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Food

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

Location:

Tacoma, WA

Genres:

Food

Description:

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

Language:

English


Episodes

Hot Stove Society: Dishin' with Allecia from Seattle Met

12/2/2022
Allecia Vermillion, Executive Editor of Seattle Met magazine joins us and gives us some background on how she keeps up with the Seattle dining scene // We learn all about oysters from Robert Spaulding, executive chef of Elliot’s Oyster House // Shallots and how to best utilize them // And of course, We play Rub with Love Food for Thought Tasty Trivia! See omnystudio.com/listener for privacy information.

Duration:01:14:39

Hot Stove Society: Holidays on Ice

11/25/2022
One of our very own chefs at Hot Stove, Kelty Clark Mahoney, was a contributing author to the 2-volume book set “Food and World Culture" // Mike Salvatore from 58 Stars travel entices us with details about trips with Thierry in 2023 // We have invited our enthusiastic audience to submit their burning culinary questions // Recap of Thanksgiving – highlights and inspiration for leftovers // Our recommendations on Christmas gifts for the food obsessed friends on your list See...

Duration:01:14:23

Hot Stove Society: Thanksgiving Gravy Train

11/18/2022
Today is all about the feast of Thanksgiving - celebrating traditions and embracing new trends. We go through the main players – turkey, gravy and dressing and save some room for vegetables, and pie of course // Otilia Baraboi, executive director of Alliance Francaise drops by to tell us about how to connect with the enthusiastic local French community. www.afseattle.org See omnystudio.com/listener for privacy information.

Duration:01:15:33

Hot Stove Society: The County Fair Conqueror, Linda Skeens

11/11/2022
The dynamic website Chef Steps has a fantastic feature on potatoes // Advice on how to get the most flavor from a pork tenderloin // What about them apples – asking our guests to taste 6 varieties with us // It’s time for spicing up great lentil dishes // We are crazy excited to talk with Linda Skeens, who rocked the culinary world as America’s Favorite County Fair Champion with 30 ribbons at the Virginia Kentucky summer competition! See omnystudio.com/listener for privacy information.

Duration:01:14:58

Hot Stove Society: Quick Breads, Soy Sauce and Cheeks

11/4/2022
For fall baking the satisfying ease of quick breads // Tasting Panel - soy, tamari and shoyu // Looking for an alternative protein? - Check out the cheeks! Halibut, cod, pork, beef // Know your Beaujolais classifications // How to assemble a stunning cheese board // Turn your cocktail into a meat brine See omnystudio.com/listener for privacy information.

Duration:01:19:00

Hot Stove Society: Fishy Business and Celebrating 30 Years of FareStart

10/28/2022
We finish up National Seafood Month with cod fisherman Adam Hosmer // The James Beard foundation is hosting Taste America November 3rd at the 4 Seasons and Dick Stevens will tell us more about all the talented chefs that will be there // Angela Stowell, CEO of Fare Start joins us to talk about celebrating their 30th anniversary and welcoming students back for in person training // Last week we teased you with the subject of gratin but today we are really going to do it! // Lastly, we play...

Duration:01:15:06

Hot Stove Society: One Brew Over the Cuckoo’s Nest

10/21/2022
National Seafood month continues, and we embrace the goal of increasing our seafood consumption. Today we visit with Kelli Goodwin of Maritime Operations at Port of Seattle and Bri Dwyer, a Bering Sea Crabber // Thierry’s trip to Morocco and all the delicious dishes he enjoyed // Pike Brewing’s new head Brewmaster, Leslie Shore joins the show to tell us about her role and their new beers // Lastly, we play Rub with Love Food for Thought Tasty Trivia!! See omnystudio.com/listener for privacy...

Duration:01:16:44

Hot Stove Society: Surf & Turf

10/14/2022
We continue our celebration of National Seafood month by learning about pollock from Craig Morris and Bob Desautel // Chef Megan Vaughan of Bourbon Steak visits to talk all things meaty and beyond at her Michael Mina restaurant // Our in studio audience has submitted a few fun questions which we will address // Crisp fall nights call for polenta and we have some ideas on making it scrumptious! See omnystudio.com/listener for privacy information.

