Three of the state's best mixologists join Chef Plum in studio to talk about seasonal drinks, both spirited and zero-proof, as we slide from spring into summer. Plus, listeners share their go-to warm-weather cocktails. We've got tips for making herbaceous and citrusy mocktails, too. GUESTS: Tim Cabral: Restaurateur and a co-owner and bartender at Ordinary in New Haven and Bar Piña in Hartford. His new restaurant Gioia opens this summer in Wooster Square, and he’s also a founder of New Haven Cocktail Week. Jade Ayala: Bar Manager and Beverage Director at both Oyster Club and The Port of Call i ..read more

Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is about to go big, everybody! Terry talks with Kevin about his personal journey, and the bakery's evolution from a tiny spot in West Hartford's Gastropark to a brand new second (quite large!) bakery in Avon. Kevin is the embodiment of community spirit. We'll cheer him o ..read more

Seasoned is exploring tea this episode, but we're going beyond a Tea 101 because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good? We talk with Frank Kwei, tea master from the cultural and humanitarian center Grace Farms in New Canaan about tasting teas and the mission behind Grace Farms Food. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist Heather Wright Fitzgerald for a tea and tarot card reading. (He's nervous, bu ..read more

MMMMM, doughnuts. Where is your favorite doughnut shop in the state? Are you a classic cake-y or a fluffy yeasted doughnut person? Glazed or frosted? Sprinkles or plain? Of course, jelly, right? This week on Seasoned, we're celebrating everybody’s favorite breakfast treat during a live listener call-in show. Guests: Jodi Burns: Owner/doughnut maker at Blazing Fresh Donuts in Guilford, Conn. (BFD is @BlazingFreshDonuts on Instagram and Facebook) Alex Schwartz: Apple cider doughnut reviewer featured on NPR. Find his map @CiderDonuteur This show was produced by Robyn Doyon-Aitken, Catie Talarsk ..read more

Chef Plum realizes a lifelong dream in the latest episode of Seasoned. Jacques Pépin sits down for a conversation about his life, his career, and his artistic muse: the humble chicken. Plus, meet the local nurse-turned-farmer behind Oui Charcuterie and get tips for assembling a simple charcuterie board with local salami and cheese, like the one Chef Plum created to share with Jacques. GUESTS: Jacques Pépin: Chef, painter and philanthropist. His latest book is Art of the Chicken: A Master Chef's Paintings, Stories, and Recipes of the Humble Bird. Matthew Browning: Founder of Oui Charcuter ..read more

A selection of Georgia O’Keeffe’s personal recipe collection is on display at Yale’s Beinecke Rare Book & Manuscript Library. We talk with its curator about what the iconic American artist was cooking and eating when she wasn’t painting giant flowers, skulls, and landscapes. And, there’s a new restaurant in Bridgeport we’re excited about. We sit down with chef Damon “Daye” Sawyer to talk about his approach to cooking and what inspires his work at 29 Markle Ct. Plus, producer Emily Charash takes us to Prince Abou’s Butchery in Astoria, NY. She introduces us to Abou Sow, a millennial nose-to ..read more

Hearst Connecticut Media’s Leeanne Griffin co-hosts this episode of Seasoned, where we talk with the families behind three local restaurants that have stood the test of time, The Griswold Inn in Essex (pictured), Shish Kebab House of Afghanistan in West Hartford, and The Glenwood Drive-In in Hamden. Plus, the content creator behind the “Preppy Kitchen” brand wants to help you prep for cooking success. Former middle school math and science teacher John Kanell joins us from his goat farm in Litchfield County to talk about his first cookbook, life on the farm, and cozy recipes for winter, includi ..read more

Chef Plum and co-host Tagan Engel of The Table Underground head to Atticus Bakery in New Haven to delight in a warm Rosca de Reyes. Baker Selene Tepatzi is our guide to the traditional Mexican bread made to celebrate Three Kings Day. Later, Chef Plum and Tagan toast to friendship with Ony Obiocha and Adam Bitker and learn some basics about natural wine. You’ll also hear Tagan’s conversation with culinary historian Michael Twitty about his book, Koshersoul: The Faith and Food Journey of an African American Jew. GUESTS: Charlie Negaro Jr.: CEO of Chabaso and Atticus Bakery in New Haven, Conn. S ..read more

Welcome to the new season of Seasoned! Each month, you’ll get to know local chefs and farmers who grow and cook our food as Chef Plum and special guest co-hosts visit the people and places that make our state such a delicious place to live. To kick off the second season of Seasoned, Chef Plum teams up with someone near-and-dear to so many hearts in our local food world: Winter Caplanson, founder of the Connecticut Food & Farm Report and Connecticut Food & Farm magazine. This month, Chef Plum and Winter talk with the family behind Four Mile River Farm in Old Lym ..read more

Apple cider is having a moment. This week on Seasoned, we watch the apple press at work during a visit to Hogan’s Cider Mill in Burlington, Conn. Owners Chet Dunlop and Theresa Clifford Dunlop make cider at the mill the way the farm’s original cidermakers did 100 years ago. And while the craft may be rooted in the past, Chet and Theresa are looking toward the future. Their daughter, Margaret Borla, manages the mill and creates the drinks people line up at the tap room to get. We sit down with the family to talk about cider making and try the mill’s new breakout drink, the Drunken Donut, as wel ..read more