Hot Stove Radio

We welcome Scott Sandvig and Keith Singleton with Alaskan Leader Seafoods as we celebrate the 2nd week of National Seafood Month // Part 5 of our series of 7 with author Grace Lin and her new book ‘C…

We’re kicking off National Seafood Month with Ken Saunderson and David McFadden from
the Port of Seattle, and Kristian Uri from Fisherman’s Finest - who has brought along a
groundfish for us to cook //…

Lisa Levinson, Registered Nurse with Overlake Medical Center joins us to debunk
some common misperceptions surrounding diabetes and diet // Part 3 of our series with Grace Lin from her new book – ‘Chi…

Thierry’s thoughts on Portugal restaurants + Thierry’s thoughts on Portugal markets and home cooking // Charlie’s Produce Cultivating Fresh: Abigail Lovas the Healeo Brand Specialist joins to talk ab…

Stuart Lane – Executive Chef of Spinasse – talks about his event for the Food Lovers
Festa d’ Autunno here at the HSS // Part 1 of our series with Grace Lin from her new book – ‘Chinese Menu: The Hist…

Chef Moshe Basson – a popular chef in Jerusalem joins to discuss his new cookbook
and his upcoming class here at the HSS // Charlie’s Produce Cultivating Fresh – Emily Blessington, from Farmbox Greens…

Summer biscuits/shortcakes with chef Stacy Fortner…add sweet corn? // Montepulciano d’Abruzzo….Mike Teer from Pike & Western wine shop is going to tell our Summer in Europe travelers the best bargain…

For our Charlie’s Produce, Cultivating Fresh segment: “Pickle Me This!” - Izzie and
Madeleine join us to talk about pickling // Alan Shapiro joins us to talk about the 12th annual Cider Summit Seattle…

For our Charlie’s Produce, Cultivating Fresh segment: Ben Ebbesen joins us to talk about Nature’s World/Northwest Delights, a premium snack company // Do you have a complicated relationship with left…

Mark Takagi from the Met Market is here to discuss what it takes to open a modern grocery store // Julia Child’s birthday celebration menu chat and ticket give away // Tom’s salmon class, and Annie’s…

Baked zucchini ‘fries’ with Parmesan are a no-fry, irresistible side // Molly Anderson and the cherry mochi donuts…so good! // Favorite knives in the kitchen outside of the chefs knife // For our Cha…