State Plate with Taylor Hicks Season 3 Episode 5 Kansas

State Plate season 3 takes viewers on a culinary journey through the great state of Kansas in episode 5. Host Taylor Hicks, winner of the American Idol competition, introduces viewers to a variety of delicious and unique dishes that are steeped in Kansas culinary tradition.

The episode begins with a visit to the picturesque Grinter Farms in Lawrence, where Taylor learns about the history of the state's sunflower fields, which have long been an integral part of Kansas culture. He observes the planting and processing of sunflowers, which are known for their high nutritional value and bright yellow petals.

Next, Taylor travels to Kansas City, a hub of barbecue culture, to learn about the famous Kansas City-style barbecue. He meets with Chris Schafer, owner of The Rub BBQ restaurant, who demonstrates the smoking and preparation techniques used to create this iconic dish. Taylor samples the succulent meat and tangy sauces that make Kansas City-style barbecue a worldwide sensation.

In the town of Palco, Taylor visits the farm of Betsy and Shane Drew, who raise heritage-breed Berkshire pigs. The couple explains how they use traditional and sustainable farming practices to raise their animals, resulting in high-quality meat that is free from antibiotics and hormones. Taylor gets a chance to see the pigs up close and even helps to feed them.

The next stop on the State Plate culinary journey is to the town of Leoti, where Taylor learns about the region's famous fried chicken. He meets with the owners of the celebrated Chicken House restaurant and observes the preparation and frying of their signature dish. Taylor enjoys a plate of the crispy and flavorful chicken with a side of homemade mashed potatoes and gravy.

The episode also highlights the unique role that German settlers played in shaping Kansas cuisine. In the town of Hays, Taylor visits Gella's Diner and Lb. Brewing Company, which features a menu of German-inspired dishes. The owner, Gerald Wyman, explains the cultural and culinary influences that have shaped the restaurant.

Among the dishes showcased in this episode is the sauerkraut burger, a Midwestern specialty that combines juicy beef with tangy sauerkraut. Taylor also samples the pilsner beer brewed on-site, which is made with grains grown in western Kansas.

The culinary journey through the state continues with a visit to an apple orchard in Fort Scott, where Taylor learns about the rich history of apple growing in the region. He meets with a local farmer who shows him how the apples are harvested and processed, resulting in tasty juice, cider, and apple butter.

Finally, Taylor travels to Wamego to visit The Friendly Cooker, a restaurant that offers classic Kansas dishes with a modern twist. He meets with the owner, Chef Angie Brame, who creates a range of innovative and flavorful dishes, including the famous bierocks, a meat-filled pastry with German roots.

Throughout the episode, Taylor showcases the friendly and welcoming spirit of the people of Kansas and the loyalty they have towards their culinary traditions. He emphasizes the importance of preserving these culinary treasures for generations to come and inspiring new generations of food lovers.