Marysol Castro and Chef Plum, hosts of Seasoned. (Julianne Varacchi/Connecticut Public)
It’s the most wonderful time of the year. . .but celebrating the holidays in 2020 will feel different.
This week on Seasoned: How does food keep us emotionally connected, even when we have to be socially distanced? We’ll share some of our own family traditions around food, including recipes for a gorgeous oven-roasted salmon and a sweet, eggless coquito. We also talk to local chef Dan Monroe about his family’s food traditions. And Erik Landegren of Bridgewater Chocolate shares ideas for homemade gifts. Truffles, anyone? Plus, Dr. Laurie Santos, a psychology professor from Yale University and host of The Happiness Lab podcast helps us see the bright side of a pared-down holiday.
Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@content.ctpublic.org.
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Dr. Laurie Santos – Psychology professor at Yale University and the host of The Happiness Lab podcast.
Erik Landegren – Founder and owner of Bridgewater Chocolate with locations in Brookfield and West Hartford, Conn.
Dan Monroe – Executive chef at The Pantry in Fairfield, Conn. Dan joined the show along with daughters, Athena and Alani Monroe.
Featured Recipes:
Oven-Roasted Salmon with Garlic, Rosemary and Lemon Beurre Blanc
Marysol Castro’s Egg-Free Coquito
Chef Plum’s Lemon Tart Muffins
Shrimp and Grit Cake Bites
Kale and Edamame Spread
You can watch this show, too! This episode of Seasoned was originally recorded in Chef Plum’s kitchen as part of the Connecticut Public series CUTLINE, airing on CPTV. Learn more about the series.
