State Plate with Taylor Hicks Season 2 Episode 7 Minnesota

State Plate with Taylor Hicks season 2 episode 7 takes us on a culinary journey through the state of Minnesota, known for its abundance of natural resources and agriculture. Host Taylor Hicks travels around the state, exploring the unique flavors and dishes that Minnesota has to offer.

The episode begins with a visit to the Northern Waters Smokehaus in Duluth, where Taylor tries their signature Cajun Finn sandwich. Made with smoked salmon, Cajun seasoning, and homemade mustard, this sandwich has become a staple in the local food scene.

Next, Taylor heads to Bemidji to learn about wild rice, a grain that has been harvested by Native Americans in Minnesota for centuries. He visits a family-owned farm where they use traditional harvesting methods to collect the wild rice and gets to taste different wild rice dishes.

Taylor then makes a stop at the world-famous Minnesota State Fair, known for its unique and creative food offerings. He tries some of the fair's most popular items, including deep-fried cheese curds, corn dogs, Sweet Martha's cookies, and the elusive "Juicy Lucy" burger.

Continuing his exploration of Minnesota's food landscape, Taylor visits the Red Lake Nation Fisheries in Redby, where they specialize in producing sustainably-raised fish like walleye. He also learns about the history of the Red Lake Nation and its importance to Native American culture.

The episode concludes with a trip to Minneapolis, where Taylor visits the iconic 112 Eatery. Known for its inventive takes on classic dishes, 112 Eatery has gained a devoted following. Taylor gets to try their famous Foie Gras Meatballs and learns more about the restaurant's philosophy of using local, seasonal ingredients.

Overall, this episode of State Plate with Taylor Hicks highlights the diversity and creativity of Minnesota's culinary scene. From traditional wild rice and walleye to innovative dishes at fine dining establishments, Minnesota has something to offer every food lover.