Culinary journey collection ‘State Plate’ ventures into Alabama – Chattanooga Times No cost Push


Taylor Hicks

Taylor Hicks

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The Inspiration network serves up a second year of “Point out Plate” tonight with a vacation to Alabama for fried okra and fried eco-friendly tomatoes, among other delicacies.

Every single episode of the award-successful culinary journey collection sends host Taylor Hicks on a quest to assemble plates that represent each and every state’s most historic, famed and tastiest foods.

He has sampled crab cakes in Maryland, chili in Texas, potatoes in Idaho and all way of other dishes on his visits to farms, ranches, markets and festivals to uncover each and every state’s unique food traditions. These heaping helpings of America’s greatest-cherished cuisines are loaded in historical past, folklore and flavor.

Hicks could be greatest acknowledged as the Period 5 winner of “American Idol,” but his career also has incorporated a Broadway stint and nationwide tour of the musical “Grease” and headlining gigs in Paris, Las Vegas and other Caesars Leisure qualities. In addition to his “Point out Plate” duties, the platinum-offering entertainer is on a nationwide concert tour and is performing on a new album.

The Alabama indigenous also has added “restaurateur” to his bio as a co-operator of Saw’s Juke Joint, a barbecue and blues bar in Birmingham, where by he will showcase a further of Alabama’s emblematic foods, Rooster With White BBQ Sauce.

Also featured in tonight’s episode, which premieres at eight on INSP (Comcast Cable channel 244, EPBFI channel 21 in Chattanooga), are Purple Fish Dip from Flora-Bama Lounge & Oyster Bar in Orange Beach and bourbon-laden Lane Cake from The Cakerie in Birmingham.

Other episodes this year will showcase foods from Mississippi, Vermont, New York, Missouri, Iowa, Minnesota, South Dakota, Pennsylvania, Maryland, Oregon and Washington. Period one adopted Hicks into Maine, Illinois, Arizona, Florida, Texas, Louisiana, Massachusetts, Georgia and Wisconsin.

His vacation to Georgia featured boiled peanuts, coastal shrimp, grits, Vidalia onions, pecan pie and peach ice product.

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