Podcasts about hot stove

ESPN's Jeff Passan and Rich discuss the Dodgers vs Blue Jays thrilling 7-game World Series, Los Angeles' chances to three-peat next year, what slugging Japanese 3B Munetaka Murakami will bring to MLB, Bo Bichette's free agency, and if the Detroit Tigers are more likely to trade or re-sign 2024 Cy Young Award winner Tarik Skubal.  In ‘What's More Likely,' Rich weighs in on the Sauce Gardner's Colts debut, the Patriots, Buccaneers, Bears, Bills, Browns, Steelers, Rams vs 49ers, Colts vs Falcons, and more. Rich and the guys break down the Dodgers' success and how/if other MLB teams can emulate what they do so well. Learn more about your ad choices. Visit podcastchoices.com/adchoices

More Post-Dispatch podcasts.  Please consider subscribing.  Before plunging into the Hot Stove season and the arrival of the GM Meetings, a look at the performances this past season by the top 12 prospects in the Cardinals system, as ranked in the annual Post-Dispatch Dozen. For several years now, baseball writer Daniel Guerrero has ranked the top 12 prospects in the Cardinals organization, but what sets this ranking apart is the eligibility (players cannot have a moment in the majors) and rubric. Each players is considered through the four Ps of Prospects: proximity to majors, overall potential, how prominent and demanding is his position, and, of course, production or performance. Guerrero joins the Best Podcast in Baseball to explain the process and discuss the 2025 PD 12. Read even more on his rankings and updates on each player here. Only one of the 12, catcher Jimmy Crooks, graduated to the majors, leaving 11 incumbents for the 2026 rankings, but there will be some changes to the rankings going into the coming season, as Guerrero and host Derrick Goold discuss. Just not at the No. 1 spot with ascending talent JJ Wetherholt. Though, No. 2 is up for grabs with recent first-round pick Liam Doyle set to throw his fastball into the mix. Also, Guerrero scoops the host on a strong sleeper pick for the 2026 PD 12. In its 13th season as one of the first and most widely heard podcasts on baseball and the Cardinals, the Best Podcast in Baseball has reached a new season-high with 30 episodes. Each episode is sponsored weekly by Closets by Design of St. Louis, is a production of the St. Louis Post-Dispatch, StlToday.com, and lead baseball writer Derrick Goold.

The Hot Stove Society Tasting Panel takes on latke!..Is shortcut savvy or scratch supreme? // Mike Mondello, president and CEO of Made in Washington, brings a dose of holiday cheer // We build a Friendsgiving dinner menu full of flavor and togetherness // Author Cynthia Nims unveils her new 3-Book Box Set Essential Shellfish Collection // Chef Bridget Charters leads a masterclass in fall-filled pasta // We cozy up with soup alongside cook, author, and owner of Soup Club, Caroline Wright // And of course, we wrap up today’s show with Food for Thought: Tasty Trivia!

Brenden speculates on what could be a wild Cardinals offseason. Plus, it's time to update SEC Tiers!

Finally! The 2025 season is over. The Dodgers are celebrating, individual awards are being handed out, and the Hot Stove is officially warming up. On this week's episode, Ron, Elliott, and Pete dive into their postseason takeaways, the award races, free-agent chaos, and trades that may or may not happen. Ron delivers his Soccer Minute, and Pete drops a turd in the pop culture punchbowl. It's going to be a very, very long offseason.

Jamie recaps the thrilling World Series and looks forward to the inevitable changes of the offseason

The Brewers have already made some post-season moves. Chris Conley and Tom King discuss on the WSAU Wisconsin Morning News.See omnystudio.com/listener for privacy information.

Not excited for Yankees hot stove and the Giants need to win 3 more games. The Yankees need to make changes in their philosophy, not just the roster.

Holiday Food Gifts by Mail // Braised and Confused: Pot Roast, Beef Stew, and Boeuf Bourguignon – What’s the difference? // Mezze: Building the Ultimate Mediterranean Spread // We celebrate the last week of National Seafood Month in our Seafood 101 series, talking Alaska Bering Sea crab and Pacific whiting // Author Willi Galloway joins us to talk about her books Grow Cook Eat: A Food-Lover’s Guide to Vegetable Gardening and the new cookbook Veggies for Breakfast: 100 Delicious Vegetable-Focused Recipes for Healthier Mornings // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Andy Gresh filling in. | Gresh on all the trade rumors around the NFL. | A US Governor on the LSU HC vacancy. | Gresh on some NASCAR drama. | Gresh is pleasantly surprised by the World Series. |

A caller had an odd idea for a Mets / Yankees trade, and it sparked a Hot Stove conversation on other players who could swap boroughs.

