How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we’ve got you covered this holiday. What's more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!).

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

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Chef Brian Kaywork – Chef-instructor of American Bounty Restaurant on the New York campus of The Culinary Institute of America.

G. Patel – Certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison.

How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It&rsquo;s that time again! Chef Brian Kaywork, instructor at <a href="https://www.ciachef.edu/">The Culinary Institute of America</a> joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we&rsquo;ve got you covered this holiday. What's more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!).
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: Chef Brian Kaywork &ndash; Chef-instructor of <a href="https://www.americanbountyrestaurant.com/">American Bounty Restaurant</a> on the New York campus of <a href="https://www.ciachef.edu/">The Culinary Institute of America</a>.
G. Patel &ndash; Certified sommelier and the owner of <a href="http://www.bottlestop.com/">Bottle Stop Wine and Spiri</a>t stores in Newtown, Torrington, and Avon. And he also owns <a href="https://www.getwines.com/category_About-Us">Valley Discount Wine</a> in Ansonia, and the <a href="https://www.madisonwinexchange.com/">Madison Wine Exchange</a> in Madison.

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>

Advertisement