State Plate with Taylor Hicks Season 3 Episode 3 Delaware

State Plate is a popular food and travel show that takes viewers on a culinary journey through the United States. In each episode, the host, Taylor Hicks, travels to a different state to sample the best local fare. In season three, episode three, Taylor visits the small but mighty state of Delaware.

Delaware may be one of the smallest states in the U.S., but it's big on flavor. The episode begins with a visit to Fifer Orchards, a family-owned farm in Camden Wyoming that has been in operation for over 100 years. Taylor meets up with John Fifer, a fifth-generation farmer who shows him around the orchards and explains how they grow their famous peaches. Taylor also learns about the history of the farm and the various crops they grow throughout the year.

Next up, Taylor heads to the town of Lewes to visit Cape Gazette Publishing, a local newspaper that has been serving the area for over 25 years. He meets with the publisher, Dennis Forney, who shows him around the print shop and explains how they produce and distribute the paper. Taylor also gets a taste of some of the local seafood when he samples a crab cake at the nearby Gilligan's Waterfront Restaurant.

No trip to Delaware would be complete without a visit to the beach, and Taylor heads to Rehoboth Beach to sample some of the best boardwalk food in the state. He stops by Gus & Gus Place, a local institution that has been serving up classic boardwalk fare for over 50 years. Taylor tries their famous boardwalk fries and a classic beach treat, salt water taffy.

From the beach, Taylor heads to Milton to visit a local landmark, the Dogfish Head Craft Brewery. Dogfish Head has been brewing beer in Delaware since 1995 and has gained a national following for their unique and flavorful brews. Taylor meets with founder Sam Calagione to learn about the brewing process and sample some of their popular beers.

Next, Taylor visits the town of Smyrna to meet with the owners of Painted Stave Distilling, a craft distillery that specializes in small-batch spirits. Taylor learns about the art of distilling and gets to sample some of their award-winning gin and whiskey.

Finally, Taylor heads to Wilmington to visit the iconic Charcoal Pit, a classic drive-in restaurant that has been a local favorite since the 1950s. Taylor tries their famous Pit Burger and chats with owner John O'Brien about the restaurant's history and enduring popularity.

Throughout the episode, Taylor showcases the unique flavors and culinary traditions of Delaware, from the farm-fresh produce to the classic boardwalk treats and craft spirits. State Plate season three episode three is a delicious and informative journey through the First State.