Seattle Kitchen

The ingredient of the week takes a different twist this week as it is all about making your tailgate extraordinary. Next, they continue the theme of outdoor cooking by discussing all things grilling. Katie-O shares a surprising new understanding of marinades that will shake up how you grill. Rick Bayless, winner of Bravo's Top Chef Masters, is in-studio for the last hour. He sticks around for Food in the News, Agree/Disagree and the Food Quiz.

This week Seattle Kitchen took a road trip to Skagit Valley where we had a live audience for the show! We bring you tips on how to use blueberries, both savory and sweetly, plus a great conversation with the Galloping Gourmet Graham Kerr and we battle it out with a student from the culinary college in our weekly food quiz.

They're here! Heirloom tomatoes have arrived and are ready to freshen up your summer recipes! When looking for tomatoes, chef Tom Douglas recommends finding the "produce guy" and having him cut up a tomato for you to try before you spend $5 to $7 per pound on tomatoes, "and you want a great tomato," he says.

Mallow Artisan Marshmallows founder, Brian Freeman joins the show to give us a taste test of his famous marshmallows. Next up, Agree or Disagree? Tom and Thierry dig their claws into each other over certain "taboo" food topics. Finally, Ordinary to extraordinary featuring, cilantro and crab meat.

Join Tom, Thiery and Katie O as they discuss peaches, Tom's wife joins the show and agree or disagree? First up, whole foods peaches are one sign summer is here. The gang gives you some recipes they love that include peaches. Next, Tom's wife joins the show. Finally, agree to disagree? Katie O gives the guys some things that may be taboo to do in a restaurant.

Join Tom, Thierry and Katie O as they discuss the fast food worker strike, ordinary to extraordinary and the listener quiz. First up, in New York fast food employees have been walking off the job to strike and want $15/hr minimum wage increase. The gang weighs in on the issue. Ordinary to extraordinary involves root beer floats, peach cobbler and meatball sliders. Finally they do the listener food quiz.

Join Tom Douglas and Katie O as they discuss Squash, Scotch and grilling pizza on the grill. First up, they give you tips on how to use summer squash in some favorite recipes. Next, It's national scotch day and we have guests, John Ueding, Craft Spirits Manager for Click Distributing and Chef Joe Rieke, Ballard Annex Oyster House that join the show. Finally, tips on how to make a pizza on the grill and they answer listener questions.

Join Tom Douglas and Katie O as they discuss decline in butter sales, delicious cider and the food quiz. First up, margarine sales are declining and some say it's due to the Paula Deen controversy. Next, the gang chats about cider with special guest, Sharon Campbell, from Tieton Cider Works. Ordinary to extraordinary is next featuring beans, fruit salads and margaritas. Lastly, the food quiz with one of our listeners.

Tom, Thierry and Katie O discuss cooking with cannabis with Mary White of ThePantryRaid.com before moving on to the countdown of trashy and cheap summer beers-the list of 36 American beers ranges from worst to least worst. Finally, Chef Shannon Galusha, Culinary Director at the Salish Lodge and Spa in Snoqualmie, Wash. joins the Seattle Kitchen crew to talk bumble bees and honey.

The Seattle Kitchen team takes questions from listeners (Where would you take someone for their first Bloody Mary?) and then speak with Jameson Fink from the Wine Without Worry podcast about his favorite "Porch Punch Pounders."

Join Tom and Katie O this week! Chef Theirry is off this weekend.

Join Tom and Katie O this week! Chef Theirry is off this weekend.

Join Tom, Thierry and Katie O in another edition of Seattle Kitchen.

Join Tom, Thierry and Katie O in another edition of Seattle Kitchen.

Summer Cherries. Nathan Kasier from 2BAR on Vodka & summer cocktail ideas. Food in the News: Paula Deen. Ordinary to Extraordinary: Picnic foods