Seasoned Connecticut Public Radio

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: Chef, painter and philanthropist. His latest book is Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird.
Matthew Browning: Founder of Oui Charcuterie.

FEATURED RECIPE:Julia and Jacques's Dueling ChickensFEATURED 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!
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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: Curator of poetry for the Yale collection of American Literature at the Beinecke Rare Book & Manuscript Library in New Haven, Conn.
Abou Sow: Owner of Prince Abou’s Butchery in Astoria, NY.
Damon “Daye” Sawyer: Executive chef and co-owner of 29 Markle Ct. in Bridgeport, Conn.

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:


Joan Paul: Co-owner of The Griswold Inn in Essex, Conn. (@griswoldinn)
Aaron Sarwar: Manager of Shish Kebab House of Afghanistan in West Hartford, Conn. (@shishkebabhouse)
Angela Sarwar: Assistant Manager of Shish Kebab House of Afghanistan in West Hartford, Conn.
Frank “Wayne” Stone: Owner of the Glenwood Drive-In in Hamden, Conn. (@Glenwooddrivein)
Kelly Ciccone: Daughter of Wayne and owner of Kelly’s Cone Connection in Hamden, Conn. (@kellysconeconnection)
John Kanell: Author of Preppy 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
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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.: CEO of Chabaso and Atticus Bakery in New Haven, Conn.
Selene Tepatzi: Bakery manager and pastry chef at Atticus Bakery in New Haven, Conn.
Michael W. Twitty:  James Beard Award-winning culinary historian and author of The Cooking Gene and Koshersoul: The Faith and Food Journey of an African American Jew
Ony Obiocha: Entrepreneur and natural wine enthusiast. Founder of Palm Wine, “a natural wine social club for the homies” (@palmwine.us)
Adam Bitker: Co-founder of Ungrafted Selections, purveyors of conscientiously farmed, handcrafted wines from small, independent growers

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: Farmer, co-owner of Four Mile River Farm in Old Lyme, Conn.
Chris Bourne: Farmer, co-owner of Four Mile River Farm in Old Lyme, Conn.
Tina Sirico: Chef and inventory manager at Four Mile River Farm in Old Lyme, Conn.
Dave Harkness: Co-founder of the Connecticut Garlic & Harvest Festival in Bethlehem, Conn.
Ben Dubow: Executive Director of Forge City Works in Hartford, Conn. Fire By Forge Restaurant & Café will open in early 2023.
Jordan Abbott: Owner of Nutmeg + Honey – curators of Connecticut-made gift boxes, based in West Hartford, Conn.

More photos:View additional photos of this month's featured guests and Fire By Forge courtesy of Winter CaplansonFour Mile River FarmDishes on the Fire by Forge menuView 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
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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: Owners of Hogan’s Cider Mill in Burlington, Conn.
Margaret Borla: Manager of Hogan’s Cider Mill
Dan Pucci: Cider expert and co-author of American Cider: A Modern Guide to a Historic Beverage
Craig Cavallo: Cider expert, food writer, and co-author of American Cider. Craig also owns Golden Russet Café and Grocery in the Hudson Valley

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.