The Cubs are probably going to pour their resources into the pitching staff this offseason. Without making any moves, the club could right now put together a competitive 2026 Opening Day lineup. But where's the fun in that? The Athletic's Sahadev Sharma and Patrick Mooney go over the names you need to know this winter – and there are several familiar faces on this list of hitters with the potential to take the Cubs to the next level.Presented by FOX One: Start your 7-day free trial today at FOXone.comGo to Superpower.com to learn more and lock in the special $199 price while it lasts. Live up to your 100-Year potential. #superpowerpodCheck out square.com/go/FOUL and go support your favorite neighborhood spot to see what Square has been up to in your neck of the woods. Two easy ways to support the show: Leave us a nice rating/review here and SUBSCRIBE to NST on Youtube! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Football chat waits for tomorrow after Chiefs MNF tussle with the Commanders. Today let's visit with David Lesky from "Inside the Crown" for World Series insights, and a look at the Royals potential Hot Stove maneuverings. Come on along!

The 2025 season is in the books, and the Chase for 28 crew is officially back in the Batcave to launch Hot Stove season! In Episode 116, Chris and the Podcast Padre dive deep into the Yankees' offseason outlook—reacting to the Blue Jays' World Series run, evaluating trade rumors, and debating the franchise's future direction. From Bryce Harper trade chatter to Bo Bichette speculation and frustration over Anthony Volpe's stagnant development, this episode is a rollercoaster of offseason energy, sarcasm, and genuine fandom.The guys dissect the Yankees' analytics-heavy approach, Cashman's long leash, and why simply “making the playoffs” isn't enough for this franchise anymore. They review potential free agents, trade targets like Skubal and Skenes, and discuss how youth, health, and smarter at-bats could reshape the 2026 roster.Topics Discussed:Yankees' 2025 playoff exit and Toronto's World Series appearanceVolpe's struggles and whether he's still the “shortstop of the future”Frustration with Boone and Cashman's job securityBryce Harper trade rumor—would you send Stanton to Philly to make it happen?Offseason needs: contact hitters, reliable outfielders, and a balanced lineupPossible targets: Harper (PHI), Bo Bichette (TOR), Skubal (DET), Skenes (PIT), Kyle Tucker (CHC)Free agent breakdowns: Bellinger, Realmuto, Schwarber, Conforto, Gurriel Jr.Discussion on potential moves: Rice as a full-time catcher, Domínguez and Jones in the outfieldAnalytics vs. baseball IQ: the Yankees' identity crisisCole, Rodón, and health updates ahead of 2026Listener mailbag: Couzini calls for Boone's firing and praises Don MattinglyYankees Trivia

 James Beard Award winner Dorie Greenspan shares her newest ode to simple stunning cakes: Dorie’s Anytime Cakes // It’s gravy season—let’s talk drips, drizzles, and decadent pan sauces // Celebrate National Seafood Month with Chad See of the Freezer Longline Coalition // Chef Instructor Rasyidah Rosli takes us inside the world of Dutch babies – sweet, savory, and sky-high // Chef Instructor Annie Elmore leads a Fried Rice Master Class: technique, texture, and flavor layering // And of course, we wrap up with Food for Thought: Tasty Trivia!

Already shifting into offseason mode, it's not too early to start thinking about which pitchers the Cubs will be targeting this winter, both via trades and the free-agent market. The Athletic's Sahadev Sharma and Patrick Mooney give you five names to consider, based on their reporting and institutional knowledge, as well as the reasons why (or why not) they would fit into the organization's plans. After a shortened playoff run that exposed some issues with Chicago's pitching staff, this will be a clear area of focus.Download the DraftKings Sportsbook app and use code FOUL, bet $5 and get $300 in bonus bets if your bet wins.Presented by FOX One: Start your 7-day free trial today at FOXone.com Two easy ways to support the show: Leave us a nice rating/review here and SUBSCRIBE to NST on Youtube! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Turkish cuisine from Becky’s travels // Chef Lyle Kaku shares Barking Frog’s fall menu at Willows Lodge, celebrating 25 years in Woodinville Wine Country // What makes a great stuffed pasta? // Port of Seattle Commissioner Fred Felleman joins us for National Seafood Month to spotlight Fishermen’s Terminal, sustainability, and the Port’s investment in our region’s seafood economy // Dick Stevens previews the James Beard Foundation’s Taste America event in Seattle // We dish on favorite recipes for the new Neb menu // And we’ll wrap up with Food for Thought: Tasty Trivia!!

