Seattle Kitchen

National Seafood month continues, and we embrace the goal of increasing our seafood consumption. Today we visit with Kelli Goodwin of Maritime Operations at Port of Seattle and Bri Dwyer, a Bering Sea Crabber // Thierry’s trip to Morocco and all the delicious dishes he enjoyed // Pike Brewing’s new head Brewmaster, Leslie Shore joins the show to tell us about her role and their new beers // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

We continue our celebration of National Seafood month by learning about pollock from Craig Morris and Bob Desautel // Chef Megan Vaughan of Bourbon Steak visits to talk all things meaty and beyond at her Michael Mina restaurant // Our in studio audience has submitted a few fun questions which we will address // Crisp fall nights call for polenta and we have some ideas on making it scrumptious!

October is national Seafood month and every week we will talk to fishermen and encourage you to cook with more fish. Today we talk with Andy Wink, Executive Director at Bristol Bay Regional Seafood Development Association and Sam Mitchell, Bristol Bay fisherman // Peak season - Apple harvest and so many distinct varieties // Cookbook author Molly Gilbert visits the studio to share recipes from her new book “Sheet pan Sweets” and talks about her blog // Loretta has a big love of rice cakes and we find out why. // Lastly, we play Rub with Love Food for Thought Tasty Trivia

Taste of Iceland is coming up at the Carlile Room and around town // Peak season – Delicata Squash // We dig into sauces – old school and more contemporary // The great supplement last week in the New York Times – “24 recipes that do so much with so little: and 3 that stood out" // Savory powders from pantry staples // Lastly, we play Rub with Love Food for Thought Tasty Trivia" https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022

Cookbook author, Aleksandra Crapanzano, joins to talk about her new book Gâteau – the surprising simplicity of French cakes // Luxury travel Expert Susan Cathcart entices us with details of a trip to Ireland with Thierry // Peak Season - Peppers // Tapas - our favorites for easy appetizers // Ordinary to Extraordinary: Meatloaf // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

Tom‘s report from France // Peak season in the farmer’s market - yellow summer squash // Flavor boosts with garlic paste and roast garlic // Proud to have Victor Hazan in studio celebrating the 30th anniversary edition of Marcella’s “Essentials of Classic Italian Cooking“ // Savory pancakes – all the enticing possibilities // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

 Peak Season – An ode to the end of summer corn // Acclaimed Korean Chef Ji Hye Kim, of Ann Arbor calls in to tell us about Chuseok - Korean Mid-Autumn Harvest Festival // The French uproar over barbecue and virility // The versatility of Cous Cous // We invite questions from the audience // Annie’s Korean fried chicken recipe // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Peak Season – Back to school Bento Boxes are all the rage // The team behind the magic at Seattle restaurant Off Alley - Evan Leichtling and Meghna Prakash are in the kitchen with us // Eastside restaurant reviews from enthusiastic diners Becky Guzack and Peggy Vert // Kebab extravaganza for the Labor Day BBQ // Lastly, we play our Rub with Love Food for Thought Tasty Trivia Challenge!!

Tis the season for gloriously ripe tomatoes // So many reasons to freeze your citrus peels // Love the Land – a fundraiser for Washington Farmland Trust // Our thoughts on cold rice salads // Favorite desserts with plums and peaches // Lastly we will play our Rub with Love Food for Thought Tasty Trivia!!

Peak Season - Melons // An article in Food 52 from produce whisperer Deborah Madison outlines overlooked tools for dealing with your vegetables // We address a listener’s request for the canned antipasto recipe of Jim Cross // A very special second hour with members of the cooking club Four Guys and a Tomato. We will hear about how they started and some of their culinary victories! // Lastly, we play our Rub with Love Food for Thought Tasty Trivia!!

Peak Season – Zucchini and life beyond zucchini bread // Vigorous vinegars – why you need multiple styles // Bruce Miyahara, a true “Foodie” who transitioned from public health director to sous chef, sake lover and now a new dream to bring “Project Rice to life" // Cleaning your stove and oven // Colorful stir frys for quick summer dinners // Lastly, we play Rub with Love Tasty Trivia Challenge!

Peak Season – Peaches! // Marcus Lalario visits to tell us about Seafood month at Lil Woody’s // Demystifying some wine lingo with Michael Teer of Pike and Western // Top notch F and W magazine August entrées // A giggle from Jacques Pepin Foundation courtesy of our ex-producer Madeline Pennington // Burrata vs. Mozzarella // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Peak Season – Blueberries! // Amy Weems, the sauce boss is here to talk about Hot Dame Hot Sauce and the burgeoning local condiment scene // Lemon balm, anise hyssop, lemon verbena – more than just a garnish // Ordinary to Extraordinary – next level appetizers // Summertime means lobster rolls - or crab or shrimp? // Lastly, we play Rub with Love Food for Thought Tasty Trivia

Peak Season – STRAWBERRIES last blast for field ripened // Laura Clise from the Intentionalist joins us to talk about small restaurants that deserve your attention // Ice cream – do you need a fancy churning machine? // How to get finger licking good ribs in the oven // The perfect snacking food - sweet and savory hand pies – the crust makes it // Lastly, we play Rub with Love Food for Thought Tasty Trivia!

Peak Season – Cherries // Hana Yohannes of Shikorina Pastries // Taryn Koerker of Shark Garden // Armandino Batali favorite food memories from Salumi // Lastly, we play for Rub with Love Food for Thought Tasty Trivia!

Peak Season – Mangos are filling the produce section // Rachel Belle runs down the highlights of the Taste Northwest cook off in Puyallup // We ask Rachel to share some of the most mouth-watering last meals from her podcast // Our annual thirst-quenching ideas for summer spritzers - low alcohol and no alcohol // What to eat when COVID dulls your taste buds // Getting creative while camping // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Peak Season – shelling peas are finally local // One of our favorite themes – “Ordinary to Extraordinary “ applied to 4th of July side salads // Summer fruit desserts // A cookbook we highly recommend “Grains for Every Season” by Portland chef Joshua McFadden // Author and friend Cynthis Nims joins us to share recipes from her new Shellfish cookbook // Lastly, we play a  4th of July edition of Rub with Love Food for Thought Tasty Trivia!!

Peak Season – Get out the picnic basket with chef Annie Elmore // What Thierry ate in France // Boos Boards are our cutting boards of choice and one of the most important tools in your kitchen - Ted Gravenhorst, VP and owner joins the show to update us on the value of a good board and how to take care of them // The hottest bar in Portland, Sports Bra celebrates women’s sports – we talk to owner Jenny Nguyen // This week’s NYT article on super fast dinner ideas // Lastly, we play Rub with Love Food for Thought Tasty Trivia!!

Peak Season – Delicate young greens and time for a flawless vinaigrette // A perfect Father’s Day menu – Loretta’s version vs. Tom’s version // More important information on helping the displaced families in Ukraine from Danica Noble // Kat Lieu joins us to talk about her new book “Modern Asian Baking at Home” // Top ten reasons to roast pork shoulder // Lastly, we play a Father’s Day edition of Rub with Love Food for thought Tasty Trivia!!

Danica Noble update on how to help Ukraine // Sophie Minchilli calls in from Italy to talk about her clever new book  “The Sweetness of Doing Nothing – Live life the Italian Way" // ET‘s food journey and current culinary passions // Big bacon decisions for our upcoming tasting // Answering burning questions from our listeners // Our own Princess Dianne will elaborate on the Filipino Kamayan feast