Seasoned

Three of the state's best mixologists join Chef Plum in studio to talk about seasonal drinks, both spirited and zero-proof, as we slide from spring into summer. Guests make, taste, and give the backstories of cocktails from their bar menus they're most excited about right now. GUESTS: Tim CabralOrdinaryBar PiñaGioiaJade AyalaOyster ClubThe Port of CallJustin MoralesUp N’ Down Rock and BourbonFire By Forge DRINKS INSPIRATION: We have several “drinks of summer” from recent cocktail cookbooks that our producers pored over! There are Blueberry Lemonade Margaritas, a Blackberry Faux-jito, Moscow Mule Popsicles and drinks in “cocktail pouches” from Trap Kitchen’s Street Cocktails book...lots of fun recipes you might want to try for a party or a night in. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him on and get to know the man behind the once-tiny micro-bakery making some of the best bread in the state. GUESTS: Terry Walters: Nourish: Plant-Based Recipes to Feed Body, Mind, and Soul, Eat Clean Live Well, Clean Food, and Clean Start. @terrywalterscooksTerry on FacebookKevin Masse:Small State Provisions@smallstate@smallstate FEATURED RECIPES: Watermelon Radish and Sugar Snap Peas Sweet Potato Pizza with Maitakes Heirloom Tomato and Millet Tart This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Seasoned is exploring tea this episode, but we're going beyond a Tea 101 because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good? We talk with Frank Kwei, tea master from the cultural and humanitarian center Grace Farms in New Canaan about tasting teas and the mission behind Grace Farms Food. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist Heather Wright Fitzgerald for a tea and tarot card reading. (He's nervous, but CT Public's resident tea maker and enthusiast Meg Fitzgerald is there for support.) Plus, we check in with students in Central Connecticut State University’s Tea Club. GUESTS: Frank Kwei: Grace FarmsHeather Wright Fitzgerald:Tea & Tarot Wellness BoutiqueCCSU’s Tea Club: learn more about the clubfind the club on Instagram Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald and Sabrina Herrera. Melody Rivera is our intern and she helped produce the CCSU Tea Club segment. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

MMMMM, doughnuts. Where is your favorite doughnut shop in the state? Are you a classic cake-y or a fluffy yeasted doughnut person? Glazed or frosted? Sprinkles or plain? Of course, jelly, right? This week on Seasoned, we're celebrating everybody’s favorite breakfast treat during a live listener call-in show. Guests: Jodi Burns:Blazing Fresh Donuts@BlazingFreshDonutsFacebookAlex Schwartz: featured on NPR@CiderDonuteur This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio and Stephanie Stender. Our intern is Melody Rivera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Chef Plum realizes a lifelong dream in the latest episode of Seasoned. Jacques Pépin sits down for a conversation about his life, his career, and his artistic muse: the humble chicken. Plus, meet the local nurse-turned-farmer behind Oui Charcuterie and get tips for assembling a simple charcuterie board with local salami and cheese, like the one Chef Plum created to share with Jacques. GUESTS: Jacques Pépin Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble BirdMatthew Browning: Oui Charcuterie FEATURED RECIPE: Julia and Jacques's Dueling Chickens FEATURED VIDEO: Chef Plum's Tips for Making a Beautiful Charcuterie Board Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Emily Charash and Katrice Claudio. Our intern is Melody Rivera. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

A selection of Georgia O’Keeffe’s personal recipe collection is on display at Yale’s Beinecke Rare Book & Manuscript Library. We talk with its curator about what the iconic American artist was cooking and eating when she wasn’t painting giant flowers, skulls, and landscapes. And, there’s a new restaurant in Bridgeport we’re excited about. We sit down with chef Damon “Daye” Sawyer to talk about his approach to cooking and what inspires his work at 29 Markle Ct. Plus, producer Emily Charash takes us to Prince Abou’s Butchery in Astoria, NY. She introduces us to Abou Sow, a millennial nose-to-tail butcher who started his artisan halal butchery on Instagram. GUESTS: Nancy Kuhl: Beinecke Rare Book & Manuscript LibraryAbou Sow: Prince Abou’s Butchery Damon “Daye” Sawyer: 29 Markle Ct. Show Notes: The special exhibition “Revisiting the Past—Imagining the Future” is on display at the Beinecke through July 9th. Can’t make it? Anyone can view the digital archive of Georgia O’Keeffe’s recipes online anytime.View the recipes for Rich Cookies, Cucumbers, Sesame Fried Chicken and Swiss Onion Pie.The finger painted portrait of Louis Armstrong/Satchmo mentioned by Chef Daye is by the Bridgeport artist 5ivefingaz and the large, colorful work titled “Grace” is by Will Corprew of 80 by Design. