American Idol winner Taylor Hicks is currently in S.C. to film for season 3 of his culinary travel TV series, State Plate, in which he tries signature dishes from each state he visits (like kalua pig in Hawaii and elk in Wyoming). 🍽 He was in Lexington yesterday, visiting The Root Cellar and Clayton Rawl Farms – and we got the chance to chat with him.
Where have you been in S.C. so far?
“Charleston for a good chunk… we ate she-crab soup at Poogan’s Porch. Some benne wafers (pocket desserts) and had a Low Country Boil. It’s always great to be in a land and sea state – so much diversity in the food.”
We heard you went to Clayton Rawls Farms in Lexington. What did you get to do there?
“Well, the idea of State Plate is to actually go to the farms and talk about the types of foods that come from those farms… kind of like ‘Dirty Jobs’ meets ‘Diners, Drive-Ins and Dives.’”
What did you eat at the Root Cellar?
“Collard greens. Greens and more greens. Grits and Greens... You know, that’s a South Carolina thing.”
Where to next?
“Charlotte, then West Virginia.”
The S.C. episode should air on INSP TV (TWC/Spectrum channel 53) this Fall.
