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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Don't put those grills away yet! Four-time world barbecue champion Myron Mixon answers listener questions about grilling and smoking meat. Featured recipes include Whole Grilled Barbecue Chicken, Smoked Turkey (Hello, Thanksgiving!), and Easy Backyard Brisket. -
When you think of farms, you probably think of red barns and fruit trees. This week on Seasoned: A different kind of farming. We talk to two ocean farmers about growing seafood, and chat with Oyster Club’s Dan Meiser about what makes local oysters so special. Plus, Chef Plum explains how to sear scallops perfectly. -
We’re exploring everyone’s favorite morning ritual with the help of a few Coffee Nerds, including René Martinez of J. René Coffee Roasters and Kaitlyn O’Keefe of Redding Roasters. We’re also sharing your shout-outs for the best coffee shops in the state and talking to a coffee historian about how coffee changed the world. -
Maneet Chauhan is a James Beard Award winning chef, restaurateur, and a judge on Food Network’s Chopped. In her new cookbook, Chaat, she shares recipes from the kitchens, markets, and railways of India. Marysol Castro and Chef Plum talk to Maneet about her book and her mission to reintroduce home cooks to Indian food. -
The flour is flyin’ and the oven is a hot 500 degrees! This week, 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. Plus, we check in with local pizza makers around the state. -
Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious? Amy Traverso, author of The Apple Lover’s Cookbook is our guest. Amy shares apple recipes, apple pie tips, and a savory apple supper. -
When you think of farms, you probably think of red barns and fruit trees. This week on Seasoned: A different kind of farming. We talk to two ocean farmers about growing seafood, and chat with Oyster Club’s Dan Meiser about what makes local oysters so special. Plus, Chef Plum explains how to sear scallops perfectly.
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This week: our conversation with Selma Miriam and Noel Furie, the cooks at Bloodroot, a feminist restaurant in Bridgeport that’s been serving vegetarian meals for more than 40 years. We also check in with two local chefs about how they’re doing at this phase of the pandemic, and get tips from New York Times columnist Melissa Clark for eating less meat and dairy. -
We get tips from Diane Morrisey, a mom of six, about making school lunches kids actually want to eat. Chef Plum checks in with Dan Giusti, the chef transforming lunches in New London public schools, and Mayor Justin Elicker responds to a mom's experience trying to access meals for a child with multiple food allergies. -
Food Network superstar Chef Michele Ragussis helps Marysol Castro and Chef Plum answer your summer cooking questions, including what to do with the more unusual vegetables at the market or in your CSA box. Plus, ideas for cooking chicken of the woods mushrooms, grilling tips, and recommendations for soaking beans.
