Thank you Washington, for teaching us Almond Roca. This concludes all 50 states and my 50 plates. All this time waiting for geoduck clams that never came through. I’m so glad I dug a little deeper and found this Tacoma gem. It’s almost Christmas in July!
Thank you Florida, for teaching us The Cuban Sandwich, Conch Fritters, with key lime aioli, and the crowd pleasing Key Lime Pie. Would also like to mention, Florida is where my life began to take shape, culinary school, made some life long friends, and met my amazing wife Ann. Jameson, our first born son arrived in Naples; needless to say, great memories.#floridacuisine
Thank you Colorado, for teaching us Lamb with roasted Chili Fondue, delicious snack. #elwayssteakhouse #coloradolife
Thank you Wyoming, for teaching us your style baked beans. We had ours with smoked Elk Sausage, and was well worth the wait. #yeolebutchershop_tx #gamemeat #my50plates
Thank you New Mexico, for teaching us Hatch Green Chili Stew. I remember line cooking many years ago in Santa Fe, the first thing I was asked was if I knew about Hatch Chilies. Next to nothing is what I knew, but I quickly learned as it is a deeply rooted part of there culture. I happened to be there during their harvest, and with it being widely celebrated through out the state we had six wine dinners spread across the hotel featuring multiple dishes, with these chilies at the forefront. Oh and it is early for its season and I could not wait until August, freeze dried and re-hydrated is the way to go. #greenchilifestival #chili
Thank you Oregon, for teaching us Pok Pok wings, and for getting this delicious ice cream with your local cherries all the way to Texas!
Thank you California, for teaching us Cioppino. I have made this dish many times in my career; I do not remember it tasting this good. Or did I not really taste it then? Either way, I see it now!
Thank you North Carolina, for teaching us your style of bbq! Pulled pork with your peppery vinegar based sauce, one of my favorites.
Thank you New Jersey, for teaching us Pork Roll. It’s a perfect gooey breakfast on a hard roll. He said Taylor Ham is a pork roll, not every pork roll is Taylor Ham.
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