Seasoned Seasoned explores Connecticut's seasonal ingredients and the passionate people who grow and cook our food. In addition to farmers and cooks, Seasoned hosts Marysol Castro and Chef Plum talk to wine experts and cookbook authors, too. The show airs on Connecticut Public Radio every Thursday at 3:00 and 11:00 pm.
Seasoned

Seasoned

From Connecticut Public Radio

Seasoned explores Connecticut's seasonal ingredients and the passionate people who grow and cook our food. In addition to farmers and cooks, Seasoned hosts Marysol Castro and Chef Plum talk to wine experts and cookbook authors, too. The show airs on Connecticut Public Radio every Thursday at 3:00 and 11:00 pm.

Most Recent Episodes

Apple Season: Favorite Local Orchards, Cider Donuts + More

Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious, Jazz or Jonagold? If you've got a question about apples, or you just want to shout-out your favorite pick-your-own farm, or apple-studded donuts, join the conversation. Amy Traverso, author of The Apple Lover's Cookbook is our guest for the whole hour. We want to know how you cook with apples. Have a tip for making homemade apple butter or better still—a mulled cider? Share it with us! Autumn is here, and there are plenty of delicious ways to get your "apple a day." Amy, our guide to cooking and eating apples, shares apple recipes, including apple cider donuts and a savory apple supper, as well as tips for baking a deep dish apple pie. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Amy Traverso – Senior food editor at Yankee magazine, co-host of Weekends with Yankee, and author of The Apple Lover's Cookbook: The Classic Guide to Cooking and Eating Apples Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

How to Sear Scallops + Ocean Farming in Connecticut

If you close your eyes and imagine a farm in Connecticut, you're likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it's like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly. Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Dan Meiser – Owner of Oyster Club, Engine Room, and Grass & Bone in Mystic Will Ceddia – Oyster farmer and co-owner of Sixpenny Oyster Farm in Noank Suzie Flores – Co-owner of Stonington Kelp Company in Stonington Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

The Icons From Bloodroot + Melissa Clark's Tips For Eating Less Meat

Tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We're also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they're doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article "The Meat-Lover's Guide to Eating Less Meat" and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu. Bloodroot at the movies! Selma and Noel "star" in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, September 20 at 7:00 pm. Order tickets on Remarkable Theater's website. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Selma Miriam and Noel Furie – Owners of Bloodroot, a feminist vegetarian restaurant in Bridgeport Michone Arrington – Chef and co-owner of The Art of Yum in Waterbury John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven Melissa Clark – New York Times columnist and author of more than 30 cookbooks Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Let's Do Lunch: Tips For Parents + How Are We Feeding Students?

We're calling on the pros for advice on the midday meal. This week on Seasoned, we get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat. We also brainstorm how to make lunchtime stress-free for busy parents whose home office may or may not be the kitchen table. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, about the challenges of turning $3.50 into a meal made from scratch. Finally, a mom with a son in a New Haven school district describes her experience trying to access meals for a child with multiple food allergies. Mayor Justin Elicker responds. Marysol Castro speaks with John Frassinelli to get a broader view of how Connecticut's Department of Education is working with districts to feed all students, whether they are learning remotely or in school. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Diane Morrisey – Mother of six and self-taught home cook from Trumbull, Connecticut. She's also a recipe creator, food stylist, and Instagram star. Dan Giusti – Founder and CEO of Brigaid. Nijija-Ife Waters – Parent of two sons and president of the Citywide Parent Team for the New Haven Public Schools. Mayor Justin Elicker - First term Mayor of the city of New Haven (@MayorElicker) John Frassinelli – Connecticut State Department of Education, Bureau Chief of Health, Nutrition, Family Services and Adult Education Support the show: https://www.wnpr.org/donate See omnystudio.com/policies/listener for privacy information.

Seasoned Takes Your Calls + Celebrity Chef Michele Ragussis

This week on Seasoned: We're live and taking your calls. Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans. Support the show: https://www.wnpr.org/donate See omnystudio.com/policies/listener for privacy information.

Community Farming + Vegetable Kingdom's Bryant Terry

How have Connecticut's farms been affected by the COVID-19 pandemic? Marysol Castro tours Fairgate Farm, an urban volunteer-powered farm in Stamford. And, Chef Plum introduces you to local farmer, Farah Masani. Farah cultivates anywhere from one to seven acres of other people's land—growing food for herself, restaurants, and the community. Interested in visiting some Connecticut farms? Farah recommends some favorites. Plus, Afro-Vegan author Bryant Terry's new cookbook, Vegetable Kingdom, is a celebration of all that is vibrant and delicious in the plant word. We'll talk to the author about his activism, local farms, and how his daughters, ancestors, and Hip Hop, inspire his cooking. Support the show: https://www.wnpr.org/donate See omnystudio.com/policies/listener for privacy information.

Affordable Summer Rosés and Objectively Delicious Cocktails

It's rosé season! $10 wines are likely getting you through the dog days of summer. Connecticut sommelier and self-described "Cork Dork" G. Patel shares the rosés you'll want to drink right now. Plus, John deBary, irreverent author of Drink What You Want, shares a few classic cocktail recipes and describes his work with The Restaurant Workers' Community Foundation. Support the show: https://www.wnpr.org/donate See omnystudio.com/policies/listener for privacy information.

Feeding People During a Pandemic

Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they've adapted their businesses to meet the challenges of feeding people during a pandemic. And, we'll say goodbye to a beloved mission-driven restaurant in Hartford that closed its doors permanently due to the virus. What's next for Cary Wheaton, the tireless creator of Firebox? Finally, Stephanie Webster and Chef Jess Bengston spearheaded "Food For The Front Lines" in Fairfield County, raising over $130,000 to support front line workers as well as 70 restaurants in the area. Stephanie is also the editor of the Connecticut Chefs Recipes for Restaurant Relief Cookbook. She shares the backstory behind those efforts along with some favorite recipes from the book. Join the conversation on Facebook (https://www.facebook.com/ctpublic/), Twitter (https://twitter.com/wnpr) , and email (seasoned@ctpublic.org) Robyn Doyon-Aitken and Catie Talarski contributed to this show. GUESTS: Tyler Anderson – Chef and restaurateur, owner of six restaurants in the state Michele Sharma – Chef and owner of South on Bostwick Cantina & Grille in Bridgeport Aki Arai - Chef and owner of House of Yoshida in Bethel Louise Joseph – Chef and owner of Dough Girls Wood Fired Pizza on the Go Cary Wheaton – Creator of Firebox in Hartford, Director of Forge City Works Craig Sklar – Former owner of The Beer Collective in New Haven, current project: Haven Hot Chicken David Lehman — Connecticut Commissioner of the Department of Economic and Community Development, and Governor Lamont's Senior Economic Advisor Stephanie Webster – Co-founder of Food For The Front Lines, creator of CTbites, editor of Connecticut Chefs Recipes for Restaurant Relief e-Cookbook Links: Chef and restaurateur: https://www.cheftyleranderson.com/ South on Bostwick Cantina & Grille: https://www.facebook.com/southonbostwick/ House of Yoshida: https://www.house-of-yoshida.com/ Dough Girls Wood Fired Pizza on the Go: https://www.doughgirlsonthego.com/ Support the show: https://www.wnpr.org/donate See omnystudio.com/policies/listener for privacy information.

Seasoned: Promo

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