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Hungry for more food inspiration? Sign up for the Full Plate newsletter. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Hearst Connecticut Media’s Leeanne Griffin co-hosts this episode of Seasoned, where we talk with the families behind three local restaurants that have stood the test of time, The Griswold Inn in Essex (pictured), Shish Kebab House of Afghanistan in West Hartford, and The Glenwood Drive-In in Hamden. Plus, the content creator behind the “Preppy Kitchen” brand wants to help you prep for cooking success. Former middle school math and science teacher John Kanell joins us from his goat farm in Litchfield County to talk about his first cookbook, life on the farm, and cozy recipes for winter, including an easy Chocolate-Cardamom Pot de Crème you’ll want to make for Valentine’s Day. To see Leeanne's coverage of Connecticut restaurants and her writing on pizza, lobster rolls, and more, find her at CTPost.com and on Twitter and Instagram. GUESTS: The Griswold Inn@griswoldinnShish Kebab House of Afghanistan@shishkebabhouseGlenwood Drive-In@GlenwooddriveinKelly’s Cone Connection@kellysconeconnectionPreppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures@preppykitchen NOTE: The sea shanty music you heard in The Griswold Inn piece was provided by Cliff Haslam of The Jovial Crew. The music is from Cliff’s 2012 album, The Happy Man. FEATURED RECIPES: Chocolate-Cardamom Pot de Crème Avgolemono (Greek Chicken Soup) Dutch Oven Chicken Pot Roast with Fingerling PotatoesShallots, and Olives This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Hungry for more food inspiration? Sign up for the Full Plate newsletter. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today by visiting ctpublic.org/donate. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You’ll also hear Tagan’s conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew. GUESTS: Charlie Negaro Jr.: ChabasoAtticus BakerySelene Tepatzi: Atticus BakeryMichael W. Twitty: The Cooking GeneKoshersoul: The Faith and Food Journey of an African American JewOny Obiocha: Palm Wine@palmwine.usAdam Bitker: Ungrafted Selections Featured Recipes: Michael Twitty’s Akaras (Black-eyed Pea Fritters) Tagan Engel’s Ultimate Latke Recipe Featured Wines: Anima Mundi Gres: White sparkling wine from Catalunya, made from Macabeo and Xarel-lo grapes. (around $25) Gustavo Riffo Pipeño: Red wine from Chile, made from a varietal called Pais. (around $18-$20) Non: Salted Raspberry & Chamomile Special mention: Chef Plum contributed a recipe to Volume 4 of the “Cook with Jacques Pépin & Friends” series, supporting community-based culinary training programs through the Jacques Pépin Foundation. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Welcome to the new season of Seasoned! Each month, you’ll get to know local chefs and farmers who grow and cook our food as Chef Plum and special guest co-hosts visit the people and places that make our state such a delicious place to live. To kick off the second season of Seasoned, Chef Plum teams up with someone near-and-dear to so many hearts in our local food world: Winter Caplanson, founder of the Connecticut Food & Farm Report and Connecticut Food & Farm magazine. This month, Chef Plum and Winter talk with the family behind Four Mile River Farm in Old Lyme about life on the farm and the craft of butchery. Chef Ben Dubow (pictured below) discusses the spirit behind the mission-based restaurant Fire By Forge in Hartford. And, we have a tasting party with Jordan Abbott, owner of Nutmeg + Honey, curators of Connecticut-made foodie gift boxes. Plus, Chef Plum tries the garlic ice cream at the Connecticut Garlic & Harvest Festival. GUESTS: Nunzio Corsino:Four Mile River FarmChris Bourne:Tina Sirico:Dave Harkness: Connecticut Garlic & Harvest FestivalBen Dubow:Forge City WorksFire By Forge Restaurant & CaféJordan Abbott:Nutmeg + Honey More photos: View additional photos of this month's featured guests and Fire By Forge courtesy of Winter Caplanson Four Mile River Farm Dishes on the Fire by Forge menu View the Connecticut Food & Farm gallery This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Taylor Doyle and Jacob Gannon. