Information: This board is currently read-only.


Joined: 2:52 AM - Feb 08, 2008

8:46 PM - Mar 21, 2018 #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.”  –

“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.” ... Plate.html


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

'State Plate' is Back for Season 3

  • Daytime Web Staff
Posted: Sep 21, 2018 11:30 AM EDT
Updated: Sep 21, 2018 11:30 AM EDT ... OiIgIn0%3D ... 1464099901

Joined: 2:52 AM - Feb 08, 2008

12:14 PM - May 18, 2018 #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 ... 69/video/1

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


Joined: 2:52 AM - Feb 08, 2008

8:22 PM - Jul 25, 2018 #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.” -

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.

Joined: 2:52 AM - Feb 08, 2008

10:14 PM - Jul 28, 2018 #4

SEPTEMBER 24, 2018      12:00 NOON

 ... cIWSnhRL0/  Audio :   #Slack   Taylor Hicks, Season 5 winner of "American Idol," now hosts "State Plate" on INSP.  The food-centric show's producer, Mary Beth McClelland, previews Season 3 of the show; which features delicacies from South Carolina, West Virginia, Virginia, Tennessee and Arkansas.  Jon Rawl talks Southern politics, as Texas just held its first U.S. Senate debate.  Plus, the Atlanta Braves are NL East champs.

Joined: 2:52 AM - Feb 08, 2008

12:25 PM - Sep 06, 2018 #5

WEEK ONE  :  September 24, 2018   


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
Outrigger Hotels ... rise-group

During WWII soldiers were served spam as it didn't spoil.      It is a favorite in Hawaii and can be found , canned, everywhere. 

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. 

This "sandwich" is a surfers delight .   

Entrée: Kalua Pig   
Polynesian Cultural Center

Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.    Iron wood and volcanic rocks are used as the heat element.  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. 

The pig is put onto the imu   and aluminum foil is placed on top ; then banana leaves on top of the foil and burlap over the banana leaves.   It takes 9 hrs to cook th kalua pig ........

Side 1: Poi   
Homestead Poi 

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.  

As the plant grows, it will continue to send out shoots, leaves and tubers which allow you to continually harvest some of the plant without harming it. The whole process takes about 200 days from planting corms to harvest. To harvest the corms (tubers), lift them gently from the soil with a garden fork just before the first frost in the fall. The leaves may be picked as soon as the first few leaves have opened. As long as you don’t cut all the leaves, new ones will grow, giving a continuous supply of greens.

Side 2: Pineapple   

Frankie’s Nursery in Waimanalo on Oahu.,  grows the Meli Kalina ( honey cream ) pineapple which is the sweetest one.  It takes 18 months for a pineapple to mature.    Honey Cream pineapples are relatively small, squat fruit with a dark orange or red skin. They weigh an average of 46 ounces each, and are around 11 centimeters in diameter. They are green when immature, then turn yellow before their skin color deepens to darker reddish hues. Honey Cream pineapples smell fragrant, sweet and floral and taste extremely sweet, with hints of honey and coconut. They come in high on the Brix scale, a measurement of sugar in fruit, registering at 28 compared to common pineapples that register at 19. Honey Cream pineapples have a firm texture which is softer when ripe. Their flesh is cream-colored with a low acid content. The core is soft enough to be eaten, and the fruit is not fibrous or stringy. 

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   
The haupia has the consistency of a gelatin .   
To harvest . go barefoot and ties a rope around your ankles; then climb the tree     



1. As a surfing mecca, there is a yearly spam jam in Waikiki 
2. King Kamehameha  I :  Started the luau where he declared that men and women can eat together ..........a first . 
3. The pineapple actually originated from South America in the late 1700's 
4.  Honey Cream pineapples are extremely rare, and hence may be five times the cost of common pineapples. They are grown exclusively at Frankie’s Nursery
5.  The entire coconut tree TREE OF LIFE , is used to make housing material, clothing, medicines as well as food.  

