State Plate with Taylor Hicks Season 3 Episode 7 Virginia

State Plate is a renowned food show that explores the culinary traditions of America, one state at a time. In season 3, episode 7, host Taylor Hicks travels to Virginia to uncover the state’s unique and diverse food culture.

Virginia is known for its rich history and cultural landmark, including being the birthplace of eight American presidents, home to the world’s largest naval base, and a hub for some of the best seafood in the country. Taylor begins his journey by exploring the Chesapeake Bay and its bountiful oysters. He heads to the Rappahannock Oyster Company, where he gets a firsthand experience of how the oysters are harvested and meets the oyster expert who educates him on all things oysters. Taylor also tastes some of the freshest oysters while learning about the important role of oysters in Virginia's economy.

Next, Taylor visits a farm in the Piedmont region that’s transformed into a farm-to-table restaurant and inn. He meets the chef and takes a tour of the farm, where he learns about how the restaurant sources its ingredients. With a commitment to sustainable farming, the chef shows Taylor how they raise pigs, chickens, and bees on site. The chef then prepares a mouthwatering meal that showcases locally sourced ingredients and inspired by the farm’s offerings.

Taylor then travels to the Shenandoah Valley, where he visits a family-owned orchard specializing in apples. Here he discusses with the owner the history of the farm dating back to the early 1900s and how the family is committed to preserving the old traditions. Taylor then experiences apple cider pressing, and even helps make a fresh batch of cider. He also tries some of the apples, including the local favorite, the Winesap apple.

Later, Taylor heads to the city of Richmond, Virginia’s capital, to explore the diverse food scene the city has to offer. Richmond has been named one of the "top 10 food destinations" in the country by Wine Enthusiast. Taylor starts by visiting a famous deli that’s been open for over sixty-five years. The deli’s owner shares the legacy behind the shop, and Taylor tries one of their iconic sandwiches. He then ventures out to a cutting-edge restaurant that fuses Southern cuisine with international flavors, where he meets the chef to see how he pushes the boundaries of traditional Virginia dishes.

Finally, Taylor wraps up his trip with a sweet treat, visiting a bakery that showcases Virginia’s famous peanuts. He learns about the peanuts’ history in Virginia, from the cultivation process to their various uses in local cuisine. The baker then makes a peanut butter pie with a homemade crust, and Taylor gives it a taste.

State Plate season 3 episode 7 is a mouthwatering journey that features some of Virginia’s most iconic foods, from Chesapeake Bay oysters to apple cider to peanut butter pie. Taylor showcases how Virginia's rich history and diverse culture influence its cuisine and introduces viewers to the people behind the delicious food they enjoy.