Hot Stove Radio

KIRO Radio 97.3 FM

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A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.

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Hot Stove Society: Lunch Competition Benefiting the University District Food Bank

We talk Turkey! // Eliza Ward, owner of ChefShop.com, takes us on a journey through the world of panettone // We dive into the flavors of Down Under // Pastry Chef Brittany Bardeleben inspires us with her take on holiday desserts // Dr. Nathan Myhrvold shares insights from his latest book Modernist Bread at Home // And of course, we wrap it all up with Rub with Love Food for Thought Tasty Trivia!

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١٣ جمادى الأولى

Hot Stove Society: “Shortcut or Scratch” Gnocchi + It's Gravy Season

It’s Gravy Season - Tom talks Gravy // Award-winning Chef Maggie Trujillo from Fire & Vine Hospitality joins us to share insights on the power of collaboration in the kitchen // We’ll dig into ways to make the most of Fall Greens // Father-and-son captains John and Jack McHenry dive into the world of Alaskan halibut fishing // Loretta’s “Shortcut or Scratch” Gnocchi // Eric Tanaka, Managing Partner of TD & Co, joins us to talk about his recent culinary adventures through Mexico City // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

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Hot Stove Society: Thanksgiving pies + Seattle’s iconic Dick’s Drive-In

Chef Bridget Charters shares expert tips for crafting exceptional Thanksgiving pies // Seattle filmmaker and Eva’s Wild founder, Mark Titus, dives into the story of Alaska’s sockeye salmon, the beauty of whole salmon for the holidays, and a sneak peak at his upcoming film // The Hot Stove Society Tasting Panel tackles a seasonal favorite—canned pumpkin! // Jasmine Donovan, President and CFO of Seattle’s iconic Dick’s Drive-In Restaurants, talks about this beloved institution and its future // Austin Allred, owner of Royal Family Farming, joins us to discuss their partnership with Dick’s Drive-In and the importance of regenerative agriculture // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

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Hot Stove Society: Fall Polenta + Eggs-cellent Eggs Benedict

We walk through what makes an excellent Eggs Benedict // Dive into creating a delicious Meatloaf // Captain Keith Robins from Spot Tail Guides talks us through local Salmon fishing // Then, craft creamy fall Polenta // After all that cooking, Rachel Belle joins us to share her new book: Open Sesame // The Hot Stove Society Tasting Panel explores the world of Tahini // And of course, we’ll wrap up the show with Rub with Love Food for Thought Tasty Trivia!

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Hot Stove Society: The Ultimate Seafood Platter + Maple Syrup

The Hot Stove Society Tasting Panel dives into maple syrup // We're wrapping up National Seafood Month with Alaskan Crab as part of the Seafood 101 campaign // We build the Ultimate Seafood Platter // Back by popular demand, Cynthia Nims is here for part two of Preserving Family Recipes // New York Times bestselling author Julia Turshen is here to share her new cookbook 'What Goes With What: 100 Recipes, 20 Charts, Endless Possibilities' // And of course, we finish up with Rub with Love Food for Thought Tasty Trivia!!

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Hot Stove Society: Braising Meats + Tasting Panel - Pears

Did a listener’s home-grown tomato outshine Jackie’s perfect one? If so, we’ll reveal the Tomato Triumph winner // We dig into Winter Squash! // Continuing our celebration of National Seafood Month, we’re joined by Craig Morris from Genuine Alaska Pollock Producers // We talk braising meats – fall’s ultimate comfort food // Pastry Chef Britany Bardeleben is here to chat about seasonal sweet treats // The Hot Stove Society Tasting Panel explores pears // Cynthia Nims is here to talk about preserving family recipes // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

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Hot Stove Society: Cheeky & Dry + “Duck Four Ways”

We talk French culinary travels with our producer Becky Guzak // Back by popular demand, we welcome Kirsten Vracko from Cheeky & Dry, Seattle’s first non-alcoholic bottle shop // Fresh from the harvest, we explore produce-packed fall salads // In celebration of National Seafood Month, we’re joined by Rut Perez-Studer, Sr. Manager of Fisherman’s Terminal // The Hot Stove Society Tasting Panel searches for the best store-bought vanilla ice cream // Tom shares his recent “Duck Four Ways” menu // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!

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Hot Stove Society: National Seafood Month

Fall produce with Loretta Douglas // Café Lago and Chef Laura Thompson // Pork Chops // National Seafood Month // Thierry's Pot-au-feu

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مشاهدة الكل (١٠٢)

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من ٥

‫١٢٣ من التقييمات‬

Graceful Transition

١٥ رجب

Mt.ShastaRat

I appreciate the soft, easy transition of this podcast from Tom and Thierry to Tom, Loretta and Bridgette after the amazing French chef has passed on. I still listen and learn and although all know no one replaces Thierry, it’s still a show I enjoy listening to each week. I used to listen in my car back in the day in Seattle. Loretta mentioned she was surprised about a comment in Chef Thierry’s recipe last week regarding saving some pan drippings or other but that’s exactly what I remember Thierry emphasizing. Save everything in the freezer for a future addition to another use.
I listen every week!

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TheTacoBelle

Great show to listen to while I’m cooking or doing dishes! Great way to stay in touch with what’s in season.
Very engaging!

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Sueboo65

I listen during my commute! SO much better than the silly radio morning shows. I’m learning so much with each episode.
Unfiltered

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MariaLuzO

These two! What to say?! A love letter to our messed up chaotic love mess that is Seattle. I would love to write a book or opera or movie with these two (I have young energetic artist fam/friends). We owe it to food and restaurant lovers ❤️ TD and TR please consider as you have so much to give.

A foodie's dream! Chef Tom Douglas, winner of the prestigious James Beard Award, reviews the Puget Sound's best restaurants, shares recipes based on a special weekly ingredient, and answers your burning culinary quandaries.