State Plate with Taylor Hicks Season 2 Episode 18 Montana

State Plate is a mouth-watering food series that celebrates all the flavors and food traditions in America. The show is hosted by renowned Chef Taylor Hicks, who has traveled all over the country to uncover the local ingredients and culinary traditions that make each state unique. In season 2 episode 18, Chef Hicks heads to Montana to discover the state's signature dishes and culinary traditions.

Montana is a big state, but it is sparsely populated, with vast expanses of wilderness, mountains, and rolling plains. This makes the state's food culture largely centered around fresh, locally-sourced ingredients that reflect the region's unique climate and geography. Chef Hicks starts his culinary adventure in Missoula, the state's second-largest city, which is known for its vibrant food scene.

First on the menu is huckleberries, a wild berry that grows throughout Montana's forests and mountains. Huckleberries have a unique sweet-tart flavor that is beloved by locals, and they are used in a variety of dishes, from sweet jams and baked goods to savory sauces and marinades. Chef Hicks meets with a local forager who shows him how to locate and harvest the berries, then visits a local restaurant where he samples a huckleberry-fried pork chop. The pork chop is coated in a crispy huckleberry batter and served with a side of huckleberry BBQ sauce, which has a tangy sweetness that perfectly complements the rich pork.

Next on the menu is bison, a lean and flavor-packed meat that is synonymous with Montana's wide-open spaces. Chef Hicks heads out to a ranch in Bozeman to witness a bison roundup, where he learns how the animals are raised and cared for. Later, he meets with a chef who specializes in bison dishes and prepares a hearty bison chili that is perfect for a cold Montana evening. The chili is made with tender chunks of bison meat, a blend of spices, and a dash of Montana hot sauce for an extra kick.

Montana is also home to a vibrant craft brewing scene, with dozens of breweries scattered throughout the state. Chef Hicks visits a small brewery in Great Falls, where he learns how they make their award-winning IPA. He also samples a variety of locally-made beers and talks with locals about the role that beer plays in Montana's food culture.

Another Montana staple is trout, which can be found in the many lakes and rivers that crisscross the state. Chef Hicks heads out to the banks of the Yellowstone River, where he meets with a fisherman who shows him how to catch a wild trout. Later, he visits a local restaurant where he samples a delicious trout dish made with fresh herbs and a side of roasted potatoes.

Finally, Chef Hicks wraps up his culinary adventure in Montana with a visit to a local bakery, where he samples a variety of sweet treats made with Montana-grown wheat. The bakery specializes in bread, pastries, and cakes, all made with high-quality, locally-sourced ingredients.

State Plate season 2 episode 18 is a delicious journey through Montana's rich food culture, showcasing the state's signature dishes and culinary traditions. With its focus on fresh, locally-sourced ingredients and wild game, the episode highlights the unique flavors and culinary techniques that make Montana a must-visit destination for food lovers.