State Plate with Taylor Hicks Season 3 Episode 6 Michigan

State Plate is an American television show that takes its viewers on a tour of the United States, one state at a time. Each episode is dedicated to a specific state and its signature dishes, highlighting the unique ingredients, recipes, and flavors that make it famous. In season 3, episode 6, the show takes a look at Michigan.

Michigan is known for its beautiful scenery and diverse landscape, from the Great Lakes to the rolling hills of the Upper Peninsula. It is also known for its food, which is heavily influenced by the state's rich agricultural heritage and diverse immigrant population. From iconic regional favorites like Coney Island hot dogs and classic pasties to modern farm-to-table cuisine, Michigan has something for every taste.

The episode begins with host Taylor Hicks visiting a farm in the heart of Michigan's wine country. Here, he learns about the state's flourishing wine industry and meets some of the people responsible for its success. He also learns about the unique climate and geography that make Michigan's wine so distinctive.

Next, Hicks heads to Detroit, where he tries one of the city's most famous dishes: the Coney Island hot dog. He visits the oldest Coney Island restaurant in Michigan, American Coney Island, where he meets the family behind the business and gets a behind-the-scenes look at how their famous hot dogs are made. He also tries a Detroit-style pizza, which is known for its thick, crispy crust and delicious blend of cheeses.

In Frankenmuth, Hicks visits a local bakery that specializes in traditional German pastries. Here, he learns about the community's strong German heritage and tries some of their signature treats, like butterhorns and strudel. He also visits a local restaurant that serves up classic comfort food, like chicken and dumplings and homemade pies.

Throughout the episode, Hicks also visits a variety of other local businesses and farms, including a maple syrup farm, a cherry orchard, and a trout farm. He learns about the unique challenges these businesses face and how they have adapted to changing times.

Finally, Hicks ends his tour of Michigan in the Upper Peninsula, where he meets with a local chef who is passionate about using fresh, local ingredients in his cooking. He visits a local farmers market, meets some of the region's farmers and artisans, and even tries his hand at making his own pasty.

Overall, State Plate season 3 episode 6 is a celebration of Michigan's rich culinary heritage and diverse food scene. From classic comfort food to modern farm-to-table cuisine, Michigan has something for everyone, and this episode does an excellent job of showcasing the best of what the state has to offer. Whether you are a foodie or simply interested in learning more about Michigan's culture and history, this episode is sure to delight and entertain.