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Our upcoming somewhat-annual Ribollita and Nebbiolo party // Russ Flint owner of Rain Shadow Meats // Porchetta, I love ya! Tips and tricks for one of our favorite dishes // October is National Seafood Month – we dive into wild Alaska Pollock and Mentaiko with Craig Morris and Captain Dave Helmersen // How to make the best tzatziki at home // Chris Upchurch, Head Winemaker at Upchurch Vineyard // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

Chef Bridget Charters shares the vibrant flavors and traditions of Turkish cuisine // We celebrate fall squash with Frank Genzale Jr., President of Charlie’s Produce Seattle // We’re getting a jump on Thanksgiving with Tom’s newly released Hot Stove class // In honor of National Seafood Month, Katie Gatto from Keyport dives deep into the world of Alaskan king crab as part of our Seafood 101 series // Eliza Ward from Chef Shop leads us on a craft chocolate tasting journey // Christina Wood, chef and owner of Temple Pastries, introduces her new book Pastry Temple: Baking with Inspired Flavors

The 2025 New York Mets have officially collapsed and will not see October Baseball. The crew discusses the issues that arose throughout the season which led to the demise of such a talented group as well as touches upon David Stearns' end of year press conference and so much more!We're just as disappointed as all of you but we thank you for tuning in throughout the entire season! We'll be back in Mid-November for the Hot Stove series as it should be a fascinating one...Follow on INSTAGRAM, YOUTUBE & X: @cupofmetsSubscribe on SPOTIFY, APPLE or wherever you get your favorite podcasts!Download The SeatGeek App! Use Code: "CUPOFMETS" at First Purchase to get $20.00 off!

We’re celebrating 25 years on KIRO Radio – a milestone built on stories, flavor, and community! // Amy Pennington - writer, author, and former producer – shares smart, seasonal strategies for preserving the fall harvest // Eric Tanaka, managing director of TD & Co., reflects on our shared journey and the shifting landscape of the restaurant world over the past 30+ years // Leslie Kelly, food & travel writer, brings tales from her culinary road trips // We hear from a few of our listeners – thank you for being part of the ride // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Joel Gamoran, CEO of Home Made, joins us to explore how cooking shows have evolved—and how chef creators are reshaping food media // We dish on butternut squash: bold flavors, cozy tips, and kitchen inspiration // James Shakelford, CEO of Lifelong, shares their mission and previews next week’s Dining out for Life event // What makes the perfect madeleine? We crack the shell on this French classic // Jesse Parker, Master Blender at Doc Swinson’s, pours us a taste of American whiskey tradition and innovation // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

Pan-Seared Steaks and Sauce Pairings // Jacques Pépin turns 90, and he’s still whisking up opportunity. He and Rollie Wesen join us to talk about their foundation - its mission: to improve lives through culinary education // We celebrate National Cheeseburger Day with Eric Tanaka  // Gloria Hatcher-Mays of the Rainier Valley Food Bank and chef-author Becky Selengut share their work and culinary advocacy // We build a Harvest Season Supper – course by course // What’s In Your Fridge? We make dinner from your fridge confessions // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

We preserve the flavor of summer with a batch of vibrant basil pesto // Jillian Moore of Mom’s Micro Garden shares the big impact of tiny greens // Shawna Perez of Sasquatch Family Farms brings pork, lamb, and a mission to nourish land, animals, and community // Deborah Tuggle, President of Bite Me Cookies, shares the bold spirit behind her sweet empire // We dive into Paella – with crispy socarrat and Pacific Northwest bounty // We steam things up with a look at when – and why – to use a bamboo steamer // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

We toast fregola - Italian pasta pearls with a nutty bite // Celebrate the height of Washington sweet corn season // Gear up for a Labor Day cookout // Dylan Joffe, owner of Little Thing on Beacon Hill, shares the charm of independent wine shops and thoughtfully curated bottles // We delve into savory Italian pastries with chef Bridget Charters // The Hot Stove Society Tasting Panel churns through a delicious debate: butter // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Sean Hartley, Operations Director of TD & Co., shares the craft behind a perfect tonic // Chefs Matt Fortner and Annie Elmore stir things up with their upcoming class, Cooking, Drinking, & Cursing  // We celebrate the peak of tomato season—juicy, ripe, and irresistible // Food and travel writer Leslie Kelly dishes on the latest in the local food scene // Hot Stove Society’s Rasyidah Rosli and cookbook author Patricia Tanumihardja share Indonesian cooking techniques from Pat’s latest book in their upcoming class, Mortar & Pestle // The Hot Stove Tasting Panel takes on a juicy debate: What’s the best ground meat for burgers? // And we wrap things up with Food for Thought: Tasty Trivia!