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available every month as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! You can also subscribe to our newsletter, Full Plate, for links to videos, recipes, cooking tips, and the latest episode of Seasoned. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan’s Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm’s original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill’s new breakout drink, the Drunken Donut, as well as a flight of ciders. Plus, we talk with Dan Pucci and Craig Cavallo, the authors of American Cider: A Modern Guide to a Historic Beverage. Guests: Chet Dunlop and Theresa Clifford Dunlop: Hogan’s Cider MillMargaret Borla: Dan Pucci: American Cider: A Modern Guide to a Historic BeverageCraig Cavallo: Golden Russet Café and Grocery This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired October 21, 2021. Visuals journalist Ryan Caron-King contributed. Our interns were Abē Levine and Dylan Reyes. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We’re celebrating the craft of pasta making this week on Seasoned. We talk with chef Missy Robbins about her new book, Pasta: The Spirit and Craft of Italy’s Greatest Food with Recipes. And, we visit the New England Pasta Company in Avon, an inclusive workplace where the motto is “everyone belongs.” Plus, we talk with the chef behind Peters Pasta -- he became famous on TikTok for making fresh pasta dough by hand in unexpected places. His videos are mesmerizing. Guests: Missy Robbins: Pasta: The Spirit and Craft of Italy’s Greatest Food with RecipesKim and Scott Morrison: New England Pasta Company and Beanz & Co.Ryan Peters: peterspasta on TikTok Featured Recipes: Fresh Egg Pasta Dough + Extruded Pasta Dough Spaghetti alla Puttanesca Spinach and Ricotta Filled Tortelli with Brown Butter and Ricotta Salata Rigatoni Diavola This show was produced by Robyn Doyon-Aitken and Catie Talarski and originally aired on February 17, 2022. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We talk with a food scientist Julian McClements about what we might eat in the future. Think: tastier, healthier versions of plant-based eggs, seafood, and meat. . .and fun stuff, like 3-D printed meat. Plus, we learn about meat grown from the cells of animals still mooing and clucking at the farm. COO Amy Chen of Upside Foods in California joins us. We also talk with Chase Purdy, author of Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food. And, Chef Plum experiments with grasshoppers and bakes a batch of gluten-free chocolate chip cookies with green banana flour. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Guests: Julian McClements, Ph.D: Future Foods: How Modern Science is Transforming the Way We EatAmy Chen: Upside FoodsChase Purdy: Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food Featured Recipe: Chef Plum's Green Banana Flour Chocolate Chip Cookies Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired January 13, 2022. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psychiatrist from Harvard. She’s a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine. GUESTS: Scott Conant:Peace, Love & Pasta: Simple and Elegant Recipes from a Chef’s Home KitchenUma Naidoo:This Is Your Brian on Food Featured Recipes: Pasta Pomodoro Cast-Iron Skillet Chicken with Fingerling Potatoes Connecticut-Style Lobster Rolls This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired March 10, 2022. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Second only to water, tea is the most consumed beverage in the world. But for something we drink so much, we know surprisingly little about it. This week on Seasoned, we learn about tea from local experts. We talk to two tea importers in the state about what tea is, the characteristics of different types of teas, and how to savor the experience of drinking great tea. Plus, we talk to two herbal tea farmers about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking. Guests: Savvy Tea GourmethereSimpson & VailWhole Harmony FarmThe CharlesArt of Eating Featured Recipe: Hibiscus-Rose Tea Vinaigrette This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Zshekinah Collier and Joseph Vazquez. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired April 8, 2021 Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We’ll get to know them through their personal stories, culinary journeys, and inspiring cookbooks. Guests: Hawa Hassan:In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian OceanGregory Gourdet: Everyone’s Table: Global Recipes for Modern HealthJoanne Lee Molinaro:The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen Recipes from our guests: Sukuma Wiki (Greens and Tomatoes) Zanzibar Pilau (Rice Pilaf) Kicha Fit Fit (Torn flatbread with spiced yogurt) Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs Haitian Pineapple Upside-Down Cake Omma’s Korean BBQ Sauce Mushroom Bulgogi (카레떡꼬치 Grilled Steak) Pecan Paht Pie (피칸팥파이 Sweet Red Bean) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region. Guests: David Standridge: Executive chefThe Shipwright’s DaughterMike Urban: YankeeThe New England Seafood Markets Cookbook Unique Eats and Eateries of Connecticut Featured Recipe: David Standridge’s Tuna Bolognese This show was produced by Robyn Doyon-Aitken and Catie Talarski Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This show originally aired September 2, 2021. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Nothing quite says summer like a beautiful ripe tomato, and in our region, we love our tomatoes. This week on Seasoned, we talk to husband-and-wife tomato farmers Trout and Jennifer Gaskins about growing their many varieties of tomatoes on the farm. We also talk to horticulture scientist Harry Klee about his mission to sequence the genomes of hundreds of tomatoes in order to breed flavor back into the fruit. Plus, the chef and owner of Tony D’s in New London shares a family recipe. Guests: Trout and Jennifer GaskinsFarming 101Dr. Harry Kleewas published in the journal ScienceAnthony D’AngeloTony D’s This show was produced by Robyn Doyon-Aitken and Catie Talarski, with help from Carmen Baskauf. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This show originally aired in August, 2021. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Summertime is the time when we crave healthy, juicy, cooling foods. . .and the fresher, the better! This hour on Seasoned, we’re celebrating the foods of summer and talking with local author, Terry Walters. Terry’s books include Clean Food, Clean Start, and her latest, Eat Clean Live Well. Terry explains what clean eating means to her and offers advice about eating seasonally for optimum health. There’s no better way to see what’s in season than walking through a farmers’ market, so we head to the West End Farmers’ Market in Hartford and talk to the farmers, bakers, and shoppers about what to eat right now. Guest: Terry Walters: Author of Eat Clean Live Well Featured Recipes: Grilled Pineapple Salsa Golden Beet and Blackberry Salad Grilled Sweet Corn with Spicy Rub Robyn Doyon-Aitken and Catie Talarski produced this show. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This show originally aired August 5, 2021. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

This hour, we’re celebrating our 100th episode of Seasoned. That’s 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we’re listening back to a few of our favorite conversations from the last two years. Guests: Pati Jinich: Treasures of the Mexican Table: Classic Recipes, Local SecretsDarina Allen: Ballymaloe Cookery SchoolForgotten Skills of CookingJaime Vai:David Hamilton:David Standridge: Featured recipes from our guests: Smoky Guacamole (Guacamole Ahumado) Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos) Darina Allen’s Irish Soda Bread Steak and Oyster Pie Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans David Standridge’s Tuna Bolognese This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It’s a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS’s cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans. Guests: Kwame Onwuachi:Food & WineMy America: Recipes from a Young Black ChefThe Family ReunionIrma Cádiz:CoquitoLadyNYCDan Rinaldi:Michael Symon: Featured Recipes: Kwame Onwuachi’s Suya Irma Cadiz’s Mofongo con Camarones Dan Rinaldi’s Rhode Island–Style Fried Calamari This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.