Duration:01:14:51

Hot Stove Society: Sweet Sheets to the Wind

10/7/2022
October is national Seafood month and every week we will talk to fishermen and encourage you to cook with more fish. Today we talk with Andy Wink, Executive Director at Bristol Bay Regional Seafood Development Association and Sam Mitchell, Bristol Bay fisherman // Peak season - Apple harvest and so many distinct varieties // Cookbook author Molly Gilbert visits the studio to share recipes from her new book “Sheet pan Sweets” and talks about her blog // Loretta has a big love of rice cakes...

Duration:01:12:57

Hot Stove Society: Classic vs. Contemporary Sauces and Seattle’s Taste of Iceland

9/30/2022
Taste of Iceland is coming up at the Carlile Room and around town // Peak season – Delicata Squash // We dig into sauces – old school and more contemporary // The great supplement last week in the New York Times – “24 recipes that do so much with so little: and 3 that stood out" // Savory powders from pantry staples // Lastly, we play Rub with Love Food for Thought Tasty Trivia" https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022 See omnystudio.com/listener for privacy...

Duration:01:15:09

Hot Stove Society - Ireland, Tapas and Parisian Cakes

9/24/2022
Cookbook author, Aleksandra Crapanzano, joins to talk about her new book Gâteau – the surprising simplicity of French cakes // Luxury travel Expert Susan Cathcart entices us with details of a trip to Ireland with Thierry // Peak Season - Peppers // Tapas - our favorites for easy appetizers // Ordinary to Extraordinary: Meatloaf // Lastly, we play Rub with Love Food for Thought Tasty Trivia! See omnystudio.com/listener for privacy information.

Duration:01:11:55

Hot Stove Society - Peak Season in the Farmer’s Market - Yellow Summer Squash

9/17/2022
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Duration:01:12:54

Seattle Kitchen

9/10/2022
Peak Season – An ode to the end of summer corn // Acclaimed Korean Chef Ji Hye Kim, of Ann Arbor calls in to tell us about Chuseok - Korean Mid-Autumn Harvest Festival // The French uproar over barbecue and virility // The versatility of Cous Cous // We invite questions from the audience // Annie’s Korean fried chicken recipe // Lastly, we play Rub with Love Food for Thought Tasty Trivia!! See omnystudio.com/listener for privacy information.

Duration:01:16:31

Seattle Kitchen

9/3/2022
Peak Season – Back to school Bento Boxes are all the rage // The team behind the magic at Seattle restaurant Off Alley - Evan Leichtling and Meghna Prakash are in the kitchen with us // Eastside restaurant reviews from enthusiastic diners Becky Guzack and Peggy Vert // Kebab extravaganza for the Labor Day BBQ // Lastly, we play our Rub with Love Food for Thought Tasty Trivia Challenge!! See omnystudio.com/listener for privacy information.

Duration:01:16:29

Seattle Kitchen

8/27/2022
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Duration:01:12:34

Seattle Kitchen

8/20/2022
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Duration:01:18:48

Seattle Kitchen

8/14/2022
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Duration:01:16:09

Seattle Kitchen

8/7/2022
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Duration:01:16:43

Seattle Kitchen

7/31/2022
Peak Season – Blueberries! // Amy Weems, the sauce boss is here to talk about Hot Dame Hot Sauce and the burgeoning local condiment scene // Lemon balm, anise hyssop, lemon verbena – more than just a garnish // Ordinary to Extraordinary – next level appetizers // Summertime means lobster rolls - or crab or shrimp? // Lastly, we play Rub with Love Food for Thought Tasty Trivia See omnystudio.com/listener for privacy information.

Duration:01:14:59

Seattle Kitchen

7/23/2022
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Duration:01:15:19