Leftover Salmon Reimagined: A fresh take on yesterday’s fish // Mother-son authors Jyoti and Auyon Mukharji share their new book Heartland Masala: An Indian Cookbook from an American Kitchen // Explore the world of amaro: Jamie Hunt of Fast Penny Spirits on bitters, bottles, and bold flavors // Summer Taco Party: Chef Eric Tanaka helps us build the ultimate spread // NW Summer Chanterelles: Pacific golden mushrooms and how to cook with them // Multicourse Summer Supper: A seasonal menu roundtable // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

It’s peak season for Washington melons – small, sweet, and full of flavor // We’re talking summer skewers – grilled meats, seafood, and more // We dive into the world of crunchy, satisfying lettuce wraps // David Burger, Executive Director of Steward Partners, joins us to preview Feast on the Farm, coming up this September // Chef Danae McLaughlin dishes on what the Hot Stove Sisters have in store // Alex and Peter Apostolopoulos from Hellenika Cultured Creamery at Pike Place Market stop by with their live churning cart // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

Sporting KC have addressed a significant area of need on the roster bringing in center back Alan Montes from LigaMX club Necaxa in on loan with an option to buy at the end of the season. His profile is quite different from what SKC fans may be used to at the position, and on paper it looks to be a good addition and a divergence from how signings at the position had been identified and prioritized previously, which potentially mean a positive change in that philosophy.We've spent a lot of time recently discussing some of the potential for structural change tactically with the personnel on the current SKC roster, but this week we want to provide an alternate perspective about how maintaining a consistent platform could be for the purposes of player development. With a first year CB and DM, and essentially a first year GK, there is some value with stability, as well as some compromises made in build out to limit opportunities for error that could be hampering the effectiveness of the offense. These are calculated risks Kerry Zavagnin and the team appear to be making for the greater good of having players develop more quickly across the season.Finally, a bunch of transactions are happening all over the league as the secondary transfer window is well and truly open, the KC Current return from their break and don't miss a step, and a preview of a match against a San Diego team that candidly appears to be set up perfectly to exploit some of Sporting KC's larger deficiencies. Music by The Spin Wires

Demystify the art of soufflé // Celebrate the classic French dish ratatouille – perfect for summer produce // Dive into Washington’s stone fruit season with apricots, peaches, and plums // Father-daughter duo David and Ariel Holcomb share their passion for crafting heirloom-quality tools and homeware through Holcomb Studio // Chefs Annie & Danae dish on what the Hot Stove Sisters have in store // Chef Eric Tanaka stops by to talk okonomiyaki—Japan’s beloved savory pancake  // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Join Harrison and Nick as they break down ALL of the deals at the deadline and talk about where teams stand going forward for the rest of the season. Did your team get better at the deadline? We will have other news from around the league and some trivia of course! Don't miss all of the action around MLB.

Baseball's Hot Stove was piping hot overnight. Plus, Shohei Ohtani pulled from his start early I QB1 in Indy I WTF Rodgers: A honeymoon phase in Pittsburgh?

Join Harrison and Justin, the Nostalgic Baseball Geezer, as they talk all things baseball. This week, we discuss the incredible season Nick Kurtz is having, some milestones reached, the latest injuries, and we check in on the Hot Stove. We also mix in the latest news and some trivia, so don't miss the only baseball show made by fans for fans.

Loretta shares tales from Prosser Farm // We dish on staff meals – and how they fuel restaurant camaraderie and culinary inspiration // We dive into Tom’s Tuscan Bread Salad // We chat Auction of Washington Wines with Jamie Peha and winemaker Jean-Francois Pellet of Pepper Bridge Winery and Amavi Cellars // Chef Danae McLaughlin brings bold flavor with Jamaican dishes // Rachel Belle returns, tackling the great condiment conundrum – fridge or pantry // And as always, we wrap things up with Food for Thought: Tasty Trivia!

