewswire.com/news-release/ ... Plate.html

STATES TO BE COVERED

Hawaii, Idaho, Wyoming, South Carolina, Utah, W.Virginia, Delaware, Kansas, Oklahoma, Virginia, Indiana , Tennessee, Arkansas, and Michigan


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Joined: February 8th, 2008, 2:52 am

May 18th, 2018, 12:14 pm #2

1. State Plate Video filmed in Missouri while filming


.@TaylorHicks tells you what life is like on the road. Does he have time to be a tourist? Find out below. #StatePlateTV

https://twitter.com/StatePlateTV/status ... 69/video/1


2. Ever wonder how Taylor Hicks feels about working with the #StatePlateTV crew?

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Joined: February 8th, 2008, 2:52 am

July 25th, 2018, 8:22 pm #3


INSP Announces Premiere Date for 3rd Season of its Taylor Hicks Hosted Culinary-Travel Series “State Plate”
The Latest Season Completes the 50 State Journey


July 25, 2018 10:23 ET | Source: INSP

Indian Land, SC, July 25, 2018 (GLOBE NEWSWIRE) --



“Not only does Taylor Hicks know how to carry a tune, he’s also pretty good with a fork. The platinum-selling musician and former American Idol winner has been traveling the country to spotlight some of his favorite dishes for State Plate, a food-travel show on the INSP television network.” - USA Today

“Tasked with uncovering the stories behind the country’s most popular dishes, Hicks travels far and wide to farms, festivals and into the kitchens of some of the nation’s best cooks to learn about their homemade recipes.” - Parade.com

INSP Announces Premiere Date for 3rd Season of its Taylor Hicks Hosted Culinary-Travel Series “State Plate”

The Latest Season Completes the 50 State Journey

(Indian Land, SC – July 25, 2018) General entertainment television network INSP has set the premiere date for the third season of its popular original culinary-travel series State Plate. The new season will bow on Monday, September 24th in a new timeslot: 12:00PM ET. Hosted by former American Idol winner, musician, and restaurateur Taylor Hicks, State Plate takes viewers on a tour of the most iconic foods across the country. The announcement was made by Doug Butts, SVP of Programming for INSP.

“For three years Taylor has been on a mission to highlight the most iconic foods in all 50 states, and at the conclusion of season 3, he will have done exactly that,” said Butts. “From the preparation of Cioppino fish stew on the California coast to the anticipation of a big lobster catch in Maine, Taylor has taken our viewers on a culinary journey of more than 250 foods. It has been both entertaining and informative.”

“In addition,” continued Butts, “while everyone revels in seeing their home state featured, it has been very gratifying to see how much viewers have also enjoyed discovering new dishes in other locales across the country. Moving the series to noon should expand the show’s reach even more as midday prime is a popular daypart for our network.”

In this season of State Plate, Taylor Hicks’ adventures include sampling kalua pig, an ice cream potato and an elk filet, as he tastes his way through the following 14 states of his epic journey: Hawaii, South Carolina, West Virginia, Virginia, Delaware, Tennessee, Arkansas, Oklahoma, Kansas, Michigan, Indiana, Idaho, Utah and Wyoming. It is a heaping helping of America’s most beloved cuisine - rich in history, folklore and flavor.
State Plate is produced by RIVR Media.


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Joined: February 8th, 2008, 2:52 am

July 28th, 2018, 10:14 pm #4

SEPTEMBER 24, 2018      12:00 NOON






 
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Joined: February 8th, 2008, 2:52 am

September 6th, 2018, 12:25 pm #5

WEEK ONE  :  September 24, 2018   

HAWAII 


Say “Hello” to some tasty treats from The Aloha State.
Entertainer Taylor Hicks tastes his way across Hawaii in search of the island’s most iconic foods. First, Taylor hits the beach and fries up some spam for a local surfer snack. Next, he learns to slow smoke pork, the Hawaiian way. Then, he does the hula to harvest taro root, the main ingredient in Poi. Later, Taylor learns the art of planting pineapples. Finally, he learns how to scale the tree of life to make a much-loved sweet coconut dessert: Haupia. It’s a heaping helping of aloha as we taste the Paradise of the Pacific’s most celebrated foods.

Appetizer: Spam Musubi
Duke’s Waikiki    https://www.dukeswaikiki.com/
Outrigger Hotels   https://www.outrigger.com/about-us/outr ... rise-group

Spam musubi is a popular snack and lunch food in Hawaii composed of a slice of grilled Spam on top of a block of rice, wrapped together with nori in the tradition of Japanese omusubi. Inexpensive and portable, Spam musubi are commonly found near cash registers in convenience stores all over Hawaii. 


Entrée: Kalua Pig
Polynesian Cultural Center   https://www.polynesia.com/

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau feasts. 



Side 1: Poi   
Homestead Poi   https://homesteadpoi.wordpress.com/about/ 

Poi is primarily the traditional staple food in native cuisine of Hawaii, made from the underground plant stem or corm of the taro plant. Traditional poi is produced by mashing the cooked corm on a wooden pounding board, papa ku‘i ‘ai, with a pōhaku ku‘i ‘ai, carved basalt pestle.


