This week on Seasoned, tune in for a very special conversation with the cooks at Bloodroot, a restaurant in Bridgeport run by two feminists that have been serving vegetarian meals for more than 40 years. We’re also checking in with chefs from some of our favorite spots in Waterbury, New Haven, and Seymour to see how they’re doing at this phase of the pandemic. Plus, cookbook author and food writer Melissa Clark talks about her article “The Meat-Lover’s Guide to Eating Less Meat” and shares tips for home cooks who want to make more room on their plates for beans, grains, and tofu. Finally, Chef Plum and Marysol tip their hats to Seasoned’s first-ever recipe contest winner, Megan Kregel, from Rocky Hill.
Bloodroot’s story on the big screen! Selma and Noel “star” in a documentary about Bloodroot showing at Remarkable Theater, a drive-in theater in Westport, on September 20 at 7:00 pm. Order tickets on Remarkable Theater’s website.
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Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Selma Miriam and Noel Furie – Owners of Bloodroot, a feminist vegetarian restaurant in Bridgeport
Michone Arrington – Chef and co-owner of The Art of Yum in Waterbury
John Brennan – Chef and owner of Olives and Oil in Seymour and New Haven and Elm City Social in New Haven
Melissa Clark – New York Times columnist and author of more than 30 cookbooks
An Interview With Selma Miriam And Noel Furie of Bloodroot
Chef Plum Cooks with Megan Kregel
Recipes featured in this episode:
Bloodroot’s Jamiacan Jerk “Chicken”
Bloodroot’s Sourdough Chocolate Devastation Cake
Megan Kregel’s Elote Corn Salad
