Seasoned
Thursdays at 2 PM and 11 PM & Sundays at 6 AM, hear Seasoned or The Splendid Table
Seasoned is a radio show and podcast from Connecticut Public that explores our state's seasonal ingredients and the passionate people who grow and cook our food. Plus, we talk with nationally known chefs, food writers and cookbook authors.
See below for ways to subscribe to the Seasoned podcast and listen to episodes anytime.
Latest Episodes
-
Thirsty? Bartenders join Chef Plum on this episode of Seasoned to taste and talk about seasonal cocktails, both spirited and zero-proof, as we slide from spring into summer. -
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.
-
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.
-
This week on Seasoned, we're celebrating the doughnuts and doughnut shops we love. Listeners call-in and share their favorites, too.
-
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.
-
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.
-
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.
-
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.
-
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.
-
This week on Seasoned, we visit Hogan’s Cider Mill, where the owners make cider the way they did 100 years ago. Plus, we talk to the authors of 'American Cider.'
