Hot Stove Radio KIRO Radio 97.3 FM
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- Arts
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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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The Hot Stove Society: Adventure in Alaska
On Loretta’s Shortcut, or Scratch? we explore Indian Simmer Sauces // Kat Lieu is here to share her new book Modern Asian Kitchen // We talk about our new restaurant and concept – Half Shell // Kirsten and Mandy Dixon of Within the Wild Adventure Company in Alaska join us to talk about their cookbook Living Within the Wild // On Simple to Spectacular! we celebrate Chef Thierry by talking through his recipe for Baked Alaskan Halibut with Morels, Ramps, and Smoked Bacon Butter Sauce // Pamela Hinckley, Executive Director of Pike Market Senior Center & Food Bank, shares her Tasty Lunch Discoveries in the Market and The Stone Soup Luncheon Fundraiser // And we finish the show with Rub with Love Food for Thought Tasty Trivia!!
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Hot Stove Society: On the Books
We learn about Tom’s recent culinary travels through Australia and Singapore // Rick Rodgers, cookbook author of over 100 cookbooks, is here to talk about changes in the industry over the past 30 years // Rover’s cookbook co-author Cynthia Nims is here to share her experience putting the book together with Thierry Rautureau // On Simple to Spectacular! We celebrate Chef Thierry by talking through his recipe for Beet and Goat Cheese Tartlets with Walla Walla Sweet Onion Puree // Josh Grunig, owner of Zylberschtein’s Delicatessen and Bakery, is here to talk about high quality ingredients, honoring family recipes, and Passover // And of course, we play Rub with Love Food for Thought Tasty Trivia!
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Hot Stove Society: Risky Biscuits
We talk Simmer Sauces on Loretta’s Shortcut, or Scratch? Segment // Joan MacIsaac, co-founder of Effie’s Homemade, is here to share their story about their delicious biscuits // Chef Sara Harvey from Alderbrook Resort & Spa is here to talk about their restaurant, to share fun oyster events that are happening in April, and we dig into deep conversation about Hood Canal oysters and Sara’s new oyster farm called Black Shield // On Simple to Spectacular! we celebrate Chef Thierry by talking through his Rover’s spring recipe – Soft-Shell Crab Bisque with Morels and Duck Egg // Rachel Belle, podcaster and Editor-at-Large of Cascade PBS, is here to tell us abouther brand-new food TV show called The Nosh with Rachel Belle!
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Hot Stove Society: A Nice Place to Nettle Down
Our Hot Stove Society Tasting Panel reviews coconut milk // We delve into Risotto // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s Spring Recipes // Tom is traveling to Australia & Singapore – what regional dishes should he be onthe search for? // Pastry Chef Stacy Fortner is here to talk biscuits and gravy! // And of course, we play Rub with Love Food for Thought Tasty Trivia!
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Hot Stove Society: Quiche, Frittata, and Strata
We talk Quiche, Frittata, and Strata – What’s the difference? // Claire Hansen, General Manager at Neb Wine Bar & Café is here to is here to talk about our sweet new joint // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring desserts // We go deep on Easter dinner with Ham, Scalloped potatoes, and Spring Veggies!
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Hot Stove Society: Texas Tahini
We talk Traditional Irish Soda Bread // On Shortcut, or Scratch? We talk Simmer Sauces! // We delve into Reuben Sandwich Fixings // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes - House-Cured Salmon with Yakima Asparagus Salad // The Founders and Owners of Mama Restaurant Group, Wassef and Racha Harounare here to share their beautiful culinary philosophy and new ventures
Customer Reviews
Graceful Transition
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!
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!
I listen during my commute! SO much better than the silly radio morning shows. I’m learning so much with each episode.