State Plate with Taylor Hicks Season 2 Episode 10 Maryland

State Plate with Taylor Hicks is a popular American television series that explores the unique cuisine and cultural traditions of each state in America. In season 2, episode 10, Taylor Hicks takes viewers on a journey through the culinary delights of the state of Maryland.

The episode opens with a scenic view of the Chesapeake Bay, the largest estuary in the United States and the lifeblood of Maryland's seafood industry. Taylor sets out to uncover the rich history and diverse cuisine of this state, which is known for its crab cakes and Old Bay seasoning.

One of the first stops on Taylor's culinary tour is Faidley Seafood, a legendary seafood restaurant located in the heart of Baltimore's Lexington Market. Here, he meets with the owner, Bill Devine, who shares his family's recipe for the perfect crab cake. Taylor gets an inside look at the process of making the crab cakes, which includes picking fresh crab meat by hand and mixing it with a blend of herbs and spices. He even tries his hand at shaping the crab cakes before they're fried to golden brown perfection.

Next, Taylor heads to the eastern shore of Maryland to visit a family-owned farm that specializes in growing Old Line State corn. He learns about the history of Maryland's state flag, which features the heraldic arms of the Calvert and Crossland families, and samples some of the farm's delicious corn-on-the-cob.

At Bo Brooks Restaurant and Crab House in Baltimore, Taylor meets with owner Patrick Morrow to learn about Maryland's famous blue crabs. He sees first-hand how these crabs are harvested from the Chesapeake Bay and cooked to perfection. Patrick demonstrates how to properly eat a crab, which involves using a mallet and knife to crack open the shell and extract the meat inside. Taylor joins in the fun, donning a bib and trying some of the succulent crab meat.

Taylor's next stop takes him to Silver Spring, Maryland, where he explores the state's diverse cultural heritage by sampling Korean-style fried chicken. At Bonchon Chicken, Taylor meets with owner Jimmy Kim, who takes him behind the scenes to see how the chicken is marinated, battered, and fried. He brings a platter of crispy chicken wings to the table, along with some classic Korean side dishes like kimchi and pickled radish.

Lastly, Taylor visits the Baltimore classic combination of pit-beef and Maryland's other classic sandwich, the Coddie. He visits the iconic Chaps Pit beef and makes his own Coddie. In this local specialty diced whitefish instead of water, breadcrumbs, and seasonings are then mixed with potatoes, formed into small cakes, and fried. Taylor also learns how to make pit beef, a uniquely Baltimorean dish that consists of marinated, slow-roasted beef sliced thin and piled high on a Kaiser roll.

Overall, the Maryland episode of State Plate with Taylor Hicks showcases the state's rich culinary traditions and cultural heritage. From seafood to corn to Korean fried chicken, there's something for everyone in this unique state. Taylor's enthusiastic approach to each dish and willingness to learn from the locals make this episode a must-see for foodies and Maryland natives alike.