State Plate with Taylor Hicks Season 3 Episode 9 Arkansas

State Plate is a food travelogue series that takes viewers on a culinary journey across the United States to explore unique regional dishes and their origins. In season 3 episode 9, titled "Arkansas", host Taylor Hicks travels to the southern state of Arkansas to discover the flavors and stories behind some of its most iconic foods.

The episode begins with Hicks visiting the historic town of Bentonville, where he meets up with local chef Rob Nelson to try one of Arkansas' favorite dishes, the fried catfish. Nelson takes Hicks to a local fish fry, where they watch as catfish fillets are coated in seasoned cornmeal and fried to crispy perfection. Hicks also learns about the history of catfish farming in Arkansas and how it became a staple of southern cuisine.

Next, Hicks heads to Little Rock, the state capital, to try another Arkansas classic - the barbeque. He meets with owner and pitmaster Eric Thomas of Whole Hog Café, a local institution known for its slow-cooked, smoky meats. Hicks gets a behind-the-scenes look at the process of smoking and slicing brisket, ribs, and pork shoulder, and tastes some of the restaurant's signature sauces.

Moving on to dessert, Hicks visits the tiny town of Scott, known for its world-famous pecans. He meets with local farmer Ben Boyce, who shows him around his family's orchard and explains the process of harvesting and shelling pecans. Hicks then visits the Pecan Grove Store, a local market and candy shop that specializes in homemade pecan treats like chocolate-covered pecans, pecan brittle, and pecan pralines.

For the final dish of the episode, Hicks travels to the historic town of Eureka Springs to try a unique regional specialty - the fried pie. He meets with owner and baker Karen Gros of the Ozark Mountain Smokehouse and Grill, who teaches him how to make the perfect fried pie using fresh fruit and a flaky crust. Hicks also learns about the history of fried pies in Arkansas and why they have become such a beloved part of the state's culinary tradition.

Throughout the episode, Hicks is not only focused on the food but also the stories behind it and the people who make it. He celebrates the rich culinary heritage of Arkansas and the passion and dedication of the chefs, farmers, and artisans who keep that tradition alive. By the end of the episode, viewers will be left with a newfound appreciation for the unique flavors and traditions of the southern state.