Joined: 2:52 AM - Feb 08, 2008

12:30 PM - Sep 12, 2018 #6

WEEK ONE     September 24, 2018   12:30 PM  


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
 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.” ... hide=true1

3. ... c.facebook

Appetizer: She Crab Soup   
82 Queen
Poogan’s Porch Restaurant    

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
a. melt butter and saute celery and onions  ; b. add Blue crab roe (fish eggs ) ; c. add lump Blue crab meat ;  d. add flour , white pepper, hot sauce and garlic ;  e.  add Sherry ; f.  add more crab meat ; g.  add cream and milk  

Entrée: Low Country Shrimp Boil    
The Smoking Pot

"Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has kielbasa sausage, shrimp, , potatoes and corn for an all-in-one pot all-you-can-eat buffet!"    
a. water plus seasonings like paprika , s/p , etc ;  b.  add red potatoes and cook 15 minutes ;  c.  add smoked kielbasa and cook 10 minutes ;  c.  add bi colored corn  and cook 5 minutes ;  d.  turn off heat and add white shrimp    ............serve 

Side 1: Collard Greens     
Clayton Rawl Farms
The Root Cellar 

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.        
Pick the leaves and leave the stalk alone as it will continue to grow. 
Add a little pork to the pan and saute ..........

Side 2: Sweet Tea     
Charleston Tea Plantation

Called the Table Wine of the South , 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. 

There are three kinds of, black and oolong.      The leaves are harvested every 15 -8 days ; they are processed , addend to water and sugar and served with ice.  

Dessert: Benne Wafer    

Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
This wafer began as a savory cracker , when in the 1950's sugar was added to the recipe to make a sweet dessert. 

Choose your measure: 
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1 cup light brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup toasted sesame seeds
  1. Preheat the oven to 350°F. Line two baking sheets with parchment.
  2. In a large mixing bowl, cream together the butter, sugar, salt, vanilla, baking soda, and egg.
  3. Add the flour and mix until smooth. Stir in the sesame seeds.
  4. Drop the dough by tablespoonfuls (our tablespoon cookie scoop works well here) onto the baking sheets.
  5. Bake the wafers for 8 to 9 minutes, or until they're golden brown.
  6. Remove them from the oven, allow them to cool for 1 minute on the pan, then transfer the wafers to a wire rack to cool completely.
  7. Store in a closed container for up to a week. Freeze for up to a month




1.  There are 187 miles of coastline in S.C
2.  The restaurant where Taylor went for She-Crab soup ( Poogan's Porch ) got it's name from a dog who would sit on the porch of this old house turned restaurant.   He has since died.  In 1976/77, Isaac Vanderhorst  put the recipe together for she-crab soup.   
3.  Collard Greens are the official State Vegetable of S.C.  It is one of the oldest crops ( dinosaurs ate them ) .............the Pilgrims introduced collard greens to us. 
4.  The first successful tea plantation was in South Carolina ( Charleston area ) 
5.  There is a job called a TEA TASTER :  It takes 4 years of an apprenticeship to qualify as a registered tea taster......  
6.  Benne seeds were thought to bring good luck .      

Joined: 2:52 AM - Feb 08, 2008

6:10 PM - Sep 12, 2018 #7

WEEK TWO    October 1, 2018   12:00 noon 


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

    1.    By Eddie Trizzino | Times West Virginian
West Virginia Times ... 642f3.html

FAIRMONT – The first thing Taylor Hicks noticed when he came to West Virginian was its similarity to his home state.
The American Idol winner hails from Alabama and saw every corner of the country while on his promotional tour. He remembers West Virginia because of its familiar, mountainous terrain.
“I did the Idol tour in West Virginia,” Hicks, the host of State Plate, said. “There’s a lot of similarities between West Virginia and Alabama. A lot of coal mining and even a little bit of the terrain is really similar.”

