State Plate with Taylor Hicks Season 3 Episode 14 Wyoming

**Description:**

State Plate is a food-based American reality television series that focuses on the most popular and traditional foods of the fifty states of the United States. In this episode, host Taylor Hicks travels to Wyoming, the least populous state in the country with a strong cowboy culture and breathtaking natural beauty. The show explores Wyoming's culinary history and traditions by visiting various locations around the state and trying out the local cuisine.

The episode begins with Taylor visiting a ranch in Wyoming that specializes in bison meat, which is a popular meat in the state owing to its rich flavor and health benefits. Viewers get to see how bison meat is prepared, cooked, and served in various dishes like burgers, meatloaf, and steak. Taylor also explores the history of the bison in Wyoming, which was nearly extinct in the 19th century but has now made a comeback thanks to conservation efforts by the state.

Next, Taylor visits a bakery in Cheyenne that serves some of the best pastries and bread in the state. The bakery, which is over a hundred years old, still uses traditional methods of baking and has many loyal customers who swear by its delicious and fresh baked goods. Taylor learns about the history of the bakery and tries out some of the signature items like the cream horns, fruit turnovers, and bagels.

Moving on, the show takes Taylor to a local restaurant that specializes in wild game meat. Wyoming has a lot of wild animals like elk, deer, and antelope that are hunted by locals. The restaurant serves these meats in various dishes along with sides like potatoes, vegetables, and sauces. Taylor tries out some of the popular dishes like the elk sausage, antelope chili, and deer steak, and speaks with the chef about the various cooking techniques used.

In addition to its meat and baked goods, Wyoming is also known for its dairy products like cheese and ice cream. Taylor visits a dairy farm that produces some of the best cheese in the state and takes a tour of the farm to see how the cows are raised and milked. He then tries out some of the different types of cheese like cheddar, gouda, and bleu cheese, and learns about the aging and storage process that gives the cheese its unique flavor.

The episode ends with Taylor visiting an ice cream parlor that serves some of the best ice cream in the state. The parlor has several flavors that are made with local ingredients like huckleberries, sage, and honey, which reflect the natural beauty of Wyoming. Taylor tries out some of the popular flavors like huckleberry, salted caramel, and rocky road, and speaks with the owner about the inspiration behind the flavors and the history of the parlor.

Overall, State Plate season 3 episode 14 is a delicious and informative journey through the culinary traditions of Wyoming. Viewers get to learn about the state's history, culture, and geography through its food and meet the people who keep these traditions alive. Whether one is a foodie or a traveler, this episode is a great way to experience the flavors of Wyoming and appreciate the diversity of American cuisine.