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.
-
Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week: We’re live and taking your calls about cooking with fire. Christian Stevenson (aka DJ BBQ), is our guest. He’s the author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book. -
Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers’ Market and we stroll through the Durham Farmers’ Market as their season kicks off. A local farmer describes market day prep and we talk to Connecticut's commissioner of the Department of Agriculture about what to expect this year—and what to look forward to. -
We love a story that begins with a meatball. Connecticut chef Anna Francese Gass describes how her mission to recreate the recipes of her Italian mother turned into a cookbook documenting the heritage recipes of dozens of immigrant women. Plus, we catch up with the women of Sanctuary Kitchen in New Haven. -
Marina Marchese of Red Bee Honey explains how honeybees make honey. Plus, Huneebee Project in New Haven—the beekeepers are industrious teenagers. -
The New Haven pizza community lost a legend this month. We remember Gary Bimonte of Pepe’s Pizzeria with guest Colin Caplan (left). We share stories about Gary and listeners shout-out their own favorite local ah-beetz. Plus, Colin describes efforts to make pizza the official state food of Connecticut. -
Sam Sifton of The New York Times and New York Times Cooking talks about his new cookbook, No-Recipe Recipes. It’s the kind of cooking we all love to do—measuring ingredients in bunches, glugs and handfuls. Think of it as encouragement to rely less on traditional recipes and more on improvisation. -
This week: some of our all-time favorite interviews to date. You’ll hear selections from our conversations with Ina Garten, Marcus Samuelsson, and Connecticut’s own vegan chef Chrissy Tracey and pizza historian Colin Caplan. -
Learn about tea from the local experts at Savvy Tea Gourmet and Simpson & Vail. What is tea? What are the characteristics of different types, and how might we savor the experience of drinking great tea? Plus, we talk to the farmers behind Whole Harmony Farm about the benefits of herbal tea, as well as chefs who incorporate tea into their cooking. -
Julia Turshen has written her most personal cookbook yet. We talk to Julia about her new book, Simply Julia, her evolving relationship with food, and what healthy comfort food means to her right now. Plus, what’s it like to cook for the clergy? Two local chefs share their experiences. -
The sun is shining, birds are singing, and peas are going in the ground. It’s spring! Farmer Patti Popp of Sport Hill Farm joins us for a live show where we take your calls and talk about growing and cooking the harbingers of spring: peas, asparagus, ramps, and more. Plus, we celebrate the efforts of local farmers who offer fresh, healthy food to communities all over the state.
