Brian Kaywork – Chef-instructor of American Bounty Restaurant on the New York campus of The Culinary Institute of America. Photo: Courtesy of The Culinary Institute of America
How do I know when the turkey is done? To stuff or not to stuff? How do I make silky smooth gravy? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America joins Marysol Castro and Chef Plum for a live listener call-in show Thursday, Nov. 19. At The CIA, Brian teaches a class devoted to American cuisine, so we’ve got you covered this holiday. What’s more American than Thanksgiving dinner? Plus, Connecticut sommelier G. Patel is ready to answer any questions you might have about what to drink with turkey (and pie!). G. Shares three wines you’ll want to sip this holiday: George Dubeuof Beaujolais Noveau, Le Meurger Moulin A Vent, and Royal Tokaji Late Harvest.
Join the conversation on Facebook, Twitter, and email at seasoned@content.ctpublic.org
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Chef Brian Kaywork – Chef-instructor of American Bounty Restaurant on the New York campus of The Culinary Institute of America.
G. Patel – Certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison.
G. Patel is a certified sommelier and the owner of Bottle Stop Wine and Spirit stores in Newtown, Torrington, and Avon. And he also owns Valley Discount Wine in Ansonia, and the Madison Wine Exchange in Madison, CT. Photo: Ryan Caron King / Connecticut Public
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