Fridays at 8p ET

North Carolina

Friday, March 16th at 8p ET

North Carolina may be first in flight, but can it also be first in bite? On this episode of State Plate, Taylor Hicks will explore the farm-to-table flavors of a state famous for its Southern staples and slow-roasted meats. First, Taylor will pick a versatile native grape, used in everything from juice to jelly, and make a perfect spread for homemade biscuits. Then, he’ll weigh in on a BBQ battle royal that’s left a state divided on what constitutes “true ’cue.” Next, he’ll try two sides that feature farm-fresh greens. And finally, he’ll savor some homemade sweet potato pie, a true Carolina treat. It’s a Southern smorgasbord on this episode of State Plate.


Featured Plates & Food Contributors

Appetizer: Muscadine Jelly
Hills Orchard & Vineyard  

Entrée: BBQ Pulled Pork
The Pit Authentic Barbecue | Learn More

Side 1: Kilt Lettuce and Onions
Roosters – A Noble Grill | Learn More

Side 2: Coleslaw
Bender Farms

Dessert: Sweet Potato Pie
Jones Family Farms


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