Peak season – Broccoli – beautiful mounds at the farmers’ markets // Our celebration of National Seafood month continues and we learn about harvesting long line cod from Scott Sandvig, VP at Alaska Leader Seafoods // Then we talk about great cod preparations // A shout out to the 3 Seattle restaurants that made the New York Times list for 50 most exciting places // 1,696 pages about pizza from the impressive new Modernist Pizza with Chef Francisco Mogoya // Lastly, we play for Rub with Love Food for thought Tasty trivia See omnystudio.com/listener for privacy information.

Seattle Kitchen

Peak season – grapes- so many varieties and so great in savory recipes // Cookbook author Cassy Joy Garcia phones in with tips and tricks  in her new book Cook Once, Dinner Fix // How your knife skills can enhance your meal prep // October is National Seafood and we welcome fisherman Michael Jackson and Lilani Dunn from the Bristol Bay Regional Seafood Development Association to talk about sustainable fisheries // Our favorite chanterelle preparations See omnystudio.com/listener for privacy information.

Peak season – green beans // Lindsay Carlisle and Ryan Scott visit to update us on the current work of Food Lifeline and their upcoming event Dress Down Hunger // Nora from the Chew // Savory souffles –  easier than most people think and so versatile // Stacy  Fortner, talented  pastry chef  dishes on her  favorite desserts // Lastly, we play for Rub with Love Food for thought Tasty trivia See omnystudio.com/listener for privacy information.

Peak season – Pears // Our take on the Food and Wine list of pantry staples // Pork tenderloin – Pam loves it , Tom does not. What about Thierry? // Do you need an air fryer? // Why we are so thankful for the contributions of James Beard and Julia Child to American cuisine // Pairing wine and food - are there really any rules or just guidelines? // Lastly, we play for Rub with Love Food for thought Tasty trivia See omnystudio.com/listener for privacy information.

Thierry reports back on his visit to Phnom Penh Noodle House // It’s apple season in Washington – the President of the Washington Apple Commission ,Todd Fryhover will talk about this year’s harvest and then we peel into some apple recipes // The charming young author, Sahana Vij will be with us to talk about her cookbook BakeAway –  Twenty recipes Capturing the spirit of Creativity, experience and Expression // What makes the best meatball – ideas from Eater editors and ours // Lastly, we play for Rub with Love Food for thought Tasty trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more confidence in the kitchen! See omnystudio.com/listener for privacy information.

Peak season – bountiful Basil // When to use the reverse sear on meat and seafood // Why we love all forms of tangy goat cheese // Diane Le, family member and operator of Phnom Penh noodle house visits to talk about their rich history and new beginnings // Staying in the international District – we talk about all the things you can do with a whole duck from Kau Kau // Lastly, we play for Rub with Love Food for thought Tasty trivia See omnystudio.com/listener for privacy information.

Peak season – So many peppers!! // Washington Farmland Trust Executive Director, Melissa Campbell tells us about their September Fundraiser – Love the Land at Hot Stove Society // Ideas for using up all the beautiful farm grown food to avoid food waste // Terra Mycek - our dough maestro is here to talk about her fossette // This is the weekend to make a bursting with flavor BLT with farmer market tomatoes // Our favorite preparations for scallops, one of the most environmentally friendly aquaculture products. // Lastly, we will play Rub with Love Food for thought Tasty trivia! See omnystudio.com/listener for privacy information.

Peak season – Blackberries and Huckleberries // It’s time for the annual Cider Summit so Co -founder Alan Shapiro explains how to order tasting kits for the virtual celebration // And then we talk about many ways to use cider as a flavor enhancer in your cooking // Thierry’s journey to America + Thierry’ restaurants in Seattle // Our quarterly check-in with Lara Hamilton of Book Larder and her favorite new releases // Lastly, we will play Rub with Love Food for thought Tasty trivia See omnystudio.com/listener for privacy information.

Peak of the season plumbs // Steve Rose from Whidbey Island Ice Cream // Shallots and how to use them // Quick frying at home // Food for Thought Tasty Trivia! See omnystudio.com/listener for privacy information.

Peak season –BASIL in all its summer glory // John Janker Senior Vice President of Charlie’s Produce tells us about sourcing premium produce for Washington supermarkets // Warm weather pasta salads // A tasting panel of Innovative chips made from unsuspecting vegetables // Success tips for sushi at home – make a chirashi bowl!! // Bella Sanger, owner of Sri Bella, visits to tell us about her plant powered foods now appearing in supermarkets // Lastly, we will play Rub with Love Food for thought Tasty trivia! See omnystudio.com/listener for privacy information.

Peak season – CORN in all its summer glory // The owners of Mamnoon, Anar and MBar Wassef and Racha Haroun will tell us about how their heritage shaped their restaurants and their new product line – Mamnoon Fine foods // We will learn the origins of the name and the concept that inspired Eight Row, a wonderful restaurant in the Green Lake neighborhood, from Chef David Nichols and Kate Willman. And hear about their involvement with Ben’s friends, a support group for hospitality professionals // Zucchini blossoms – when you are lucky enough to have some – what to do? // Lastly, we will aim for some hilarity with Rub with Love Foodie Jokes that you can share with friends at the dinner table. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you confidence and creativity in the kitchen! See omnystudio.com/listener for privacy information.

Peak season –Shishito peppers! Such a trendy appetizer! // Founder of CB nuts, Clark Bowen talks Creamunchy peanut goodness // While we are feeling nutty let’s talk roasting and spicing nuts // Unraveling cooking oils and our recommendations for which ones you need in your pantry // Wine importers Carol Bailey and Steve Medwell of Princess and Bear talk about their great finds from the Languedoc Roussillon region,  their new tasting room and recipes // Lastly, we will play Rub with Love Food for thought Trivia! See omnystudio.com/listener for privacy information.

Peak season – Cucumbers! How we love to eat them // Jennifer Shea, owner of Trophy Cupcakes tempts us with all of her amazing blueberry concoctions // We debate whether or not to eat foie gras grown from animal cells in a lab // Chef Ross Lewis from Trace Restaurant talks about his menu concept and his project in Covington with microgreens and mushrooms // The Hot Stove Dim Sum series starts this week and Annie Elmore tells what the team is making // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen! See omnystudio.com/listener for privacy information.

Peak season Eggplants and how we love to eat them // We meet Kevin Smith ,owner of Beast and Cleaver butcher shop in Ballard // Dick Stephens tells us about an upcoming James Beard dinner with Rachel Yang // Homemade Sauces - the New York Times Food article this week on sauces is a great resource for tangy, creamy, sweet, and green sauces to dress up your dinner – we add our favorites // Pastry chef Stacy Fortner dissects Washington cherry varieties and recommends recipes for each type // Lastly, we will play Rub with Love Food for thought Trivia See omnystudio.com/listener for privacy information.

Peak season Green Beans! How we love to eat them // We meet Ray Williams, Managing Director of Black Farmers Collective to talk about their gardens // Brendon McGill comes over from Bainbridge Island to share his new Junbug Kombucha  and to talk about his other projects // Confit – we all know  duck confit but the technique creates luscious results on other foods // Lastly, we will play Rub with Love Food for thought Trivia. Rub with love: hand crafted, versatile rubs, sauces and marinades to give you more versatility in the kitchen! See omnystudio.com/listener for privacy information.

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

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Seattle Kitchen

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