For Immediate Release
The Award-Winning Original Series, Hosted by Taylor Hicks,
Will Premiere on Friday, August 11th at 7:00PM ET
(Indian Land, SC – May 23, 2017) – Family-entertainment network INSP today announced that the 2nd season of their popular and critically-acclaimed original series, State Plate will premiere on Friday, August 11th at 7:00PM ET, as part of the “Destination Fridays” programming block. The announcement was made by Doug Butts, SVP of Programming at INSP.
“Our goal is to cover ALL fifty states,” said Butts. “And we are well on our way. Season two of State Plate will feature even more of the foods we’ve come to know and love as part of America’s cultural history. Thankfully, there is no shortage of stories to tell.”
By the end of the second season of State Plate, the show will have featured more than 180 iconic foods; everything from crab cakes in Maryland and peaches in Georgia; to chili in Texas and potatoes in Idaho. As he makes his way from coast to coast, Taylor visits farms, ranches, markets, festivals, and other diverse and unusual locales. In the process, viewers share in the journey as he uncovers the rich details behind each state’s unique food traditions. It’s a heaping helping of America’s most beloved cuisine, rich in history, folklore, and flavor.
State Plate is produced for INSP by RIVR Media
What the critics have said about State Plate
“It’s been 10 years since [Taylor] Hicks took home the microphone trophy, and now he’s using his Southern charm and entertaining know-how to launch a new reality show. Instead of vying for votes he’s filling his plate as host of the new food and travel series State Plate.” –Parade.com
“State Plate, an INSP original series, takes viewers on a tour of the country with host Taylor Hicks, the “American Idol” winner, platinum selling artist and restaurateur, for a look at the culinary culture of some of America’s “most intriguing cuisine.” –Denver Life Magazine
“State Plate looks at different states’ iconic dishes and the connection between a state’s agriculture and cuisine.” –Columbus Telegram