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Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they’ve adapted their businesses to meet the challenges of feeding people during a pandemic. And, we’ll say goodbye to a beloved mission-driven restaurant in Hartford that closed its doors permanently due to the virus. What’s next for Cary Wheaton, the tireless creator of Firebox? Finally, Stephanie Webster and Chef Jess Bengston spearheaded “Food For The Front Lines” in Fairfield County, raising over $130,000 to support front line workers as well as 70 restaurants in the area. Stephanie is also the editor of the Connecticut Chefs Recipes for Restaurant Relief Cookbook. She shares the backstory behind those efforts along with some favorite recipes from the book.   

Join the conversation on Facebook (https://www.facebook.com/ctpublic/), Twitter (https://twitter.com/wnpr) , and email (seasoned@ctpublic.org)

Robyn Doyon-Aitken and Catie Talarski contributed to this show. 

GUESTS: 

Tyler Anderson – Chef and restaurateur, owner of six restaurants in the state
Michele Sharma – Chef and owner of South on Bostwick Cantina & Grille in Bridgeport
Aki Arai - Chef and owner of House of Yoshida in Bethel
Louise Joseph – Chef and owner of Dough Girls Wood Fired Pizza on the Go
Cary Wheaton – Creator of Firebox in Hartford, Director of Forge City Works
Craig Sklar – Former owner of The Beer Collective in New Haven, current project: Haven Hot Chicken
David Lehman — Connecticut Commissioner of the Department of Economic and Community Development, and Governor Lamont’s Senior Economic Advisor
Stephanie Webster – Co-founder of Food For The Front Lines, creator of CTbites, editor of Connecticut Chefs Recipes for Restaurant Relief e-Cookbook

Links: 

Chef and restaurateur: https://www.cheftyleranderson.com/
South on Bostwick Cantina & Grille: https://www.facebook.com/southonbostwick/
House of Yoshida: https://www.house-of-yoshida.com/
Dough Girls Wood Fired Pizza on the Go: https://www.doughgirlsonthego.com/

Welcome to Seasoned! Marysol Castro and Chef Plum talk to Connecticut chefs about ways they&rsquo;ve adapted their businesses to meet the challenges of feeding people during a pandemic. And, we&rsquo;ll say goodbye to a beloved mission-driven restaurant in Hartford that closed its doors permanently due to the virus. What&rsquo;s next for Cary Wheaton, the tireless creator of Firebox? Finally, Stephanie Webster and Chef Jess Bengston spearheaded &ldquo;Food For The Front Lines&rdquo; in Fairfield County, raising over $130,000 to support front line workers as well as 70 restaurants in the area. Stephanie is also the editor of the Connecticut Chefs Recipes for Restaurant Relief Cookbook. She shares the backstory behind those efforts along with some favorite recipes from the book. &nbsp;&nbsp;
Join the conversation on Facebook (<a href="https://www.facebook.com/ctpublic/">https://www.facebook.com/ctpublic/</a>), Twitter (<a href="https://twitter.com/wnpr">https://twitter.com/wnpr</a>) , and email (<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>)
Robyn Doyon-Aitken and Catie Talarski contributed to this show.&nbsp;
GUESTS:&nbsp;
Tyler Anderson &ndash; Chef and restaurateur, owner of six restaurants in the state Michele Sharma &ndash; Chef and owner of South on Bostwick Cantina &amp; Grille in Bridgeport Aki Arai - Chef and owner of House of Yoshida in Bethel Louise Joseph &ndash; Chef and owner of Dough Girls Wood Fired Pizza on the Go Cary Wheaton &ndash; Creator of Firebox in Hartford, Director of Forge City Works Craig Sklar &ndash; Former owner of The Beer Collective in New Haven, current project: Haven Hot Chicken David Lehman &mdash; Connecticut Commissioner of the Department of Economic and Community Development, and Governor Lamont&rsquo;s Senior Economic Advisor Stephanie Webster &ndash; Co-founder of Food For The Front Lines, creator of CTbites, editor of Connecticut Chefs Recipes for Restaurant Relief e-Cookbook
Links:&nbsp;
Chef and restaurateur: <a href="https://www.cheftyleranderson.com/">https://www.cheftyleranderson.com/</a> South on Bostwick Cantina &amp; Grille: <a href="https://www.facebook.com/southonbostwick/">https://www.facebook.com/southonbostwick/</a> House of Yoshida: <a href="https://www.house-of-yoshida.com/">https://www.house-of-yoshida.com/</a> Dough Girls Wood Fired Pizza on the Go: <a href="https://www.doughgirlsonthego.com/">https://www.doughgirlsonthego.com/</a>

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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