77 episodes

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 Connecticut Public Radio

    • Arts
    • 5.0 • 17 Ratings

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.

    Chef Rocco DiSpirito and ‘Best Baker in America’ Adam Young reflect on early cooking influences and preview the Sun Wine & Food Fest

    Chef Rocco DiSpirito and ‘Best Baker in America’ Adam Young reflect on early cooking influences and preview the Sun Wine & Food Fest

    The Sun Wine & Food Fest, held at Mohegan Sun, is just around the corner. This week on Seasoned, we preview the foodie event with two featured chefs: Rocco DiSpirito and Adam Young of Sift Bake Shop in Mystic. We talk with Rocco about the 20th anniversary of his first cookbook, why cooking for yourself is an act of kindness, and reminisce about his earliest cooking influences. Then, we talk with Adam about his passion for baking, and get tips for making crème brûlée at home. Chef Plum’s ingenious hack involves ice cream.

    • 49 min
    The future of food tastes like plant-based proteins and cell-cultured meat

    The future of food tastes like plant-based proteins and cell-cultured meat

    We talk with a food scientist Julian McClements about what we might eat in the future.

    • 49 min
    "The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking

    "The Korean Vegan" Joanne Lee Molinaro embraces both her cultural cuisine and plant-based cooking

    Joanne Lee Molinaro is a content creator and writer known as “The Korean Vegan.” She’s been sharing stories about food, family, and culture since she started a blog in 2016. Her TikTok videos exploded in 2020. Her first cookbook is a New York Times bestseller, and it’s called The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen. Joanne talks with us about her how her family’s immigrant experience influences her work and her journey from lawyer to content creator to cookbook author.

    • 49 min
    Bubbles! Sparkling wines and cocktails to ring in the new year

    Bubbles! Sparkling wines and cocktails to ring in the new year

    Lots of you will be popping corks and drinking something bubbly on New Year's Eve. But, how much do you actually know about Champagne and sparkling wine? This week on Seasoned, we’re live with wine expert Zachary Sussman. He’s the author of the new book, Sparkling Wine for Modern Times. Plus, professional bartender Chelsea Solkowski shares ideas for festive sparkling cocktails to sip while you’re waiting for the ball to drop. She’s the bar manager and bartender at The Charles in Old Wethersfield.

    This show was produced by Robyn Doyon-Aitken and Catie Talarski with help from Meg Fitzgerald.

    Guests:
    Zachary Sussman – Author of Sparkling Wines for Modern Times: A Drinker’s Guide to the Freewheeling World of Bubbles
    Chelsea Solkowski – Bar manager and bartender at The Charles in Old Wethersfield, Conn.

    Support the show: https://www.wnpr.org/donate

    See omnystudio.com/listener for privacy information.

    • 47 min
    Baking, foraging, and more: A look back at our favorite episodes in 2021

    Baking, foraging, and more: A look back at our favorite episodes in 2021

    We’ve talked to some wonderful people in the food world this past year. This week, we’re listening back to some of our favorite conversations from 2021. We got lots of baking tips from Vallery Lomas and we revisit our time at The Beardsley Zoo, where we learned so much from zoo educators about what the animals in their care eat. Plus, we’re sharing the inspiring conversation about foraging we had with Connecticut chef Bun Lai.

    This show was produced by Robyn Doyon-Aitken and Catie Talarski.

    Guests:
    Vallery Lomas – Author of Life is What You Bake It(@foodieinnewyork)
    Chrissy Shore – Zoo educator at Connecticut’s Beardsley Zoo, Bridgeport, Conn.
    Jim Knox – Curator of education at Connecticut's Beardsley Zoo in Bridgeport, Conn.
    Chef Bun Lai – Chef and pioneer of the sustainable food movement. Host of culinary and educational experiences at Miya’s in the Woods in Woodbridge, Conn. Learn more about Bun Lai's journey by watching the documentary, Little Fish, by Edward Columbia.

    Featured Recipe:Olive Oil-Chocolate Chunk Cookies

    Support the show: https://www.wnpr.org/donate

    See omnystudio.com/listener for privacy information.

    • 49 min
    Gift ideas for the serious cooks and foodies on your list

    Gift ideas for the serious cooks and foodies on your list

    This week on Seasoned, we talk about the kitchen gadgets that end up in every cook’s stocking.

    • 42 min

Customer Reviews

5.0 out of 5
17 Ratings

17 Ratings

chefinsobriety ,

Onions

Not to many people can make an onion as interesting as chef plum.

JackiePat ,

Great show!

Love Chef Plum!!!

Chef Bilotti ,

Refreshing Show!

I tune in to Chef Plums Podcast all the time and now he is on the radio! Can’t get enough of this guy!

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