Katrice Claudio

Chef Plum presses down sugar snap peas for a ferment he's preparing with cookbook author Terry Walters.

A gutsy talk about fermented food. Plus, big plans for Small State

Robyn Doyon-Aitken

Terry Walters explains the benefits of fermented foods in this episode of Seasoned, and talks with Chef Plum about her new cookbook. Plus, baker Kevin Masse talks about expanding Small State Provisions.

Grace Farms tea expert Frank Kwei stands at a service counter surrounded by loose-leaf tea containers.

Putting the tea in communi-tea

Robyn Doyon-Aitken

In this episode of Seasoned, Chef Plum talks with the tea master from Grace Farms and visits a tea shop where an herbalist creates blends inspired by tarot card readings. Plus, we chat with members of Central Connecticut State University’s Tea Club.

Hugh Mangum and Laura Malone, the chefs and owners of Rise Doughnuts in Wilton, CT, standing in their kitchen workspace at a counter with trays of fresh doughnuts.

The best doughnuts in Connecticut

Robyn Doyon-Aitken

This week on Seasoned, we're celebrating the doughnuts and doughnut shops we love. Listeners call-in and share their favorites, too.

A conversation with Jacques Pépin, plus Oui Charcuterie

Robyn Doyon-Aitken

Chef Jacques Pépin talks with Seasoned's Chef Plum about his life, career, and his artistic muse: the humble chicken. Plus, charcuterie board tips from Oui Charcuterie.

Black and white photo of artist Georgia O'Keeffe standing at her stove stirring a pot of stew.

Georgia O’Keeffe’s recipe collection, local chef Damon Sawyer, plus Prince Abou’s Butchery

Robyn Doyon-Aitken

What might we learn about painter Georgia O'Keeffe from her personal recipe collection? Plus, we're excited about a new restaurant in Bridgeport, and we meet a millennial butcher who started his artisan butchery on Instagram.

A mural of boats on the river in the wine tasting room at The Griswold Inn.

CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’

Robyn Doyon-Aitken

Learn the family stories behind The Griswold Inn, Shish Kebab House of Afghanistan, and The Glenwood Drive-In. Plus, John Kanell shares recipes from his cookbook, 'Preppy Kitchen,' on this episode of Seasoned.

Rosca de Reyes, a traditional sweet bread for Three Kings Day, is being sliced from a baking pan.

Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try

Robyn Doyon-Aitken

Michael Twitty discusses his 'Koshersoul' in this episode of Seasoned. Chef Plum and Tagan Engel taste a Rosca de Reyes bread from Atticus Bakery in New Haven, and learn about natural wine.

Farmer Chris Bourne of Four Mile River Farm in Old Lyme tends to one of the farm's steers

We visit Four Mile River Farm, and a mission-based restaurant in Hartford is reimagined

Robyn Doyon-Aitken

This month on Seasoned, the farmers behind Four Mile River Farm discuss the craft of butchery. We learn about Hartford’s mission-based Fire By Forge, and have a tasting party of CT-made foodie gifts from Nutmeg + Honey.

Cookbook authors Hawa Hassan, chef Gregory Gourdet, and Joanne Lee Molinaro,

And the winner is. . .Seasoned celebrates its James Beard Award-winning guests

Robyn Doyon-Aitken

This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro, The Korean Vegan. Their debut cookbooks won James Beard Awards.

Photo collage, starting with top left: Chef Plum, David Standridge, Darina Allen, Tyler Anderson, Pati Jinich

Seasoned celebrates 100 episodes

Robyn Doyon-Aitken

This hour, we’re celebrating our 100th episode of Seasoned by listening back to conversations with Pati Jinich and Darina Allen, and local chefs David Standridge and Tyler Anderson. Plus, we tour Hummel Brothers Hot Dogs in New Haven.