State Plate with Taylor Hicks Season 2 Episode 23 Connecticut

State Plate season 2 episode 23 titled Connecticut explores the diverse and delectable food culture of the state of Connecticut. The show follows host Taylor Hicks as he travels from one end of the state to the other, tasting some of the most famous and iconic dishes and drinks that Connecticut has to offer.

Hicks starts the episode with a visit to a small family-owned and operated farm located in the rural countryside. Here, Hicks discovers the art of making honey and learns about the crucial role bees play in the ecosystem. The farm's owner also shares with Hicks the various benefits of locally sourced honey.

Next, Hicks heads over to the shore to partake in one of Connecticut's most renowned culinary delights - Lobster Roll. Hicks visits a local seafood restaurant that prides itself on serving fresh lobster rolls that keep locals and tourists coming back year after year. The episode highlights the art of preparing a traditional Connecticut-style lobster roll, with just the perfect amount of butter and mayo.

Next on the list is a visit to a local dairy farm where Hicks gets to sample some of the freshest cheese Connecticut has to offer. Hicks learns about the cheese making process and the importance of locally sourced milk. The farm also offers visitors an opportunity to participate in cheese-making workshops and enjoy a cheese tasting.

After enjoying the dairy delights, Hicks heads over to one of Connecticut's oldest beer breweries. Here, he gets to sample some of the best handcrafted beers in the state, and also learns about the brewing process from the expert brewers. Hicks enjoys the local beer culture and the enthusiasm of the locals who love their brews.

Hicks then visits a traditional Connecticut-style deli where he tries out their famous signature sandwich - the Rueben sandwich. This unique sandwich is made with locally sourced corned beef, sauerkraut, and Swiss cheese and served on warm rye bread. The deli was established in the 1920s and still carries on the old-school tradition of sandwich making.

Next, Hicks visits a contemporary restaurant that is famous for its Oxtail Ravioli. The chef proudly explains the idea behind the dish and how they use locally sourced ingredients to create the fine dining experience. Hicks savors the flavors of this famous dish and also finds out about the restaurant's commitment to sustainability.

Finally, to end the episode on a sweet note, Hicks visits a family-owned bakery that has been a favorite of Connecticut locals for decades. The bakery is famous for its beautifully decorated cakes, delicious cookies, and creative pastries. Hicks gets to sample some of the bakery's signature treats and gains insight into the simple but wonderful tradition of the bakery.

Overall, State Plate season 2 episode 23 offers viewers an opportunity to discover the diverse cuisine and food culture of Connecticut. From honey to beer, from lobster rolls to oxtail ravioli, this episode highlights the state's iconic and beloved food offerings that have made Connecticut a culinary destination.