Side 2: Pineapple
Frankie’s Nursery


Dessert: Haupia

Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi. Since the 1940s, it has become popular as a topping for white cake, especially at weddings
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Joined: February 8th, 2008, 2:52 am

September 12th, 2018, 12:30 pm #6

WEEK ONE     September 24, 2018   12:30 PM  

SOUTH CAROLINA 


Get ready to chow down southern-style in The Palmetto State.

Entertainer Taylor Hicks tastes his way across South Carolina, in search of the state’s most iconic foods. First, he sings for his supper, simmering up some she-crab soup. Next, Taylor heads to the coast, for the locally loved, Low Country boil. Then, he learns how to harvest and bundle some hearty collard greens. Later, Taylor tastes tea with an expert and gets a history lesson on the southern staple. Finally, for dessert, he bakes up a crunchy sesame cookie, called a Benne wafer. It’s a heaping helping of community and comfort, as we taste the Palmetto State’s most celebrated foods.



2.   Cola Today 


We chatted with an American Idol winner about Lexington food
238 
 taylor hicks from state platePhoto by @stateplatetv
American Idol winner Taylor Hicks is currently in S.C. to film for season 3 of his culinary travel TV series, State Plate, in which he tries signature dishes from each state he visits (like kalua pig in Hawaii and elk in Wyoming).  🍽 He was in Lexington yesterday, visiting The Root Cellar and Clayton Rawl Farms – and we got the chance to chat with him.

Where have you been in S.C. so far?

“Charleston for a good chunk… we ate she-crab soup at Poogan’s Porch. Some benne wafers (pocket desserts) and had a Low Country Boil. It’s always great to be in a land and sea state – so much diversity in the food.”

We heard you went to Clayton Rawls Farms in Lexington. What did you get to do there?

“Well, the idea of State Plate is to actually go to the farms and talk about the types of foods that come from those farms… kind of like ‘Dirty Jobs’ meets ‘Diners, Drive-Ins and Dives.’”

What did you eat at the Root Cellar?

“Collard greens. Greens and more greens. Grits and Greens… You know, that’s a South Carolina thing.”

Where to next?

“Charlotte, then West Virginia.”


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3.  https://wezl.iheart.com/content/2018-03 ... c.facebook

Appetizer: She Crab Soup
82 Queen   https://www.82queen.com/
Poogan’s Porch Restaurant    https://www.poogansporch.com/    

She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and crab roe, and a small amount of dry sherry added as it is plated


Entrée: Low Country Shrimp Boil
The Smoking Pot   http://www.thesmokingpot.net/

"Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!"

Side 1: Collard Greens
Clayton Rawl Farms   https://www.rawlfarms.com/
The Root Cellar    https://www.therootcellarsc.com/ 

Collard greens describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage and broccoli. Collard greens are part of the Acephala Group of the species, which includes kale and spring greens


Side 2: Sweet Tea
Charleston Tea Plantation   http://www.charlestonteaplantation.com/


. Sweet tea is most commonly made by adding sugar or simple syrup to black tea either while the tea is brewing or while still hot, although artificial sweeteners are also frequently used. 
Dessert: Benne Wafer

Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
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Joined: February 8th, 2008, 2:52 am

September 12th, 2018, 6:10 pm #7

WEEK TWO    October 1, 2018   12:00 noon 

WEST VIRGINIA 


Heap your plate high with good food in The Mountain State.


Entertainer Taylor Hicks tastes his way across West Virginia, in search of the state’s most iconic foods. First, he rolls in before dawn to roll out some tasty pepperoni rolls. Next, Taylor visits a hatchery where the native brook trout is raised and released. Then, he scavenges the countryside for the wild and spicy, onion-like ramp. Later, Taylor puts some muscle into churning raw milk into tangy buttermilk biscuits. Finally, he bakes a dumpling from the state fruit: a Golden Delicious apple. It’s a heaping helping of wild, wonderful West Virginia, as we taste the Mountain State’s most celebrated foods.

Appetizer: Pepperoni Rolls
Country Club Bakery    https://www.countryclubbakery.net/

The pepperoni roll is a snack popular in West Virginia and some nearby regions of the Appalachian Mountains such as Western Pennsylvania, Western Maryland, and Appalachian Ohio. It is ubiquitous in West Virginia, particularly in convenience stores, and is arguably the food most closely associated with the state

Entrée: Brook Trout
Edray Fish Hatchery

Side 1: Ramps & Onions
Clayton Rawl Farms

Allium tricoccum is a North American species of wild onion widespread across eastern Canada and the eastern United States. Many of the English names are also used for other Allium species, particularly the similar Allium ursinum which is native to Europe and Asia. 

Side 2: Buttermilk Biscuits & Gravy
Perk Farm Organic

Dessert: Apple Dumplings
JoLynn Powers   https://jolynnsmountainmama.wordpress.com/
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