Hicks returned to West Virginia, and more specifically, Fairmont, for another taste of the state. His experience with Fairmont and its signature export, pepperoni rolls, have been documented and will be broadcast on his INSP show “State Plate.”
“We put a plate of food together that’s just iconic to that state,” Hicks said. “We have such a really wonderful production crew and research team. And we really try to go to the heart of the state and find those foods that are just iconic to that state.”
“State Plate” follows Hicks as he travels city to city and state to state trying the local notable cuisine from each. In the upcoming episode, Hicks traveled to the Country Club Bakery to take part in the pepperoni rolls’ journey, from creation to the last bite.
“You’ve got to get up really early to get those rolls going,” Hicks said. “I definitely get my hands dirty in the kitchen. I’ve been a restauranteur for a good seven or eight years now and I love it; it’s a passion.”
Hicks said he got to the bakery at around 5 a.m. to begin working with the dough to make the rolls. After a few hours of preparing and baking, they were ready to eat. Hicks looked back on his tasting positively.
“That’s a delicacy,” Hicks said. “I had a great time in West Virginia and really enjoyed making the rolls with that family.”
Also as part of the format of the show, the episode will tell the story behind the food to give viewers nationwide an idea of the culture of the city and the meaning of each food.

“It’s a great story and that’s one of the things we love to dig into on the show,” Hicks said. “It’s to find that history and those great stories, and that pepperoni roll is definitely one of them.”
For Hicks, the experience was memorable for more than just the food, as Fairmont and its people lived up to the name "Friendly City.”
“They were so nice and accommodating,” Hicks said. “I just love going around and really talking to all the people in these different states that have this wonderful iconic food.”

   2.   Former 'American Idol' champ explores some of WV's signature foods
    By Bill Lynch Staff writer ... user-share

On Monday at noon, West Virginia gets its turn on culinary travel show “State Plate,” hosted by Taylor Hicks, season five “American Idol” champion.
On the program from the INSP television channel, Hicks visits different U.S. states looking for popular local dishes to taste.
“We try to find those iconic foods that are iconic to that state,” he said.

Sometimes, these are dishes that the rest of the nation knows little to nothing about and Hicks said they try to get to the source of where the dishes come from and get the stories of how they came to be.

Through the program, the singer visits docks, farms and ranches, as well as restaurants that have a close tie to the food Hicks will taste.
“We just want to expose the food,” Hicks said.
It’s been a great project for the performer who bragged about his southern palette. He enjoyed the travel and the trying new things, but he acknowledged he had some favorites.
“Maine was great, if just for the lobster,” he said. “And Alaska was very interesting.”
In the 49th state, Hicks ate Reindeer Dogs and pickled kelp, among other local delicacies.
In West Virginia, he said, there really wasn’t a choice of what he had to try.
“No question,” Hicks said. “I did a pepperoni roll. That’s a big, iconic West Virginia thing.”
And kind of unique. Pepperoni rolls haven’t really caught on around the country.
Hicks got his pepperoni roll came from the Country Club Bakery in Fairmont, which was started by coalminer-turned-baker Guissippi Argiro in 1927.
Argiro is said to have created the first pepperoni roll based off what his fellow Italian mineworkers brought to the mines for lunch –a hunk of bread, a hunk of pepperoni and a jug of water.
The singer said he enjoyed his pepperoni roll.
“I love Italian stuff, but to have a big, Italian roll with pepperoni was great,” he said.
Hicks said he also tried a Golden Delicious apple dumpling, made with the state’s official apple.
“That was divine,” he said.  

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

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

Founded in the 1920's by Guiseppi Argesio ,  the pepperoni roll has been a staple in his bakery .  They sell 1 million rolls a year.......200 to 400 dozen a day depending on the day.  

1.  You punch the air out of the dough with your fists.  2.  the dough goes into a divider machine   3.  The dough is left to rise  4. Three julienne strips of pepperoni are added to the dough  5. Bake in a 500 degree oven for 12 minutes.  
The bottom of the pepperoni rolls are greasy from the juice that seeps from the meat.  

Entrée: Brook Trout   

Edray Fish Hatchery    

Fly fishing is prevalent in West Virginia , so the Brook Trout ( native to the State ) need to be replenished.  Hatcheries are used to raise the trout that are returned to the lakes when large enough.  

 Trout can be cooked many ways, but in W.V. they are soaked in buttermilk and coated with crumbs and pan fried.  

