Texas Food Contributors

Episode Description | State Plate Seasons

Beaumont Ranch

Beaumont Ranch  |  Traci Garrison

BBQ Brisket & Pan De Campo | Website

Beaumont Ranch opened its doors in 1997. From a few guest cabins the ranch grew into the luxurious vacation destination and event venue it is today. The atmosphere may feel spa-like, but they still hold true to their roots and remain dedicated to putting family first. Beaumont is not only a resort and guest ranch; it’s a real, working cattle ranch housing herds of Longhorn Cattle, llamas, horses and other wildlife.

Cowboy Trick: The traditional way to make Pan de Campo is in a Dutch oven, but if you’re riding the lonesome trail and camping out overnight, it’s not likely you’ll find appliances around. So, simply wrap the dough around a stick and cook your bread over coals.


Suzanne Sweet - Texas Food Contributor

Suzanne Sweet  |  Suzanne Sweet


Suzanne Sweet was born November 16, 1964 in Ruston Louisiana. She moved with her parents to Dallas, Texas in 1968. She graduated from Texas A&M University in 1990 with a BS in Education. Having been diagnosed with Type I Diabetes in 1969, Ms. Sweet began to suffer the effects of her disease, including vision loss. Due to her health issues, she postponed her wedding to Earl David Sweet, but later married on May 23, 1991. A son, Hudson Bradford Sweet was born in April 1994.

In the fall of 2013 when Hudson left for college Suzanne began spending more time in Terlingua, Texas where she had started judging chili contests several years earlier. It was then she decided to try her hand at cooking chili.

She won her first cook off in August of 2014. In 2015 she won The State Fair of Texas Chili cook off in two categories. She also joined the High Sierra Cooking Team. In 2016 she won the Texas Open, which is the Texas State CASI Championship and then the ICS Arkansas Championship. These events qualify her to cook in the ICS World Championship and the Terlingua International Chili Championship the fall, 2016.

Chili to Die For! Legend has it that famed frontiersman Kit Carson’s dying words were “Wish I had time for just one more bowl of chili.”


Dixondale FarmsDixondale Farms  |  Emily Lord

Sweet Onion Casserole

Dixondale Farms has been providing a wide variety of family-grown onion plants since 1913. It wasn’t until 1990, when UPS began delivering to their area in Carrizo Springs, did they start selling their onion plants on a small scale. Today, the farm ships over 800 million onion plants to farmers, home gardeners and garden centers across the nation.

stp108-screen003wCry-Free Chopping! No need to start making dinner by sobbing at the cutting board. Before you cut into your onion, place it in the freezer for about 15 minutes. Supposedly, freezing the onion slightly prevents the release of the tear-inducing chemicals.



That's the Cake Bakery

That’s the Cake Bakery  |  Monte & Grandma Nancy

Texas Sheet Cake | Website

That’s the Cake is a family-owned bakery specializing in cakes that truly reflect the events for which they were made. From simple, sweet sheet cakes to elaborate 3D sculpted masterpieces, each cake is made by hand with the finest ingredients after consulting with the customer to ensure their needs are met.

Owner and Master Decorator, “Grandma” Nancy has over 25 years of experience as a baker. She discovered her talent as she created sweet goodies for her six children. Baking allows her to express her creativity, unleashing her artistic side as a cake decorator.

General Manager and Head Baker, Monte is also the bakery’s tech guy, social media guru and transmitter of all the latest company news. He’s also the one to handle specific questions about customers’ orders.

Nancy and Monte are truly endearing and unique! They’d like to introduce themselves to INSP’s State Plate fans just the way they would if you walked into their store—being their friendly, fun-loving selves!

Nancy writes:
“Howdy, Y’all! My name is Nancy Jo and I am the Owner and Founder of That’s the Cake Bakery, located in the Heart of Texas. Being the mother of 6 children, I naturally have had a love for cooking for as long as I can remember. My focus on baking began in 2000. I knew I wanted to share my confection creations with others, so I founded That’s the Cake Bakery in 2009. I take pride in my cakes tasting as good as they look and love taking a good ‘ole traditional recipe and putting my own spin on it. The favorite thing about my job is seeing my customer’s face when I reveal their cake to them for the first time.”

Monte writes:
“Hey there, fam! I’d like to introduce myself as Monte Berry III or Cletus or Trey. Depending on who you’re talking to, you’ll get a different name. I’m Nancy Jo’s grandson and the master of the kitchens at That’s The Cake Bakery in Arlington, TX. I don’t call myself a chef, yet, but I’m on my way of getting there. I can’t say that I’ve always had a love of baking, but I’ve always had a way in the kitchen especially cooking course meals for my family most of my life. I came to That’s The Cake Bakery in 2014 just out of high school and turned the bakery around, and into more of what it is today, taking in more orders than ever before. I have come to love what I do and enjoy being able to spend time with Grandma Nancy. Though she’s hard-headed and thick-skinned individual, I can still get to her and under her skin! (That’s what I do best!) Give us a try, I guarantee we can help Keep Life Sweet every single day!”

stp108-screen004wHow to Move a Cake: If your cake is just one tier, it can be placed on an adult’s lap in your car. For cakes 2 tiers or more, make sure it’s on a level surface, and an SUV is best. In all cases, crank up the AC, pick up your cake at the last stop before its destination and don’t channel your inner race car driver.




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