State Plate with Taylor Hicks Season 3 Episode 10 Utah

In season 3 episode 10 of State Plate, the show ventures into the beautiful state of Utah to explore some of its most beloved dishes. Hosted by Taylor Hicks, the episode takes viewers on a culinary journey through Utah to uncover the state's unique flavors and culinary traditions.

The episode begins with a visit to Park City, where Taylor visits Deer Valley Resort to learn about Utah's famous dish - the fry sauce. He meets with the resort's executive chef, Jodie Rogers, who shows him how to make the sauce from scratch, using a delicious blend of ketchup, mayonnaise, and spices. Taylor then heads over to the Park City Cattle Company to try the fry sauce with some of Utah's famous beef, cooked to perfection on an open flame.

Next, the show takes viewers to Brigham City, where they visit the Maddox Ranch House, a family-owned restaurant that's been serving up homestyle cooking since 1949. Taylor meets with the current owner, Mike Maddox, who shows him how to make the restaurant's famous chicken-fried steak, a dish that's been a staple on the menu since it opened over seven decades ago. Taylor learns about the history of the restaurant and the unique flavors that make Utah's homestyle cooking so special.

The episode then heads over to Provo, where Taylor visits the BYU Creamery, a historic dairy that's been in operation since 1949. He meets with the creamery's marketing manager, Doug Castleford, who shows him how they make some of their most popular ice cream flavors, including the famous Cougar Tail, a delicious blend of caramel and chocolate fudge. Taylor also learns about the creamery's history and how it has become a beloved institution in the Provo community.

The show then takes viewers to the small town of Spring City, where they visit the Horseshoe Mountain Pottery and the Spring City Bakery. Taylor meets with the pottery's owner, Joe Bennion, who shows him how he makes his famous pottery pieces, which are inspired by the natural beauty of Utah's mountains and landscapes. Taylor also visits the bakery, where he learns about the unique breads and pastries that make Utah's baking traditions so special.

Finally, the episode concludes with a visit to Salt Lake City, where Taylor visits the Red Iguana, a family-owned restaurant that's been serving up some of Utah's best Mexican food since 1985. Taylor meets with the restaurant's owner, Lucy Cardenas, who shows him how to make their famous mole sauce, a rich and flavorful blend of spices and chocolate that's been passed down through generations of her family. Taylor also gets to sample some of the restaurant's most popular dishes, including the famous Red Iguana margarita.

Overall, State Plate season 3 episode 10 showcases the unique culinary traditions and flavors of Utah. From homestyle cooking to Mexican cuisine to ice cream and pottery, Utah has something for everyone. The episode is a must-watch for anyone interested in exploring Utah's rich food culture and history.