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.   Ramps are extremely strong: Taylor didn't seem to enjoy the taste of raw ramps    but 

Dice and saute in bacon grease. and they are delicious. 

Side 2: Buttermilk Biscuits & Gravy    
Perk Farm Organic

It is the buttermilk that makes the biscuit...........   1.  churn the milk in a hand churner for about 40 minutes.  The milk and butter will separate.  Use the milk ( now called buttermilk ) to make the biscuits .. 

Dessert: Apple Dumplings
JoLynn Powers

Peeling Apples : 

Us Golden Delicious Apples; they are good for cooking 
1.  Take the whole peeled apple 
2. Use a melon corer to take out the core , keeping the apple whote. 
3. Cover with brown sugar, butter, and cinnamon
4. Wrap dough around the apple 
5. Bake for 45 minutes in a 350 oven .
6. Put caramel onto the baked apple. 

Entree and Sides: 

1. West Virginia is known as the mountain state because the entire State is in the Appalachian Mountain Range 
2. Coal was discovered in W.V. in 1741 
3.  Trout are feed in the hatcheries ..........the amount depends on the weight of the fish, so they are all grouped together by weight . 
4. The ramp only grow for a few weeks in the spring .   
5. The Golden Delicious Apple was found as a hybrid , but nobody knows how it developed.   

Joined: 2:52 AM - Feb 08, 2008

2:31 PM - Sep 20, 2018 #8

WEEK THREE     October 8, 2018  


You’ll eat like royalty in The Old Dominion State.

Entertainer Taylor Hicks tastes his way across Virginia, in search of the state’s most iconic foods. First, he learns the art of growing the perfect peanut. Then, Taylor fishes for sugar toads, Virginia’s puffiest fish. Next, he learns how to cure a Virginia ham, using simple salt and pepper. Later, Taylor weighs-in on the biggest flounder caught at a long-running tournament. Finally, he learns the origins of the cocoa bean and brews up a rich cup of hot chocolate, Colonial Williamsburg-style. It’s a heaping helping of country heritage and tradition, as we taste the Old Dominion State’s most celebrated foods.

Appetizer: Peanut Soup     
Bowling Green Farm
Grown as a rotation crop, the VA. peanut is harvested every 4 yrs.    
1.  The shelled peanut is soaked in water 
2.  It is fried for 5 1/2 min. in a 325 degree oven   
3.  Sauteed veggies , stock, peanuts and peanut butter are mixed together and granny smith apples are added.  The soup is garnished with red pepper flakes.  

Entrée 1: Baked Flounder    
The Island House Restaurant and Marina

Flounder fillet is blackened and brown sugar is added that caramelizes the fillet.  It is called Bronzed Flounder 

Entrée 2: Virginia Country Ham
Clayton Rawl Farms

The secret to a good country ham is the aging and curing process.   A ham is salted and pepper is added to deter bugs from lighting on the ham as it hangs in the barns.  A ham is aged for a minimum of 6 mo., but more often 16 months .  It is then cured with hickory and applewood.  
Slice the ham thin and each cold or warm.  

Entrée 3: Sugar Toads   
Virginia Marine Resource Commission
Cape Charles Fishing Charters

pufferfishes, found along the Atlantic coast of North America. Unlike many other pufferfish species, the flesh of the northern puffer is not poisonous (its viscera can contain poison). They are commonly called sugar toads in the Chesapeake Bay region, where they are eaten as a delicacy. The northern puffer is a club-shaped fish with a gray, brown or olive back and a yellow or white belly.

1. Conch is used as bait to catch the toad fish.  The odor from the conch attracts the fish.
2. The fish when caught "blows up" as a defense mechanism ...........other fish or animals can't swallow it.  It also starts to grunt ( make noises ) that warn other toad fish that danger is near.  
3.  Skin the fish ; fry with our without coating ........    

Dessert: Colonial Hot Chocolate
Colonial Williamsburg Wythe House

In the 1770's the hot liquor known as colonial chocolate was introduced to the natives of Europe. ...........this was their first taste of CAFFEINE   
The seeds of the cocoa plant are ground and rolled into liquid .      
Milk, Water , or red wine is added
Add sugar 
Add nutmeg and cayenne pepper 
Awesome colonial chocolate !!!



