Idaho No Scheduled Airings Taylor heads to water-rich Idaho and its 100,000 miles of rivers and streams. The adventure begins on a fish farm, where Taylor discovers America’s finest caviar and savors an appetizer of these “black pearls” on a blini with sour cream. Next, he helps harvest The Gem State’s most famous export, the potato, and digs into a comforting side dish of a russet baked spud with all the toppings. Then it’s a little bite of Heaven with a Basque heritage, chicken croquetas, crispy and fried to perfection. For his entrée, Taylor saddles up to relocate some cattle to fresh grass, and then settles down to the locally loved Black Angus finger steaks. Finally, dessert is deceptively delicious: the Idaho ice cream potato, topped with cocoa and whipped cream. Featured Plates & Food Contributors Appetizer: Caviar Blinis Fish Breeders of Idaho | Learn More Entrée: Finger Steaks Sean Powers Side 1: Baked Potato Adam Crane Farms, Inc. Sun Valley Potatoes | Learn More Idaho Potato Commission | Learn More Side 2: Croquetas The Basque Market | Learn More Dessert: Ice Cream Potato West Side Drive In | Learn More You may also like... State Plate Recipe: New Hampshire Pumpkin Soup Rooted in the Land A good deal of New Hampshire is rural. We know what that means: Food! From doughnuts, pies, jams and jellies, to... READ MORE State Plate Recipe: Ohio’s Buckeyes Rock on, Ohio! Cleveland might be home to the Rock & Roll Hall of Fame, but do you know what else rocks in Ohio? Food! Ohio Food... READ MORE
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