Join Nick and Harrison as they talk about the Josh Naylor trade and other potential trade rumors along with other news from around the league! Of course, there is trivia as well! Come join the podcast by fans, for you the FANS!

The Hot Stove Society Tasting Panel dives into creamy buffalo milk mozzarella // Patricia Gray from the Pike Place Market Foundation and Chef Traci Calderon of Atrium Kitchen join us to chat about this year’s Sunset Supper at Pike Place Market // Tom shares his process and passion behind homemade miso // Brady Ishiwata Williams, chef-owner of Tomo in White Center, reveals how intention and simplicity shape his Japanese-American cuisine // We explore “the Art of Crafting a Dish” // Chef Makini Howell returns with her new retail venture: pre-pressed and pre-seasoned Makini’s Tofu // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

On Episode 986 of Hittin' Season, powered by WHYY, host John Stolnis of The Good Phight marvels at the heroics of Kyle Schwarber in the All Star Game Home Run Derby Swing-Off that won him MVP honors of the Midsummer Classic. Also, why MLB was correct in not naming Cristopher Sanchez and Ranger Suarez All Stars and how a low-key All Star Break for most of the Phils is a blessing in disguise. Then John delivers 10 predictions for the second half and answers some Hot Stove mailbag questions.

We dive into summertime aquachile with Josh Green, executive chef at Half Shell and Mr. Fish // Tina Fahnbulleh, chef-owner of Gold Coast Ghal Kitchen, takes us on a flavorful journey into West African cuisine // Wendy Monroe of Westwind Organics at Griffin Creek Farm joins us to talk // Feast on the Farm and talk summer produce // Yuliya Wilson, owner of West Coast Dumpling, shares her love of stuffed dough - from pelmeni and pierogi to piroshki // The Hot Stove Society Tasting Panel tackles fresh mozzarella // Sean De Tore, our longtime editor at KIRO, stirs things up with a culinary quandary // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Now reaching the midpoint of the season just 4 games away from the All-star break Sean and Dan take a moment with MLB Network's 3x All-star and former first basemen Sean Casey, assessing the leagues 2025 season thus far. Overlooking the league's progression since his retirement and judging new trends and rules implemented into today's game, Sean shares a few of his thoughts mixed with a few select favorites he has rolling into and coming out of the All-star break. 

In honor of Bastille Day coming up on July 14 – we’re celebrating with summer fruit clafoutis and silky custard tarts // Seunghoon Lee, chef-owner of OMNI Korean Cuisine & BBQ shares his take on flavor, fire, and fermentation // We dig into the world of fried chicken // Eliza Ward of ChefShop returns with peak-season Washington cherries -and tips on how to use them // We take a trip to Provence with a look at classic bouillabaisse and the role of rouille //Zane and Duke Dunham of NoWhere Foods introduce their non-alcoholic terroir craft beverages – plus a taste of whiskey barrel-aged maple syrup // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!!

The Hot Stove Society Tasting Panel tackles hot dogs // Nathan Lockwood, chef-owner of Carrello and Altura, joins us to talk about hyperlocal meat, vegetables, herbs, and flowers // We’ll delve into elevated summer pastas // Jeff Koehler shares his new book: The Spanish Mediterranean Islands Cookbook // We explore the role of eggs in Spanish cooking // Bryan Vietmeier joins us to celebrate the reopening of Take 5 Urban Market in Ballard // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Dive into the joys of grilling whole fish // Take a fresh look at the 2025 Dirty Dozen & Clean Fifteen produce lists // Celebrating the arrival of Washington’s sweet, sun-ripened strawberries // Nathan Bainbridge of Premier Meat Pies shares the craft behind perfect meat pies // Taylor Fealy explore the tradition of West Virginia’s beloved pepperoni rolls // Kirbie Predmore shares what’s on the menu at Uptown Hophouse, a sports bar across from Climate Pledge Arena // And of course, we’ll wrap up today’s show with Food for Thought!!