2. The Virginia peanut is the largest peanut grown in the U.S.  This is the peanut that you get at the ball park and in canned peanuts at the supermarket 
3.  Smithfield Hams are the oldest in the U.S.   The wild hogs that were abundant during the colonial period became the source of the Virginia Ham. 

4. VA. is the 3rd largest marine life producer in the U.S. 
5. A dessert is anything you eat as you DESERT the table after a meal.................  !!!!!!!!!
6. There's a saying " she's as sweet as sugar but as ugly as a toad"..............   not nice , but it says a lot . 

Joined: 2:52 AM - Feb 08, 2008

2:37 PM - Sep 20, 2018 #9

WEEK FOUR    October 15, 2018  


You’ll think the food is Number One in The First State.
Entertainer Taylor Hicks tastes his way across Delaware, in search of the state’s most iconic foods. First, he takes a low ride to plant a field of watermelons. Next, Taylor visits Delaware State University to herd a brood of chickens. Then, he tastes-tests lots of lima beans to judge the most-favored, baby Lima.  Later, Taylor visits Rehoboth Beach and fries up a beach-bum favorite: Boardwalk fries. Finally, he learns the tedious task of thinning peach trees and tastes a crumbly peach pie. It’s a heaping helping of a Delaware, as we taste The First State’s most celebrated foods.
Taste testing lima beans at the Univ. of Del. Research Center

MEDIA:   DelMarVa Now
Q&A: Taylor Hicks talks about visit to Delaware on 'State Plate'
Meg Ryan, Salisbury Daily TimesPublished 7:00 p.m. ET Oct. 12, 2018 | Updated 8:21 p.m. ET Oct. 12, 2018

"American Idol" winner Taylor Hicks is finishing his continental culinary tour with a trip to Delaware. 
The entertainer and restaurateur hosts INSP's "State Plate," a food travel show where Hicks makes his way across the U.S. showcasing meals that explain the individuality of each state. 
The show is finishes up its U.S. tour with a third season. One of the states Hicks visits during this season is Delaware, getting a little taste of everything from watermelon to peach pie. 

What is “State Plate” for new viewers?
“State Plate” takes viewers on a tour of the most iconic foods across the country. I am literally tasting my way across the United States on a quest to assemble plates that represent each state’s most historic, famous and tastiest foods. I have visited farms, ranches, markets, and festivals in order to uncover the stories and legends behind each state’s distinctive food traditions. At the end of this season, we will have reached all 50 states.

Where did you go during the Delaware episode?
While in Delaware, we visited Laurel, Magnolia, Clayton, Georgetown, Rehoboth Beach and Camden Wyoming. Delaware is such an interesting state that included a unique variety of foods, that some may not think of when The First State comes to mind. For instance, watermelon, lima beans and peach pies—all of which are some of the foods we discovered that have their roots in Delaware.

What did you learn about cuisine in Delaware? Did you have a favorite dish or restaurant?
It was fascinating to learn that watermelons thrive in desert heat, and require minimum water to grow.  I enjoyed planting watermelon seeds at Lakeside Farms in Laurel. I was also surprised to learn that chickens are Delaware’s #1 export, and that they actually outnumber people 200 to 1. I went to Kenton, and spent time with Poultry Educator Mike Wasylkowski at a farm that Delaware State University has for research. I also developed a unique way to help herd the chickens in their coop (you will have to watch the episode to see it). As far as a favorite dish goes, that would have to be chicken and slippery dumplings! Absolutely delicious!

What have you enjoyed about traveling the U.S. for “State Plate?”
The most joyous thing about “State Plate” are the people who make up the talent of our show.  From the farmers to the food truck owners to the small restaurant owners, these people have an American story to tell and they tell it through the food!

What have you learned about the variations in American cuisine? Are states more similar than different?
I think the diversity, from a culinary perspective, is just as diverse as our people. No state was ever alike! It was a neat experience to go through the country putting a state plate together. Lots of variety!

