We’re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright’s Daughter in Mystic. You’ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region.

This show was produced by Robyn Doyon-Aitken and Catie Talarski.

Guest:
David Standridge – Executive chef at The Shipwright’s Daughter in Mystic, Conn.
Mike Urban –Yankee magazine contributor and author of The New England Seafood Markets Cookbook

Featured Recipe:David Standridge’s Tuna Bolognese

We&rsquo;re taking a deep dive on how to prep and cook seafood with David Standridge, executive chef of The Shipwright&rsquo;s Daughter in Mystic. You&rsquo;ll get advice for buying fresh seafood at the market, as well as tips for grilling, roasting, and searing fish like a pro. Plus, local cookbook author Mike Urban shares some of his favorite fish markets and seafood shacks in our region.
This show was produced by Robyn Doyon-Aitken and Catie Talarski.
Guest: David Standridge &ndash; <a href="https://www.shipwrightsdaughter.com/team-member/executive-chef/">Executive chef</a> at <a href="https://www.shipwrightsdaughter.com/">The Shipwright&rsquo;s Daughter</a> in Mystic, Conn. Mike Urban &ndash; Yankee magazine contributor and author of <a href="https://www.amazon.com/New-England-Seafood-Markets-Cookbook/dp/1581573243">The New England Seafood Markets Cookbook</a>
Featured Recipe: <a href="https://content.ctpublic.org/recipes/david-standridges-tuna-bolognese/">David Standridge&rsquo;s Tuna Bolognese</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>

Seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.

For more, visit ctpublic.org/seasoned

Seasoned, which aired from 2020 to 2024, was a radio show and podcast from Connecticut Public that explored our state's seasonal ingredients and the passionate people who grow and cook our food. We also talked with nationally known chefs, food writers and cookbook authors.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>