This is a free preview of a paid episode. To hear more, visit www.politix.fmDonald Trump may not always chicken out, but his on again/off again, advance-retreat dance does seem to insulate him from lasting blowback. It seems the only way to drag Trump's popularity down low enough to really hem him in is for his supporters to find out the hard way.In this episode, Matt and Brian tackle the questions:* Does the hyperbolic claim that “Trump Always Chickens Out” serve to insulate him from public backlash, while also perversely encouraging him to prove his haters wrong?* Would we be better off if he stopped chickening out?* Does defeating Trump (in Congress, the courts, etc.) weaken him, or does it protect him from his own unsustainable policies?* If we're all accelerationists now, where would failure (or catastrophic success) undermine Trump most? Economic mismanagement? Medicaid cuts? Mass deportation? War?Then, behind the paywall, some considered thoughts on how the Trump opposition would respond if Trump didn't chicken out. What can Democrats as a whole learn from the handful of leaders (most recently Alex Padilla and Tina Smith) who've drawn attention to their causes in productive ways? Are Democratic political fortunes best served if Trump's Medicaid cuts fail, or if they succeed? And how, in this hothouse environment, can progressives and moderates align to help Democrats recruit viable Senate candidate in red states?Further reading:* Matt argues you're not really alarmed about the slide into autocracy if you aren't willing to make ideological sacrifices to help Democrats win the Senate. * Brian's schema for when to try to stop Trump, and when to let him step in it.* Noah Wyle helps get the word out about looming Medicaid cuts. (Paging George Clooney, Jimmy Kimmel…)

Food and travel writer Leslie Kelly returns with fresh tales from the San Juan Islands // The Tasting Panel explores the nuances of vanilla extract with Meggen Wilson, founder of Pine & Palm Kitchen and Wild Montana Foods // Bridget Charters takes us shrimping for prized spot prawns // We dive into the preservation of Pacific Northwest wild salmon with Duke Moscrip and Heather Anderson, founders of Duke’s Damsel on a Train Foundation // Rick Steves shares insights on food and European travel—straight from his kitchen in Edmonds // And of course, we wrap things up with Food for Thought: Tasty Trivia!

Brandon and Tyson talk what a potential Toews contract could look like and taking a look at some of the top potential RHD on the market. Download the DraftKings Sportsbookapp NOW and use code THPNThat's code THPN for new customers to get $200 in bonus bets when you bet just five bucks. Only on DraftKings. The Crown Is Yours. Gambling problem? Call one eight hundred Gambler. In New York, call eight seven seven eight HOPENY or text HOPENY (four six seven three six nine). In Connecticut, Help is available for problem gambling. Call eight eight eight seven eight nine seven seven s even seven or visit ccpg dot org. Please play responsibly. On behalf of Boot Hill Casino & Resort (Kansas). Twenty- one plus age and eligibili ty varies by jurisdiction. Void in Ontario. Bonus bets expire one hundred sixty eight hours after issuance. For additional terms and responsible gaming resources, see D K N G dot C O slash ice. Copyright NHL 2024. All Rights Reserved.

We’re serving up a masterclass in grilling the perfect steak // Bob Donegan, President of Ivar’s, joins us to talk about the legacy of their iconic seafood joints // We dig into a Father’s Day menu // Howard Lev, Founder and Owner of Mama Lil’s Peppers, discusses his new book, A Pepper for Your Thoughts: How NOT to Start a Gourmet Food Business // Nichelle Hilton, Founder and Executive Director of Backpack Brigade, shares their mission to end weekend hunger for kids in King County // And we wrap things up with Food for Thought: Tasty Trivia!

It’s peak season for Washington asparagus! // The Caspian Chef, Omid Roustaei, shares a masterclass in Persian cooking // We dive into wild Alaskan Copper River salmon // Kevin Smith of Beast & Cleaver talks butcher boxes, meat pies - and shares some big news // We explore food and travel with chef and travel host Patti Curfman of Adventure Tripr

We hear culinary highlights from Tom’s travels through Europe // Chef Micah Windham from Sleeping Lady Mountain Resort in Leavenworth // Joins us to talk about Keipi Dinners and Horse Soldier Whiskey // We build a Memorial Day Menu // Eliza Ward from ChefShop guides us through the world of the King of Cheeses – Parmigiano Reggiano // It’s Washington asparagus season! // Larry and Sharon Brown share the story of their new shop, MOOO! Ice Cream, in Fall City // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

Food and travel writer Leslie Kelly rolls back into town to dish on her latest RV food adventures // Award-winning cookbook author Chef Sally James joins us to talk about Australian wines // The Hot Stove Society Tasting Panel explores low-carb noodles // Chef Jules Houser shares her new projects with Flower Chef Foods and Project Flower Power // We build a quintessential Pacific Northwest summer picnic with Chef Rasyidah Rosli // Don Morin of SaltWorks offers a masterclass on artisan salt // And of course, we’ll wrap up today’s show with Food for Thought Tasty Trivia!