What will you miss about “State Plate?”
I will miss the crew, the wonderful people at INSP and all of the talent that has made up this wondrous food and travel concept. It really has been a blessing!
Do you plan to continue to work in food or talking to people in the dining industry?

I am in the process of pitching and planning more food and travel hosting ideas. I have caught the hosting bug!  
Anything else?

I am looking to release a new record in the spring of 2019! ... 613844002/

Appetizer: Watermelon
Lakeside Farms
A watermelon vine takes 2 1/2 months to mature and you can expect 2 to 3 watermelons on one vine.  
Watermelon need dry , sandy, soil to grow.  It is actually a desert plant.  
100 million pounds of watermelon are grown a year in Delaware.   

Entrée: Slippery Chicken Dumpling

Chickens are a major export of Delaware.  The broiler was started as a business in 1923 by Mrs. Steel, who ordered 50 chickens but 500 were delivered.  She decided to raise them and then sold them for a great price.  ERGO:  the chicken as a business. 
The chickens are kept in coops and feed on grass;  but the coops are moved when the grass is eaten to a new grassy spot.

This dumplings are cooked in a mild broth and are served with chicken and gravy at church dinners. This old-fashioned dish reminds many of us of simpler days growing up on the farm.—
  • 1 stewing chicken (about 5 pounds), cut up
  • 4 celery ribs, chopped
  • 1 medium onion, chopped
  • 4 medium carrots, coarsely chopped
  • 1 tablespoon chicken bouillon granules
  • DUMPLINGS:   The dough is cut into squares 
  • 3 cups all-purpose flour
  • 1 teaspoon salt, optional
  • 1/2 teaspoon baking powder
  • Minced fresh parsley, optional

  • Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
  • For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
  • Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.

Side 1: Lima Beans
University of Delaware Research & Education Center

There are several types of limas grown at the research center and new species are being grown all the time. 
a. Speckled Lima is sort of grainy 
b. Fordhook - good taste as very popular; second only to the baby lima 
c. Dixie Butter Pea - meaty with a butter bean flavor 
d. Chocolate lima bean - new breed 
e. Green Baby lima - buttery and sweet. 

Side 2: Vinegar French Fries
Gus & Gus Place

Evenly cut the fries for continuity .   Use Idaho potatoes and peanut oil 
Fry the potatoes for 3 to 4 minutes at 300/350 degrees
Refry the potatoes in peanut oil at 400 degrees until crispy
Salt them and put some cider vinegar on them  

Dessert: Peach Crisp
Fifer Orchards 

1. A huge thank you to State Plate TV for visiting our family farm today! We discussed the history and heritage of peaches in Delaware and a how we continue to grow peaches today. After we spent some time thinning peaches in the orchard, we headed back to the Country Store to enjoy the official Delaware State Dessert...Peach Pie 🍑🥧 with host & former American Idol winner, Taylor Hicks. It was such a pleasure to meet the entire State Plate film crew team. Great folks!   

It takes 2 or 3 years for a peach tree to bear fruit.  .  The fruit must be picked when tiny and disposed of so that a big peach can get the nutrients it needs and grow large.  Only 10% of peach buds stay on the tree to ripen.  

Cut peaches and put sugar and flour on them.  
Place in a pie crust 
Put brown sugar and cinnamon  over the fruit 
Bake for one hour .


1. As the first State to ratify the Constitution; Delaware was named after LordDelacour 
2. The seedless watermelon is a hybrid started 40 years ago in Delaware.  It has become the standard watermelon. 
3. There are 200 chickens to 1 person in Delaware.
4. The lima bean was named for the capital of Peru, Lim
5. Peaches are harvested in June, July and August 
6. Peaches are relatives of the rose flower..   

Joined: 2:52 AM - Feb 08, 2008

3:05 PM - Sep 22, 2018 #10

WEEK FIVE    October 22, 2018


You’ll be the first to raise your hand and taste the good eats in The Volunteer State.

