Chef Plum
Host of Seasoned and Restaurant Road TripChef Plum has hosted Seasoned since its launch in 2020 and is the host and executive producer of Restaurant Road Trip.
Originally from Virginia, Chef Plum has lived in Connecticut since 1999 and is a graduate of The Culinary Institute of America. He’s been a professional chef for more than 25 years.
Chef Plum has been featured on The Food Network, ABC's The Taste, Ehow.com, Jamie Oliver’s Foodtube, The Hallmark Channel, and The New York Times. He spearheaded the Dinner Underground restaurant pop-up in Connecticut, and he’s been the host and executive producer of multiple video series, including Random Acts of Cooking, On the Road (with Edible Magazine), Elite Chef (with Eli’s Restaurant Group), and Restaurant Road Trip.
He hosts his own podcast, Plum Luv Foods Live and is a contributing chef on WTNH’s “CT Style,” WFSB’s “Great Day Food,” and Star 99.9.
When he’s not on the air, you can find Chef Plum judging food competitions like the New York Hot Sauce Expo; the Bacon and Beer Classic; The World Food Championship; the New York Best Wings Festival, and most recently, the New York Mac & Cheese Fest. He’s also a featured chef at the Sun Wine and Food Festival at Mohegan Sun and Cuisines of the Sun at La Estancia.
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Julia Bainbridge, author of Good Drinks, shares recipes for thoughtful nonalcoholic cocktails you’ll want to make whether you’re doing “Dry January” or not. Plus, local juice maker Josephine Joiner (aka Juicy J.) and John Walker, head brewer at Athletic Brewing Co., the state’s only alcohol-free craft beer brewery. -
We’re revisiting an episode that originally aired as we were inching ever closer to the holidays. It occurred to us that while many of you are enjoying some time off, you may be using some of that time to bake. This episode is loaded with tips bakers can use any time. -
The holidays feel different this year. We’re exploring the ways our holiday food traditions keep us emotionally connected, even when we have to be socially distanced. We share recipes for a swoon-worthy salmon and a sweet coquito. Plus, Dr. Laurie Santos of The Happiness Lab podcast helps us see the joy in a pared-down holiday. -
Ina Garten talks with us about her new cookbook, Modern Comfort Food, and shares recipes for Ultimate Beef Stew, Tuscan Turkey Roulade, and Chocolate-Dipped Brown Sugar Shortbread. Think: Milano cookies, but better! -
This hour on Seasoned, YouTube star and cookbook author Sam the Cooking Guy transforms brisket, roast chicken, mashed potatoes, and more into leftovers you actually want to eat. -
The flour is flyin’ and the oven is a hot 500 degrees! This week, we're rebroadcasting our tips for making pizza from scratch at home, and a conversation with pizza historian Colin Caplan about the families behind the three pizza shops that made New Haven pizza famous: Sally’s, Pepe’s, and Modern. -
Fresh ideas for leftovers, a local turkey farmer gives you a new appreciation for the bird you just ate, and we talk to chef Craig Wright about overcoming hardship and giving back to his community. Plus, an etiquette columnist answers questions about celebrating holidays in our new normal. -
How do I know when the turkey is done? To stuff or not to stuff? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America takes your questions about cooking turkey and all the fixins’ for Thanksgiving dinner. We’ll have holiday wine recommendations, too. -
Ready to start baking holiday pies? Get pie-making tips from Kate McDermott. Kate’s taught thousands of people how to make pie at her popular Pie Camps. Plus, we highlight two new local bakeries you may not have heard of yet. One delivers French cakes and pastries to your door, the other mills its own flour. -
Time to start planning your holiday meals! A chef in the U.S. Navy shares lessons learned from cooking hundreds of turkeys over the years. Plus, we visit SONO 1420, a local craft distillery incorporating hemp in their spirits. And Jessica Cote of Birch Hill Tavern shares a recipe for a cozy autumn cocktail you’ll want to sip fireside.
