The holidays are coming, and even though you might be planning much smaller gatherings, there’s still plenty of cooking to do. We know you want to make this year’s meal special. This week on Seasoned: Turkey Tips! For some of you, it’s been a whole year since you roasted a turkey; we’ll help you get back in the groove—starting with where to get your bird. We also talk to a U.S. Navy chef about what it’s like cooking Thanksgiving dinner on a submarine. He’s got turkey tips for you, too.

Plus, we feature spirits from two local distilleries. Chef Plum tours SONO 1420, a very chill distillery in Norwalk incorporating hemp seeds and flowers in all of their spirits. And a mixologist teaches Marysol Castro how to make a cozy warm cocktail with vanilla-infused Litchfield Distillery’s maple bourbon.

Join the conversation on Facebook, Twitter, and email at seasoned@ctpublic.org

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Aaron "Cinnamon" Fierros – Culinary specialist, 1st Class, U.S. Navy
Blake Poon – Distiller and mixologist at SONO 1420 American Craft Distillers in Norwalk
Kelsey-Leigh Devane – Media, marketing, and mixology at SONO 1420 American Craft Distillers
Jessica Cote – Assistant general manager and bartender at Birch Hill Tavern in Glastonbury

Featured Recipe:
Warm Autumnal Reviver

The holidays are coming, and even though you might be planning much smaller gatherings, there&rsquo;s still plenty of cooking to do. We know you want to make this year&rsquo;s meal special. This week on Seasoned: Turkey Tips! For some of you, it&rsquo;s been a whole year since you roasted a turkey; we&rsquo;ll help you get back in the groove&mdash;starting with where to get your bird. We also talk to a U.S. Navy chef about what it&rsquo;s like cooking Thanksgiving dinner on a submarine. He&rsquo;s got turkey tips for you, too.
Plus, we feature spirits from two local distilleries. Chef Plum tours <a href="https://www.sono1420.com/">SONO 1420</a>, a very chill distillery in Norwalk incorporating hemp seeds and flowers in all of their spirits. And a mixologist teaches Marysol Castro how to make a cozy warm cocktail with vanilla-infused <a href="https://litchfielddistillery.com/">Litchfield Distillery</a>&rsquo;s maple bourbon.
Join the conversation on&nbsp;<a href="https://www.facebook.com/ctpublic/">Facebook</a>,&nbsp;<a href="https://twitter.com/wnpr">Twitter</a>, and&nbsp;<a href="mailto:seasoned@ctpublic.org">email</a>&nbsp;at&nbsp;<a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests: Aaron "Cinnamon" Fierros &ndash; Culinary specialist, 1st Class, U.S. Navy Blake Poon &ndash; Distiller and mixologist at SONO 1420 American Craft Distillers in Norwalk Kelsey-Leigh Devane &ndash; Media, marketing, and mixology at SONO 1420 American Craft Distillers Jessica Cote &ndash; Assistant general manager and bartender at <a href="https://www.birchhilltavern.com/">Birch Hill Tavern</a> in Glastonbury
Featured Recipe: <a href="https://ctpublic.org/recipes/warm-autumnal-reviver/">Warm Autumnal Reviver</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>

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