The holidays are coming, and even though you might be planning much smaller gatherings, there’s still plenty of cooking to do. We know you want to make this year’s meal special. This week on Seasoned: Turkey Tips! For some of you, it’s been a whole year since you roasted a turkey; we’ll help you get back in the groove—starting with where to get your bird. We also talk to a U.S. Navy chef about what it’s like cooking Thanksgiving dinner on a submarine. He’s got turkey tips for you, too.
Plus, we feature spirits from two local distilleries. Chef Plum tours SONO 1420, a very chill distillery in Norwalk incorporating hemp seeds and flowers in all of their spirits. And a mixologist teaches Marysol Castro how to make a cozy warm cocktail with vanilla-infused Litchfield Distillery’s maple bourbon.
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Robyn Doyon-Aitken and Catie Talarski produced this show.
Aaron “Cinnamon” Fierros – Culinary specialist, 1st Class, U.S. Navy
Blake Poon – Distiller and mixologist at SONO 1420 American Craft Distillers in Norwalk
Kelsey-Leigh Devane – Media, marketing, and mixology at SONO 1420 American Craft Distillers
Jessica Cote – Assistant general manager and bartender at Birch Hill Tavern in Glastonbury
Warm Autumnal Reviver (This cocktail was adapted for us. To make the original chilled version or see more fall cocktails, click through the fall issue of Connecticut Food & Farm).