Over an hour of interesting food talk, hosted by food experts and Seattle culinary royalty. That is what Seattle Kitchen is, in a nutshell.
If you enjoy food, cooking, or learning which can of tomatoes/nitro cold brew/boxed brownies wins in an unbiased tasting panel, you’ve got to add Seattle Kitchen to your podcast list.
The hosts are Chef’s Tom Douglas, Thierry Rautureau (The Chef in the Hat), and Katie O, who is not only the marketing manager for Tom Douglas restaurants, she also has some serious culinary chops herself. The show is produced by Tina Nole (Larj Media). The show airs in the Seattle area Saturdays and Sundays on Kiro Radio (97.3), in addition, all episodes are available on iTunes the next time you’re wanting to completely veg out and listen to food talk all day long. You’ll learn a lot, you’ll laugh, and you’ll definitely have at least one takeaway from every show – I promise.
Chef Tom and Chef Thierry are both James Beard Award Winners, and owners of some of the most respected and highly rated restaurants in the Seattle area. Chef Tom defeated Chef Masaharu Morimoto on Food Network’s Iron Chef, and is the founder of the uber successful Rub with Love line of seasonings. (I don’t think I’ve ever seen a kitchen without at least a jar of this around.) Chef Thierry’s Loulay was chosen as Seattle Met’s Restaurant of the Year, and Food Network Magazine’s Top 10 French Fries in America. If you have a question about anything food related, these are the people to ask.
So, needless to say, I was beyond thrilled when I was asked to be a guest on the show. I made some Morocco Taco’s for the crew, a fun take on tacos when you’re wanting to up your game on Taco Tuesday. We chatted about the food business, how Mesa de Vida came to be, and a lot of the learning hurdles I’ve come across as a newbie to the food business. Oh yes, I also got a resounding “it’s delicious” from the ultimate Seattle foodies, so, yeah, I’m still riding that high. 😉
— seattle (@seattlekitchen) June 7, 2017
Here is how to make the Morocco Tacos:
1 lb ground lamb (substitute beef if you wish)
Salt and hot sauce to taste
Saute the lamb, our cooking sauce, salt and hot sauce to taste over medium high heat until the meat is finely broken up and fully cooked.
Serve with warm baby naan or pita bread, chopped tomatoes, onion, a blend of freshly chopped parsley, mint, basil and cilantro. Top with crumbled feta cheese if you wish and a squeeze of fresh lemon juice.
Here is a link to the podcast. I come on at about 7:59, but you’ll definitely want to listen to the entire program. There is a nitro cold brew tasting, Chef Tom shares his tips for cooking fresh fava beans, and you can’t miss Tom and Katie sharing their tips for the essentials of setting up a beginner kitchen.
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