Entertainer Taylor Hicks tastes his way across Tennessee, in search of the state’s most iconic foods. First, he visits a national treasure: Prince’s Chicken Shack in Nashville, to taste Hot Chicken. Next, Taylor travels to The Rendezvous to chow down on some Memphis-style BBQ. Then, he indulges in farm fresh bacon-wrapped snap beans. Later, Taylor cooks up some classic country cornbread over an open fire and finally, he whips up a dish of traditional, creamy banana pudding. It’s a heaping helping of classic country cuisine, with a hint of spice, as we taste the Volunteer State’s most celebrated foods.

Country singer/songwriter Lorrie Morgan will join singer/songwriter Taylor Hicks to film the Tennessee episode of his culinary-travel series, State Plate on Friday, May 18th in Nashville. The show features Hicks traveling to different cities in search of a state's most historic, famous, and tastiest dishes.

Taylor Hicks travels to Tennessee in his culinary-travel TV series 'State Plate'

Jennifer Chandler, Memphis Commercial AppealPublished 7:00 a.m. CT Oct. 12, 2018 ... 606378002/

Most people know Taylor Hicks can sing, but many probably don’t know he is the host of an award-winning culinary-travel TV series.
The "American Idol" winner hosts “State Plate” on the general entertainment network INSP.
“As a touring musician since I was 18 years old, I think, like all of us Southerners do, I have been on a food tour,” Hicks said. “INSP had this wonderful idea for a food and travel concept, and it all just came together.”
Now in its third season, “State Plate” is an award-winning series.
In “State Plate,” Hicks travels across the country in a quest to assemble the perfect state plate — representing the most historic, famous and tastiest dishes of that state. For two years, he has crisscrossed America, visiting farms, ranches, markets and festivals to uncover the stories behind each state’s unique food traditions.
On the episode that airs at 11 a.m. Oct. 22 on INSP, Hicks focuses on Tennessee and visits restaurants in Memphis, Nashville and Englewood.
“I live in Nashville now, and I knew if you do food in Tennessee, you have to go to Memphis,” Hicks said. “I was excited to come and see what the city had to offer.”
While in Tennessee, Hicks tasted Nashville Hot Chicken, Memphis barbecue, farm fresh bacon-wrapped snap beans, classic country cornbread and traditional, creamy banana pudding.
When filming 'State Plate,' host Taylor Hicks stopped by Charlie Vergos Rendezvous for a bite of Memphis' famous dry ribs. He is pictured with co-owner John Vergos. (Photo: INSP network)

For barbecue, Hicks went to Charlie Vergos Rendezvous.
“I co-own a barbecue restaurant in Alabama called Saw’s BBQ,” Hicks said. “I knew we just had to rendezvous at The Rendezvous for their Memphis-style dry ribs."
“We also try to go to farms in the areas we visit,” Hicks added.
He spent an afternoon with Jill and Keith Forrester at their farm Whitton Farms in Tyronza, Arkansas, picking snap beans.
“We had a really cool moment playing music together," Hicks said. "Keith played the harmonica, and I played along on my guitar."
Banana pudding from Trolley Stop Market was one of the dishes singer and TV host Taylor Hicks tried when he was in Memphis filming his culinary-travel series 'State Plate.' (Photo: INSP network)

Hicks also stopped by the Forrester’s restaurant in Memphis, Trolley Stop Market, for a bite of an iconic Southern dessert.
“Their banana pudding is to die for!" he said.

Appetizer: Nashville Hot Chicken Wings
Prince’s Hot Chicken

Entrée: Memphis Dry Rub BBQ Ribs
Charlie Vergos Rendezvous

Side 1: Cornbread
Created by Native Americans of the Southeastern United States, adapted by Southern Colonist

Side 2: Salted Pork Green Beans
Whitton Farms

Place salt pork and green beans in a large saucepan and add water to cover. Bring to a boil, reduce heat, and simmer, adding more water as needed to keep covered, until green beans are very tender, 1½–2 hours; season with pepper.

Dessert: Banana Pudding
Trolley Stop Market

Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U.S. cuisine, however, it can be found around the country.  Vanilla wafers are often placed on top of the pudding .