Seattle Kitchen

Tom, Thierry, and Katy discus new service snafus, and Tom does not agree with some. We learn about the best patio dining in Seattle and the Wine Rocks Festival in July.Tasty Trivia prizes played for are Brunch, Breakfast and tickets to Wine Rocks.

The Whole Foods Ingredient of the Week is Maple Syrup. Tom, Thierry and Katie-O look at the ingredient from a non-traditional sense, share uses other than a topping for your pancakes and explain whether you should buy the cheaper option. Next, they are joined by a special guest to talk about their favorite kitchen gadgets and to reveal the one gadget they would get rid of. Tom promised to help you save half the price you pay for chicken and he explains the benefit of buying a whole chicken. Tom, Thierry and Katie-0 have a discussion about some cooking skills you might consider re-mastering. Ethan Stowell stops by to talk about the Eat Run Hope Event, shares some of his new dishes and sticks around for the Food Quiz!

The tasty trio answer fan mail, talk delicious recipes, and inform you about food happenings in Seattle.

Katy talks with renowned chef Lidia Bastianich about her approach to cooking. Meanwhile Tom and Terry sit down and talk with Lark owner John Sundstrom about the move and changes to the restaurant.

Tom, Thierry and Katie-O are live from the 14 Hands Winery. They kick off the show talking yogurt for their Whole Foods Ingredient of the Week. Next, they speak with Keith Kenison, a winemaker for 14 Hands, about WA wines, pairings and more on the wine industry. Meghann Quinn, from Bale Breaker Brewing Co., joins the show to talk about being a new craft brewery and the hops in Yakima. They share tips on turning your ordinary dishes extraordinary and answer more listener questions. Kristin Johnson, Chef of Mojave, joins Tom, Thierry and Katie-O to discuss her famous Coho Salmon recipes and more. The show finishes with a Food Quiz.

Thierry and Katie-O are out this week so Tom is joined by Producer Tina Nole for this edition of Seattle Kitchen. They begin the show by talking Mother's Day and the perfect Mother's Day recipes. Next they talk Food in the News and look at a story involving Tom. The show is joined by a number of guests to share details of the upcoming Bacon and Beer Classic at Safeco Field. Next, they talk beets, beets and more beets. Plus, Tom shares the recipe that made him like his least favorite vegetable. They speak with the 13 time champion of a local Clam Chowder Cook-off and breakdown some of the secrets behind the winning recipe. They are joined by a special guest to help make your ordinary dishes extraordinary, before finishing the show with a food quiz!

The Whole Foods Ingredient of the Week is Orange Juice. Tom, Thierry and Katie-O discuss different and surprising uses for O-J. Next, they have a debate about charging for bread service at restaurants. Tom explains why he charges for bread. They share tips on how to make a perfect steak salad. Later in the show they help make ordinary dishes extraordinary including pasta salads and sangria. Next, Aaron Barthel, founder and chocolatier of Intrigue Chocolate Co. in Seattle, joins the show. As always the show ends with a food quiz!

The Whole Foods 'Food of the Week' is quiche. Tom, Thierry and Katie-O discuss what makes a good quiche, what the best fillings are and share tips on how to tell if a pre-made one is up to scratch. Next, the show shares details on their upcoming Oso Slide Fundraiser event. What mistakes do you make with salads? The show shares a variety of tips. Lettie Teague, wine columnist for the WSJ, joins the show to talk wine and her experiences in the PNW. Jack Bishop, from America's Test Kitchen, is in-studio to discuss his new book focused on gluten free cooking. Is it rude to add salt and pepper before you try food. Tom, Thierry and Katie-O share their thoughts. Next, the show looks back on some of their favorite and most embarrassing television mishaps. As always the show ends with a food quiz!

Chefs Tom Douglas and Thierry Rautureau with Katie O discuss Leg of Lamb available at Whole Foods Market. Next, they welcome Corky Luster from the Ballard Bee Company to discuss importing colonies of bees for honey. And, Chef Brendan McGill visits to discuss his new Hitchcock Grill in Georgetown and take the food quiz. Plus, food in the news, listener questions, ordinary to extraordinary and more!

Chefs Tom Douglas and Thierry Rautureau and Katie O discuss parsnips, mistakes often made when cooking salmon and much more.

Chefs Tom Douglas and Thierry Rautureau and Katie O discuss Ginger, available at Whole Foods Market. Next, they examine a Huffington Post article about 11 food truths. Also, steak advice, from how to pick the best cut of meat to how to prepare it. And, Chef Josh Henderson joins in to talk about his new Quality Athletics Sports Bar and take the food quiz.

Chefs Tom Douglas and Thierry Rautureau with Katie O discuss Scallops from Whole Foods Market. USA Today names Tom Douglas in article about best foodie spots in Seattle. Find out about how to vote on a new name for the weekly food quiz. Plus, listener questions, and an agree or disagree segment involving salami as Washington State's official meat. Then the chefs welcome Yasha Shayan from Impulse Wine in Seattle to talk wine and take the food quiz.

Chefs Tom Douglas and Thierry Rautureau discuss Saffron, available at Whole Foods. Also, listener responses to foods they used to hate but now love. And, the chefs welcome Jaff Maxfield, executive chef of Sky City, the restaurant inside the Space Needle.

Chefs Tom Douglas and Thierry Rautureau plus Katie O discuss Allegro coffee from Whole Foods. Tom asks what food changed your mind once you gave it a second chance? The chefs answer listener questions and give suggestions for an Oscar themed party. The chefs introduce us to "Hanna's Kitchen" an Ethiopian restaurant in Ballard. Plus, Katie O discusses her recipe for "The Green Man" vodka cocktail, and an update on the chef's "Hot Stove Society".

Chefs Tom Douglas and Thierry Rautureau plus Katie O discuss how to prepare parsnips from Whole Foods. Julien Perry from Seattle Magazine stops by to talk about supporting local restaurants. The chefs discuss an article from Bon Appetite magazine about 7 ways to ruin an omelet. Plus, the chefs announce an exciting new business venture together. Also, Chef's David Varley and Jeff Lindsay from RN74 discuss food and wine pairings and take the food quiz!