Hot Stove Radio KIRO Radio 97.3 FM

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!

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!

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!

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!

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

We announce the winner of our staycation here at the Hotel Andra // We delve into a variety of dishes including Peking duck! // Chef David Mitchell is here from Copperleaf Restaurant & Bar at Cedarbrook Lodge // On Simple to Spectacular! we celebrate Chef Thierry with a special twist asa listener sent in Thierry’s recipe for Boeuf Bourguignon - Luc style // Geraldine DeRuiter is here with her new book called, If You Can’t Take the Heat: Tales of Food, Feminism, and Fury